Club Breadmakers

[corneyAmber]

tisha:

So much discussion on the bread maker and such :drool: pics too. I too am feeling tempted to buy one. I have a few Qs though, hope to get some inputs.


1. If I put in all the ingredients at night and set up delay or whatever, next morning is the bread ready to eat just out of the pan or need cooling time. If need cooling time how much time is needed before slicing?

Can set timer to delay baking. Cooling can be hastened by putting in front of a fan if you urgently need to slice and eat. Maybe 15-20 mins.
When you set timer to end at a certain time, you hve to remove the bread else the crust will be harder.

2. Anyone tried whole meal bread or at least half whole meal flour and half bread flour? Is the bread soft? Heard from my ex-collegue that the wholemeal bread does not come out soft, may be the commercial ones have some softner added.

I did on the old machine, it was harder than commercial ones. The Z machine I have not tried.

3. Our family favourites are wholemeal, foccacia/herb bread, walnut loaf and butterscotch. Is it possible to make these? anyone tried any of these breads?

Wholemeal, walnut, butterscotch can. Foccacia I have not seen in the new Z manual but I think it is possible. I love Foccacia so I would try to dig for my old manual and do some experiment some day. Meanwhile answer is possibly but dunno how yet.

MTIA and happy baking for all those who own a bread machine. And pls post the pics. Its a treat to see them

Welcome tisha!
I try to answer yr questions inline.

[tisha]

ksi:

tisha:

1. If I put in all the ingredients at night and set up delay or whatever, next morning is the bread ready to eat just out of the pan or need cooling time. If need cooling time how much time is needed before slicing?

Can set timer to delay baking. Cooling can be hastened by putting in front of a fan if you urgently need to slice and eat. Maybe 15-20 mins.
When you set timer to end at a certain time, you hve to remove the bread else the crust will be harder.

Welcome tisha!
I try to answer yr questions inline.

So can't afford to wake up a little late if setting timer for breakfast bread!
So do you bake the previous night?

Thanks for all the other replies.

[tisha]

How long does the home baked regular(plain white/whole meal) bread stay fresh?

[jtoh]

twinklejoy:

Ok thanks 25hourmaid. I will try putting more raisins next time. Recipe says 1/4 cup buy I already put almost 1/2... Next time going to dump all raisins at one spot too!

Hi happy mama,
I dumped 1 full cup of raisins eventhough recipe stated as 1/4 cup, at 1 spot too. visual result not bad wor, taste good too :drool:
Kiasu mah :evil:

http://postimage.org/image/u7eqh8o4/[/quote]

Looks good and evenly distributed.

[jtoh]

peterch:

Thanks KSI
@ Happy Mama : You are welcome
@ Jtoh : Try to get Anchor brand (Blue box I think :D)

Thanks!

[jtoh]

ksi:

twinklejoy:

ksi, i planned to bake cheese bread, can you tell me what cheese brand you buy for your cheese bread? is it necessary to increase the yeast and decreas water/milk?

haha twinkle...I realised I made a mistake on the cheese name, it was parmesan that I used cos I have many types of cheese in my fridge and I got mixed up. However, it is finely grated. Brand is Perfect Italiano.

http://www.perfectitaliano.com.au/Images/Product%20Images/RollOverImages/Parmesan-125g-ro.jpg\">

The same brand also have the shredded Mozzarella

http://www.perfectitaliano.com.au/Images/Product%20Images/RollOverImages/Mozzarella-250g-ro.jpg\">

I used the mozarella in the same brand for my failed loaf. You'll see that the mozarella is a lot thicker in shreds than parmesan. Parmesan is also a harder cheese compared to mozarella. I suspect that's why my loaf failed. Too big and the cheese too soft.

[jtoh]

ksi:

twinklejoy:

wow! so many cheese in your fridge..how did you store them that time when your fridge kaput?

no worry... how about the water and yeast? do I have to decrease and increase them? can I dump in slightly more cheese then it stated in the recipe? I love cheese :love: :love: :love:

Oh when my fridge kaput....it was not all compartments affected at the same time, it was like cancer...spread then die. So the cheese was kept in the unaffected area first. My fridge was sweating and throwing out water that looked like bleeding....so scary like haemorrhage..no one knew what it was even though it was tightly closed. My kitchen is also cool cos no direct sun, so it was managable.

I did not increase water nor yeast but I would now keep my cheese to 1/4 cup.

Your description of your fridge is scary.

[twinklejoy]

jtoh:

ksi:

[quote=\"twinklejoy\"]wow! so many cheese in your fridge..how did you store them that time when your fridge kaput?

no worry... how about the water and yeast? do I have to decrease and increase them? can I dump in slightly more cheese then it stated in the recipe? I love cheese :love: :love: :love:

Oh when my fridge kaput....it was not all compartments affected at the same time, it was like cancer...spread then die. So the cheese was kept in the unaffected area first. My fridge was sweating and throwing out water that looked like bleeding....so scary like haemorrhage..no one knew what it was even though it was tightly closed. My kitchen is also cool cos no direct sun, so it was managable.

I did not increase water nor yeast but I would now keep my cheese to 1/4 cup.

Your description of your fridge is scary. :)[/quote]yah lor..scary but funny! :laugh:

[twinklejoy]

jtoh:

ksi:

[quote=\"twinklejoy\"]
ksi, i planned to bake cheese bread, can you tell me what cheese brand you buy for your cheese bread? is it necessary to increase the yeast and decreas water/milk?

haha twinkle...I realised I made a mistake on the cheese name, it was parmesan that I used cos I have many types of cheese in my fridge and I got mixed up. However, it is finely grated. Brand is Perfect Italiano.

http://www.perfectitaliano.com.au/Images/Product%20Images/RollOverImages/Parmesan-125g-ro.jpg\">

The same brand also have the shredded Mozzarella

http://www.perfectitaliano.com.au/Images/Product%20Images/RollOverImages/Mozzarella-250g-ro.jpg\">

I used the mozarella in the same brand for my failed loaf. You'll see that the mozarella is a lot thicker in shreds than parmesan. Parmesan is also a harder cheese compared to mozarella. I suspect that's why my loaf failed. Too big and the cheese too soft.[/quote]so the culprit is the cheese...must use Parmesan cheese.
I will try baking it with this kind of cheese.
Thanks for the advises! :thankyou:

[corneyAmber]

tisha:

How long does the home baked regular(plain white/whole meal) bread stay fresh?

Sorry in my household there is no chance to get stale...so I don't know the answer but I guess is no more than 2 days, otherwise keep in the fridge and then make french toast with it.