[peapod]

Since I have had my breadmaker (July)  I have managed just ONE decent loaf of bread in it.  Ive followed the basic recipes but always find them too sweet and we need a lot of salt in them which I know can deactivate yeast
.
I've tried another two tonight and they've hardly risen

Please can you post your own breadmaker recipes that work for you, and then I can experiment.  I'm fed up of trawling the internet and finding loads the same!

Also...do you think the fast setting or the longer setting is better?

Many thanks...

[sunshineband]

This is my quicke recipe:

675g unbleached white bread flour
2tbsp skimmed milk powder
2tsp salt
2tsp easy blend yeast
420 ml water
3tbsp sunflower oil
2tsp sugar

Pour liquids into pan, sprinkle the flour in to cover the water.
Add milk powder
Put sugar & salt in separate corners, dent in the flour in the middle a bit and add yeats

Set to fast setting, medium crust

Turn out at end of cycle and leave to cool.
Cover with cloth for softer crust
 (changed sugar-- wrote tbsp by mistake)
Good luck -- hope this helps  

[peapod]

Thanks sunny, I will try that.

Im determined to get a recipe right!

[Aunt Sally]

This is the recipe I use and it never goes wrong.

http://chat.allotment-garden.org/index.php?topic=85361.msg949418#msg949418

[DD.]

Basic Bread

500g strong white flour
300ml water
25g lard
1/2 tsp salt
1 tsp sugar
7g yeast

Water in pan, flour, salt, sugar & yeast on top, 1/4 the lard and place in the corners of the pan.

Use machine to make the dough ONLY.

Take out & put in bread tins, leave to rise, slap in oven, (1/2 hr at 200^oC) for a full loaf, less if making rolls.

[Aunt Sally]

This is my quicke recipe:

675g unbleached white bread flour
2tbsp skimmed milk powder
2tsp salt
2tsp easy blend yeast
420 ml water
3tbsp sunflower oil
2tbsp sugar

That's a LOT of sugar Sunny - do you mean teaspoons ?

[peapod]

Thanks folks

Most of the recipes Ive seen have hardly any salt in if any.  Chris and I are so used to lots of salt in the local plastic bread that we need to slowly get to less. Harry loves every loaf I make though!

These seem to be much easier to tweak for me.  The one ansd only bread that worked for us was a modified recipe that I didnt write down  

I'm spending all my day off tomorrow trying recipes out.  Ive got lots of flour and yeast  


EDIT: by the way Dave, Ive never seen lard used in a recipe.  Looking forward to that.

[DD.]

EDIT: by the way Dave, Ive never seen lard used in a recipe.  Looking forward to that.

It's the high fat content that does it. That's why you shouldn't bake bread with spreads. The rolls I make with added cheese rise phenomenally.

[Ice]

Breadmaker bread can be a PITA for no discernable reason.  Dave's suggestion is a valid one and cuts out the last prove and bake which seemed to be a bit too hit and miss with my loaves.  Draughts and vibration were the biggest culprit in my breadmaker shame.

Somewhere in a box I have a book of breadmaker recipes that seem to work perfectly and the cheese bread was a thing of wonder.  I'll dig it out if you would like the recipe.  It make the most amazing toast.

[peapod]

Thanks Ice, I'd love that

The recipe Ive been using tonight has said 3 tbs of olive oil.  Im wondering if thats the problem

[Lardman]

I follow the ones in the  Panasonic 255 manual can't say I've every had a failure (unless you count forgetting to add water  ).

I follow the measurements pretty accurately except the butter - which is always a lump or a drizzle deepening if the oil or butter is closer to hand.

[sunshineband]

This is my quicke recipe:

675g unbleached white bread flour
2tbsp skimmed milk powder
2tsp salt
2tsp easy blend yeast
420 ml water
3tbsp sunflower oil
2tbsp sugar

That's a LOT of sugar Sunny - do you mean teaspoons ?

Yes indeedeee

Thank you -- I have changed the recipe.

That' ll teach me to try to rush and get thgings done before I leave the house 

 Sorry, Paula - hope you haven't made it yet 

[Robster]

I use a panasonic and like Peapod will generally use oil rather than butter and apart from omissions of ingredients it is always perfect.

I read somewhere that it is critically important to add the ingredients in a specific order either wet or dry first.

The Panasonic calls for dry first.  I always add yeast first then all the other dry ingredients.  I pile this all in one corner as best I can with the salt going in last, so that it does not dissolve in the water during resting.  Also with respect to measurements I weigh the water in as it is more precise than by volume

Hope this helps

[DD.]

I make no apologies for repeating this photo.

This is from dough made in the machine, then cooked in the oven.

Try getting that in the machine's bread pan!

[arugula]

EDIT: by the way Dave, Ive never seen lard used in a recipe.  Looking forward to that.

OH is the breadbaker in this house - he always uses lard.