Author Topic: Which is the best breadmaker ? (Read 15700 times)

Lindsay · « **Reply #60 on:** March 15, 2008, 13:47:17 »

Well, having asked the question a few weeks ago, I'm afraid :-[ I didn't take your advice and buy the Panasonic - it wasn't available here, and I didn't want to buy on the Internet. So I bought a cheap one, equivalent of £35, because, like Wiltshire Lass, I didn't want to spend a lot of money on something that wouldn't get used too often.

Having had our bread machine four weeks now, it has been in use on average four times a week, and it is absolutely brilliant. ;D

I have been trying the different programme settings, and so far they have all been successful. It is currently preparing a fruit and nut loaf - can't wait for teatime!

The only problem we have had is with the prepared packet mixes from Lidl - they are too salty for us. So when I use them, I halve the packet mix and make it up with ordinary flour, and this seems to be fine.

So I would say, go ahead - it is worth every penny/euro/dime whatever ! ;D

Paulines7 · « **Reply #61 on:** March 15, 2008, 14:23:04 »

Pleased that you have found one suitable Lindsay, what make is it?

I have had mine a month now and have not bought a shop loaf since. I bake almost every day and use a bread mix most times. I may have to do what Jeannine does and make up several packs of my own bread mixes as it will be more convenient.

I tried making currant bread from the recipe in the Panasonic book, but I was a little bit disappointed with it flavour wise. Has anyone any recipes for currant bread, hot cross or Chelsea buns please?

DenBee · « **Reply #62 on:** March 15, 2008, 14:43:31 »

Haven't used my breadmaker for ages, but I do remember that adding a good dollop of malt extract to fruit bread made it taste all the better. :)

Lindsay · « **Reply #63 on:** March 15, 2008, 17:42:21 »

Mine is just a supermarket make - Casino Géant (well known supermarket brand here in France).

The fruit and nut loaf made earlier this afternoon was deeeeelicious - not much left! The recipe makes a 900g loaf (excuse metric measurements!)

330 ml water
3 teaspoons oil
1 teaspoon cinnamon
1 tablespoon brown sugar
80g raisins
80g nuts (I used half pistachio, half sunflower seeds)
teaspoon salt
460g flour
4g yeast

If you try it, Pauline7 - I hope you enjoy it as much as we did! :)

manicscousers · « **Reply #64 on:** March 15, 2008, 17:45:21 »

teacakes

I just do the dough then split them
half a cup of black tea
three quarters of a cup of warmed milk
2 tablespons butter, melted and cooled
2 tablespons caster sugar (I cut this down)
half teaspoon salt(I don't put this in )
3 cups bread flour, I use half white, half brown, if all white, just use half a cup of warmed milk
1 teaspoon yeast
I use 2 teaspoons mixed spices
to finish, four and a half ounces of mixed fruit and peel
they taste great ;D

Lindsay · « **Reply #65 on:** March 15, 2008, 17:47:58 »

mmm, Manics - that's the next afternoon treat sorted then! ;D

pamsdish · « **Reply #66 on:** March 15, 2008, 17:49:19 »

hi all
i have had my bread maker for 7yrs it was £30 from tesco in eire where i lived at the time (dont think it was €) as they all do similar the cheapest will do the same job. i use lidl strong flour with a bit of hovis wholemeal and i find it keeps a little better if you use olive oil
pams dish

manicscousers · « **Reply #67 on:** March 15, 2008, 17:52:50 »

hiya, pamsdish, welcome to the site..I use Lidl's flour, it works a treat, I like using olive oil as well ;D

Jeannine · « **Reply #68 on:** March 16, 2008, 11:01:16 »

check out

http://www.visprod.co.uk

for flour and fresh yeast + tons of other stuff

I have bought from them and they deliver, they have the Bradmalt flour I mentioned earlier although I but mine stright from the mill

springbok · « **Reply #69 on:** March 16, 2008, 11:02:43 »

Does anyone know, how much fresh yeast to use, if you are replacing dry yeast.

