I searched 'bread maker' but didn't come up with any results so starting a new topic.

 

I just bought a Homemate bread maker, cost around 4,500 baht and bakes loaves at 700 or 900 grams. I've used the recipes in the user instructions for basic bread, sandwich bread and wholemeal. The machine has 12 settings, that is 3 of them and probably all I will use.

 

However, the results are not great, edible but not what I expected.

 

So who out there has a proven recipe and quantities of ingredients they can pass on to me and any useful tips.

 

TIA.

https://www.thespruceeats.com/bread-machine-recipes-a2-3051778

 

https://www.goodhousekeeping.com/food-recipes/g32071475/bread-machine-recipes/

 

https://www.allrecipes.com/recipe/17215/best-bread-machine-bread/

 

Trial and error and tweaks required due to differences in machines but you'll get a decent loaf eventually (been a few years since my breadmaker blew a gasket and lost my recipes so can't be more specific).

255gm water, 1/2 teaspoon salt, 1/2 teaspoon sugar, 20gm cooking oil, fill up with bread flour to a total weight of 750gm. Add 1.5 measures of yeast (I use Fermipan red).

If you don't add the sugar, the yeast doesn't work properly, yeast eats sugar. Lots of people think it's clever to miss out the sugar, then wonder why the bread didn't rise properly.

 

Cook on French  bread setting, medium colour. 

 

No recipe is going to give you exactly what they got.  Bread is really sensitive to local conditions: temp., water, yeast, maybe the crowing of roosters while it proofs.  Start simple and keep trying that simple recipe until you find the formula that works for you and your machine.

 

I found I most preferred the "Italian" breads, using water & oil rather than milk & butter. 

Still and all, even after years of using my breadmaker, I was never 100% certain of the outcome.

This is the simplist bread recipe you'll find. You can adjust the quantities accordingly but it is far more accurate to weigh the ingrediants than to use 'cups'

 

 

If you get fed up with the breadmaker only making one loaf at a time, a stand mixer is the way to go, you can make as many loaves as you like and then freeze them for future use. They come out of the freezer as nearly fresh as they go in. I cut off what I need then immediately refreeze the loaf.

These were made today. 3 large and 3 big.????

 

They all seem similar ingredients and quantities, so maybe my yeast is not a good brand or the bread maker itself isn't up to scratch.

 

Recipes I've used from the handbook:

 

Basic bread : 360 g bread flour, 30 g sugar, 270g water, 30g rice bran oil, 4g salt, 3g yeast

 

Sandwich Bread : 345 g bread flour, 12g sugar, 270g water, 7g salt, 7g yeast, 28g butter, 16g dry milk, 

 

I've used Pakmaya instant yeast, is this a poor choice?

And I used real milk not powdered and not sure what oil as the label has come off the bottle !

I am using bread flour, Kite brand.

 

The recipe states make a small hole in the flour and put in the yeast and cover it again and in the opposite corner do the same with the salt so they do not mix immediately.

 

The bread machine does have a setting for french bread and quick bread so I will have to try those.

43 minutes ago, YorkshireTyke said:

They all seem similar ingredients and quantities, so maybe my yeast is not a good brand or the bread maker itself isn't up to scratch.

 

Recipes I've used from the handbook:

 

Basic bread : 360 g bread flour, 30 g sugar, 270g water, 30g rice bran oil, 4g salt, 3g yeast

 

Sandwich Bread : 345 g bread flour, 12g sugar, 270g water, 7g salt, 7g yeast, 28g butter, 16g dry milk, 

 

I've used Pakmaya instant yeast, is this a poor choice?

And I used real milk not powdered and not sure what oil as the label has come off the bottle !

I am using bread flour, Kite brand.

 

The recipe states make a small hole in the flour and put in the yeast and cover it again and in the opposite corner do the same with the salt so they do not mix immediately.

 

The bread machine does have a setting for french bread and quick bread so I will have to try those.

Why not try making bread by hand, if it works that would illiminate your ingredients and maybe point the finger at the machine. It is not difficult I will include the video, use his recipe, it has never let me down yet. Don't worry about the sugar as flour has natural sugars in it anyway. I wouldn't have thought that the problem lies with the ingredients.

