Club Breadmakers

[jtoh]

peterch:

Good luck for baking tonight.


I think we could learn from our baking failure, right? So go ahead to explore.
FYI, my first dough during my school time turn into porridge :oops: but that makes me remember to do it right the next time......

:lol: :lol: :lol:

[jtoh]

twinklejoy:

jtoh:

[quote=\"twinklejoy\"] :drool: :drool: :drool: :drool: :drool:

But the cheese taste is mild even though I put 1 cup of cheese!!! May increase the cheese & reduce the milk next time!

Must try. Oh, what's the size of your pan? 1lb, 1.5lb or 2lb? Have to know so I know whether it's suitable for the Z.

Severin stated as Baking capacity :max. 550g flour for a loaf of 900g so.....[/quote]Er... how to interpret? 900g is only about 1/2 lb so cannot be so small right? What's your model number? I check online for the capacity. Thanks.

[autumnbronze]

Okie. Here are the pix of the bread fresh from the machine. Haven't sliced it yet.


The top looks like a crater. Is it suppose to be liddat?

Also, has the bread fully risen?? I am under the impression that it shd almost reach the top of the rim??

I followed the recipe to the letter 'cept that I ended up using brown sugar instead of white sugar as I had forgot to purchase it.


http://postimage.org/image/2f1eo8nus/


http://postimage.org/image/2f3ah9w3o/

[jtoh]

autumnbronze:

Okie. Here are the pix of the bread fresh from the machine. Haven't sliced it yet.


The top looks like a crater. Is it suppose to be liddat?

Also, has the bread fully risen?? I am under the impression that it shd almost reach the top of the rim??

I followed the recipe to the letter 'cept that I ended up using brown sugar instead of white sugar as I had forgot to purchase it.


http://postimage.org/image/2f1eo8nus/



http://postimage.org/image/2f3ah9w3o/

No leh, the bread's not supposed to look like that. It should rise above the pan and when baked it should still be above the pan. Which recipe is this? Did you use regular bake or quick bake? Kind of yeast?

[corneyAmber]

schweppes:

uh... can't answer u here as i've only used the bread machine. must ask Maid, shifu of all the shifus. :evil: :siam:

:heresmyfish:

[peterch]

autumnbronze:

Okie. Here are the pix of the bread fresh from the machine. Haven't sliced it yet.


The top looks like a crater. Is it suppose to be liddat?

Also, has the bread fully risen?? I am under the impression that it shd almost reach the top of the rim??

I followed the recipe to the letter 'cept that I ended up using brown sugar instead of white sugar as I had forgot to purchase it.


http://postimage.org/image/2f1eo8nus/


http://postimage.org/image/2f3ah9w3o/

I think the probs due to brown sugar, amount of yeast and the wholemeal flour

[autumnbronze]

jtoh:

No leh, the bread's not supposed to look like that. It should rise above the pan and when baked it should still be above the pan. Which recipe is this? Did you use regular bake or quick bake? Kind of yeast?

I used regular bake.

Same yeast as Schweppes.

Same recipe as I had PM you.

I have just sliced it. It is moist on the inside, though edible. Only the edges seem fully cooked.

Okie, another thing now that it occured to me was that I was fiddling with the buttons as I was trying to set the arrow to 'regular' bake. As the arrow was on the side, couldn't see it until helper pointed it out to me. So I wonder whether this contributed to the above.

Ok, never mind. I will strive until I reach almost perfection

[Happy Mama]

autumnbronze:

Okie. Here are the pix of the bread fresh from the machine. Haven't sliced it yet.


The top looks like a crater. Is it suppose to be liddat?

Also, has the bread fully risen?? I am under the impression that it shd almost reach the top of the rim??

I followed the recipe to the letter 'cept that I ended up using brown sugar instead of white sugar as I had forgot to purchase it.


http://postimage.org/image/2f1eo8nus/


http://postimage.org/image/2f3ah9w3o/

Oops! Yes, wholemeal bread is a little more tricky to bake because it is difficult to rise... You are so adventurous to try wholemeal as your virgin loaf. All of us started with white bread.

But it's ok, practice makes perfect... :celebrate:

[autumnbronze]

peterch:

I think the probs due to brown sugar, amount of yeast and the wholemeal flour

Okie, I get the brown sugar part.

Pls advise the other two.

[autumnbronze]

Happy Mama:

Oops! Yes, wholemeal bread is a little more tricky to bake because it is difficult to rise... You are so adventurous to try wholemeal as your virgin loaf. All of us started with white bread.

But it's ok, practice makes perfect... :celebrate:

Why arhhhh :?

Alamak, then it shdn't be under the Basic Bread recipe section



BTW, taste is actually quite ok.