Breadmaker recipes!
Comments
-
Yes, a bit, but not like the new paddle did on the old machine!! It is unacceptably noisy.
I checked the inner measurement and it is very slightly bigger than the old paddle, and feels much looser to the touch when you fit it.
Could not complain as, although sizes stated seem identical to the old paddle, when I checked the listing of the product, it does not actually claim to be suitable for our model number ☹️
0 -
Frequent user errors here but the print is too small (I tell myself!) I made Pannetone but it cooked before I got the dried fruit in, called it a brioche and it tasted OK. I've put the fruit in the freezer as I'd soaked it in alcohol, ready to try again.
The fruit and malt loaf came out really well.
1 -
We are just enjoying carrot and fennel cheese on toast for lunch. Yummy👍
0 -
Exactly same recipe you have M, ours is in a book of bread recipes, specifically for bread makers.
0 -
I'm rather late in joining this thread but I thought I'd tell you what I now do. About 10 years ago I gave up with my bread-maker mainly because of the hole left in the loaf by the paddle. I went on to making it by hand, the traditional way. After a couple of baking sessions I decided that for the same length of time as making one loaf I could make enough bread for two weeks, storing it in the freezer. I have developed my own recipe which goes down well with all the family. It has a wonderful flavour and is particularly good for toast.
The ingredients are:
800 gms strong white flour
1000 gms seed and grain flour
30 gms salt
16gms sugar
100 gms butter
14 gms (2 sachets) dried yeast
966 ml (34 fl oz) tepid water
Add the two flours plus the sugar, salt and yeast into a large bowl and mix together thoroughly.
Add the butter, slightly softened, and rub into the flour mix.
Slowly add the water, mixing well as it is added.
When well mixed, turn out and knead for 10 minutes.
Oil the mixing bowl and return the dough to the bowl. Cover with cling film and leave to rise. Lightly oiling the top of the dough prevents the film from sticking. This usually takes about two hours.
When risen, turn out the dough and divide it into four equal weight pieces (approximately 740 gms). Knock down each piece and knead again for a minute or so.
Roughly shape the dough to fit the bread tin and cover the four tins with cling film. Tins are not essential, the bread can be baked on a tray. Allow it to rise again, (about 1½ hours depending on the weather).
When risen place in a pre-heated oven and bake for 30 minutes at 200º C.
The total length of time to actually make and prepare the dough for baking is under 30 minutes. Washing up etc less than 15 minutes.
So in less than one hour I can make very tasty bread to last us for up to two weeks. Give it a try.
2 -
My sister prefers to hand make bread, although she does use Kenwood with a dough hook to mix together. She makes all sorts of delicious small bread cakes, something that is a family thing, rather than loaves. She freezes them as well, so they last a while. She’s made bagels, corn muffins, all sorts of things during lockdown. Very tasty😋
1 -
My wrists are a bit wonky so I'd have to use the Kenwood for mixing dough or do a part knead and rise in the bread maker...might try that for some rolls. I think bread making by hand is very satisfying and you can pound your enemies into submission!!
I sometimes make a very large loaf in the breadmaker, cut it in half and freeze one portion.0
