How does a breadmaker work

[Parsleythelion]

I love my breadmaker, the smell of fresh bread is perfect on a Sunday morning....I also use it to make pizza dough for home made pizzas. Much better than the shop bought ones as you can create your own toppings using up any gluts/leftovers etc. Courgette, anchovy and aubergine anyone?

Mine can also make jam, but didn't get enough fruit this year to make some as I have been concentrating on veg. I will grow some more fruit next year and give it a go.

[binley100]

........ as you can create your own toppings using up any gluts/leftovers etc. Courgette, anchovy and aubergine anyone?

Wow a glut of anchovies.........I'm impressed

[jackie j]

My sister has given me hers as her OH who makes the bread ( everyday ) prefers to do it by hand, I have yet to use it as she forgot to give me the measuring cup.

[scarey55]

I have found this video that shows you how the bread-maker actually works. I'm not too sure that I would use his recipe but at least you can see how the machine mixes and kneads the dough.
There are loads of other videos out there too.

[piskieinboots]

Wow a glut of anchovies.........I'm impressed

WOW indeed! Where can one buy seeds for these??

[stella]

So I supose it does not make small cakes just one large one but then what stops all the currants/chocolate getting smashed up?

[Two_Sheds]

, I have yet to use it as she forgot to give me the measuring cup.

So just weigh the ingredients instead

So I supose it does not make small cakes just one large one but then what stops all the currants/chocolate getting smashed up?

Yes, one large of whatever you're making (cake/bread). It's a square loaf, not like the traditional loaf-tin shape.

Some machines have a chute for adding "bits" near the end of mixing, so they don't get too smashed up.

Mine doesn't, I just add ingredients all at the beginning. Olives for instance get very chopped up, but I don't mind.

If I wanted a loaf with whole olives I would just use the dough option, then take out the mixed dough, add the olives then bake in the oven.

[chris]

Regarding the hole in the bottom of the loaf, if baked in situ - is there any tips for this or do you lot just put up with it? I find it annoying when I'm slicing bread, then I have a broken slice because of it!

[chris]

Oh aye - if we make a brown loaf with strong brown flour, or what not - the bread sinks in the middle... manual says because the outside temp is iether too hot or too cold.. any of you notice this? How do you fix?

[binley100]

He who is in charge of the breadmaker chez nous usually does a mix of white and either wholemeal or brown flour as wholemeal/brown on their own can make a heavy loaf.

[binley100]

.and we just put up with the hole. Thats the bit that can be bashed up for a handy supply of breadcrumbs to keep in the freezer.

[piskieinboots]

I make 75% wholemeal 25% white and use more yeast than they recommend, this is always nice and 'airy'

As to the hole - I put up with it

[shirlthegirl43]

You could do what the bloke does in Scarey's video link and take out the paddle when it reaches the end of proving.

[piskieinboots]

... and take out the paddle when it reaches the end of proving.

Wouldn't that be a bit gooey

[shirlthegirl43]

Wouldn't that be a bit gooey

Sorry, meant at the end of kneading before it starts proving - wake up brain!