[Closed] Bread maker help

This is the recipe i have been using minus the oil: https://www.bbcgoodfood.com/recipes/easy-white-bread

which bread maker? Try different programmes. I've the Panasonic SD2500 and I find the sandwich white (5 hours) is closest to the supermarket loaf you are after. But remember that lots of supermarket bread is using the Chorleywood method and therefore is full of unnecessary junk whereas you have the satisfaction of using just the minimal ingredients.

Have you tried it with the oil ?

I use that recipe often albe it not with a bread maker I do it manually and it's far from greasy and fairly light and fluffy.

Thanks for your replies, I shall try the sandwich loaf mode @sgn23, didn't think that it would any difference, @trail_rat I have tried it with oil as well but will perhaps try hand making it to see if that makes a difference!

Probably not the answer you're looking for, but have you tried the bags of ready made bread mix?

Loads of different ones to try & using the Panasonic they're ready in 2 hours....light & fluffy.

That's why I'm a stone overweight :o)

@Davesport we tried a wholewheat ready mix and it was very nice I must admit, I'll have to try a white loaf one and see.

You can't beat warm fresh baked bread!

@enterusername
<div class="bbp-author-role">The ready made mixes work every time for us. The amount of water is important & affects the texture & lightness of the bread. Adding ingredients is fun. Sun dried tomatoes, cheese, chilli's etc. The major bonus is that the results are edible :o) I like to put the bread on before going out for a ride. Coming back into the kitchen with the fresh bread smell is the best. My BMI's suffering tho :o)</div>

@Davesport, oooo sounds nice, we haven't gotten fancy with ours yet (adding things into it) but can definitely agree that the smell is the best! I'm thinking maybe it's worth the higher BMI...

thanks for the thread, sorry cant help but you have reminded me I am out of practice so just 'made' (thrown the ingredients into the bread maker) an olive bread. Not sure I can wait 5hrs now!

I can't help as I can honestly say I have never had a problem with greasiness or coarseness with our (Kenwood) breadmaker. Can you share the recipe/s you use so I can see what you might be doing wrong?

I've got a bread maker, but never that happy with the 'baked' results, therefore I tend to use it on the dough function and then stick it in a hot oven on a pizza stone to make a boule type loaf rather than a sandwich tin type loaf. Always light and fluffy inside, but with a nicer crunchier crust! Never had a problem with coarseness or greasiness though, what flour are you using? I tend to use the basic 500g strong white flour, 320ml water, tsp yeast sugar and salt recipe, or variations of.

The lighter and fluffier you want, the longer and harder it needs kneading.

I have a problem with the consistency of my bread. The top of the loaf comes out very open and thin, it's impossible to spread butter without it tearing apart.

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You can see in the photo, the top inch or two. I have tried various recipes and varying the yeast and water quantities but makes no difference. The machine is a Panasonic SD-2511. Any suggestions welcome.

So I’m no good at diagnosing issues but the loaf I make about twice a week is pretty reliable. I would say look for a fairly stable room temp. I had the machine in the garage for the summer but now it’s in the kitchen as it has got cooler. This was after a couple of bad rises.
1&3/4 tsp of yeast, salt, sugar
2tbsp milk powder
8.5oz white flour
4.5oz whole meal flour
4oz granary flour
330ml cold water
On my Panasonic it’s a large wholemeal loaf & let it run for a minimum of 8hrs

This is my goto recipe
https://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes/bread-maker-bm450-recipes/egg-enriched-white-bread

I also use luke-warm water.

I also use luke-warm water.

Coincidentally, that's also the temperature inside a Tauntaun.

I just do:
1 cup water
splash of oil
3 cups flour
2 tsp sugar
1 tsp salt
1 generous tsp yeast
(sometimes also up to 1 cup nuts or seeds or whatever)

Then the first setting overnight (normal loaf of whatever, 1.5lbs)

Any combo of different types of oil/flour/sugar seems to work, texture is good, and a few different flours/oils/sugars in the cupboard means enough variety. It's good enough that I try to do it every day and I get moaned at if I skip a day.

The recipes that came with mine were rubbish. Definitely no milk, no massive measures of sugar etc.

Coincidentally, that’s also the temperature inside a Tauntaun.

I eventually saw what you did there 🙂

Thanks everyone for your replies, I think I will have to have an experiment with the different modes and try some of your recipes!
Thanks!

Top tip: take out the bread 10 minutes before the programme finishes. Makes the bread more moist and stays fresh anothe two days I'd say. This applies to my Panasonic .

**solved**
I took the bread out of the machine after kneeding and cooked it in the oven, this gave a much fresher and softer bread!