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    Club Breadmakers

    Scheduled Pinned Locked Moved Newbies & Clubs
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    • corneyAmberC Offline
      corneyAmber
      last edited by

      Augmum:
      25hourmaid:


      When did BigD post that? Have not seen that post before :? maybe this thread moved too fast for this old Maid.

      not in this thread....just check, it is under \"qms\" thread' abt kungfu panda :lol:

      Yeah, thanks, just saw it! ๐Ÿ˜‰

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      • corneyAmberC Offline
        corneyAmber
        last edited by

        LKVM:
        Maid I loved ur bread :love: :love: however I have one question.. how did u make is so flat? :?

        Huh, don't get you? :? Are you talking about the flattened square in the first picture or the baked loaf?

        The flattened square in the first picture was about 1cm thick, rolled out using my rolling pin.

        The final product, as in the baked loaf, was about 4 to 5 cm in height.

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        • corneyAmberC Offline
          corneyAmber
          last edited by

          LKVM:
          Yes I was asking that one.. i c so after u rolled it flat then u kept in the oven after making the shape right? but the 1st pic also looked as if little baked :?

          No, only the last 3 pictures were the baked loaf. The rest were unbaked. I think I know why you said the first picture looked as if it's a baked product. I subsituted the sugar for brown sugar, that's why the dough looked a bit brownish.

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          • corneyAmberC Offline
            corneyAmber
            last edited by

            LKVM:
            Now got it and you used the same sweet and dough function in the B machine right? then bake in the oven

            I always do two steps to all my oven-baked breads and buns. It gives the loaf a softer texture.

            Use the \"Sweet\" function first. If dried fruits are needed, I would add them after hearing the \"beep\" sound. But if it is a plain loaf or buns, I would move to the next step listed below.

            I would stop, reset the machine and set to \"Dough\". Even after the dough is done, I would still proof my loaf further for between 20 mins to one hour. The extra proof gives the loaf a much better texture.

            Hope that helps.

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            • ChiefKiasuC Offline
              ChiefKiasu
              last edited by

              I have upgraded the status of this thread into a Club.

              1 Reply Last reply Reply Quote 0
              • P Offline
                peterch
                last edited by

                ChiefKiasu:
                I have upgraded the status of this thread into a Club.

                Wow........ :celebrate:

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                • corneyAmberC Offline
                  corneyAmber
                  last edited by

                  Thanks Chief! :love:


                  Wow, peterch, seems like you are lurking around despite not being physically around! :lol: Why you miss us so much is it? :lol:

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                  • B Offline
                    BlurBee
                    last edited by

                    ChiefKiasu:
                    I have upgraded the status of this thread into a Club.

                    :rahrah:

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                    • S Offline
                      schweppes
                      last edited by

                      ChiefKiasu:
                      I have upgraded the status of this thread into a Club.
                      :love:

                      1 Reply Last reply Reply Quote 0
                      • H Offline
                        Happy Mama
                        last edited by

                        ChiefKiasu:
                        I have upgraded the status of this thread into a Club.

                        WOW!!! :lovesite: :rahrah: :rahrah:

                        1 Reply Last reply Reply Quote 0

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