Club Breadmakers

[dasalo]

chinghsi:

Hi, am new here.


Have recently bought a Zorijushi bread machine to bake organic breads for my little one. I know these questions might be a bit old, but the thread is simply too long, and I gave up after reading 10 pages... Sorry! Here is my question...

1) The manual for this machine requires me to use \"Active Dry Yeast\", but I have ignorantly been using \"Instant Yeast\" bought from the supermart. Seems like this has been affecting the consistency of the dough and the eventual result of the bread. Wonder where you guys get the \"Active Dry Yeast\" from?

Both can be used. Should not affect the rising properties.
2) Most of the recipes in the manual need me to use \"Bread Flour\", and I have been using organic unbleached flour, which is plain flour I think. Is this going to affect the eventual result too?

Yes, as long as not high gluten flour, the dough will be tough

I find my bread not soft enough, and turns really tough the next day. Wonder if this is normal for home made breads.

This is normal for bread machine bread. It turns slight tough the next day and unbleached normal/all purpose flour makes it even tougher. Read a few pages above to some tips on softer bread.


Thank you lots!!

[Trapwithin]

My dd and I have finally put my bread maker to work after buying it for coming to 2 months. We told each other that in this very very 1st attempt, if we succeed we succeed together and if we failed we failed together and learn from the mistake.


Here is the outcome

http://i40.tinypic.com/2pqp7y1.jpg\">

http://i41.tinypic.com/33wxuee.jpg\">

http://i44.tinypic.com/n3x8n.jpg\">

[Happy Mama]

Well done, Trapwithin! The bread looks good! :rahrah: :rahrah:

I'm sure you and your DD had great fun baking and bonding.

[pixiedust]

Trapwithin, lovely loaf of bread there and the colour looks perfectly golden !


chinghsi, my 2cents worth regarding not-soft-enough-very-hard-next-day bread : usually this is a sign that gluten development is not sufficient (not enough \"air\" in the bread) or under-baked/too much moisture so the moisture spread to the rest of the bread the next day. My 2cents suggestions are :

(1) Try the exact same cycle and recipe using hi-protein flour. My guess you are using the brand 'origins'. This brand also has a hi-protein flour at the bigger stores eg. Finess. Hi-protein flour is more equivalent to bread flour and should yield better rising hence softer bread.

(2) If you like the super-fluffy ala Japanese bread like, explore the water-roux method. You can add the cold dough into your bread machine on baking day. Do a goggle you will find plenty of information.

Have fun baking!

[Trapwithin]

Thanks WCW, Happy Mama and pixiedust.

Going to try the Honey Bread tonight. :xedfingers:

[Baking baker]

Hello,


I’m newbie and would like to join the club too

For my contribution, for fast and easy bread in the morning is chapati:
- 1 cup of wholewheat
- 1/2 teaspoon of salt
- Hot water
- 2 tablespoons olive oil

Stir together the whole wheat flour and salt. Add the olive oil and hot water bit by bit until the dough is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Roll each piece into a ball. Let rest for a few minutes.

Then roll out the balls of dough until very thin. Then, warm up a bit of oil in frying pan, and fry the chapati. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side.

Use as wraps for eggs, tomato, lettuce, and sardines / tuna. Perfect for lunch too…

[dasalo]

Thanks Baking Baker, a nice change indeed.

[Anna Ng]

I baked these high calcium milk buns last Saturday

http://i39.tinypic.com/2004huv.jpg\"> http://i42.tinypic.com/17sf0n.jpg\">

http://i39.tinypic.com/qs9l55.jpg\">

[Anna Ng]

LKVM:

Anna Ng:

I baked these high calcium milk buns last Saturday

Nice :drool: :drool: which recipe did you follow?

Please refer to this web-site
http://tw.myblog.yahoo.com/carol-jay/article?mid=157985&prev=160379&l=f&fid=38

Really good! must try!!!!

[chinghsi]

pixiedust:

Trapwithin, lovely loaf of bread there and the colour looks perfectly golden !


chinghsi, my 2cents worth regarding not-soft-enough-very-hard-next-day bread : usually this is a sign that gluten development is not sufficient (not enough \"air\" in the bread) or under-baked/too much moisture so the moisture spread to the rest of the bread the next day. My 2cents suggestions are :

(1) Try the exact same cycle and recipe using hi-protein flour. My guess you are using the brand 'origins'. This brand also has a hi-protein flour at the bigger stores eg. Finess. Hi-protein flour is more equivalent to bread flour and should yield better rising hence softer bread.

(2) If you like the super-fluffy ala Japanese bread like, explore the water-roux method. You can add the cold dough into your bread machine on baking day. Do a goggle you will find plenty of information.

Have fun baking!

Hi, thanks for the advice. Yes, I was using \"Origins\", have also bought \"Dr Grams\", but have not used that yet. I have tried the high protein flour from \"Origins\", and it turned out really well! I have also tried 2 kinds of Yeast, the Active Dried Yeast and Instant Yeast. Seems like Instant Yeast is giving me a fluffier bread. Not sure if you guys use that too? Also, I tried to go through an extra cycle of kneading and rising (through the dough kneading function) as done by some of you here. The result was very encouraging! Thanks!