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19/06/2018
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My bread, mateWhite & Wholemeal-half white bread

(In order of mixing straight into the bread pan, with some variations that I have used.)

  1. 250ml water (I use 1 cup)
  2. 1 teaspoon salt (Try 1/2 - 1)
  3. 2 tablespoons (brown?) sugar (Try 1 - 3)
  4. 4 tablespoons milk powder (Used 2, 3 for ages)
  5. 2 tablespoons olive oil (I use 2 desertspoons)
  6. Flour (cheapest supermarket home-brand)
    1. White: 3 cups plain flour, or
    2. Whole meal-half-white:  2 1/2 cups plain flour,  1/2 cup wholemeal flour (Now using self-raising wholemeal flour)
  7. 1 teaspoon yeast
  8. 1 teaspoon bread improver
  9. (optional) <= 2 teaspoons soya protein powder
  10. (optional) <= 1 tablespoon almond powder or cinnamon
  • Machine setting
    • White: 1 (Basic - 2 hr 55min)
    • Wholemeal-half-white: 3 (Whole wheat - 3hr 30min)

Beer Bread

After trying a few variations, I still have not got the bread to rise sufficiently to persevere with beer breads. This recipe gave me the best I could get.

  1. 270ml Pure Blond beer
  2. 2 tablespoons (brown) sugar
  3. 1 tablespoons honey
  4. 1 tablespoon olive oil
  • Machine setting: 4 (YeastFree/Quick - 1hr 58min)

These recipes are originally from the book accompanying the breadmaker, and also from my Breville BB200 breadmaker from last century; refined while baking a few loaves to find the best result.

Breadmaker: "Homemaker" AHS15AC-P $50 from Aldi, August 2010.

Tips

  • The main consideration is to aim at having the bread rise to just below the top of the cooking chamber, without touching it. The bread rises higher if you use -
    • more yeast,
    • a longer cycle (eg setting 3 = 35 minutes longer than setting 1),
    • less salt.
      However, if it rises too much, it will connect to the lid of the breadmaker, and the top of the loaf will be an unbaked wet doughy mess.
  • Use bread improver, else the crown tends to collapse at the start of the bake (approximately an hour before the end of the cycle).
  • Self raising wholemeal  flour is cheaper than plain wholemeal flour, so I use it. This probably is making the bread slightly more like a scone texture.
Last Updated on Friday, 24 June 2011 11:25