I bought a Food Network bread machine and the bread is not coming out right. I have searched for a way to contact some form of support, but they don't seem to offer it.
My bread machine basic setting defaults to 3 hours, which seems to me to be too short.
Even using recipe from the manual, and also using other bread machine recipes, the bread does not rise properly and a 2 lb loaf comes out about the size of a 1 lb loaf, and too dense. I have tried 5 loaves and only one of them came out sort of OK.
Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.
I am a new bread baker trying to recreate my family's favourite raisin sandwich loaf from Michel's Baguette, Toronto, ON. The loaf is a plain white sandwich style loaf, mixed with raisins. I've tried a few recipes including the American sandwich loaf from America's Test Kitchen, Hokkaido milk loaf, and some other Japanese style bread recipes using variations of AP, bread, and cake flour. None of them was exactly what I was looking for. Sometimes my loaves come out dense, and most of the time, they dried out the next day. Any ideas/suggestions?
I found this loaf as I was browsing through Bob's Red Mill Recipes and I thought it sounded like an amazing base for a tuna salad sandwich...
Here is the link to the recipe: http://www.bobsredmill.com/recipes_detail.php?rid=950
This loaf was a high riser and the three different seeds are as visually pleasing as they are delicious looking...
I have been using Allinsons Wholemeal seedd & grain flour trying to make a 2lb loaf in a Murphy's Bread Maker. I have been following the recipe for a brown loaf using the afore mentioned flour which suggests 4 cups. When I have added all the ingredients, the dough seems far too wet and sticks to the bottom of the bread pan.
As a new chap on the block so to speak, would anyone be kind enough to send me a recipe which will work if I continue to use Allinsons Wholemel Seed & Grain flour plus my Murphy's bread machine?