Club Breadmakers

[corneyAmber]

beeb:

My DH and DS are bread lovers.


Bought this Blue Sky Bread maker from Carrefour about 3-4 years ago, enjoyed the freshly baked bread for sometime, but too lazy to make them after a while... :oops:

In good condition, Carrefour usual price S$89, offer price S$69.

Now letting go at $25 only :!: (Cash & Carry)

Anyone interested? PM me

http://postimage.org/image/209segn8k/

Don't mean to be a wet blanket. I would suggest that you test out your machine to make sure that it is functioning perfectly before you sell it. By testing, I mean baking a loaf and not just turning it on to see.

My Bluesky is about the same age as yours and like you, I have not baked a loaf for a while, only used it to knead and to proof the dough for my buns and when I tried to bake a loaf recently, all thanks to this thread, the power tripped, so my conclusion is that the baking element is spoilt and therefore it can ony be used as a machine to knead and to proof, it cannot bake anymore.

Sorry, no offence intended, merely sharing my experience.

[jtoh]

autumnbronze:

jtoh:

No leh, the bread's not supposed to look like that. It should rise above the pan and when baked it should still be above the pan. Which recipe is this? Did you use regular bake or quick bake? Kind of yeast?

I used regular bake.

Same yeast as Schweppes.

Same recipe as I had PM you.

I have just sliced it. It is moist on the inside, though edible. Only the edges seem fully cooked.

Okie, another thing now that it occured to me was that I was fiddling with the buttons as I was trying to set the arrow to 'regular' bake. As the arrow was on the side, couldn't see it until helper pointed it out to me. So I wonder whether this contributed to the above.

Ok, never mind. I will strive until I reach almost perfection

Sounds like a yeast problem. I don't think your fiddling with the button was the culprit. It baked for 3.5 hours rt?

[jtoh]

twinklejoy:

Done with my raisin bread..seem ok but did not rise as high as the cheese bread....will post pics tmrw...

great!

[jtoh]

twinklejoy:

Model is BM3989

thanks twinklejoy.

[jtoh]

Happy Mama:

autumnbronze:

[quote=\"Happy Mama\"]


Oops! Yes, wholemeal bread is a little more tricky to bake because it is difficult to rise... You are so adventurous to try wholemeal as your virgin loaf. All of us started with white bread.

But it's ok, practice makes perfect... :celebrate:

Why arhhhh :?

Alamak, then it shdn't be under the Basic Bread recipe section

Wholemeal flour is heavier, I think... :? Hence needs more yeast. But anyway, if you followed the recipe, then it should be alright what. I don't see any reason why cannot rise... You followed exactly right? Must be the brown sugar then.. Anyway, it's a consolation that it tastes nice... :celebrate:

I am tempted to try tomorrow. Will let you know if I really bake it tomorrow.[/quote]I think the Z recipes may not be reliable. The cheese bread recipe is a disaster so it wouldn't be a surprise if the wholewheat one was too. If someone makes it successfully pls post so we know it's not the recipe's fault.

[jtoh]

schweppes:

Yay!! Cheese bread experiment turns out better than expected :rahrah:


I made slight changes to the original recipe:

- changed 1/2 cup water to 2/3 cup water
- changed 1/4 cup shredded cheddar cheese to 1/2 cup (but still not as cheesy as I wd like it but at least better than the original recipe. May consider going to 1 cup shredded cheese for subsequent tries)

Under original recipe, it was more rock bun - very heavy and dense. But with modifications, the bread is softer and fluffier. :dancing:

Your bread looks great! Congrats! So it's the water that's the culprit. Would you add anymore water in your next try?

[jtoh]

autumnbronze:

peterch:

How much yeast did you use? And do you use all 100% wholemeal flour? Or you mix with bread flour? (Hehehe, too lazy to look for the Z book)

b2b3m4:

Autumnbronze, are u using wholewheat bread flour or wholewheat bread? If u are using the latter, there isn't enough gluten to support the structure, so it is difficult to rise. Alternatively u can use half bread flour, half wholewheat flour.
The sugar is the least likely to be the problem.

peterch,

I used 1tsp of yeast.

I used 100% wholemeal flour.

b2b3m4,

I used 100% wholemeal flour as per instructed.

Ok, your tip makes sense. I will try using the half half method next.


:thankyou: for your help. Appreciate it.

The recipe calls for WHOLEWHEAT flour. You used wholemeal flour. Could this be a contributing factor?

[jtoh]

schweppes:

autumnbronze:

Schweppes,

This looks really yummilicious :drool: :drool:

:thankyou: Autumnbronze

autumnbronze:

The slicing is also improving

I went to Taka and got the Kai knife as recommended by jtoh. Very good buy. Only $13.90.

The knife is good isn't it?

[jtoh]

autumnbronze:

schweppes:

[quote=\"autumnbronze\"]
Schweppes,

This looks really yummilicious :drool: :drool:

:thankyou: Autumnbronze

autumnbronze:

The slicing is also improving

I went to Taka and got the Kai knife as recommended by jtoh. Very good buy. Only $13.90.

Ahhhhhh, I figured!! Hence was teasing you a little

That is also next on my list :hi5:[/quote]Soon the kai people will wonder why the sudden interest in their knives.

[jtoh]

schweppes:

I am very SAD!! After I overturned my cheese bread to get it out of the bread tin, I did not realise that the knead blade was stuck in the bread. And as I was \"happily\" sawing....oops slicing the bread, I realised I struck something hard. Too late!! :!: A bit of the non-stick coating of the knead blade came off slightly at the part where I nicked it with the knife. Luckily the base of the blade is not affected. But still...


Hopefully, no adverse effect to the baking. or cause the knead blade to rust :shock:

So angry with myself now :x :stupid:

Oh dear! Hope it's just a tiny nick.