Mumrocks Posted May 9, 2021 Share Posted May 9, 2021 So I bought a bread maker and have been following their recipes. The bread looks and tastes great but when we try to butter it it tears. What am I doing wrong? Quote Link to comment Share on other sites More sharing options...
Ozgirl Posted May 9, 2021 Share Posted May 9, 2021 Bread maker bread is way softer. im not sure why. Its the only bread my parents eat. my EX hated it. And claimed it 'too soft.So I think the bread is fine. You just have to adjust/use softer butter/spread. Quote Link to comment Share on other sites More sharing options...
Laridae Posted May 9, 2021 Share Posted May 9, 2021 Wait until it's totally cooled before using. And use softer butter! Quote Link to comment Share on other sites More sharing options...
Jenflea Posted May 9, 2021 Share Posted May 9, 2021 My bakery bread rips if DD buttes it while the butter spread is straight out of the fridge. A good butter knife makes a difference too, for her anyway! Quote Link to comment Share on other sites More sharing options...
LemonMyrtle Posted May 9, 2021 Share Posted May 9, 2021 Yeah, bread maker bread is more cake like than bakery bread. I’m sure it’s something to do with glutens, not enough kneading, not enough rising time, something like that. Try a bread mix from the supermarket. They can be better. Or try a longer cycle. Quote Link to comment Share on other sites More sharing options...
Greenbean Posted May 9, 2021 Share Posted May 9, 2021 The white bread is very soft. I've made some Irish soda breads and wholemeal and they are a bit more dense.I usually just use mine for pizza dough and hot cross buns etc (and any other brioche type recipe) Quote Link to comment Share on other sites More sharing options...
DaLittleEd Posted May 9, 2021 Share Posted May 9, 2021 Instead of spreading the butter, just cut slabs and put them on the bread. Yum! Quote Link to comment Share on other sites More sharing options...
tinselfoil hat Posted May 9, 2021 Share Posted May 9, 2021 I have no idea about this stuff because I don’t eat gluten. But in gluten free baking you add xanthin gum to hold crumbly/tearey things together. I wonder if that might work? Quote Link to comment Share on other sites More sharing options...
Mumrocks Posted May 9, 2021 Author Share Posted May 9, 2021 Thanks everyone! Maybe I need to go back to margarine. Tinfoil that’s a great tip, I’ll give that a go. Quote Link to comment Share on other sites More sharing options...
Rosie28 Posted May 9, 2021 Share Posted May 9, 2021 Good lord don’t resort to margarine. Things are not that bad. Spreadable butter if you must but room temperature butter shouldn’t rip bread. Bread maker bread is softer, so it helps to use a proper butter knife too. Quote Link to comment Share on other sites More sharing options...
Jenflea Posted May 10, 2021 Share Posted May 10, 2021 Lurpak spreadable butter is my go to. Quote Link to comment Share on other sites More sharing options...
Mumrocks Posted May 10, 2021 Author Share Posted May 10, 2021 We use western star spreadable butter but I feel like just looking at the bread makes it fall apart Quote Link to comment Share on other sites More sharing options...
Andi Posted May 10, 2021 Share Posted May 10, 2021 Just leave a block of butter on the bench! Or use a butter bell Quote Link to comment Share on other sites More sharing options...
riotproof Posted May 10, 2021 Share Posted May 10, 2021 When I make my own butter, I make it spreadable by mixing in 1:1:2 oil:water:butter pinch of salt. Quote Link to comment Share on other sites More sharing options...
Mumrocks Posted May 10, 2021 Author Share Posted May 10, 2021 When I make my own butter, I make it spreadable by mixing in 1:1:2 oil:water:butter pinch of salt. Fascinating! Just mixed in a cake mixer or food processor? Quote Link to comment Share on other sites More sharing options...
riotproof Posted May 10, 2021 Share Posted May 10, 2021 I use my whisk blade in my cuisine companion. I think you could use beaters if you softened the butter well first. Quote Link to comment Share on other sites More sharing options...
QuirkyMum Posted May 10, 2021 Share Posted May 10, 2021 Adding bread improver ( top shelf, above flour in major supermarkets) helps.So does cutting bread when it is cooled down, better baked in the evening and cut in the morning. We love freshly baked bread but only bake to eat it while hot/warm with winter soups/stews/butter chicken so that the loaf can be cut in half and torn apart, dipped in curry etcIf making brioche/brioche with sultanas or choc chips, wait for 1-2 days before cutting, then it can be cut into super thin slices( and frozen) and then you can spread anything on it without breaking it. It will last 3-4 more days. Quote Link to comment Share on other sites More sharing options...
Fruitmincepies Posted May 10, 2021 Share Posted May 10, 2021 Now I really want fluffy fresh bread with lots of butter! Tomorrow I shall buy proper bread and spread it with lots of butter. Quote Link to comment Share on other sites More sharing options...
Mumrocks Posted May 20, 2021 Author Share Posted May 20, 2021 So as an update I’ve tried the xanthan gum and it’s amazing! Super easy to spread hard butter on the bread now. Thanks tinfoil! 1 Quote Link to comment Share on other sites More sharing options...
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