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Why does everything taste the same in the breadmaker? |
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#1 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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Why does everything taste the same in the breadmaker?
The only 2 things I've made in the past is white loaf and fruit loaf, but the flavour is practically the same, bar the fruit and sugar in the fruit loaf, it's of similar flavouring.
Today, I was adventurous - go me! It was brioche time! This time, no fruit, it was more butter and sugar. Yet it still tasted like the bread and the fruit loaf! Is it me? Is the machine? Is it the ingredients? |
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#2 |
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Join Date: Jun 2005
Posts: 9,415
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Just me then...
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#3 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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Quote:
Just me then...
![]() But still I prefer the machine made bread to shop bought.
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#4 |
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Join Date: Jun 2005
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Quote:
No not just you. I use the bread maker because there is too much salt in the shop bought. Its the machine. Must be something to do with the way it is kneaded.
But still I prefer the machine made bread to shop bought.![]() I also realised I've been using Allinsons dried active yeast instead of Allinsons easy bake yeast. What's the difference, do you know? |
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#5 |
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Quote:
Thanks, I'm not going mental then
![]() I also realised I've been using Allinsons dried active yeast instead of Allinsons easy bake yeast. What's the difference, do you know? |
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#6 |
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Join Date: Jun 2005
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Quote:
I think they are the same but I've only ever used Allinson's dried active yeast.
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#7 |
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Forum Member
Join Date: Jul 2003
Posts: 2,998
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Bread out of the bread machine tastes like - well - bread. We have used a bread machine for years and make all sorts of bread which tastes different. You can only get out what you put into the machine.
Put all spice in the fruit loaf - garlic, sundried tomatoes, herbs, chorizo sausage etc. Look in the book supplied or the net. Bread made with semolina is good - makes brilliant toast. |
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#8 |
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Forum Member
Join Date: Jan 2008
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Quote:
Only yesterday when I was doing shopping online Asda (bear in mind I've been buying dried active yeast for a year) I saw the green tin for Allinsons and it said it was for a bread machine whereas the one I previously mentioned (yellow tin) was for hand kneading.
Using sugar tends to make everything a bit cakey and samey so if you cut that out and use the proper yeast ( "Doves farm" in the orange pack from Waitrose or Lakeland is best) and a good quality high gluten breadmaking flour (Canadian is best) you will be getting fantastic loaves. What sort of breadmaker do you have?
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#9 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
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It may well be advisable to get your hands dirty. Use spelt. Flavourings also change taste. Bung in some spices, pinch of salt, chilli, tomatoes and olives. Even chocolate!
Brioche should have eggs and cream in it as well as sugar and butter. |
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#10 |
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Join Date: Jun 2005
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Quote:
The dried active yeast should be activated first and even then it isn't ideal for breadmakers so I am really impressed that you got something edible from it.
Using sugar tends to make everything a bit cakey and samey so if you cut that out and use the proper yeast ( "Doves farm" in the orange pack from Waitrose or Lakeland is best) and a good quality high gluten breadmaking flour (Canadian is best) you will be getting fantastic loaves. What sort of breadmaker do you have? ![]() Now I'm thinking it must be the yeast. I've ordered the green tin of Allinsons, so hoping the texture will be much better. I have the Panasonic SD - 2501 I've always used Allisons flour and Allisons yeast. |
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#11 |
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Join Date: Jun 2005
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Quote:
It may well be advisable to get your hands dirty. Use spelt. Flavourings also change taste. Bung in some spices, pinch of salt, chilli, tomatoes and olives. Even chocolate!
Brioche should have eggs and cream in it as well as sugar and butter. Get my hands dirty - I say! That's what the machine is supposed to do for me ![]() This brioche had 1 beaten egg, lots of butter and milk, no cream. |
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#12 |
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Join Date: Jan 2008
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Funny you should say that. Never having a breadmaker before, I got used to whatever came out of it. But recently, in about the last six batches of bread/fruit loaf, it's been very, very doughy and very heavy. So we got in contact with Panasonic as it was within a year of purchasing it, just, and they ran round so many many circles, we just left it.
Now I'm thinking it must be the yeast. I've ordered the green tin of Allinsons, so hoping the texture will be much better. I have the Panasonic SD - 2501 I've always used Allisons flour and Allisons yeast. Quote:
Get my hands dirty - I say! That's what the machine is supposed to do for me
![]() This brioche had 1 beaten egg, lots of butter and milk, no cream. |
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#13 |
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Join Date: Jun 2005
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Quote:
Another point to bear in mind is that the quality of the flour varies from year to year and sometimes the gluten level drops. I was reading an article by someone who was investigating why her loaves were rubbish and she found out that it was an "off" year for British flour (this was about a year ago and I am not sure what it is like now because I switched to Canadian, but a lot of people had the same problem. On the other hand, you sometimes get a "super year" and ordinary cheap plain flour is strong enough to make bread)
I agree. No point doing it by hand if you have got a machine. It isnt just about laziness either. It is much cheaper and eco friendly to heat a breadmaker rather than a massive oven unless it is full.
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#14 |
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#15 |
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Join Date: Dec 2001
Location: West London
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It's an interesting question. Home-made bread from the machine doesn't have the "crusty" flavour of bread from the shop. But there's also a difference between some supermarket bread and bread from the bread shop, particularly with sourdough. Sainsbury's sourdough just tastes like crusty bread, whereas bread shop sourdough has a distinctive flavour.
Has anyone made sourdough at home? |
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#16 |
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Join Date: Jun 2006
Posts: 13,434
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Quote:
It's an interesting question. Home-made bread from the machine doesn't have the "crusty" flavour of bread from the shop. But there's also a difference between some supermarket bread and bread from the bread shop, particularly with sourdough. Sainsbury's sourdough just tastes like crusty bread, whereas bread shop sourdough has a distinctive flavour.
Has anyone made sourdough at home?
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But still I prefer the machine made bread to shop bought.
