paulry

I believe that higher altitudes can make a difference too. I remember my mum complaining about her well tested recipes rarely coming out right in Johannesburg (2000 metres above sea level).

paulry

Was it a success?

MartinLuther

I'm agree with Grayling, you're better off making it by hand. However it takes more than a few minutes when I make it. The trick is in the kneading. The more you knead the better the bread. I usually knead for at least 10 minutes preferably 15.

emelems

hmmmm... it was "ok"... not very happy with it.. but probably the best i have made.. at the moment, the challenge is to carry on and make some use out of the bloody thing seeing that I have bought it.. everyone reckons that I should just use the pre-made mixture from the supermarket, but I think that just defies the whole point? doesnt it?

Em x

paulry

I agree. Are you using exact measures? What is the recipe that you use? Try a bit more yeast or a bit less salt. Also I find that the quality of flour makes a difference. Over here I find that Hovis produces the best results

emelems

exact measures? I know I am the worlds worst for just chucking it all in and then seeing... I try to measure, but then I start sticking a bit extra in "for luck"

LOL!

Em x

Dorothy

Pretty much the only things I use exact measures for are cakes (if I'm baking for someone else) and souffle. Bread is one of those "chuck it in until it looks/feels right" sort of things.

paulry

I have the plastic measuring spoon for the yeast, salt, sugar, etc but certainly if I was using an ordinary teaspoon i would seriously under/over- estimate.

Of course it could just be a duff breadmaker (I mean the machine - not you ).