Club Breadmakers

[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.

[twinklejoy]

Model is BM3989

[Happy Mama]

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

Wholemeal flour is heavier, I think... :? Hence needs more yeast. But anyway, if you followed the recipe, then it should be alright what. I don't see any reason why cannot rise... You followed exactly right? Must be the brown sugar then.. Anyway, it's a consolation that it tastes nice... :celebrate:

I am tempted to try tomorrow. Will let you know if I really bake it tomorrow.

[b2b3m4]

smurf:

Does the taste of machine comparable to hand kneaded dough? :?

In my opinion, no. You can use all purpose flour to make bread by manual kneading but you can't achieve that by bread maker.

[autumnbronze]

Happy Mama:

autumnbronze:

[quote=\"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

Wholemeal flour is heavier, I think... :? Hence needs more yeast. But anyway, if you followed the recipe, then it should be alright what. I don't see any reason why cannot rise... You followed exactly right? Must be the brown sugar then.. Anyway, it's a consolation that it tastes nice... :celebrate:

I am tempted to try tomorrow. Will let you know if I really bake it tomorrow.[/quote]Okie thanks Happy Mama. I will try try again and see how it goes.

[peterch]

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.

How much yeast did you use? And do you use all 100% wholemeal flour? Or you mix with bread flour? (Hehehe, too lazy to look for the Z book)