Is there a secret to using bread makers, I've got a russell hobbs bread maker and I've tried several loaves now, the white one came out passable but the whole meal or granary looks like a brick, the texture is solid its not nice and light, and the wholemeal one especially, well the birds had it this morning, and I had to soak it in water before even they would eat it,I've got some fast action dry yeast, and strong plain flour, also I only had low salt so wondered if that was why it hadn't risen or is there some other secret weapon,also the recipe says vegetable oil should I use butter instead,or should I just go to asda and buy a loaf.

Might sound daft, but are you using proper sugar (not sugar replacement)?

Otherwise the yeast won't have any food.

Other than that, have you followed the instructions correctly, to set up the bread maker on the right programme? Most bread makers can make different types of breads, so you'll need to use the most appropriate setting.

Yes I've got real sugar,I thought it was the salt and I'm going to have another go today, even thought I wasn't putting enough liquid in but I've done what it says,thankyou anyway

I used lo salt in mine and didn't have a problem.

I've had the odd mishap and odd flat thing come out !

Getting the water temp right is important so I've been told.

Also I find the packet mixes (which I occasionally use) tend to rise too big and come outta the lid!!

Easy - buy packet mix from your local supermarket - whack it in your machine - add water and hey presto ;)

Should your bread start to rise to the lid - take you kife and slice the top of it a little to let some air out :)

Thankyou Merlin not tried packet mix,is everything in the packet that i need

Main thing is to follow the instructions to the letter. In particular you need to measure the ingredients out accurately. Apart from that, the only thing I needed to experiment with (with my Kenwood) was the amount of yeast to use - it sinks if you use too much, basically. Otherwise sounds like you're doing the right things, using strong flour etc. If you use butter, cut it up into small bits first. Or try olive oil - works well for me and tastes good.

Semerpus is right that the water shouldn't be too cold. Some people also get better results with (cheap) bottled water than with tap water.

Also, I think a wholemeal loaf will always be a bit denser than a white loaf, and rise less - shouldn't be like a brick however!

i have a breadmaker, i tend to make the dough and then make breadcakes. They are lovely. Just follow the instructions correctly, its trial and error. Jam is very nice aswell,

measure exactly (or use the packet stuff, makes perfect loafs) and use tepid water.

i have a breadmaker, i tend to make the dough and then make breadcakes. They are lovely. Just follow the instructions correctly, its trial and error. Jam is very nice aswell,


Same Here.I Can't Actually Remember The Last Time I Used My Breadmaker To Make A Loaf.:thumbsup:

I bought a bread maker with the full intention of using it but never have. It's now home to a rather large spider and i think he may have been dead for a while. I'm wary of the machine that does it all for you, how good are the resulting loaves?

you need to make sure you use their idea of tablespoons and teaspoons , not what the rest of the world recognise as being such!

when i did the wholemeal i put two thirds wholemeal flour and one third white its lighter and not as heavy

I think ours is a Russell Hobbs. And yes, the wholemeal loaves do come out quite dense in texture , but never hard!

Anyway, top tips:

Always use the measuring things that come with it, and do exact measurements, level with the spoon thingy. Use slightly warm water. Don't put in as much butter as the recipes say (that's the only time to deviate from the recipes). And most importantly, use ordinary yeast, and never ever let it touch the water! Sounds like that might be your problem. :thumbsup:

Her indoors does150% perfect loaves every time and I won't eat any other bread than that made in the breadmaker. She is truly a superstar in the breadmaking stakes. :love: :clap: :bigsmile: :thumbsup:

One other thought, maybe you could try opening a new sachet of yeast. Maybe the yeast you have got has gone off / died / was a faulty batch.

I've found that how long the yeast has been open makes quite a difference, and there is quite a bit of variability between sachets / packets.

My breadmaker always makes fantastic bread.

As someone suggested earlier, for wholemeal bread you often get better results if you do a 75/25 mix of wholemeal and white flour.

Alternatively you can add ascorbic acid (vitamin C) to the mixture which I think gives the yeast a bit of a boost.

"How do I use my bread maker"

If you're like me you make a few soggy loaves and then stick it on top of the kitchen cupboard for eternity.

I've always though breadmakers were a waste of money, it's not like making bread is difficult or takes a lot of time.

One other thought, maybe you could try opening a new sachet of yeast. Maybe the yeast you have got has gone off / died / was a faulty batch.

I've found that how long the yeast has been open makes quite a difference, and there is quite a bit of variability between sachets / packets.
This is the post I was looking for :thumbsup:

*blows dust of John Lewis service desk hat*

We had lots of 'faulty' breadmakers returned to us, which proved to be absolutely fine when we bench tested them. Stale yeast was almost always the problem. Even once a new packet freshly opened turned out to be off :roll: