While I'm posting stuff that's not-quite-baking, it's occurred to me that I never followed up on the initial bread machine post from last year. It didn't take too long to hone the bread machine recipe into one that is actually not bad - though it bears very, very little resemblance to the one in the manual that we started from. But in case it's useful to anyone out there, here is what we have settled on as our "standard" bread machine loaf:
A Better Bread Machine Loaf
Ingredients
- 270ml Water
- 7g/1tsp Salt
- ~1tbsp Olive oil
- ~1/2 tbsp Sugar
- 180g Strong wholemeal flour
- 180g Strong white flour
- 7g/1 sachet Yeast
Settings
- 1lb/1.5lb Loaf size (our machine only does two sizes - this is the smaller one)
- Dark crust
- French bread programme
The regular programme works fine, but the French bread one has a slightly longer rise time, which seems to give a marginally better result. Likewise, the 50/50 brown/white flour split gives a nice texture (in our opinion), but it does work pretty well using just one or the other.
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