chickenslegs

Neutral or not, without the allied forces in WW2 you Swissies would now be speaking German ... Oh.

Is it of Irish origin? Or, is it a shortening of the name William (English). King William of England is/was a significant character in Irish history. But, most likely (IMO) its popularity in the USA is due to film/TV stars or characters named Liam. I don't know enough about USA to name any USA Liams, but Liam Neeson has been a popular and macho film star for a while.

If it's the one where you stand on a ladder on the back of the pick up - make sure your missus doesn't have the keys.

Girth

Boy

I was on a lad's night out and I needed to phone my missus to say I'd be home late. My battery died, so I had to use my best mate's phone. She picked up the call and answered "Hi lover, are you missing me?" She knew it was me, even though I didn't speak a word. True love exists guys.

Month

“Under the spreading chestnut tree I sold you and you sold me: There lie they, and here lie we Under the spreading chestnut tree.” ― George Orwell, 1984

Reminds me of this great song ... Must watch to the end.

The land was "expropriated" from its original owners. I assume that means a compulsory purchase for the purpose of expansion of the MRT = a public benefit. How did the land then come into the possession of the luxury condo developers?

Crab

Scores

They won by a lambslide.

According to the linked article the "no alcohol" days are Tuesday 1 August and Wednesday 2 August.

Apparently, it was in his name only - but he gave her his ATM card

Crushed

I like Allinson's Easy Bake from the UK, but it's only affordable because I have someone who can post it to me. It comes in 100g sealed cans. Once opened it lasts for many weeks in the fridge. I also recommend Pakmaya Instant which can be bought locally in 10g sachets or larger packs. Also keeps for a long time in the fridge. Other brands in supermarkets here: Bruggeman and Fermipan come in vacuum packs of 200g or more. Again, can be refrigerated for many weeks. I never had good results from "perfect" brand (in those little bottles) but ok for pizza bases. (I always "prove" my yeast with sugar water before use - as described previously)

AFAIK a bread making machine just takes the labour out of baking. It does the mixing, kneading, proving, knocking back, and baking. You are disappointed with the results of following the recipe so I would suggest that you try different recipes until you find one that suits your taste.

In your OP your recipe includes 2 1/2tsp of yeast (1tbs) and 4-5 tbs of sugar. That seems like an enormous overload of sugar. I use 1tsp of sugar to prove the yeast. All of it will be "consumed" by the yeast and not add any sweetness. Many bread recipes do not call for sugar at all. This is my basic loaf recipe: 500g flour (usually 400g Swan, 50g spelt, 50g wholewheat) 300g liquid (usually 200g water and 100g whole milk) 60g fat (can be oil, but usually lard or butter, melted into the warm liquid) 10g yeast 10g salt 1tsp sugar (dissolved in about 100g of the liquid and yeast - as described previously) I reckon if you double up on all the ingredients (except the sugar) and chuck it into your machine - set to 1kg loaf - you might get a decent loaf. What's the worst that could happen?

Again, I am not a bread machine user. Milk powder would contain fat (?) and would need to be hydrated. If your recipe calls for milk powder and you do not add it, don't you need to adjust the liquid and fat inputs to your mix accordingly? Possibly reduce the water and add a little more fat (oil). I'm just thinking out loud here. Maybe a bit of trial and error is called for until you get it right.

Proportions of flour: Yes, that is what I do - and, yes, I believe that the spelt gives a deeper flavour. As I said I don't use a machine. What I do to prove the yeast is mix about 100g of the warm water with 1tsp of sugar, then add the yeast (I use Allinson's Easy Bake, sent from UK, or Pakmaya instant, Lotus, Big C etc.). Leave it for about 5 minutes until it froths up (obviously, if it doesn't froth up it's no good) then add it, with the rest of the water, to the mix.

And be warned ...

I also make my own bread, but not with a machine. My stand mixer does the hard work for me. From what you describe, it seems possible that the new bread making machine is the cause of your issues. Maybe not kneading enough, too short (or too long) of a first rise, knock back insufficient, or temperature too high or low. To ascertain whether it is the ingredients at fault why not try using your old machine with your new flour, to make a comparison. Recently, I have been substituting spelt flour and whole wheat for about 10% each of bread flour (swan brand) with good results. Spelt is expensive, but only small amount used [instead of 500g bread flour I use 400g + 50g spelt + 50g whole wheat]. I don't use sugar, except about 1tsp to prove the yeast.

Shed

There's also a wall that needs rebuilding.