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Chris Toodles' Hot Cross Buns for Breadmakers
Chris Toodles' Three Chocolate Bread Kimbo's Beer Mustard Bread
Kimbo's Light Rye Bread
Book Recommendations
Umrats' Discussions on Breadmakers and Ingredients

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Chris Toodles' Hot Cross Buns for Breadmakers

I've typed out the recipe in the way our machine tells us to load the ingredients, but I know some machines tell you to put water first and yeast last, so definitely follow the manufacturer's instructions on loading.

Enriched dough (can be used for other recipes than hot x buns)

tsp yeast
225g (8 oz) Strong white flour
1 tsp sugar
25g (1 oz) butter
1 tbs milk powder
tsp salt
1 egg
1110ml water

Additional ingredients required

100g (4 oz) mixed dried fruit
1 tsp. cinnamon
tsp mixed spice

1 tsp. cinnamon tsp mixed spice to basic dough ingredients.

1. Use 'Raisin Dough' mode. Add mixed dried fruite when machine beeps.

2. Divide mixture into 8 balls. Place on a lightly greased baking tray and allow to prove. Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry.

Bake at 220 degrees C, 425 degrees F Gas Mk. 7 for 15 - 20 mins. or until golden brown.

While still HOT, brush with a sugar glaze - 40g (1 oz) sugar in 4 tbsp water, boiled until a syrup is reached (approx. 5 mins).

Chris Toodles' Three Chocolate Bread


    generous 150ml/5fl oz/scant 2/3rds cup water
    1 egg
    375g/13oz/3 1/4 unbleached white bread flour
    15ml/1 tbs castor sugar
    2.5ml/1/2 tsp salt
    20g/3/4oz/1 1/2 tbs butter
    5m/1 tsp easy blend dried yeast
    40g/1 1/2oz plain choc with almonds and raisins
    40g/1 1/2oz plain choc with ginger
    50g/2oz Belgian milk choc


    240ml/8 1/2fl oz/generous 1 cup water
    1 egg
    500g/1lb 2oz./4 1/2 unbleached white bread flour
    25g/1oz/2tbs castor sugar
    2.5ml/1/2 tsp salt
    20g/3/4oz/1 1/2 tbs butter
    7.5m/1 1/2 tsp easy blend dried yeast
    50g/2oz plain choc with almonds and raisins
    50g/2oz plain choc with ginger
    75g/3oz Belgian milk choc


    290ml/10 1/4oz/generous 1 1/4 cup water
    2 eggs
    675g/1 1/2lb/6 cups unbleached white bread flour
    40g/1 1/2oz/3tbs castor sugar
    7.5ml/1 1/2 tsp salt
    40g/1 1/2oz/3 tbs butter
    7.5m/1 1/2 tsp easy blend dried yeast
    75g/3oz plain choc with almonds and raisins
    75g/3oz plain choc with ginger
    100g/4oz Belgian milk choc

    Pour water into bread pan and add egg(s). If necessary for your machine reverse the order in which you add the liquid and dry ingredients.

    Sprinkle over the flour ensuring that it covers the water. Add the sugar, salt and butter placing them in separate corners of the bread pan. Make a small indent in the centre of the flour add the easy blend dried yeast.

    Set the bread machine to the basic/normal setting, with raisin setting (if available) medium crust. Press start. Coarsely chop all the chocolate (it is not necessary to keep them separate). Add when the machine beeps (or after the first kneading). See Cooks Tip.

    Remove the bread at the end of the baking cycle and turn out on to a wire rack to cool.

    Cooks Tip Gradually add the choc to the pan, making sure that it is mixing into the dough before adding more.

    Kimbo's Beer Mustard Bread

    (from Marjie Lambert)

    300ml flat beer
    3 tbsp powdered milk
    1.5 tbsp veg oil
    1.5 tbsp sugar
    3 tbsp Dijon-style mustard
    .75 tsp dried thyme
    1.5 tsp salt
    500g white bread flour
    2.25 tsp yeast

    Place all the ingredients in bread machine in order recommended by b.m. instructions. Set machine for white bread, medium crust. Press start.

    Kimbo's notes: This balances the flavours of the beer and the mustard perfectly. You can detect both, but neither overwhelms. I'm not sure my measuring of .75 tsp thyme was any too accurate, and I couldn't really taste it anyway... might just bung in a whole tsp next time and see what occurs. Great for sandwiches!!

    Kimbo's Light Rye Bread

    (from Marjie Lambert)

    For a 675g loaf

    300ml flat beer
    1.5 tbsp veg oil
    1.5 tbsp honey
    1.5 tsp salt
    1.5 tsp caraway seeds
    325g white bread flour
    200g rye flour
    1 tbsp yeast

    Put ingredients in bread tin in order suggested by your bread machine instructions. Set for wholewheat bread, medium crust. Press start.

