Club Breadmakers

[jtoh]

autumnbronze:

jtoh:

autumnbronze, your corn loaf looks good. How does it taste? Like gardenia's one?

No lah, no lah.

I put too little corn, though I followed the recipe. So I will heed Happy Mama's advice and put half cup next time.

And I will heed your recommendation and buy the bread knife today ..... Taka .... here I come :lol: :lol:

But still yummy right? I may just give it a try. I'm wondering if I should use creamed corn or canned corn (the uncreamed kind). Is creamed corn sweet?

Yes, the knife is good. Prevents a ham chin pang loaf.

[peterch]

autumnbronze:

peterch:

Looks nice and delicious. Did you cut it while it was still hot or warm?

Thank you peterch.

Errrrrmmmmm yes .... :oops: :oops: I just couldn't wait to see how it looked on the inside

Hehehe..... if you wait the bread to cool down, you will get a better slices

[autumnbronze]

peterch:

autumnbronze:

[quote=\"peterch\"]


Looks nice and delicious. Did you cut it while it was still hot or warm?

Thank you peterch.

Errrrrmmmmm yes .... :oops: :oops: I just couldn't wait to see how it looked on the inside

Hehehe..... if you wait the bread to cool down, you will get a better slices :D[/quote] :oops: :oops:

Thank you. Will have to curb my itchy fingers next time :celebrate:

[autumnbronze]

jtoh:

autumnbronze:

[quote=\"jtoh\"]autumnbronze, your corn loaf looks good. How does it taste? Like gardenia's one?

No lah, no lah.

I put too little corn, though I followed the recipe. So I will heed Happy Mama's advice and put half cup next time.

And I will heed your recommendation and buy the bread knife today ..... Taka .... here I come :lol: :lol:

But still yummy right? I may just give it a try. I'm wondering if I should use creamed corn or canned corn (the uncreamed kind). Is creamed corn sweet?

Yes, the knife is good. Prevents a ham chin pang loaf. [/quote]DH, helper and I liked the taste lah ... DS' verdict will be during tea time today

For 1/3 cup of corn, it is not sweet at all. In fact you won't be able to tell its creamed corn.

I also continued using brown sugar in all my breads, so I am not sure if that is a consideration at all. Because so far I don't find the breads I had baked so sweet.

[jtoh]

autumnbronze:

jtoh:

[quote=\"autumnbronze\"]
No lah, no lah.

I put too little corn, though I followed the recipe. So I will heed Happy Mama's advice and put half cup next time.

And I will heed your recommendation and buy the bread knife today ..... Taka .... here I come :lol: :lol:

But still yummy right? I may just give it a try. I'm wondering if I should use creamed corn or canned corn (the uncreamed kind). Is creamed corn sweet?



Yes, the knife is good. Prevents a ham chin pang loaf.

DH, helper and I liked the taste lah ... DS' verdict will be during tea time today

For 1/3 cup of corn, it is not sweet at all. In fact you won't be able to tell its creamed corn.

I also continued using brown sugar in all my breads, so I am not sure if that is a consideration at all. Because so far I don't find the breads I had baked so sweet.

:D[/quote]Thnks.

[jtoh]

Has anyone tried making buns using their bread machines? I’m thinking of trying it but not sure how to shape the dough into buns before putting them into the oven.

[twinklejoy]

Twins:

Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

oh dear! did you manage to salvage your bread?
Well, that's a good excuse to get that kawai z machine!

[twinklejoy]

autumnbronze:

Okie, done.


The bread was soft and fluffy.

DH likes it. But I personally feel that I shd add more corn than the required 1/3 cup amt next time.

I have to get a proper bread knife. The slicing was disastrous.

Here are the pix:

http://postimage.org/image/jtqlprhg/

http://postimage.org/image/ju3u0jfo/

http://postimage.org/image/jvpptopw/
One slice only because this is the most presentable piece

I fiddled with the recipe:

1. I used 1/4 cups of wholemeal flour and 2 cups of bread flour instead of bread flour. I really like the taste of wholemeal lah ...

2. I did not have 2 tbsp all purpose flour so I substituted it for cake flour.

3. I added slightly more yeast.

bread looks kawai as your z machine! yum yum yumz! :drool:

truly understand the word DISASTROUS...go grab the K knife! I got mine last night..to cut my 2nd loaf of cheesy bread..woo~ bravos! no sawing, no sweat, easy cut!
and managed to cut 11 pics instd of 8-9! easy!
well well, mind you, stock left..5pics.
Thanks jtoh for the k knife recomendation! :hi5:

[jtoh]

twinklejoy:

bread looks kawai as your z machine! yum yum yumz! :drool:

truly understand the word DISASTROUS...go grab the K knife! I got mine last night..to cut my 2nd loaf of cheesy bread..woo~ bravos! no sawing, no sweat, easy cut!
and managed to cut 11 pics instd of 8-9! easy!
well well, mind you, stock left..5pics.
Thanks jtoh for the k knife recomendation! :hi5:

You're welcome!

[Twins]

schweppes:

Twins:

Sigh, I'm so sad. I've just re-started my bread baking with my almost-becoming white elephant Severin tonight and dough had risen to a beautiful height and then I think it went \"kapoom\" when baking process started!!


Unfortunately , I dozed off and woke up to my alarm at 1230am so didnt realise that had happened until I opened the cover and the beautiful dough hill came tumbling down !!

I've now placed it in the oven with no idea how long to bake it for. 15 minutes on, and the crust is turning \"chao dar\"!! So lowered the temp to 140 degrees Celsius and have no idea if the inside is \"cooking\"....

I've been reading this thread and seems very true now that the bread maker must be constantly used!!

Mine's just over a year and half old only!! I used less than 10 times but must also say that I haven't used for a year too....

Sigh sigh sigh....

Oh dear, Twins. Did u manage to save your bread? :xedfingers:

Hi Schweppes

Thankfully, and thank God! I did! Apart from the top crust, the rest was quite edible and soft too.

So, yeah! I now learnt that the flour brand and type used does make a difference in texture of bread. I used Prima Bread flour (learnt it from this thread!!) and I think that's what makes the bread softer than other brands, since it's made in Singapore and made for what Singaporeans are used to.

Thanks to all you much-more-experienced bakers.... It's bcos of this thread that I took the elephant out of the cupboard. :celebrate:

Now gotta call the service centre and find out if it's even serviceable, and how much repair will cost!!

BTW, how to post a picture ah? Dont see anything I can click on to attach a pic. Would like to put my near-disaster bread pic on for fun!!