We have had a breadmaker for just a short while and I am still experimenting. The simplest recipes seem to give the best results. I like 500g flour, 350ml water, pinch of salt and generous teaspoon of yeast.

We buy the flour and live yeast weekly at the local bakers. If the yeast is getting a bit old, the results are more dense.

Try different recipes until you find what suits you.

Lucy xx

I tend to use organic vegetable oil, I use the dried hovis yeast. The best flour I've used is the Allison flours. I've not had much success with brown loaves

It's a Cookworks...I thinkit's one of the cheapest. Will the fact that its a cheapy make a big diiference?

The water was room temp - as it said in the manual.

The bread was edible, just a bit like tucking into crumpets in texture!!!

You may have to try different types of bread flour and yeast, also the temp of the water you put in can effect the bread.

Also you will not have the same quality as you buy in the shops, ready sliced and full of rubbish. It will be more dense.

What size is your breadmaker, can you make a 2lb loaf in it?

Hi

What make is it?

The first bread maker I had was a very cheap one think it cost about £20 five years ago, the bread wasn't up to much (even the bird through it back). I got a panasonic bread maker for Xmas and its great. I know the quality of the yeast & flour make a difference. I find Hovis premium works best for me.

Sage

I bought a breadmaker at a car boot yesterday - still BNIB. Anyway, I made a loaf today following the instructions to the letter but I'm quite disappointed by the result The bread looks great on the outside but inside is quite stodgy - ity looks like a big crumpet!  I didnt expect perfection but is it normal for it to be like this? I used the measuring cup/spoons provided. Any advice on how it can go more breadlike for next time??  I like the idea of hassle free fresh bread thats not full of additivies/preservatives etc., so I' love to work out what went wrong n keep going. Any help gratefully received