So did the second, a raisin bread for breakfast, though it was a bit small. I used a different cookbook, and their guidelines for the size recipe to use were off.
I decided to make a garlic bread loaf to go with last night's spaghetti.
Here's how it turned out:
It looks like a science experiment gone bad, doesn't it? Should have tried it for Halloween--it would have been a perfect prop.
I think I should tweak it a little.....
7 comments:
Oh my goodness! That looks really disgusting! Were you brave enough to try any? I wonder what went wrong with it. We make a french bread with our bread machine about twice a month and it is really good. I will have to try a raisin bread, but not garlic!
Definately *put* that recipe on your Halloween to do list for next year! Perfect *brains* for a jar!! LOL
It looks pretty dry...maybe there wasn't enough liquid. Throw that recipe away! Or draw a big X through it!
no don't toss the recipie. You know we make bread every other day and have for the last 9 years right?
Here's the deal. Sometimes they just don't mix well. Make sure to follow your breadmaker's suggestions for where and how to add the yeast. Some do better with a trough down the middle, others a fingerprint. Next, add ALL liquid ingredients first...then everything but flour...then flour...then yeast again using either a trough or fingerprint depending....
Next, if you use stick butter or margarine. MELT/SOFTEN it first and add after liquid ingredients. Next, from the looks of things I'd say a bit more oil if you used oil water if you didn't. Not enough to measure...just overflow the spoon a bit. Last, back to the first...sometimes they just don't come out and you have to toss a loaf...or go find some ducks to feed. :-)
bread making ain't an exact science. If I think I packed my flour a bit then I'll add a bit more oil...if I over flowed the salt teaspoon then I'll over flow the sugar or vice versa as they usually need to be equal. Here's our standard white bread recipie. Makes a 2lb loaf.
1.5 cups milk,
3 tablespoons veggie oil
2 teaspoons sugar
2 teaspoons salt
4 cups flour
2.25 teaspoons dry yeast
use the regular setting, I like the light crust which means 3 hours in the machine. If you have a rapid rise setting put in 1 tablespoon of yeast instead of 2 1/4 teaspoons and use the rapid setting and you'll get the same bread in 2 hours in the machine....good for when you suddenly realize there isn't enough bread to make lunches...at 6am. ;-)
Definitely a great addition next year ;-) Thanx for the reminder about the delicious aromas of bread machines....tho mine never seems to save me much money, it's a great treat! Happy weeekend!
Oh, I'm not sure you can tweak that recipe enough to be edible!! Try a different recipe!
Oh my, I sure hope you were able to salvage the garlic bread. Croutons, maybe?
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