Re: [slug-chat] Break makers

[Ken Foskey <waratah@xxxxxxxxxx>]

Rodos wrote:
> 
> We have a Ronson bread maker. Problem is when you cook a loaf it is
> quite crusty and hard on the outside. Currently using premix bread
> making flower and just adding water and yeast.

Leaving it in the tin after the bake cycle makes it hard.  The moisture
builds up on the surface between the bread and the tin and makes the
bread very chewy.  You must remove it ASAP.

If you use too much water the bread appears to go harder.  The bread
does not rise as much and therefore is much denser loaf.

If you immediately cut the loaf all the moisture evaporates and you have
a hard loaf.  YOu must leave it too cool naturally.

These little things I have learned but I am still to make the perfect
loaf :-(.

For those soon to be bread makers, consider the paddle on the bottom of
the tin.  I am on my second one and it is 18 months old.  Mine is tight
for a while and it takes about 2 months to loosen up.  Seems to be worse
if you make wholemeal bread.

Ob Joke:   Rodos:   Hit Ctrl-C on the top panel.