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Advice re breadmakers
Loobs72
Posts: 631 Forum Member
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I had a breadmaker ages ago but when I made white bread in it, it used to have a strange taste to it, not like normal white bread. Anyone know why as I would love to get another one if I could make normal tasting white bread?
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The taste seemed strange to you, because it wasn't packed full of preservatives and all sorts of other crap. Once your palette becomes more refined, you may start to enjoy the taste of home made bread.
Does that mean all breadmakers make white bread with that funny taste?
I think shop bought bread tastes funny...like I say, you need to refine your palate. Either that, or you've not followed the recipe properly.
A load of patronising and unhelpful rubbish.
Not sure what to suggest OP - I make my own bread in a bread maker and it has always tasted great. It could have been the bread maker itself or the ingredients but we'll never know.
Nope. It's just the truth.
Why would it be the breadmaker? I was going o buy a cheap one today to try it as I don't want to spend loads of money to find I still don't like the taste of the white bread but do you think the breadmaker could be causing the funny taste?
The taste was a bit yeasty but I did put the right amount of yeast in.
Back a few years Breville brought out a breadmaker which at the time cost £120 which was fan assisted. This was the only breadmaker at the time that produced bread that didn't have this yeasty taste after the bread was baked for me.
I've not used breadmaker for years though now as I make mine in my Kenwood K-Mix and bake it in the oven.
Can't answer that one - but I've had 2 cheap bread makers in the past - which both found their way to the local tip. Our current one (Panasonic SD255) has lasted maybe 4 years so far (a lot of time, admittedly in cupboards), but it produced consistently good bread.
My experience, and that learnt from research before buying this last breadmaker:-
* Be precise with measurements, maybe adjusting from experience, but still measuring with care.
* Add ingredients in the precise order said in the instructions (at least in the case of the Panny which provides justification for why the ingredients are added in the order that they are)
* Use a strong flour, where appropriate (for most breads)
* Use a "fresh" yeast (what I mean is, even dried yeast - since this can live in a cupboard for many months, make sure it's within its sell-by). I tend to use dried yeasts and have few problems unless they're old.
* Not all machines are the same - our cheaper machines had problems with uniform cooking and not proving/rising the bread properly. There's a reason, I guess, that the Panny takes 5 hours to make a sandwich loaf
FWIW... one gimmick on the Panny that might make or break a particular model's deal is the raisin tray - I went through a phase of using this in conjunction with a brioche recipe to make loafs that my wife devoured with vigour.
Personally I love my machine - I didn't think I would when I was gifted it, but I wouldn't be without it now. I made a layered tomato and spicy sausage, cream cheese and spinach pleated loaf yesterday - it's almost gone already.
Well I have gone and done it and plumped for a decent machine as my mum said she will have it if I don't like the bread out of it.
I got the Panasonic SD-2501. I have a rapid white loaf in baking now. This might not work properly though as I cocked up at the start. I did all the ingredients for a large loaf and started the machine. About 3 minutes in I realised I had it on medium instead of large size loaf so stopped it and switched it so we will see.
Can people with breadmakers tell me is there a big difference and what the difference is in the results of a rapid bake loaf and a normal bake loaf?
Thanks
Why would that be?
Bakery bread has few if any preservatives in it.
The flour and mixes people use in breadmakers has usually been treated and has additives in it as well.
"Refine your palette" - goodnes gracious. Thanks for that, Hyacinth Bucket.
Oooh-no need to get your knickers in a twist because you don't agree, especially when I am right
I find the rapid setting means the loaf doesn't rise as much and gives a slightly heavier bread - perfectly edible though and great for toast / garlic bread / B&B pudding if there's any left after the first day (rare!).
Have fun and let us know how it turns out
I do white on normal. All a matter of preference.
Something to chew on:
Does your daily bread contain human hair?
http://www.bbc.co.uk/blogs/newsnight/2007/01/does_your_daily_bread_contain_human_hair.html
But no guarantee you'll prefer the taste of home-made bread. You may miss the L-Cysteine flour improver!
You're not right. ":D"
Only had one rapid loaf and as above, it just didn't rise enough. I put all my ingredients in last thing at night and use the timer to have it ready the next morning.
How do others store theirs? I bought aome cheap Bread bags from the 99p store but find the bread too stale the next day.
I've had two Panasonics now. The first one I bought was fine but the bread stuck in the pan and I ruined it trying to get the loaf out. I bought a new one recently and the pan is non-stick so the loaf just slides out. I never buy shop bread and I make my own daily. I too put the ingredients in before we go to bed, and set the timer so that we wake up to fresh baked bread.
I used to use Tesco own brand strong white flour, but recently the bread stopped rising as well as it used to. They must have changed their supplier or something. I now use Allisons Strong White flour and every loaf is perfect.
One more question if you don't mind fellow breadmaker owners.........
In the recipe book that came with the machine it says choices of white rapid loaf, white loaf and white sandwich.
What is the difference between bite loaf and white sandwich?
Good home made bread should taste of yeast.
You can make yeastless bread with milk, flour, bicarb and cream of tartar.
Some do but not all. You can buy perfectly good flour and bread mixes which have not been mucked about with.
A sandwich loaf has a softer crust.
I love my breadmaker, but I've cut down the number of loaves I make because they are too yummy and I have no willpower!
I've also made jam in mine, which came out lovely
Next weekend, I'm planning on having a go at home-made pizza, with the base recipe that I've got in my breadmaker booklet.
A white sandwich is a squarer, firmer loaf that's better for making sandwiches. White loaf is a more traditional shape with a rounded top. White rapid is just a quicker cooking time.
You can add preservatives if you like.