Club Breadmakers

[jtoh]

25hourmaid:

No problem, just confirming what I have been doing all these while.

Guess since my bread is rising, it confirms that putting it in the fridge doesn't affect it.

[corneyAmber]

jtoh:

Guess since my bread is rising, it confirms that putting it in the fridge doesn't affect it.

It should be there in the first place.

[Augmum]

25hourmaid:

Augmum, I have never tried a Butterscotch Loaf before, but I did a quick search and found this recipe. You may want to try it out and see if it is the Butterscotch Bread that you are looking for? Seems to have good reviews about it.


http://www.food.com/recipe/butterscotch-bread-69234

thks maid....ok, i'll bookmark it.
if u happen to try this recipe, let me know the outcome pl.
as next 2 wks will be more busy with cookies :love:

[jtoh]

My loaf's ready and it's perfect. So I assume the problem with my earlier loaf was with the cheese.


ksi, you said your moz cheese was finely grated. Did yours come from the packet already shredded? And you chopped it even finer? I'm trying to see how I can overcome my cheese problem.

[corneyAmber]

Augmum:

thks maid....ok, i'll bookmark it.

if u happen to try this recipe, let me know the outcome pl.
as next 2 wks will be more busy with cookies :love:

Not likely.

[corneyAmber]

jtoh:

How come you put so much raisins no problem I put more cheese got problem?

I bought the finely grated ones. I usually used it on my pasta so finely grated melts into the pasta faster like those cheese powder.

Raisins and cheese respond differently. Cheese melts, raisins don't so when we add extra, it will work on the bread differently. Raisins maintain its properties so they just look more or less on the bread. Whereas for cheese, it melts into the bread, so it increases the density of the bread and if the yeast is not enough, it will not rise the same way. I was worried about that when I baked my cheese. It turned out that the loaf became smaller but it still raised reasonably in my case, so I was probably running a high risk of a flatten bread too. I am doing some more experiment to see how this risk can be totally eliminated.....

[jtoh]

Thanks ksi. I’ll grate my cheese to smaller pieces the next time and use less. But less no kick. Let me know how your fine tuning goes.

[schweppes]

jtoh:

My loaf's ready and it's perfect. So I assume the problem with my earlier loaf was with the cheese.

YAY jtoh!! :dancing: :dancing:

[jtoh]

schweppes:

jtoh:

My loaf's ready and it's perfect. So I assume the problem with my earlier loaf was with the cheese.

YAY jtoh!! :dancing: :dancing:

[Happy Mama]

LKVM:

Happy Mama:

My raisin bread. Can someone please tell me how to achieve an even distribution of raisins in the loaf? Mine seems a little unbalanced



http://postimage.org/image/2a9erfl1g/

http://postimage.org/image/2a9i2ia10/

Happy Mama ur bread looks very nice and quite fluffy also :shock:

:thankyou:

BUT... this morning around 7.30 am I baked another loaf. I was so sleepy I put in all ingredients without checking my blade until when I put in raisins then I realised there was something wrong with blade. My maid just put in blade without securing it! :!: So I manually adjusted it and it started kneading for a few minutes.

Now my whole machine seems to have gone dead for the past 1 hr 45 mins. No sound, no thermostat sound etc. :stupid: :stupid: