Club Breadmakers
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LKVM:
:thankyou: maid must die die ask hubby to repair the oven
Oh dear, what happened to the oven?
Yes, I prefer to bake my breads in the oven as opposed to the breadmachine. More varieties to play around, but of course more time consuming too.
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Happy Mama,
PH is selling lavender flowers
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LKVM:
LKVM,
autumn when you use soft function then u do separate bake?autumnbronze:
:imanisland: everyone ....
Been unadventurous lately and sticking to my wholemeal bread recipe.
For those who are interested, I have found a 'satisfactory' combination of 1/2 cup bread flour and 1/2 cup wholemeal flour and bake it under \"Soft\" function. The end result is much fluffier compared to \"Regular\" function.
Can clarify your ques pls?? Don't quite understand :? -
ChiefKiasu:
I have upgraded the status of this thread into a Club.
Waaaaaaaah :rahrah: :rahrah:
Yooo Hoooo :celebrate: -
autumnbronze:
I tried 1 1/2 (1.5) cups bread flour and 2/3 cups wholemeal flour with 3/4 cup raisins and baked under \"basic\" bake function.... my wholemeal raisin bread turned out very lovely too.:imanisland: everyone ....
Been unadventurous lately and sticking to my wholemeal bread recipe.
For those who are interested, I have found a 'satisfactory' combination of 1/2 cup bread flour and 1/2 cup wholemeal flour and bake it under \"Soft\" function. The end result is much fluffier compared to \"Regular\" function.
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LKVM:
Ohhhhh ...
When you use soft function do you stop in between or run it till it completes the whole process?autumnbronze:
LKVM,
Can clarify your ques pls?? Don't quite understand :?
No, I don't stop in between
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Happy Mama:
:hi5:
I tried 1 1/2 (1.5) cups bread flour and 2/3 cups wholemeal flour with 3/4 cup raisins and baked under \"basic\" bake function.... my wholemeal raisin bread turned out very lovely too.autumnbronze:
:imanisland: everyone ....
Been unadventurous lately and sticking to my wholemeal bread recipe.
For those who are interested, I have found a 'satisfactory' combination of 1/2 cup bread flour and 1/2 cup wholemeal flour and bake it under \"Soft\" function. The end result is much fluffier compared to \"Regular\" function.
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autumnbronze:
:hi5:[/quote]Autumnbronze, so what bread are you baking next? I just bought from PH a multi-grain topping which has oats, grains and sunflower seeds etc.. Quite interesting. The lady said can use it to replace raisins. May try it tomorrow.
I tried 1 1/2 (1.5) cups bread flour and 2/3 cups wholemeal flour with 3/4 cup raisins and baked under \"basic\" bake function.... my wholemeal raisin bread turned out very lovely too.Happy Mama:
[quote=\"autumnbronze\"]:imanisland: everyone ....
Been unadventurous lately and sticking to my wholemeal bread recipe.
For those who are interested, I have found a 'satisfactory' combination of 1/2 cup bread flour and 1/2 cup wholemeal flour and bake it under \"Soft\" function. The end result is much fluffier compared to \"Regular\" function.
-
Happy Mama:
Autumnbronze, so what bread are you baking next? I just bought from PH a multi-grain topping which has oats, grains and sunflower seeds etc.. Quite interesting. The lady said can use it to replace raisins. May try it tomorrow.[/quote]Thinking of banana walnut, inspired by ksi. Bought Dole bananas and waiting for them to be ripened
:hi5:autumnbronze:
[quote=\"Happy Mama\"]
I tried 1 1/2 (1.5) cups bread flour and 2/3 cups wholemeal flour with 3/4 cup raisins and baked under \"basic\" bake function.... my wholemeal raisin bread turned out very lovely too.
Waaaaah, multigrain topping - I like.... U mean it comes in a pkt.
Ehhhh, after you bake must post post pix of end result okie ...
My mouth already :drool: -
LKVM:
Oven trips every 10 mins of usage
looks like too long never bake so like that lor... hopefully its just humidity 
Oh dear. Why not call in the experts?
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