Well the first attempt with the machine was a hit and I bought it home, eager to test out many recipes and to my disapointment, failed on the next few attempts, producing stodgey, inedible substances, which infact resembled my mum's dreaded bread pudding!
Not to be detered (and out to prove a point that it wasn't a waste of money that will end up in the back of the cupboard), I trawled the internet for failure reasons and a recipe for malt loaf!
Well having sorted out the failure reasons most likely being due to my slap dash additions and not the carefully ordered approach that seems to be required. I measured and waited and waited and added and waited and breathed deeply. The heavenly smell of freshly baked malt loaf was rising from the kitchen.
I used this recipe and added extra raisins and mixed fruit and needless to say didn't wait for it to cool completely before cutting and and smoothering a slice in flora. True heaven. This was why I bought the bloodly thing!
My next exploration was some bread to have with the Jalfrezi I was making (recipe to follow)
Chilli, Coriander and Garlic Bread
150ml (1/4 pt) coconut milk
150ml (1/4 pt) water
3/4 tsp salt
500g (1Ib )strong white bread flour
2 mild green chillies
handful of chopped fresh coriander
large squirt of lazy garlic
Method
If using a bread machine
Add all the ingredients in the order listed to the bread pan, with the exception of the chillies, garlic and coriander.
Fit the pan to the bread machine and close the lid.
Select the BASIC WHITE setting and this will beep after the second mixing for you to add ingredients such as the chillies and coriander. Select a MEDIUM crust .
When the program has finished remove the bread and turn out on a cooling rack. Allow to cool if you can resist temptation.
This has to be the most perfect loaf to date, such a great texture and incredibly tasty!
Look out shops next size up in clothes required!
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