Equipment/Breadmaker: Difference between revisions
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(Created page with "==Operation== Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right. ==Recipes== * 454g of fl...") |
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Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right. | Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right. | ||
Warning: I wouldn't try making more than a 1lb loaf in the breadmaker with the current yeast. It rises significantly with a 1lb loaf (up to 0.75% of the height), so any more is likely to overflow. | |||
==Recipes== | ==Recipes== | ||
* | * 800 ml of wholemeal flour | ||
* About | * About 300ml of warm water (needs more refinement) | ||
* 1 desert spoon of honey | * 1 desert spoon of honey | ||
* small amount of salt | * small amount of salt | ||
| Line 13: | Line 15: | ||
* 2 desert spoons of oil | * 2 desert spoons of oil | ||
Put the yeast in the water and stir it around. Add honey and oil. | Put the yeast in the water and stir it around until dissolved. Add honey and oil. | ||
Add more water at the kneading stage to get all the flour up. | Add more water at the kneading stage to get all the flour up. Or just poke at the bits that haven't been assimilated. | ||
Revision as of 14:27, 26 September 2011
Operation
Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right.
Warning: I wouldn't try making more than a 1lb loaf in the breadmaker with the current yeast. It rises significantly with a 1lb loaf (up to 0.75% of the height), so any more is likely to overflow.
Recipes
- 800 ml of wholemeal flour
- About 300ml of warm water (needs more refinement)
- 1 desert spoon of honey
- small amount of salt
- 1 desert spoon of yeast
- 2 desert spoons of oil
Put the yeast in the water and stir it around until dissolved. Add honey and oil.
Add more water at the kneading stage to get all the flour up. Or just poke at the bits that haven't been assimilated.
