Bread Maker - Bread Recipe

[cslgirl]

I've just made a loaf in my breadmaker but its come out really stumpy. Maybe a silly question but if I double up on the ingredients will it come out larger? I got the recipe from allrecipes.co.uk

This is the recipe I used

1 1/2 teaspoons dried active baking yeast

275g (10 oz) Strong While flour

1 teaspoon salt

1 tablespoon caster sugar

1 tablespoon butter, softened

175ml (6 fl oz) milk

It is very nice but would be lucky for it to last a day. Anyone got any other bread recipes?

[mrsshpub]

Which machine are you using? The smallest loaf recipe in my Panasonic recipe book uses 400g flour e.g.:

3/4 tsp 'easy blend' yeast
400g strong white flour
1 tsp sugar
15g butter (or 1 tbsp oil)
1 tsp salt
270ml water


HTH

[cslgirl]

It was a present, a Cookworks Signature machine. I put it on a 1.5lb setting and dark crust but defo need med crust as its a bit too dark.

Cheers will give it a go.

[mrsshpub]

1.5 lbs is very close to the total weight of ingredients in the recipe I've posted — so that could well be worth trying. However, machines do vary. We had a Prima bread maker for several years before buying the Panasonic & the recipes that came with that were noticeably different to the ones supplied with the Panasonic.

[cslgirl]

Excellent! Will do. Just seen a recipe for pitta bread as well! I didn't realise you could do so much with a bread machine. I have just been using the packet stuff for bread but I think I will be putting it to more use now.

Cheers

[mrsshpub]

Home-made naan are to die for.

I make them using olive oil instead of butter or ghee (so they're healthier but not exactly authentic) & they come out crisper & lighter than anything I've had in an Indian restaurant or bought in a supermarket.

[cslgirl]

mrsshpub said:

Home-made naan are to die for.

I make them using olive oil instead of butter or ghee (so they're healthier but not exactly authentic) & they come out crisper & lighter than anything I've had in an Indian restaurant or bought in a supermarket.

Ohhh fancy sharing your recipe??? May be doing a curry tomorrow night

[Lost soul]

I have got some ironing that needs doing when you get a moment

[motco]

Very nice wholemeal loaf in a Panasonic:

1 tsp yeast (for breadmaking machines)
500g wholemeal flour - Carr's preferably
1tsp salt
1-1/2 tbsp sugar
25ml olive oil
360ml water

[mrsshpub]

Lost soul said:

I have got some ironing that needs doing when you get a moment

[cslgirl]

Fantastic!! Thanks very much for that, I am going shopping tomorrow (after the ironing of course ) so will get said ingredients and give them a go. Will let you know I get on.

[anonymous-user]

mrsshpub said:

cslgirl said:

mrsshpub said:

Home-made naan are to die for.

I make them using olive oil instead of butter or ghee (so they're healthier but not exactly authentic) & they come out crisper & lighter than anything I've had in an Indian restaurant or bought in a supermarket.

Ohhh fancy sharing your recipe??? May be doing a curry tomorrow night

Garlic & Coriander Naan

Makes 3

1 tsp easy-blend yeast
280g strong white bread flour
1 garlic clove, finely chopped
1 tsp black onion seeds
1 tsp dried coriander leaves (1 tbsp fresh could be used but it would need to be added after the dough was taken out of the machine)
1 tsp salt
2 tsp clear honey
15ml olive oil (+ extra to oil cling film used during rising)
100ml water
60 ml natural yogurt

Put the ingredients in the bread machine pan in the order specified by the manufacturer — this might be in the order as above or the liquids might go in first.

Run the dough programme. Remove dough from machine & divide into 3 balls.

Roll out each ball into 'normal' naan shape & cover each, top & bottom, with oiled cling film — leaving plenty of space for the dough to rise. Put in a warm place to rise or just leave on the kitchen worktop for about 1 hour until well risen & soft to the touch.

Now the fun bit.........

Heat a baking sheet (suitable for use under the grill & big enough to take all 3 naan) in a hot (>200C) oven & preheat the grill to its highest temperature.

Carefully remove the naan from the cling film, place on the preheated baking sheet & put under the grill until blistered & brown, turning part way through cooking. Depending on the size of the baking sheet, it will probably be necessary to cook them in batches.

Edited by mrsshpub on Saturday 30th January 17:39

I shall be trying that next weekend - sounds marvellous. Which bread flour do you use? I find different brands have a markedly different taste...?

[Tanguero]

Use a 50/50 mix of strong white flour and rye flour and use beer instead of water....

