Thread: The Good Oil in Home Breadmaking Recipes

You inspired me to make a batch of pan de queso (brazillian cheese bread).
Open packet (yoki cheese bread).
Add 2 eggs.
Add 1/2 cup water.
Mix 4 min.
Bake 25min.

From she who knows (after using a bread maker for the past 24 years...):

If you are using bread mix then no oil is required. Even using half flour and half bread mix (or two thirds bread mix and one third flour as she currently does) NO oil is required.

However measure the mix and flour to the last gram.

I found olive oil spoiled the taste, it was too over powering for my liking, Some bread mixes like "no need brand" use oil, they have their own cold pressed oil. Usually some kind of vegetable oil. Others are just add water and yeast, it depends on the brand

I've fiddled about with several different machines over the years, but keeping to the KISS principle have almost always used packet mix, water and yeast. Often get very good results. I don't bother now, as I've reduced bread intake. just get it from the shop or baker when I need it, and keep it sliced and in the freezer.
The best packet mixes I used were from Lauke in SA, but I've tasted some made by others that was only available through the mail.(might have been this one)
Don.

Originally Posted by Don 130

I've fiddled about with several different machines over the years, but keeping to the KISS principle have almost always used packet mix, water and yeast. Often get very good results. I don't bother now, as I've reduced bread intake. just get it from the shop or baker when I need it, and keep it sliced and in the freezer.
The best packet mixes I used were from Lauke in SA, but I've tasted some made by others that was only available through the mail.(might have been this one)
Don.

We use Laucke's as well. Gives better results when you split between mix and plain flour - much lighter bread. Add water and yeast but no oil.

Depends on the bread being made. When I used to have one (20 years ago) I made an italian loaf from the recipe book which had olive oil so that worked nicely.

For a while I used bread mixes which said no oil. If it's taste you're after then when making normal bread if the recipe calls for it, something like sunflower that's not gonna mess with the taste

Wow, maybe we need a cooking Forum,,
Hey Inc!

Originally Posted by Narangga

We use Laucke's as well. Gives better results when you split between mix and plain flour - much lighter bread. Add water and yeast but no oil.

Same here. SWMBO says to split the mix with "cake" flour which has less protein than normal flour, and gives an even more "fluffy" bread. She has also been using "Lighthouse" brand crusty wholemeal or plain crusty white bread mix lately. No need to split this brand, nor to add anything other than water.

When she has used oil in her bread mixes, she uses rice bran oil (think it's the same brand that our young bloke runs in his RX7).

Apparently rice bran oil does not affect the flavour of the bread (which is something that many people including SWMBO do not like about olive oil).