A question for those who use breadmakers

[doricpatter]

Mine's ancient and without the instruction book.

It has a setting so you can chuck the ingredients in it and set a timer so the bread's ready in the morning, for example. But I'm sure you've got to put the ingredients into the pan in a certain order for this to work, and I can't remember what that order is!

Anyone know?

I think you put the dry ingredients into the pan first (yeast then flour) then the liquids to keep the two separated for as long as poss

I hope this helps

I do water,marge/olive oil, sugar, salt,flour and yeast. However my Dad's breadmaker suggests completely the other way round.

my old one used to have liquid first then flour then yeast last of all, my Panasonic says yeast, flour, other dry then liquid.

so the main thing is to keep the yeast away from the liquid, as Itsjust.... said.

As long as yeast and liquids don't touch until mixing starts, you'll be OK.

I do liquids first (water & olive oil), then flour, salt & yeast

That's fab, thanks very much :)

Right, Liquid first - then flour, keep yeast and salt/sugar etc seperate, make a well in the flour not to the water and put the yeast in there. I put my salt and sugar on the side. hth

Depends on the make. Mine (panasonic) has dry ingreds first. Friend's (Kenwood) has liquids at bottom!

weary - mines a kenwood and only followed those instructions - isn't it just keeping the yeast and liquid apart? I might try it the other way around tomorrow.

Right, I put the water and oil at the bottom then flour and yeast on top of that. Will report back tomorrow :)

I possibly used a recipe with bigger quantities than my breadmaker can handle because it's a scene of carnage in there with dough poured down the sides of the pan and stuck to the insides of the oven bit. See my profile for my cake baking efforts at the weekend. I am henceforth buying all baked comestibles from Tesco :(

Oh dear

Our recipe is 310ml water, 1tbsp olive oil, 1 1/4 llbs flour, 7-8g yeast, 3/4 spoon of maldon sea salt (this may need to be amended for more concentrated salt

This makes a large loaf. If your capacity is smaller then you could try scaling down by about a third?

liquids first, then flour.
make 2 dents into the flour, one for the yeast and one for the salt (salt kills yeast otherwise)

oh dear about the breadmaker doric, you were really lucky. friends had to get a new kitchen, because the "atomic yeast" in a bread mix made the dough come out of the tin and it started a fire when the mashine switched on to bake. of course insurance didn't pay...

FWIW

I put my mix in overnight so there is fresh bread in the morning. Yum. As a lucky byproduct, I think that it makes a better loaf because everything has been standing at room-temperature by the time cooking starts - better than a loaf straight from tap-cold water.

I do liquids on the bottom (half pint water, slosh of olive oil, knob of butter) then dry ingredients on top (1lb flour, 1 tsp salt, 1 tsp sugar). Then finish off with 1 tsp dried yeast - keeping it well away from liquids so it doesn't start fermenting too early. It's a Panasonic.

Often do mine overnight, but always put water/ milk in at body temp, as this (plus freshness or otherwise of yeast) makes biggest difference to whether it rises properly. Basic recipe: 1/2 tsp yeast (in 1st in panasonic), then 400g flour (white, or half and half wholemeal; need to increase yeast amount and water if higher percentage wholemeal), 1tbsp sugar, 1/2tsp salt, 15g (ish, I never measure it) butter, 290ml water. Longest timer period on my breadmaker is 13h, but seems to work well over this long a period