    Kimbo's notes: I've used various types of beer, from light wheat beers to dark malty varieties, and they all work. I've used onion seeds instead of caraway, and that's jolly good too. The honey I've used is from a tin of Greek honey that's past its best and crystallised... a jolly good way of using up honey you wouldn't spread on your toast! The only time I had a bad result with this recipe... was when I had a power cut halfway through! It makes yummy bread, light enough for general use (not as heavy as some rye house bricks!) but a distinctive flavour that won't go with everything, as you'd expect.

    Book Recommendations

    The Bread Machine Book by Marjie Lambert, which I heartily recommend to all machine owners! - Kimbo

    Here are my favourite books, I have not had a failure from any of them: The Complete Bread Machine Cookbook - Sonia Allison: A great book with lots of easy to use Recipes
    Bread Machine - Jennie Shapter:As has been said, lots of these are dough recipes to be made in the oven.
    Bread - a Dorling Kindersley book by Eric Treuille: Not really a bread machine book this one, but it's got some great recipes (such as a really good ciabatta) and some good tips (such as spraying moisture in the oven and using ice cubes in water) - Paul

    Umrats' Discussions on Breadmakers and Ingredients
    Liz J asked:
    We got a Morphy Richards Bread Maker (we usually make bread in the Kenwood Chef) from very good friends. We have made some bread but are a bit disappointed with the results. The bread isn't rising as much as we would expect (and have seen from a bread maker) and I have decided to ask the experts...
    Back in the summer (I think) somerats were talking about bread makers they have and how good they were. Can anyrat help hubby get the dough to rise? What yeast do you use, eg make and type as we think we may be using the wrong sort - and we don't know what the right sort is. We usually use fresh yeast or the tins of dried yeast in an emergency.

    Neil asked:
    Do we have an UMRA faq for bread-makers and recipes anywhere? Jan and I are looking for one, as our joint bread consumption now makes it a viable proposition ... :-)

    The preferred model for umrats is the Panasonic -- but other makes are well regarded by their affectionate owners. No. 1 son owns the only other make also sold by John Lewis because it offers the alternative of two sizes of loaves. However, he cannot do the malted sort because of the lining in the tin.
    I believe several makes give satisfaction but it is generally agreed the recipe must be followed to the letter and everything added in the order directed.
    As for yeast - use what is recommended and this is usually the dried 'easy-blend' sort and not the traditional 'dried' or fresh. We use Sainsburys but did have a problem when we used some that had been open for a while.
    It's considered important to keep to the recipes in the makers book and only vary once you understand the relative permutations that/which (!) your particular machine is designed to handle.

    Sainbury's are still (I think) doing the offer they did at this time last year - an LG bread maker of smallish size for sixty quid. I got one last year and am very happy with it; I've got two more this year for other people... only thing to watch for is that the recipes (both measures and taste) are American. I reverse the sugar and salt.
    No problem with Sainsbury's generic bread yeast and flour. Avoid the Tesco flour, though; I've found it very uneven in the rise.
    Firedrake R

    Don't know about Robin the Trout's findings just now, but I'm not using W/rose's organic flour any more: doesn't work every time. Usually I now use Hovis flour (white strong), Marriages strong brown. Can't remember the make of the yeast (green pack with a creamy coloured background).
    Chris McToodles

    Last time (December 21st or so) I was in a Big Sainsbury's (clockwise, Beckton) they had an LG breadmaking machine on special offer for 60 quid. I bought the same model last Christmas at the same price and have no major complaint with it. It's cheerfully made an average of seven loaves a week since then and not broken down. One of my friends has told me that a long, lo-o-o-o-o-o-ng discussion in a newsgroup she frequents came to the conclusion "this model is as good as any other and if it's cheap, go for it".

    No contest: Buy the Parabolic - more money, but well worth it.
    For yeast, buy Fermipan in 500g packs, not those stupid sachets.
    For flour, buy good stuff. You may get good results with one lot of "budget" flour, but then next lot may be awful.
    Iain (@hairydog)

    I'm quite taken by the German breadmixes sold at Lidl. Usually these mixes are very expensive, but the Lidl ones are OK. Several different varieties, including seedy and black.

    I don't know that this will help anyrat but I have made bread with ratios of white to wholemeal between 9:1 to 1:9 with great success with any of them. I use a total of 500 grms. of flour, 1 teaspoon of dried active yeast (we buy Doves in largish packs that keep us going for several months at a time) and with 9:1, I use 350 mils water, by the time I get to 1:9, this will have risen to 360 mils of water. Use fresh flour and yeast, ensure that if you put in dry then wet, the yeast goes in to the pan first, if you put in water first, then make sure that the flour is arranged to separate the yeast that goes in last from the wetness layer at the base; this should not be difficult to accomplish in the normal design of bread machine pan.

    Toodle Munch

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