 

 

Recipe I use for my wholemeal  loaves is :

 

400 grams of wholemeal flower

400 grams of white bread flower

1 packet of pumpkin kernels ( from big C 20 baht )

1 packet of sunflower kernels  ( also Big C )

Black seseme seeds  x 4 tablespoons

heaped teaspoon of salt

tablespoon of oil

1 .3 bottles of yeast ( Big C ) pre fermented in beer glass of warm water with spoonful of sugar )

tablespoon of brown sugar 

 

Mix into a dough and leave to rise 40 minutes. Kneed again, divide into 2 loaves and let rise again for 30 minutes. Either bake in bread tins or open on baking paper. Bake for around 25 minutes. Sometimes bake one big loaf but slices wont go into toaster

^^^^^ @Denim they look really nice, I might give that a go myself, thanks. ????

 

What temperature, electric, do you bake at ?

1 hour ago, YorkshireTyke said:

Recipes I've used from the handbook:

 

Basic bread : 360 g bread flour, 30 g sugar, 270g water, 30g rice bran oil, 4g salt, 3g yeast

 

Sandwich Bread : 345 g bread flour, 12g sugar, 270g water, 7g salt, 7g yeast, 28g butter, 16g dry milk,

Way too much water, water should be around half the flour.

170gm of water would probably work better.

14 hours ago, Golden Triangle said:

^^^^^ @Denim they look really nice, I might give that a go myself, thanks. ????

 

What temperature, electric, do you bake at ?

 

Ours is an unsophisticated Singer oven so I just turn the oven on to full whack and let rip. There is a glass door so I keep an eye on them. Just removed when the crust looks brown.

 

3 minutes ago, BritManToo said:

Way too much water, water should be around half the flour.

170gm of water would probably work better.

Why do you say too much water?

His recipe is almost identical to mine, and i use 250-260 grm of water, and the results are excellent.

14 hours ago, colinneil said:

Why do you say too much water?

His recipe is almost identical to mine, and i use 250-260 grm of water, and the results are excellent.

 

With regards to how much water, I just mix my yeast with a beer mug of warm water then add  the water to the dry mix gradually until I work up the dough to the consistency I want. By just adding a little of the yeast water at a time I don't overdo it. 

 

By mixing the yeast with warm water you give the yeast a bit of a kick start before it gets to the dry mix

39 minutes ago, Denim said:

 

 

. Sometimes bake one big loaf but slices wont go into toaster

 

 

 

Even with shop bought bread I find a bit of the slice sticks out the toaster and doesn't brown so I cut the slice in half and toast the two pieces seperately.

12 minutes ago, Denim said:

 

Ours is an unsophisticated Singer oven so I just turn the oven on to full whack and let rip. There is a glass door so I keep an eye on them. Just removed when the crust looks brown.

 

Thanks for that, we just have a Tefal tabletop oven, works well enough, it has a glass door as well so I'll try the same as you ????????????????

On 3/22/2021 at 9:05 AM, YorkshireTyke said:

So who out there has a proven recipe and quantities of ingredients they can pass on to me and any useful tips.

IME Poor yeast is the usual culprit in failed bread.

Have you tested your yeast to see if it is still active?

Just make some warm water with sugar in a bowl or cup and add a teaspoon of yeast. Cover it and give it 5 minutes. If it isn't frothy, chuck it and buy a fresh pack.

 

Edit: to add my plain white loaf recipe.

500g flour

300g warm water/milk (about 80/20 mix)

60g softened butter

2 tablespoons sugar

1 tablespoon instant yeast

1 tablespoon salt

Mix the liquid, sugar and yeast together and leave for 5 mins, then add to the flour and butter.

Add the salt last, then knead.

1st rise about 1 hour

2nd rise about 30 mins

Baked at 190C for 35 mins

 

2 minutes ago, chickenslegs said:

IME Poor yeast is the usual culprit in failed bread.

Have you tested your yeast to see if it is still active?

Just make some warm water with sugar in a bowl or cup and add a teaspoon of yeast. Cover it and give it 5 minutes. If it isn't frothy, chuck it and buy a fresh pack.

Ok, I can try that but I only bought the packet on Thursday, the same day I bought the machine.

21 minutes ago, colinneil said:

Why do you say too much water?

His recipe is almost identical to mine, and i use 250-260 grm of water, and the results are excellent.

