How does a breadmaker work

[Snadger]

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

Should make it a bit easier to get out of the tin also!

(Problem is that mine has NEVER been out and appears to be welded in!!!)

[shirlthegirl43]

Should make it a bit easier to get out of the tin also!

(Problem is that mine has NEVER been out and appears to be welded in!!!)

Put some hot water and a bit of detergent in the pan and leave it to stand for a wee while. Empty out the water then grab the paddle with a teatowel and wiggle while pulling - it should come out. You need to take it out to clean the hole or it gets full up of gunge

[bigt1888]

im intrigued!!!

might ask my OH for a breadmaker for X***!!!

what type would you recommemend based on the experience you all so obviously have

[Two_Sheds]

what type would you recommemend based on the experience you all so obviously have

There's an older thread on which people recommend makes (my preference, along with many others, is Panasonic).
link here

[stella]

I have been looking at them today and I fancy one that can make a cake as well. There is one for about £70 that is rated well.

[Patchninja]

I have a Kenwood one. Very simples. It's a really basic machine - just a heating element and a paddle. I love it even for stuff like pizza dough. Can't imagine eating a bought pizza now!
Brioche is wonderful and smells so good.

Here is another good recipe - something a bit different.
Galette franc-comtoise au Conté.

Makes 2 small or 1 huge square.

In machine :
140ml milk
450g flour
2 beaten eggs
1 sachet or 1.5 t spoons yeast
1 t spoon salt
90g butter.

Topping ; 200g Conté cheese and 30g butter.

Set machine to run the dough programme. At the end, take out the dough and spread it out onto your baking sheet(s)
Dot the surface with 200g of Conté cheese cut into little cubes. Let rise for 30 mins, then dot with 30g butter cut into little cubes.
Bake in the oven 20 mins at 200°. Cut into squares and enjoy!

[StephenH]

Probably seem like a silly question but I have never had one or seen one in action. After all the talk of breadmaking on here I thought one might suit me.
Do you just put all the ingredient in and then what??

Do it yourself, the traditional way: it's much more fun, and probably environmentally sounder, because you use less electricity! I've been making all my own bread since the late 70s, and wouldn't have a bread-making machine in the house, frankly.

My standard recipe:

3 kg (6.5 lb) (i.e. two standard bags) wholemeal flour (strong, breadmaking flour, because it's got more gluten, which enables it to rise better)
3 pints warm water (boil half, leave the other half cold, and mix)
4 tbsps syrup, treacle, malt extract, honey, or dark brown cooking sugar
4tbsps vegetable oil
2 tbsps salt
1 rounded tbsp dried yeast (Allinsons is best)

Dissolve the yeast and the sugar in the water, and add about half the flour, Mix vigorously until you've got a thickish batter, well-aerated. Cover and leave to rise.
Add the other ingredients, and about half the remaining flour, sprinkling the rest of the flour on a flat work-surface. Mix up again, and turn out onto the floured surface. Knead, gradually incorporating the flour on the surface, by flattening the dought, folding it away from you, turning through 90 degrees, and repeating, for at least 10 minutes (hard work, and you'll get your hands covered with dough).
Cut into four pieces, and put them into four oiled 2 lb loaf tins. Leave to double in size.
Bake in a pre-heated oven at 220 degrees C. for 45 minutes, and cool on racks.

[stella]

Thanks for taking the time to type the above that is the way (more or less) that I usually make it. The problem is in Italy I dont have an oven and we dont like the local bread much. So I thought a breadmaker might resolve this.

[swansea girl]

Morphy Richards measuring cup guide (from Morphy Richards) No Excuses now Jackie



FLOUR TYPES (1)White,plain,softgrain (2) Brown (3) Granary (4) Wholemeal


CUP
1/18 (1) 18g (2) 20g (3) 19g (4) 17g
1/4 (1) 36g (2) 39g (3) 38g (4) 33g
1/2 (1) 72g (2) 78g (3) 75g (4) 66g
3/4 (1) 108g (2) 117g (3) 113g (4) 99g
1 (1) 114g (2) 156g (3) 150g (4) 132g
1 1/8 (1) 162g (2) 176g (3) 169g (4) 149g
1 1/4 (1) 180g (2) 195g (3)188g (4) 165g
1 1/2 (1)216g (2) 234g (3) 225g (4) 198g
2 (1) 288g (2) 312g (3) 300g (4) 264g

OTHERS 1/4 cup 1/2cup 3/4cup 1cup 2cup

Dried fruit 41g 82g 123g 164g 328g
butter 50g 100g 150g 200g 400g
preserving or
caster sugar 55g 110g 165g 220g 440g

granulated
sugar 57g 113g 169g 226g 452g

chopped apple
1/2 cubed 31g 63g 93g 124g 248g

frozen
raspberries
or fresh
plums 25g 50g 75g 100g 200g

liquids-
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL

[stella]

All I can say is Wow:0)

[StephenH]

Thanks for taking the time to type the above that is the way (more or less) that I usually make it. The problem is in Italy I dont have an oven and we dont like the local bread much. So I thought a breadmaker might resolve this.

OIC. If you haven't got an oven, how do you cook anything? Do you live on salad?

[stella]

Pretty much salad and I do have a 2 ring camping gas stove. Always wondered if I could make a sort of bread in the frying pan?

[shirlthegirl43]

Pretty much salad and I do have a 2 ring camping gas stove. Always wondered if I could make a sort of bread in the frying pan?

Yup, tortillas

[coreopsis]

What about sourdough bread?Is it suitable for this machine or just dried yeast ones?I'm asking because I made it twice-bread was the best I've eaten in my life,but kneading is killing me(that's why I don't make it too often).Can I bake it in the oven after kneading(prefer crunchy crust at the top of the loaf)?

[Patchninja]

You can bake bread in a Dutch oven on your camping stove it you want.I'm sure you can make sourdough bread in a bread machine.