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| Thread ID: 100606 | 2009-06-14 00:11:00 | Breadmaking machines | FoxyMX (5) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 782091 | 2009-06-14 00:11:00 | Anyone here have a breadmaking machine? If so, do you make multi-grain types of breads like Vogel's in it? Or fruit bread? I am keen to know if it is as good as the commercial breads of those varieties. |
FoxyMX (5) | ||
| 782092 | 2009-06-14 01:12:00 | Home made bread is the bees knees, so much better than commercial IMO, my neighbour used to make a cheese bread when i was a kid, best bread ever. Theres heaps of receipes online as well so you can try all sorts of new stuff |
hueybot3000 (3646) | ||
| 782093 | 2009-06-14 01:12:00 | lol just noticed foxy posted at 11:11 and me at 12:12, cool! | hueybot3000 (3646) | ||
| 782094 | 2009-06-14 01:25:00 | Yeah I got a Breville breadmaker - the multigrain bread by the recipe in the book that came with it is superb. Way better than commercial stuff - there's just no comparison. If you get one though - buy some measuring cups and spoons. The recipes are for exact quantities. |
Deane F (8204) | ||
| 782095 | 2009-06-14 01:38:00 | Have just removed a loaf from my Breville - makes the house smell great! I make a 50/50 wholemeal loaf with things like kibbled wheat & sunflower seeds chucked in. Sometimes a whole boiled spud goes in too, or left over rice. This time I've added some rye flakes, and can't wait to try it once it has cooled. In short, homemade bread is unbeatable, haven't eaten any other since Xmas when Santa had a brainwave :) |
seltsam (13470) | ||
| 782096 | 2009-06-14 01:43:00 | The Panasonic SD200 we have produces bread far better than anything you can buy. After searching many bakers for years and years in UK and NZ, it produces bread as I used to remember it as a kid nearly 70 years ago :), same taste and smell. I make a wholemeal variety to my own evolved recipe. This machine is no longer imported for some reason, even though it was reckoned the best, and they still fetch a high price on TradeMe, like $200+, more than you pay for a new other brand. Edmonds Surebake yeast must be used otherwise the bread is useless, that's why my sister in OZ cant get her Panasonic to work....no Edmonds Surebake, I tried when I was there without any success. |
Terry Porritt (14) | ||
| 782097 | 2009-06-14 02:03:00 | Can some of you post some of your recipes please. Also SWMBO wants to know what type of breadmakers you have as we have an older one but the recipe book is for Oz and she struggles to make to the conversions work. :thanks | gary67 (56) | ||
| 782098 | 2009-06-14 02:15:00 | Here's my 'Standard loaf' - Kibbled Wheat & Pumpkin Kernel Bread. 3 teasp. Surebake yeast 375g strong white flour 75g wholemeal flour 1/3 cup kibbled wheat (put ordinary wheat in coffee grinder!) 1/3 cup pumpkin seeds 2 Tblesp sugar 2 Tblesp oil or butter 1 teasp salt 340ml water (warmish) I take mine out after rising (proving) the dough, divide it in half, put in loaf tins, then let it rise for an hour and then cook it at 200 degrees for 20 mins. Suits me, makes the loaf size I want for lunch... Take it to work each day. Good standard stuff. :) |
R.M. (561) | ||
| 782099 | 2009-06-14 04:00:00 | This is from the Breville instruction book, modified slightly after a bit of experience, for a 750g loaf. The order of adding ingredients (below) is quite different from Brevilles, but I found it works better. Doesn't work for delayed start, where the yeast must be keep dry. 335ml lukewarm water 1 1/2 t Edmonds Active yeast (yellow top jar) or 3t Surebake (red top jar) 2T raw sugar 25g oil 225g High grade white flour 225g Wholemeal flour 2T milk powder 1T gluten 1 500mg Vitamin C tab, crushed (if using yellow top yeast) 1t salt (Whote Wheat machine setting) I use electronic scales for accuracy and repeatability, and a set of standard meauring spoons (Tablespoon, teaspoon and half teaspoon). Note 1 Aussie Tablespoon = 20ml, NZ T=15ml Surebake yeast has bread improvers added to it, but you need twice as much as the active yeast. Vitamin C is used as an improver - my bread is still OK on the 3rd day, if it gets that far. I've also tried the Edmonds instant dry yeast sachets but find the bread tends to collapse somewhat, at least for wholemeal recipes. Don't use old yeast. Gluten is added to strengthen the wholemeal flour, which has less than white flour. Some people are allergic to it. Getting the moisture level of the dough is important - too dry gives a small dense loaf, too high gives a big gassy riser that tends to collapse. Adding extra moist ingredients (e.g. potato) requires the water volume to be reduced - learn by experience. Bake on! |
seltsam (13470) | ||
| 782100 | 2009-06-14 05:15:00 | Seems like a lot of hassle for something that can be bought for a few bucks at the supermarket. Although I agree the smell of freshly baked bread is awesome. I'd get into it if I had a large family. |
Greg (193) | ||
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