mmmmmm! Turkey sandwiches...Originally posted by: Woz
Originally posted by: Woz
My first attempt came out very dense and heavy. What did I do wrong?
RideFree, don't you have any advice for me? I need some bread for turkey sandwiches!
LOL!!bump for jfkjr
Originally posted by: RideFree
mmmmmm! Turkey sandwiches...
You're going to have to post a lot more info than "...what did I do wrong?"
There can't be more than about 500 reasons...
What does your breadmaker book have to say about it?
Are you using fresh ingredients?Originally posted by: Woz
Originally posted by: RideFree
mmmmmm! Turkey sandwiches...
You're going to have to post a lot more info than "...what did I do wrong?"
There can't be more than about 500 reasons...
What does your breadmaker book have to say about it?
I found the book. I pushed Basic and hit start, maybe I had it on a darker crust setting without realizing. Also, by glancing in the book, it seems my habit of tapping the measuring cup down to level the flour when measuring may have resulted in packing it and using too much. What do you think?
Originally posted by: Woz
There can't be more than about 500 reasons... LOL!
Originally posted by: mfbf
Have you made any breads from the recipe in your breadmakers book? My first shot at this recipe did not work so well and I haven't tried it again yet. Other breads I have made by following the recipe in the breadmaker book works perfectly. Also are you layering your ingredients correctly?
Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.
http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg
Originally posted by: scdill
Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.
http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg
Been there. Couple of things that have caused this for me:
-- Too much yeast
-- Too slack of a dough (too much water in the dough)
-- Low protein flour
First item -- you've already cut back on the yeast
In reference to the second. For my breadmaker, an old don't even know the name of it machine, I like to finish the kneading cycles with a single well formed ball around the paddle. The ball can be tacky but not sticky. At the start of the kneading cycle there is some dough on the bottom that is not part of the ball.
Item three. There can be quite a difference (usually protein) between a good quality flour and a cheap house brand generic. Two good consistant flours for me are Gold Medal and King Arthur. Some house brands also work good. An interesting link on the testing of several flours http://www.sourdoughhome.com/flourtest.html
Originally posted by: ChurchOfSubgenius
Try out this beer bread recipe, people ask me to bring it wherever I go. I don't own a bread maker so it is written as such.
3 cups self-rising flour (reg flour with yeast and such would be better but I have never needed better)
1/3 cup sugar
2 beers (12 oz) (I find that reds give it the best taste)
1/2 cup melted butter (I have never used margerine, it might produce off-taste)
mix in large bowl and tranfer to two greased loaf pans, push dough to edges and try to flatten as much as possible, pour equal amounts of butter on each loaf top, bake @375 for 30 mins
let cool for at least an hour (wire rack preferred) slice off a peice and toast till slightly crispy, top with light coat of honey butter and die happy.
Originally posted by: 2canSAM
Originally posted by: scdill
Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.
http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg
Been there. Couple of things that have caused this for me:
-- Too much yeast
-- Too slack of a dough (too much water in the dough)
-- Low protein flour
First item -- you've already cut back on the yeast
In reference to the second. For my breadmaker, an old don't even know the name of it machine, I like to finish the kneading cycles with a single well formed ball around the paddle. The ball can be tacky but not sticky. At the start of the kneading cycle there is some dough on the bottom that is not part of the ball.
Item three. There can be quite a difference (usually protein) between a good quality flour and a cheap house brand generic. Two good consistant flours for me are Gold Medal and King Arthur. Some house brands also work good. An interesting link on the testing of several flours http://www.sourdoughhome.com/flourtest.html
good points, using Gold Medal so I will try to cut back the water and see how it goes. Any recommendations on how much water to cut back, 1 ounce, 2 ounces?