The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread machines

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bunns's picture

Who bakes with a Morphy Richards Breadmaker?

March 16, 2010 - 2:56pm -- bunns

I have used a Breadman breadmaker for several years with pretty good results, but as breadmakers go it is not in the elite or higher end products, and it is getting tired.   I really want to get a breadmachine that is built well enough to last another 10 or more years.


I have been doing some research on the subject and it seems to point to the British made Morphy Richards Breadmaker

ohsoretro's picture

Best Bread Machine (for Gluten Free recipes)?

September 2, 2009 - 5:19pm -- ohsoretro
Forums: 

Hi All --


 


I was wondering if anyone had any opinions or advice on which machine would be best for baking gluten free bread? I'm looking for one that would let me put my ingredients in the same way a regular loaf is made instead of premixing it in a bowl and dumping it in the breadmachine to bake as I've seen mentioned on blogs. Basically I hate mixing GF dough. :)


 


I'm always looking for new GF bread/biscuit recipes if anyone has any to share.


 


Thanks so much!


 

shar's picture

converting recepies from bread machine baking to hand baking

May 18, 2009 - 6:03pm -- shar
Forums: 

Hello, I  have been baking bread with a bread machine for years. I usually make the dough then shape it and bake it in my oven. I love my bread machine cookbook . Any idea on how I convert the recepies to mix by hand ? I plan to use a stand mixer to mix the ingredients .


Thanks for the help


Shar

drjesullivan's picture

Using a sourdough starter in a bread machine

December 14, 2008 - 5:52am -- drjesullivan

I have a biga and a rye sourdough starter, and the results as of late have been extremely disappointing.  I'm following the book, "Rustic European Breads From Your Bread Machine," and early on, the authors state that a sourdough starter (one cup, as they described) can be added to any of the recipes.  When I try that, the dough turns out overly wet and generally unusable.  Do I need to adjust the water in a recipe once I introduce a starter like the authors suggested?  Thanks.

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