Club Breadmakers

[corneyAmber]

Augmum:

ok.....i'll save this pic for him to see...thks.

already told that man, is $9.90, he seems no idea at all.
btw, is this also made of glass or plastic (look like plastic to me)

It's glass, bought at the same time as the blue one, as spare.

[Happy Mama]

LKVM:

I and my whole family loves banana

So good. At least when you bake the banana loaf, you have \"customers\". Haha!

[jtoh]

So sad! My cheese loaf FAILED! It didn’t knead together and hence didn’t rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I’d placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

[corneyAmber]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

How much cheese did you put? Best to keep to prescribed amount.

Yeast no need to put in fridge, it becomes moist. Just keep it in a dry container. Yeast cannot touch water.

Cheese bread is harder to make, I also have not gotten the crust right even though the bread is ok so I still need to continue my experiment.
I don't know how to describe the banana used, later I buy and post the banana bunch. Actually I am not sure if I can get from super market.
Ladies, I came back here with 10 whopping pages to read, all of you never fail to amaze me.

I should hv posted this last night. Maid, make banana cake or bread cannot use del Monte, that is only good for direct consumption.

[schweppes]

:imanisland: YoooHooo Fellow Bread Buddies


I'm back and miss u all today. :politebleah:

*pant* *pant*

Looks like I have lots to read and catch up on
The pages here have really flown by :shock: :!:

[Happy Mama]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

Oh dear. :snuggles:
I'm sorry I cannot contribute much on the diagnosis because I ain't any expert, but I don't think it's the yeast because I have been using left-over yeast for my loaf yesterday and it turned out alright.

[Happy Mama]

schweppes:

:imanisland: YoooHooo Fellow Bread Buddies


I'm back and miss u all today. :politebleah:

*pant* *pant*

Looks like I have lots to read and catch up on
The pages here have really flown by :shock: :!:

:welcome: back schweppes.

[Happy Mama]

Ladies... I have just put to bake my raisin loaf. BUT I ran out of Prima Bread Flour and so I combined it with Red Man's Bread Flour. Hope it won't affect the results. :xedfingers: :xedfingers:

[schweppes]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

[Happy Mama]

schweppes:

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

Schweppes, but the other day when I baked the white loaf, I put 1 teaspoon of salt instead of 1/2 and it still rose. :? :? Maybe it's the cheese? :?