Originally Posted by queenshaks:
“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.”
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)
Originally Posted by
queenshaks:
“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.”
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.