jmh

I have the panasonic too which I like. I bought it because of all the recommendations on Amazon. I paid the extra for the dispenser but to be honest I don't use it. I know I should. It does seem to affect the shape of the bread which doesn't rise so well on the same side of the dispenser. Not a serious problem, and if you are more experimental than me it is probably still worth having.

My uncle (the one I mentioned earlier on Waiheke) used the cheaper Morphy Richards which to be honest seemed to work fine.

Stoof

we've got a panasonic with nut dispenser thingy here in the uk and it works grand - would def recommend...

re the whole 'bread's not as good' thing from the OP - what about humidity? am sure i've read in a 'breadmaker bible' type thing that the more humid the surrounding conditions, the less likely the loaf is to be successful?? in the same way that if it's freezing, it takes longer etc

maybe it's a combination of flour, yeast and humidity problems?!?!

sparkie down under

Thanks everyone for your ideas.

The best I can come up with is yeast, I've tried all sorts of things - some suggested here and nothing, well except bread bricks

jmh

Well you could invent a new style of specialist bread. You know like those heavy rye breads?

Water Lily

Where and when did you see that? I've been trying to find one for ages and I just rang my local HV store and they say they haven't had them for over a year

I've read in several other places on the web that you can't find them anywhere in NZ unless you buy one second hand..... bummer!!

What other brands/models do people recommend? Is Sunbeam any good? I've read mixed reviews on the Breville ones.

Newfies

We have just brought a george foreman at the weekend better deal and alot more function that any of the others available though the Tefal one was a close secong. The only reason the Geore won was the option of doing jam (which I intend to do in the summer).

So far so good with the results hat we have had.

The recipies in that state to put water in first with oil salt and sugar then the flour evenly spread then yeast on the top I have been using budget brand items and Edmonds DRY yeast and on a few occasions edmonds wholemeal bread mix. All loaves have turned out really well.

What yeast are you using as if you are using an active yeast this may be the problem as you need to mix with warm water before adding to activate it then the salt helps to control the growth aswell as adding to the flavour. Sugar also feeds and actiates the yeastand helps with browning the crust. If yeast are left for too long or not activated this can be a problem aparently according to the book that came wit my machine.

Just a thoght I hope it may help.

I would recommend Georege Foreman breadmaker so far anyhow.

lardyl

Bet the prices for breadmakers on trademe will "rise" (hoho) once they start force feeding us Folic Acid in our supermarket loaves......which none of us really "kneed" (hohum)...

How come the govt. can't sort this one?
Doh......
/rant over/

lardyl

Erm I'll retract that as the numpties are going to add it to your flour too.......
Maybe best to invest in my own mill.............
Preserve us from the fluridating, folic aciding dim-wits..................

rads

Hi Sparkey
I've been a baker for 20 years i think the main reason you are not getting good bread is because you are using one of those daft bread makers
try this instead 1kg of STRONG flour a good pinch of salt a pinch of sugar 15grams of fresh yeast (ask your local bakers should only be a couple of pence) 15grams of fat (lard or shortening) cold water put it all in a bowl and bring it all together adding wore water if needed turn out onto table and need it for 5 mins bung it in your bread tin leave it to rise 3/4 of the tin chuck it in oven (420 centigrade) for 15-20 mins and bobs your uncle proper fresh bread
failing that suport your local baker
good luck let me know how you get on Noel

helinuk

Just read this thread (haven't been on BE for ages).
I've posted several posts over the time we've lived in NZ expressing the same bread problems as O.P.

I have a panasonic machine that produced excellent bread in UK but solid bread here. I tried all the types on yeast mentioned to no avail. Then a friend offered me their Hovis dried yeast and guess what- great bread again. So I'm convinced it's the yeast not the flour. I buy champion or Edmonds flour from Countdown and add multi grains from Binn inn .
I've run out of the Hovis now so our bread is back being heavy.
I'm going to write out the advice ppl have offered here and also try the bread improver.
thanks for the tips!

Soppydot4

I read in my booklet which came with my bread maker that there were optimum temperatures for the use of my bread maker it stated (from memory) the temperature in the room the bread maker was in to be between 20 and 25degrees. I wasn't sure whether this would make any difference but when I got my heavy loaf the temp in the room was only 17 so it may have some bearing on it. Just a thought.

Stoof

our container is delivered monday (bout blinkin time!) and assuming our breadmaker is intact, i'm intending making our first nz loaf next week... thing is, i haven't been able to find any yeast anywhere!?

i mean, we've been here 2 months now, and i've been shopping every week, and i've looked most weeks, and i haven't seen it... fair enough i'm usually trying to prevent a toddler demolishing the shop at the same time, but.. HELP! i've found the high-grade flour and i've found bread mixes... but yeast?!? where is it??? what aisle is it on???

BEVS

It's on the' baking isle' usually half way between the sugar and the flour.

Stoof

thanks Bevs!! we're all going to the shop this morning, so hopefully i'll manage to find it whilst OH prevents the toddler demolition derby!

Stoof

yey! first loaf successful! (though a soft top, which don't usually get) used edmonds for everything - their dried yeast in sachets.... yum!