whats the best breadmaker

[FirstGreenIsGold]

I made bread with sunflower seeds just the other day. It was the first time that I had made it and it turned out good. I'd make it again. Was just looking through the breakmaker cookbook wondering what to try next. :-)

[buttons-and-bows]

I got my yeast today Kim and Mike went to Asda and got some flour. I told him to get any bog standard strong bread flour apart from alinsons as it was horrible last time, guess what he came back with

[bykimbo]

I got my yeast today Kim and Mike went to Asda and got some flour. I told him to get any bog standard strong bread flour apart from alinsons as it was horrible last time, guess what he came back with

Oh dear. That's the trouble with that sort of instruction, it ends up with only one word lodging it their little brains. Write it down next time.

[buttons-and-bows]

It lodged when he came back, I was that mad I think my eyes turned red.
Right now can I ask how long do I kneed it for? I assume this means folding and bashing, and If I cover and put in airing cupboard do I cover it with a wet / damp cloth, and whats with heating the oven up with a dish of water in it for?........ err and do I take the dish of water out when I put the loaf in?
I think you can tell now that this is going to be a disaster

[bykimbo]

It lodged when he came back, I was that mad I think my eyes turned red.
Right now can I ask how long do I kneed it for? I assume this means folding and bashing, and If I cover and put in airing cupboard do I cover it with a wet / damp cloth, and whats with heating the oven up with a dish of water in it for?........ err and do I take the dish of water out when I put the loaf in?
I think you can tell now that this is going to be a disaster

I usually start a ten minute timer as I finishing mixing, then knead for as much of that time as I can bear. Better to prove at room temperature if you can. You can use the airing cupboard (and I have) but the experts say better not to force these things. I've experimented with a variety of covers including damp tea-towels, which work well enough, but I find oiled clingfilm works best. If you put water in the bottom of the oven it creates some steam in the while baking, which is supposed to help the crust. I've only tried it once and it seemed a bit of a faff, so it's not something I bother with much. I'm sure it's going to be fine!

[Salomina27]

This looks like the farmhouse bread my mother-in-law used to make.

Live yeast is certainly a help. It makes the bread taste a little more yeasty, but I like that, and it is supposed to be richer in B vitamins.


My taste has changed since the old days and instead of 3 teaspoons of salt in 900gm of flour I would use half a teaspoon. I do not use sugar as there is enough free sugar in the flour and if I was doing a really long rise I would add malt as it works and lasts better than sugar. Finally I replace margarine with olive oil as it makes the bread softer.

It all a matter of taste however. Experiment until you find what you like!

Totally agree about the yeast and experimenting. (I like the plethara of ideas on this thread too)
I also changed to olive oil Bill, healthier option too in my opinion!

[buttons-and-bows]

I did'nt have enough olive oil left, i only use the very light one anyway, so i put lurpack in it