HM bread and the alternative......

[Croila]

That's funny, never heard the word "batch" to describe rolls!

What I'd love to make in the breadmaker, what I'd REALLY love, is to make Aberdeen rowies. I mean, if I'm going to get superfat from eating all this homemade bread, I might as well do it in style

[Two_Sheds]

That's funny, never heard the word "batch" to describe rolls!

Me neither, but it's often used to describe me

[Hilary B]

'Batch' loaves or rolls are placed on a baking sheet in such a way that when they rise they are touching, and once baked they come out of the oven as one unit that can be separated into individual loaves or rolls, but have no 'crust' on the sides where they met.
One type of 'batch' baked at a bakery my Aunt went to was a 'cartwheel' about 2 ft across, you bought a whole or half cartwheel, and there were probably a couple of dozen (or more) rolls in a complete one! Aunt bought a half-cartwheel whenever we visited for the day.
It was lovely bread!
Maybe sometimes soon I'll have a go at making a mini cartwheel on my big pizza-tray!

[Two_Sheds]

Himself made cheese n onion bread y'day. (basic white bread recipe, but with 100g grated cheese instead of 30g butter), and a finely chopped onion.

As my parrot says "nom nom nom"

[Newbie]

Exactly what ingredients are you using?
Is the yeast
a) the right type
b) not got stale?
I use the sachets of 'easy-blend' yeast, one sachet is about 3 teaspoonfuls (ie makes 3 loaves in my machine) but once opened it needs using within a couple of weeks (keeps ages unopened, but check 'best before' date, there is some leeway, but don't overdo it).
Make sure you measure all the ingredients accurately.

I use the little packets of yeast too, it says two teaspoons for my machine so there is always a little left over which i don't keep because i assumed it has to be fresh. I try to measure the ingredients as accurately as i can but the measuring scoop thingy that came with the machine was lost long before the machine was mine and i cannot find my machine listed anywhere to purchase a new one.

[Two_Sheds]

there is always a little left over which i don't keep because i assumed it has to be fresh. I try to measure the ingredients...

1) I use the Allinsons pot of dried yeast. It keeps for ages, so the single pack yeast must keep too. Try it, don't waste it

2) buy a teaspoon measure? they're very cheap in Tezzers/wherever

[Rhona]

I use the little packets of yeast too, it says two teaspoons for my machine so there is always a little left over which i don't keep because i assumed it has to be fresh.

I use the little packets to make pizza bases with my little girl - we only use about a third of the packet and keep it for a couple of weeks sometimes. Still works!

When I first started using my breadmaker, I was really careful about measuring, and used to be left with a bit in the packet. I just chuck it all in now - doesn't seem to mind!

[Croila]

Well, my breadmaker arrived yesterday! Last night I made the most disgusting bread I've had in years: it was white, cooked on the rapid setting. I don't like white bread but my husband was so desperate to play with the new "gadget" he wanted the quickest bread.

Ugh, is all I can say!

Tonight I made a granary loaf though (in the picture), and it is LOVELY! Absolutely great!



Just need to get something to help slicing it though, as that's tricky. Am finding it hard to get the slices thin and even enough - they're more like doorsteps. But very, very lovely tasting doorsteps!

[Two_Sheds]

To slice evenly: part slice one way, then turn the loaf and keep slicing; keep turning, keep slicing ...
easy

Am finding it hard to get the slices thin and even enough -

It takes practise, and a sharp serrated knife. I've tried lots, the Kitchen Devil 602007 is my favourite

[chris]

Cool - well done I like the BM450 - it comes with all the measuring stuff you need. My only gripe with it, is if the bread rises too high, and then the seed dispensing trays ejects, your bread sticks to the opened bottom of the tray, and tears when you take it out.

So, I tend to not leave it in there, or take it out once it's dropped the seeds (depending on the bread, and stage of the bread in the machine).

Haven't tried to oven bake a loaf yet, may do soon though!

[Croila]

It takes practise, and a sharp serrated knife. I've tried lots, the Kitchen Devil 602007 is my favourite

Thanks for the recommendation Two Sheds! Actually, the bread knife I've got isn't TOO bad (it's part of a Sabatier set), but I'm bookmarking the Kitchen Devil in case I need a new one soon. Christmas wish list ...

Chrismarks ... How long have you had the Kenwood BM450 for? Are you quite happy with it apart from bread rising too high?

That's three loaves I've done in mine now. I'm DEFINITELY going to have to slice the stuff more thinly as we're eating far too much of the stuff!

Am going to try pizza dough in it tomorrow, ooooh, cannae wait

[Dottie]

I use an electric knife, nice and easy.

[Croila]

Hmmm, that's a good idea too! My dad uses his electric carving knife to cut the bread - my mam bakes it, he cuts it ... Pretty good sharing of labour I'd say

Off to check out prices!

[chris]

Thanks for the recommendation Two Sheds! Actually, the bread knife I've got isn't TOO bad (it's part of a Sabatier set), but I'm bookmarking the Kitchen Devil in case I need a new one soon. Christmas wish list ...

Chrismarks ... How long have you had the Kenwood BM450 for? Are you quite happy with it apart from bread rising too high?

That's three loaves I've done in mine now. I'm DEFINITELY going to have to slice the stuff more thinly as we're eating far too much of the stuff!

Am going to try pizza dough in it tomorrow, ooooh, cannae wait

I bought it last Feb I think, for my wifes birthday (either then, or last xmas - one of the other).. Haven't used it as much as we'd like to, but are increasing the amount we do. Yes really happy with it - I think the rising too high is our fault though, and in the manual it does say that ambient temp will affect the bread - and we've been making it when it was warm out side!

[Croila]

I bought it last Feb I think, for my wifes birthday (either then, or last xmas - one of the other).. Haven't used it as much as we'd like to, but are increasing the amount we do. Yes really happy with it - I think the rising too high is our fault though, and in the manual it does say that ambient temp will affect the bread - and we've been making it when it was warm out side!

Hmmm, thanks for the tip about ambient temperature ... My kitchen's always boiling so I should bear that in mind.

I've made four loaves now: white, granary, malthouse and wholemeal. The white was disgusting, the granary was great, the malthouse (Doves Farm Organic Malthouse flour) is AMAZING, and the wholemeal (Hovis strong wholemeal flour) is ... a bit brick-like.

Now I need a big consignment of the malthouse flour, mmmmm