Posted: Wed Aug 30, 2006 1:15 pm Post subject: Should I get a Breadmaker?
We toyed with this earlier in the year. Hubby has been to specialist and has to reduce his salt intake, so of course I'm reading labels, I nearly had a heart attack when I saw the salt in factory bread, I have had a go at making my own ( I have a Rayburn) but it always ends up like concrete!!
So should I or shouldn't I.
and
does anyone know what the difference between sodium & salt on thoses labels on food is? or do I add them together???
confuddled of wiltshire _________________ "If we reduce the amount of stuff we allow to accumulate in our lives, we won't have to organise it"
Elaine St James from her book 'Simplicity'
well Libby all my attempts at making bread in an oven usually end in a concrete block Somerset Lad gave me his bread recipe and it was much better, but I do find the bread machine makes bread making so much easier. You need to get a good one though, Panasonic is good and there are a few others, we owned another make before the panasonic (can't remember the make now) and it produced concrete blocks. The yeast also seems to make a difference, when I use the dried yeast from those little tins I don't get as good results as the sachets of instant dried yeast. And use fresh flour, that also makes a difference. Our bread machine has died on us so I'll be making oven baked bread until it is replaced.
We have the panasonic one too, no problems with it at all.
Don't put it in a cupboard or it will never come out because it's quite heavy, we use ours like the rutty's, almost every day.
I have tried cakes in it but they were disappointing, and I don't think i'd bother with jam, but for reliable bread of all kinds, it's great.
n _________________ The Yarn Yard
I have the panasonic and it is used every day without fail, the bread is always yummy. You can use it to make dough then shape into rolls and bake in the oven. I use half a teaspoon of salt in each loaf and don't use any sugar at all. Doves farm yeast and most of the time its Doves farm bread flour goes in it, although I do use spelt flour as well for people who have wheat intolerance.
Don't get a machine with a large viewing window, a lot of heat is lost out of these types and you don't get a good crust.
Hope this helps, any more questions just ask, and yes, sodium is the same as salt.
I got a Panasonic style machine from Lidl - for £19.99 but they only have them while stocks last - so I got three. My sons and myself use them all the time. I love to make pizza dough in it too, and like Kathy use the dough feature quite a lot for rolls, or special shaped loaves.
Buying one that has a loaf shaped tin is by far the better option than the 'bucket' shaped tins. You get a much better looking loaf.
You do get paddles on the machines, so you get a hole in the bottom or two in the long loaf tin shapes, which doesn't bother any of us, but with mine you have the option to remove them at a certain point in the proving so that you can empty out the dough take out the paddels and return the dough to continue = so no holes. _________________ Lottie the Allotment Lady
We use the breadmaker all the time. It is very good. We have a Russel Hobbs one and reading the instructions is hilarious - whoever wrote them has a really good sense of humour
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Somerset Lad gave me his bread recipe and it was much better, but I do find the bread machine makes bread making so much easier. You need to get a good one though, Panasonic is good and there are a few others, we owned another make before the panasonic (can't remember the make now) and it produced concrete blocks. The yeast also seems to make a difference, when I use the dried yeast from those little tins I don't get as good results as the sachets of instant dried yeast. And use fresh flour, that also makes a difference. Our bread machine has died on us so I'll be making oven baked bread until it is replaced.
