Mouldy Bread - Page 4

MargaretR · 13-08-2008, 18:32

My machine has a mixer paddle that moves into a flat position after the kneading cycles - so that the hole is lessened and only affects the crust slice.

cherokee · 13-08-2008, 18:51

Quote:

Originally Posted by [email protected]

My machine has a mixer paddle that moves into a flat position after the kneading cycles - so that the hole is lessened and only affects the crust slice.

wow thats a bit posh . Mine has a hole most way through

Mind it is an old one.. havent used it in a while

Tin Monkey · 13-08-2008, 18:58

Quote:

Originally Posted by [email protected]

As bread machine owners know, the types of bread which can be produced are limited by the need for the precice measurement of ingredients, and we tend to be limited to produce the breads which are listed in the recipe book which comes with the machine.

Unless you happen to be an experienced baker. I knew my past life would come in useful one day.

Quote:

Originally Posted by [email protected]

By experiment I have devised a bread machine recipe for Brioche and will pass it on to any of you who have the same machine.

I'd think that your recipe would work in most machines, as they are all quite similar. I have a Panasonic SD253 that I've had for about 5 years now. It's been brilliant and when it finally goes to the big oven in the sky, I'll definitely be buying another. Hope it keeps working for a long time now.

MargaretR · 13-08-2008, 21:44

Ok Ok - I am already convinced that you are god's gift to womankind

I like a soft crust (easier on the false teeth) so I always drape a damp cloth over a newly baked loaf

Royboy39 · 13-08-2008, 21:53

Quote:

Originally Posted by Tin Monkey

Like Margaret, I make my own bread too. It's easy enough to stick the ingredients into the machine and turn it on. I find shop bought bread very salty nowadays and the consistency is very doughy. Even more expensive brands fall short of homemade bread and added to that, homemade is much cheaper than shop bought.

I also make rolls of different sorts and although they involve a little more work, they are great to stick in the freezer and use when needed.

In Spain the bread is absolute crap....A barra lasts for about 3 hours...after that...you need a drill to get into it.

Eric · 13-08-2008, 22:00

Quote:

Originally Posted by Royboy39

In Spain the bread is absolute crap....A barra lasts for about 3 hours...after that...you need a drill to get into it.

Stale bread is a small price to pay for the wonderful climate

Royboy39 · 13-08-2008, 22:11

Quote:

Originally Posted by Eric

Stale bread is a small price to pay for the wonderful climate

I'll go for that Eric.....Makes wonderful 'Pobbies'

cashman · 13-08-2008, 22:38

Quote:

Originally Posted by Royboy39

In Spain the bread is absolute crap....A barra lasts for about 3 hours...after that...you need a drill to get into it.

well buy kingsmill instead of bimbo ya tight git.

Mancie · 13-08-2008, 23:22

Quote:

Originally Posted by [email protected]

My machine has a mixer paddle that moves into a flat position after the kneading cycles - so that the hole is lessened and only affects the crust slice.

here calm down missus..this is a family forum!

jaysay · 14-08-2008, 09:49

Quote:

Originally Posted by Eric

Also comes with heartburn and the runs

Ringo Del Frago

Loz · 14-08-2008, 09:59

Always buy Warbies and have never had a problem unlike other cheaper brands.
Yes its expensive but totally worth it in my eyes,i love bread even if too much can be bad for you!

lettie · 14-08-2008, 16:14

Usually get Warbies, but if I do get mould, I just chop it off and eat it anyway...

Same goes for cheese...

Loz · 14-08-2008, 16:39

We cut it off too!
Anyway i thought it was supposed to be good for you!
Isn't it ammonia that makes mould or am i going mad?