Bread machines

[Snadger]

Probably been answered earlier in the thread but I can't be bothered to read all posts!

Why do we need a 'MACHINE' to make bread?? Surely bread's been made in ovens and on fires for eons with excellent results?

[shirlthegirl43]

Probably been answered earlier in the thread but I can't be bothered to read all posts!

Why do we need a 'MACHINE' to make bread?? Surely bread's been made in ovens and on fires for eons with excellent results?

True Snadger and a very valid point. However, with Chronic Fatigue Syndrome I have many days where I do not have the strength in my hands and arms to knead the bread dough and get a decent loaf. Making bread used to be my release from frustration - now I can't even pummel the dough. I am sure other people have varying reasons for using a machine.

[Hazel at the Hill]

yep - can't be a*sed!

Actually that's not quite fair - but on the occasions that I have made bread 'properly' it seems to have taken just forever, and with rather dense results. That's the bread, not me. Prob just needs me to practise more, but in the meantime, I can plonk all the ingredients in and still get a vastly superior loaf than that in the shops.

Lots of grapes will disagree with me,(I know you will, PW!) and no doubt I'll have another crack at 'proper' home bread in due course, but at the mo, the bread maker suits me well.

[shirlthegirl43]

Hazel, sounds like you need to be more brutal with your dough and make sure it is in a warm enough but not too warm place when you leave it to rise. I usually light the oven then put the bowl with the dough close to the cooker to prove.

[Hazel at the Hill]

I think I also have trouble with the imprecise bits like 'till the dough is doubled size', and yes, the right temp spot. Once I've got it right, I'm sure I'll be happy to always make bread by hand. My sister makes a couple of loaves every weekend, and I have to say it tastes superb, and has a better texture than my bread maker bread.

And for anyone lucky enough to have a proper kenwood, my Mum uses the dough hook attachment with excellent results.

[seasprout]

(maker has cooled down and now put away, wonder how long OH will think I bought the loaf from this mornings farmers market. )

Cunning plan worked, OH thought I paid for it at the farmers market, he munched through quite a bit before i told him.... He likes it. Yea. The bread makers stays.

[shirlthegirl43]

Cunning plan worked, OH thought I paid for it at the farmers market, he munched through quite a bit before i told him.... He likes it. Yea. The bread makers stays.

Result! Congrats seasprout

[smallblueplanet]

Cunning plan worked, OH thought I paid for it at the farmers market, he munched through quite a bit before i told him.... He likes it. Yea. The bread makers stays.

How long before he decides it was all his idea? Lol!

[Alison]

Cunning plan worked, OH thought I paid for it at the farmers market, he munched through quite a bit before i told him.... He likes it. Yea. The bread makers stays.

Now get it back out the cupboard so that it's nice and handy on the work surface otherwise you won't use it (speaks from experience). Since we had our extension we now boast a very fine utility room which has a special space for the bread machine. OH has just put some on timer so that it'll be ready as we wake up in the morning - such a lovely smell makes Monday mornings more bearable and luverly fresh butties for lunch

[Alice]

Good looking loaf Seasprout. I have a Panasonic, and haven't bought bread since I bought it a year ago. Perfect results everytime and also does great Naan bread and Pizza dough everytime. Worth it for the smell alone.

[Flummery]

I'm of the Snadger persuasion and make it (we never buy bread) the old fashioned way. However, recently the arthritis in my hands had made kneading difficult and painful so I now use the Kenwood and dough-hook method of kneading but still do the double rising (better texture by far) and oven baking. I just have serious suspicions what they are allowed to put in 'shop' bread. I use Dove's Farm organic flour (or Allinson's when I can't get that) and also their spelt flour for a gorgeous nutty brown loaf. Had toast and marmalade for breakfast - all home made. (Warning - Flum going into Smug Mode - someone smack her on the back!)

[shirlthegirl43]

Had toast and marmalade for breakfast - all home made. (Warning - Flum going into Smug Mode - someone smack her on the back!)

You deserve to be smug Flum! I wanted to make marmalade this year but never saw Seville oranges. Suppose I could try grapefruit or lemon and lime though. Tempted by the mamade tins - are they any good for a learner? I haven't tried my Kenwood for making bread yet - the cfs means I get a bit forgetful sometimes so I would probably forget the dough was rising!

[Flummery]

I make what the family call St Clement's Marmalade (oranges and lemons!) It gives the preserve something of the sharpness of the Sevilles - but not quite. I haven't managed to find them either. I think because most people don't make marmalade and the Sevilles look a bit scabby and small the big shops just don't stock them. Even our local market that used to have loads of independent veg stalls now has only one selling the usual stuff. Sad result of supermarkets.
I haven't tried the tins Shirl, but my late Dad (also a marmalade maker) used them occasionally in desperate need. I don't know what they tasted like though. Makes me think that if you are going to make your own you might as well do it ALL yourself. Try orange and lemon or 3 fruit - orange lemon and grapefruit. They are very good and somehow more fresh tasting than the shop stuff.

To make sure you don't forget your dough - set your oven timer to remind you to check after an hour - don't ask how I know this!)

[shirlthegirl43]

Thanks Flum. Will give it a try when I am feeling up to it. All that standing waiting for the setting point - worth it in the end though.

[Flummery]

The main thing with marmalade is to make sure the peel is very soft before you add sugar and boil to a set, Shirly. The peel should rub away to almost nothing between your fingers when it's cooked. Otherwise it will never soften up. You often need to boil for ages to get a set but as you say, there's nothing like the taste.