I have a book of bread recipes which I use, but it always says one packet of yeast, where I have blocks of fresh in the freezer, be nice to use it up :)

DenBee · « **Reply #70 on:** March 16, 2008, 11:07:57 »

Well I just googled it, and found this on the Country Living website. And Country Living should know, surely? ;) ;D

"Yeast is available in a number of different forms, which are interchangeable in recipes providing that the method is adjusted accordingly. As a rough guide, 15g (1/2oz) fresh yeast, a 7g sachet (2tsp) fast-action (easy-blend) dried yeast, or 1 tbsp ordinary dried yeast is enough to rise 700g (11/2lb) flour. In general, if you add more than this, the dough will not rise any higher and the bread is likely to have an unpleasant yeasty taste. However, if the dough is enriched with fruit, sugar, butter or nuts, the rise is more difficult and you will usually need more yeast - be guided by the recipes. "

Baccy Man · « **Reply #71 on:** March 16, 2008, 11:12:59 »

The general rule is to use twice as much fresh yeast by weight as you would dry yeast.

Jeannine · « **Reply #72 on:** March 16, 2008, 11:15:39 »

sachet contains 2 1/4 teaspoons =).6 opunce of fresh but I use 1/2ounce.

The link I put on a couple of posts on isn't blue and doesn't work here it is again

http://www.visprod.co.uk

springbok · « **Reply #73 on:** March 16, 2008, 11:18:03 »

Just for interest.. Polish shops sell little packets of fresh yeast.

Thats where I get mine from :)

tomatoada · « **Reply #74 on:** March 16, 2008, 11:34:27 »

Doris or anyone. Can you give me a few tips on making pizza dough please? I have recently bought the panasonic with nut dispenser. Someone suggested using a packet mix for making Ciabatta bread so I bought one. How do I know when to take it out and then what do I do with it? Help. Thanks.

Paulines7 · « **Reply #75 on:** March 16, 2008, 20:49:47 »

Thank you Lindsay and Manicscousers for your fruity recipes which I have copied to a Word document and printed.

I noticed that a separate thread has been opened for recipes so looks like there will be a few more to try. ;D ;D ;D

Doris_Pinks · « **Reply #76 on:** March 17, 2008, 08:57:53 »

tomatoada, I have for years used Julia Child's Pizza Dough recipe, (Below) just bung all the ingredients in the pan, and put it on the 45 minute dough or does it say pizza (?) programme. (ignore the rest of the method, ie; put in processor!)

When finished take it out, shape into 4 rounds, make up on a board or pizza paddle sprinkled with cornmeal, top and slide onto pre heated baking sheets or pizza stone , at a high temp. (I do our on gas 8)

My fave topping is goats cheese, garlic, red onions, capers, olives basil, sun dried tommies, and on the last 5 mins I throw on a handful of fresh spinach or rocket & drizzle with olive oil! delish. The rest of the family love their bog standard cheese, tomato n ham ;D

Julia Child's Pizza Dough

1 1/2 tsp bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tbsp olive oil
1/2 cup lukewarm water
1 1/2 tsp salt
pinch sugar

Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic. Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat at 400°F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400°F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 more minutes until crust is golden and cheese is bubbly.

Hope this helps

DP

carolinej · « **Reply #77 on:** March 17, 2008, 11:27:42 »

Has anyone noticed that on the troubleshooter in the booklet that comes with the breadmaker, they say that one of the reasons for the bread not being mixed properly is that the paddle has been left out?

Well, what idiot would do that? ::)

OK I confess.....me :-[

I tried making rice bread yesterday. I left it to do its business and was looking forward to getting home to freshly cooked bread. It wasnt mixed at all. I emptied the useless mixture into the bin, but couldnt find the paddle. I was about to get stuck in to find it when it dawned on me. There was the paddle, on the draining board.

I am trying again this morning, and have double checked....the paddle is definately in there this time. ;D

cj :)

Barnowl · « **Reply #78 on:** March 17, 2008, 12:08:52 »

Out of curiosity I did a bit of googling in french - found the suggestion that a Casino Geant breadmaker, Funix, is a Kenwood under the skin because the safety notice reads 'your Kenwood machine is fitted with ... '

DenBee · « **Reply #79 on:** March 23, 2008, 15:10:07 »

I got my breadmaker out today because I bought a loaf of bread yesterday, and it's nearly all gone. And there ain't no shops open. It was only after I set it all away that I read the "best before" date on the dried yeast sachet. August 2006. ::) It's nearly baked now, and it's worked just fine. I keep it in the fridge, so maybe that helps. Haven't used the maker for a couple of years, so that explains the age of the yeast

I'm thinking of making some fruit loaf or teacakes next.

My breadmaker was bought a few years ago in Woolies. It was on special offer at £20, but even better, when OH went to pay for it they were having a "20% of kitchen electricals" day, so it only cost him £16. Not a well-known branded one, and only makes one size of loaf (1.5lb), but it works just fine. :)

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Author Topic: Which is the best breadmaker ? (Read 15700 times)