Club Breadmakers

[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.

[corneyAmber]

jtoh:

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.

Alamak jtoh...so my mistaken \"cheesename\" has indirectly \"sabo-ed\" your loaf. So sorry.....so sorry....so sorry....

[corneyAmber]

jtoh:

twinklejoy:

Your description of your fridge is scary.

yah lor..scary but funny! :laugh:

Sorry for writing a funny horror story of my fridge...but it was too strange...We could not find out where the liquid was flowing from....

[jtoh]

twinklejoy:

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:

Or you can use cheddar, which is a hard cheese too. Parmesan has a sharper taste and kids generally prefer cheddar.