The Foodies Forum

Manta Ray a l'Anglaise

A breadmaker............ I didn't particularly want one, but I never look a gift horse in the mouth

and there are times when I don't have time to make bread in my usual manner, so I came home with this last night. It has no instruction manuel and no obvious makers name. On the top it says The Bakery and round the back it says Selective Market Place. There are 2 timer set buttons (up and down) 11 different settings for different breads and select, start and stop buttons. I decided to give it a go last night and put in 1lb strong flour, 1/2 oz dubious fresh/frozen yeast, milk/water mix, salt, oil and poppy & sesame seeds. I couldn't work out how to use the timer so I just pressed start. The timing was 2hrs 45 mins. The bread is perfectly edible but a bit on the heavy side (could be the dubious yeast as I had accidentaly thawed it out once)

Any suggestions??????

I would like to know how to use the timer.........timers are a bit of a mystery to me as I generally never use them, but I got up at 1 am to remove the baked loaf ( I was awake anyway reading, but could it have stayed in to cool or would it get damp?)

It's nicely browned on the sides but not on the top and I think the tin would've taken 1 and a half lbs of flour.

Any thoughts please?

Itsyray
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dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

My baker normally takes 4 hours, but mainly it's resting the mixture, so think this would account for the time discrepancy.
I wouldn't leave it in for long after it's baked-I did this once by mistake, and it went very soggy!
I'm sure you'll find it useful once you've got used to it.

caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

when I used mine I used to mix the flours I found it tended to make the loaf lighter

Nannyp · Posted: Mon Mar 02, 2009 9:02 pm Post subject:

Mine doesn't bake it so brown on the top.

I use 2 settings as a rule.
Specialist, which takes around 3.50hours
Quick Loaf which takes under 2 hours and only proves once.
We actually prefer the quick one, it's more moist.

I use dried yeast, and have stopped adding an egg (as it was raising it too much)

So
1lb 8ozs Bread Flour
360mls tepid water
1 pkt dried yeast
2 large globs of olive oil in the base
bit of salt and a bit of sugar, and sometimes a load of mixed seeds.

For a breadmaker you start off with liquids in first, and sit the dried ingredients on the top.

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NannyP's Hens

Manta Ray a l'Anglaise · Posted: Mon Mar 02, 2009 10:35 pm Post subject:

Ah - thanks NannyP. That makes sense.

I used "regular" setting in the basics section. I'll try a different one next time and see if it takes longer - the choices are large and large dark.

The end result is okay, it is a bit heavy and moist, but that's not a problem and as I said before it could be the yeast. Tesco will supply a lump of fresh yeast free if you ask. So I'll go and get some more.

I didn't realise it was liquid in first, mind it mixed okay, but that could be because I only used 1lb flour. I will go to 1lb 8oz next time.

it's all very confusing for somebody who has only ever used their hands

Itsyray

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life is just one damned thing after another. . . .