Re: [slug-chat] Break makers

[Rodos <rodos@xxxxxxxxxxx>]

On Tue, 3 Apr 2001, Peter Hardy wrote:

> 1) Try leaving the loaf in for a while after it's finished baking.  I haven't
> tried it, but apparently that will keep some of the moisture inside.

Well I have tried the opposite and it seams to make it a little softer. I
figured the longer it was in there the longer it would cook and therefore
get harder.

> 2) Stupid question, but have you RTFM?  My Breville breadmaker has a
> crustiness selection setting.  Three degrees of crustiness that are all quite
> crusty.

Well I could not find the CD and there does not seam to be a man page so I
am a little lost. Manual is quite brief but I will check it out again. I
hoped I could find a web site so I could email the manufacturer and see if
they have good customer service.

> 3) Ditch the premix!  The manual for my machine also has lots of bread recipes.
> Admittedly, the only one I've tried is for pizza dough, but it was nice..

Yea, thats the next idea. I might also try it in the oven. Our oven is not
great though. Although it does a great lamb roast. My wife can cook one
nearly as good as my mother now, and you don't get better than that!

Rodos