Despite following all the instructions to the letter, my bread comes out too heavy, I've tried a little extra yeast, it rose up but fell down on cooling & a little extra water. I have a Morphy Richards bought for Xmas pres last year.
2006-11-24 23:20:33 · 4 answers · asked by Pernickety 2 in Food & Drink ➔ Cooking & Recipes
I checked, and Morphy Richards has a rather good name, so, let's assume it's ok and look at some other possibilities!
1) Flour. Are you using a nice, fresh bread flour? Bread flour is higher in protein and will give a better structure than all-purpose flour. There are even varieties specifically made for breadmaking machines. Not to do a commercial, but I like King Arthur products.
2) Yeast. If you are using Fleischmann's little packets... don't. Even with an expiry date, they are kind of, well, wimpy. Try Red Star or another bulk yeast, and a trick.
The trick is: bloom the yeast in a little 100 degree (F) water (no hotter!) with a pinch of sugar. Just let it sit until it gets foamy and smells... em... yeasty! Then pitch it in.
3) Water. If you have a water softener, really soft or really hard water, here is your problem. Yeast is funny about it's water, and the salts, minerals and what-have-you may be the biggest problem most bakers come up against. You'll find that most recipes can be made with a single bottle of bottled water (NOT distilled, plz).
4) Find a recipe that calls for a bit of sugar, an egg, and possibly a little oil. These can all provide some lightness and lift. You can (and I have) also put in a quarter-teaspoon of baking powder for a bit of extra lightness, but go easy!
Best wishes!
2006-11-24 23:45:08 · answer #1 · answered by HeldmyW 5 · 1⤊ 0⤋
Does the machine have dough setting? I've been having better luck having the machine do the proofing, and I finish up the kneading and baking. Plus it's fun to have something to do with the baking process.
I have a Breadman Pro, and turned out a great dough yesterday that we stuffed with pepperoni, pesto, 3 cheeses, and other goodies, rolled it up and baked it. It was a hit!
2006-11-25 02:40:27 · answer #2 · answered by chefgrille 7 · 0⤊ 0⤋
All have posted superior ideas. Another is to let the machine do the mixing and rising, but to bake in a conventional oven. Indeed, yeast does make the difference.
--CJ "That Cheeky Lad!"
2006-11-25 23:44:00 · answer #3 · answered by Charles-CeeJay_UK_ USA/CheekyLad 7 · 0⤊ 0⤋
I always use bread mixes that I get at Walmart. That way I know my bread will come out perfect each and every time.
2006-11-24 23:28:28 · answer #4 · answered by couchP56 6 · 0⤊ 0⤋