• Registered: 13-01-2010
  • Posts: 2

Topic: Hot Cross Bun Loaf - Dismal Failure - Why?

Hello all,

I used the recipe for this from the Baking Mad website (which I LOVE, buy the way - although this is the first recipe I've tried from here...)

I put it all in the breadmaker (Panasonic) as suggested, fired it up, and set it to a normal white loaf, Medium size (it only has options for M, L or XL).  I set it to drop the dried fruit in from the dry ingredient tray thingy - which I've used before without problems.

Anyway - after 4 hours of baking, it just looks like dough!

What have a done wrong?

I've checked that I didn't misread the recipe - and no, I've used all the right quantities of ingredients - the only changes I had to make was to use normal "Strong Flour", as I don't have any "Very Strong", and I used normal brown sugar instead of whatever it is the recipe says - otherwise, I followed it to the letter, and down to the last gram!

Any ideas?  I'm very disappointed!


Steve

  • Registered: 13-01-2010
  • Posts: 2

Re: Hot Cross Bun Loaf - Dismal Failure - Why?

Ok - I jumped to certain conclusions... at about 1 hour to go, I looked in the breadmaker, and it looked like dough... I've just taken it out, having it just finished, and it IS solid... and it does smell nice... maybe a bit burnt on the bottom - not sure without having a taste...

See the picture of the finished article below - not exactly the BEST thing to come out my kitchen for a while...  ;-)  !!!!

http://i216.photobucket.com/albums/cc18 … CF5496.jpg

  • Registered: 01-01-1970
  • Posts: 80

Re: Hot Cross Bun Loaf - Dismal Failure - Why?

I just had a look at the recipe, but as I don't have a bread maker I can't comment on the method. However, 400 grams of flour and only 100 ml of liquid might make a very dry dough, which would be difficult to knead and shape, and slow to rise if it did at all. I suggest checking with the bakingmad advice line to see if the recipe is correct. Normal hot cross buns use 500 grams flour and 250 ml liquid, plus butter etc.

  • Registered: 01-09-2009
  • Posts: 211

Re: Hot Cross Bun Loaf - Dismal Failure - Why?

Hi,

We have re-looked at this recipe.  The picture next to this recipe was baked with 100ml of water to 400g of flour.   Taking all you comments into consideration we have made a few changes to help you get the best result using your bread makers.  We have increased  water to 175ml and suggest that the egg and water are blended to ensure a good mix.  To help with an even mix we also suggest the butter is melted. 

This recipe needs to be baked on "Medium'' and "Raisin Bake'' settings.  This will prevent the dried fruit from burning.

We hope this helps with baking your hot cross bun l bread in your bread makers.

Baking Mad

  • Registered: 14-05-2010
  • Posts: 3

Re: Hot Cross Bun Loaf - Dismal Failure - Why?

Sorry to drag up an old thread but I have been having problems with this recipe too.

I've used all the ingredients as per the recipe. The only variations being that I use a sachet of yeast which is 0.1g smaller than the recipe says (does such a small amount matter), and probably my bigger problem the flour is past it's best before date but looks and feels okay (can it go 'off'? this could be the problem).

The loaf cooks in the breadmaker okay, although I only have a basic maker so everything has to go in together and it tastes really nice it's just a bit dense with very small air bubbles.

So my question is, would the old flour make that much of a difference or is there something else it could be? My next step would be to use the manual (non breadmaker) version of the recipe and see how that comes out.

Any thoughts anyone?

  • Registered: 28-07-2011
  • Posts: 105

Re: Hot Cross Bun Loaf - Dismal Failure - Why?

Pembroke,

If the flour is only a few weeks after its BBE date, it should be fine - assuming it's not actually mouldy, of course. Its age might affect the flavour, but it won't cause the denseness that you are seeing.

Also, if the amount of yeast is really only a tenth of a gram less than in the recipe, that won't make any difference either. However, if the yeast is very old - many months after its BBE date - that might possibly explain what you are seeing.

My advice would be to try again. Chances are you'll have better luck next time.

Mike