I use sparkling water. Goes down a treat.

With respect to those of you that use a bread maker, I had one back in the UK, I wasn't to keen on the big hole in the base of the bread from the paddle, prefer to do it by hand these days ????

17 minutes ago, Denim said:

 

With regards to how much water, I just mix my yeast with a beer mug of warm water then add  the water to the dry mix gradually until I work up the dough to the consistency I want. By just adding a little of the yeast water at a time I don't overdo it. 

 

By mixing the yeast with warm water you give the yeast a bit of a kick start before it gets to the dry mix

That's what I will try this evening too.

Maybe it gives me a kick start too. 
Never thought about yeast.

I found that ther secret was watching the dough spin....if it clumps up too much it is too dry so add more water.  It should spin freely. This depends most on the type of flour used.

Use either red rose flour from Tops for a faily substantial loaf or green bag thai flour for lighter bread.

1 hour ago, Denim said:

Recipe I use for my wholemeal  loaves is :

 

400 grams of wholemeal flower

400 grams of white bread flower

1 packet of pumpkin kernels ( from big C 20 baht )

1 packet of sunflower kernels  ( also Big C )

Black seseme seeds  x 4 tablespoons

heaped teaspoon of salt

tablespoon of oil

1 .3 bottles of yeast ( Big C ) pre fermented in beer glass of warm water with spoonful of sugar )

tablespoon of brown sugar 

That looks good Denim and it is more or less the mix that I used in my breadmaker back in NZ, however I would occasionally add things like millet, flaxseeds etc.

 

Everything turned out fine as a rule, apart from the times when I had imbibed far too much red wine and decided to make some bread before I turned in for the evening, and did everything right apart from forgetting to add the yeast!!!

 

So in the morning rather than getting a nice fresh loaf of bread I would get something that resembled a house brick!

For what it's worth here is my pathetic attempt at Denim's bread recipe, it does taste nice, a bit heavy, but I did some reading (wrong thing to do) ???? and tried the autolyse method  before adding the yeast etc, next time I will add more yeast and mix everything at the same time, I also forgot the salt, not a bad thing but the Mrs noticed. ???? 

A work in progress for next time 

OP wrote " So who out there has a proven recipe and quantities of ingredients they can pass on to me and any useful tips."

 

you have different recipes here from Panasonic   breadmaker copy- (panasonic.com)

13 hours ago, Aforek said:

OP wrote " So who out there has a proven recipe and quantities of ingredients they can pass on to me and any useful tips."

 

you have different recipes here from Panasonic   breadmaker copy- (panasonic.com)

First one sounds good, Peanut Butter Chocolate Chip, but I need to master the basic loaf first and there isn't a basic recipe in that Panasonic book.

For a 750 gram white loaf I use 250 grams bread flour, 110ml non-fat milk, or 110ml whey left over from making Greek yoghurt (it gives a sourdough flavour), 1 beaten egg, 1 tablespoon olive oil, 1 tablespoon demerara sugar, 1/2 teaspoon sea salt, 1 teaspoon Bruggeman Blue instant yeast. This consistently gives me good results.

On 3/24/2021 at 4:36 AM, Golden Triangle said:

a bit heavy,

 

Yes , it is heavy. I am still tinkering with the ingredients.  Last batch I overdid the oil and it was even heavier and the taste was not as good. 

 

The addition of cooking oil was mentioned on a couple of youtube recipes I watched in order to help the bread rise. I think this week I will omit the oil altogether and see if there is any improvement.

 

It's trial and error. In the end I hope to get it down pat.

37 minutes ago, Denim said:

 

Yes , it is heavy. I am still tinkering with the ingredients.  Last batch I overdid the oil and it was even heavier and the taste was not as good. 

 

The addition of cooking oil was mentioned on a couple of youtube recipes I watched in order to help the bread rise. I think this week I will omit the oil altogether and see if there is any improvement.

 

It's trial and error. In the end I hope to get it down pat.

Can you let us know how you get on with no oil ? Thanks Denim ????????

We haven't bought any bread since the first lockdown so thats over a year now, I asked the midget which brand of yeast she uses, "SAF INSTANT" Gold packet she buys from makro,

She's got it off to a fine art and likes making Italian breads  especially focaccia