Club Breadmakers

[schweppes]

25hourmaid:

schweppes:

[quote=\"25hourmaid\"]Wow, schweppes, you really long life! Happy Mama and I were just talking about you minutes ago in her thread and you appeared just after we stopped talking about you! Again did your ears twitch or did you Ah Chew? :lol:

:peekaboo: AH CHOO!!

what u talking abt me behind my back, har? :politebleah:

:cheeky: http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=342900#342900[/quote] :rotflmao: :rotflmao:

Thanks for the link, Maid.

[peterch]

schweppes:

ChiefKiasu:

Ah... another convert... so we all await your virgin breadmaking attempt with breaded breath

But I thot peterch is already a pro in baking? :?

Please lah....not s pro especially with Z

[jtoh]

schweppes:

jtoh:

Which brand yeast do you use? And do you use active dry yeast or rapid yeast?


I'm a little confused as the manual says to use active dry yeast. But reading articles online say that active dry yeast needs to be proofed, ie you must dissolve the yeast before adding to the machine.

So do you just add active dry yeast to the bread machine as is?

Me too... am just as confused too. Currently, am using the Levure Seche de Boulanger Dry Baker's Yeast (made in France). It's a brown box. Am using it for the breads that i have baked (cranberry & raisin, cheese and choc breads).

Will prob stick with this brand as it's been working so far - with the exception of the cheese bread. :idea: But I think that's because there may not be enuf water for cheese bread.

I saw that brand too. I'm trying out the Fleischmann active dry yeast today. It seems to be rising alright. Fingers crossed.

[autumnbronze]

schweppes:

:welcome: :welcome: to Autumnbronze and Peterch to our Klub. :rahrah:


Yay... more bread buddies to join in the fun and exchange ideas :dancing:

Thanks friend :boogie:

[autumnbronze]

jtoh:

autumnbronze:

[quote=\"peterch\"]Got my Z today from Tangs. Waiting for the result in another 3 hrs 40 minutes. :?


Never use this thing before, hope everything is fine I did change some water with fresh cream milk and didn't use any milk powder

Update the result tonight

You too :hi5:

So did I :dancing: :boogie:

Tee hee, ladies and gentleman, I am now a proud owner of a z bread maker.

I am welcoming myself to the club :celebrate: :celebrate:

Welcome to the club, autumnbronze and peterch.[/quote]Thanks jtoh :dancing:

[schweppes]

autumnbronze:

schweppes:

Me too... am just as confused too. Currently, am using the Levure Seche de Boulanger Dry Baker's Yeast (made in France). It's a brown box. Am using it for the breads that i have baked (cranberry & raisin, cheese and choc breads).

Will prob stick with this brand as it's been working so far - with the exception of the cheese bread. :idea: But I think that's because there may not be enuf water for cheese bread.

Where did you buy this, pray tell

At any Cold Storage outlets.

Btw, saw your greenie cake mix at CS near my place. Wanted to buy one box to try but dh said dont be so ambitious yet. :nunchuk: asked me to work on perfecting my bread recipes first :roll:

[peterch]

schweppes:

jtoh:

Which brand yeast do you use? And do you use active dry yeast or rapid yeast?


I'm a little confused as the manual says to use active dry yeast. But reading articles online say that active dry yeast needs to be proofed, ie you must dissolve the yeast before adding to the machine.

So do you just add active dry yeast to the bread machine as is?

Me too... am just as confused too. Currently, am using the Levure Seche de Boulanger Dry Baker's Yeast (made in France). It's a brown box. Am using it for the breads that i have baked (cranberry & raisin, cheese and choc breads).

Will prob stick with this brand as it's been working so far - with the exception of the cheese bread. :idea: But I think that's because there may not be enuf water for cheese bread.

You are using instant yeast, it is one of the famous one. Familiar name: SAF Instant and it is different from Active Dry Yeast, but you have to reduce the amount. I tried using 50% in my bread. The result would be in 20 minutes

[schweppes]

peterch:

schweppes:

[quote=\"jtoh\"]Which brand yeast do you use? And do you use active dry yeast or rapid yeast?


I'm a little confused as the manual says to use active dry yeast. But reading articles online say that active dry yeast needs to be proofed, ie you must dissolve the yeast before adding to the machine.

So do you just add active dry yeast to the bread machine as is?

Me too... am just as confused too. Currently, am using the Levure Seche de Boulanger Dry Baker's Yeast (made in France). It's a brown box. Am using it for the breads that i have baked (cranberry & raisin, cheese and choc breads).

Will prob stick with this brand as it's been working so far - with the exception of the cheese bread. :idea: But I think that's because there may not be enuf water for cheese bread.

You are using instant yeast, it is one of the famous one. Familiar name: SAF Instant and it is different from Active Dry Yeast, but you have to reduce the amount. I tried using 50% in my bread. The result would be in 20 minutes :D[/quote]Oic, :thankyou: peterch. Must let us know outcome soon :rahrah:

Learning something new everyday

[schweppes]

jtoh:

I saw that brand too. I'm trying out the Fleischmann active dry yeast today. It seems to be rising alright. Fingers crossed.

Thanks jtoh. Oh, saw this brand at CS too.

[autumnbronze]

schweppes:

At any Cold Storage outlets.

Btw, your greenie cake mix is found at most CS too. Wanted to buy one box to try but dh said dont be so ambitious yet. :nunchuk: asked me to work on perfecting my bread recipes first :roll:

Okie, thanks.

Ehh, the Greenie pre-mix very easy to use lah ....

I brought some left over cake to granma-in-law's hse for the family to eat. It looked a bit dry from the refrigerator. So someone sprinkle a teeny weeny bit of water and heated it up in the toaster oven and the family had it with ice-cream. They said it was tasty

If you use it, just remember to add some milk to the icing mix so that its not too sweet and buttery (unless you like it to be that way).