[mrsshpub]

Original recipe deleted & reposted with a couple of tweeks...

cslgirl said:

mrsshpub said:

Home-made naan are to die for.

I make them using olive oil instead of butter or ghee (so they're healthier but not exactly authentic) & they come out crisper & lighter than anything I've had in an Indian restaurant or bought in a supermarket.

Ohhh fancy sharing your recipe??? May be doing a curry tomorrow night

Garlic & Coriander Naan

Makes 3

1 tsp easy-blend yeast
280g strong white bread flour
1 garlic clove, finely chopped
1 tsp black onion seeds
1 tsp dried coriander leaves (1 tbsp fresh could be used but it would need to be added after the dough was taken out of the machine)
1 tsp salt
2 tsp clear honey
15ml olive oil (+ extra to oil cling film used during rising)
100ml water
60 ml natural yogurt

Put the ingredients in the bread machine pan in the order specified by the manufacturer — this might be in the order as above or the liquids might go in first.

Run the dough programme. Remove dough from machine & divide into 3 balls.

Roll out each ball into 'normal' naan shape on a lightly floured worktop & cover each, top & bottom, with oiled cling film — leaving plenty of space for the dough to rise. Put in a warm place to rise or just leave on the kitchen worktop for about 1 hour until well risen & soft to the touch.

Now the fun bit.........

Heat a baking sheet (suitable for use under the grill) in a hot (>200C) oven & preheat the grill to its highest temperature.

Carefully remove the naan from the cling film, place on the preheated baking sheet & put under the grill until blistered & brown, turning part way through cooking. Depending on the size of the baking sheet, it will probably be necessary to cook them in batches.

ETA: my grill is in my oven & I cook the naan with the door slightly ajar, so I can keep a close eye on them. I'm not sure how well this cooking method would work under an 'open' grill', where they wouldn't get so 'surrounded' in heat.

Edited by mrsshpub on Sunday 31st January 09:29

[mrsshpub]

had ham said:

I shall be trying that next weekend - sounds marvellous. Which bread flour do you use? I find different brands have a markedly different taste...?

Ah, now, bread flour....... I wondered when that would come up.

I agree — different brands taste different & also 'perform' differently in the bread machine. Some need more water than the standard recipe, some less.

My favourite 'ordinary' bread flour is Carrs. I seem to get better results with that in my machine than most of the other widely available brands. However, some years ago I was introduced to Claybrooke Mill flour. The mill itself isn't usually open to the public, apart from the occasional 'Open Day' — but the flour can be bought from a number of outlets around Leicestershire (there's a list on their website) and also via mail order. Highly recommended.

Edited by mrsshpub on Saturday 30th January 17:55

[anonymous-user]

mrsshpub said:

had ham said:

I shall be trying that next weekend - sounds marvellous. Which bread flour do you use? I find different brands have a markedly different taste...?

Ah, now, bread flour....... I wondered when that would come up.

I agree — different brands taste different & also 'perform' differently in the bread machine. Some need more water than the standard recipe, some less.

My favourite 'ordinary' bread flour is Carrs. I seem to get better results with that in my machine than most of the other widely available brands. However, some years ago I was introduced to Claybrooke Mill flour. The mill itself isn't usually open to the public, apart from the occasional 'Open Day' — but the flour can be bought from a number of outlets around Leicestershire (there's a list on their website) and also via mail order. Highly recommended.

Edited by mrsshpub on Saturday 30th January 17:55

A couple of my directors live up that way - I'll ask them to bring some down next week. Good call!

Edited by anonymous-user on Saturday 30th January 17:59

[mrsshpub]

had ham said:

A couple of my directors live up that way - I'll ask them to bring some down next week. Good call!

Make sure you tell your directors exactly what you'd like them to get for you — they do quite a range of very tasty bread flour mixes and 'soft' flours as well as strong white / brown / stoneground.

Edited by mrsshpub on Saturday 30th January 18:14

[anonymous-user]

mrsshpub said:

had ham said:

A couple of my directors live up that way - I'll ask them to bring some down next week. Good call!

Make sure you tell your directors exactly what you'd like them to get for you — they do quite a range of very tasty bread flour mixes and 'soft' flours as well as strong white / brown / stoneground.

Edited by mrsshpub on Saturday 30th January 18:14

Don't worry - I shall be very explicit - I know what they are like usually when I tell them what to do

[Lost soul]

oi what about my shirts you domestic godesses

[cslgirl]

Ohh I like being called a domestic goddess! Makes me want to bake right now!