Club Breadmakers

[jtoh]

schweppes:

Will stick to 2/3 cup water. I don't think shd add any more water. The bread rose rather high during baking.

thanks! you've renewed my confidence in cheese breads!

[autumnbronze]

jtoh:

Sounds like a yeast problem. I don't think your fiddling with the button was the culprit. It baked for 3.5 hours rt?

Yup, 3 hrs 40 mins.

Am gonna try again and see see

[autumnbronze]

jtoh:

I think the Z recipes may not be reliable. The cheese bread recipe is a disaster so it wouldn't be a surprise if the wholewheat one was too. If someone makes it successfully pls post so we know it's not the recipe's fault.

You know what jtoh, .... I am inclined to agree with you :hi5:

[autumnbronze]

jtoh:

The recipe calls for WHOLEWHEAT flour. You used wholemeal flour. Could this be a contributing factor?

Okie, I kept typing wholemeal flour, but went to check. It 100% whole wheat flour

Aren't they the same :?

[twinklejoy]

jtoh:

twinklejoy:

Done with my raisin bread..seem ok but did not rise as high as the cheese bread....will post pics tmrw...

great!

:thankyou: :hi5:

[twinklejoy]

jtoh:

twinklejoy:

Model is BM3989

thanks twinklejoy.

pls don't mention
manage to find the actual capacity? :?

[twinklejoy]

jtoh:

Happy Mama:

[quote=\"autumnbronze\"]

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.

I think the Z recipes may not be reliable. The cheese bread recipe is a disaster so it wouldn't be a surprise if the wholewheat one was too. If someone makes it successfully pls post so we know it's not the recipe's fault.[/quote] :evil: I suspected it too since the water required is so much lesser compared with what was stated in s's recipe :roll:
I have copy of z's recipe from internet :lol:

[autumnbronze]

twinklejoy:

:evil: I suspected it too since the water required is so much lesser compared with what was stated in s's recipe :roll:
I have copy of z's recipe from internet :lol:

Aiyoh .... naughty you twinklejoy :lol:

Any idea if S recipe is also on-line??

[b2b3m4]

smurf:

Can use all purpose flour meh? I thought have to use bread flour? Coz have to knead until when stretch the dough, it has to be translucent. All purpose flour can do that meh? :?

Yep, sure can! If u see one of the loaf i posted in this thread, it uses all purpose flour. Bread bread with a high gluten content will be able to support the structure at the same time more chewy.
With manual kneading, you can achieve the same effect minus the chewiness of the bread which my kids are not accustomed to.

If u surf the net, you will realise many bread recipes do not use bread flour. This is the recipe i used,
http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

[twinklejoy]

jtoh:

twinklejoy, your severin is big! Bakes a 2lb cake. Twice the size of a Z. How many slices can you get out of it?

ops! you found it :roll: :roll: that's good! :lol: :rahrah:
really big huh? me sotong sotong
can slice 8-9 pics. guess can be more if I slice lagi thinner. the knife bought from PH by dh..not sharp ley.. :idea:
hmm...which means my severin is twice the size of z and almost x2 cheaper then z :celebrate: