Prefered the old mix”
I use the white bread mix all the time but have to say I was happier when the yeast was separate. I now have to add a little extra yeast in the empty pan before putting the mix in to get a loaf which still isn't as 'big' as it used to be with the old format. It used to be very tall and very light. Now, if I just use the mix as-is, it's about 2/3 the size it used to be and not as light. I will still order it as I like the taste/the price/the ease of use but it's just not 'quite' as good.
Published 31 Oct 2012
Been using these bread mixes for years. I make the dough in the breadmaker, let it rise, then remove it and bake in loaf tins or on a tray. I don't end up with the blade stuck in the bread, and the bread is longer instead of high.
Published 30 Apr 2012
by DOROTHY HUTCHINSON
This really is breadmaking made easy with the mix already containing the yeast. Both the white and the wholemeal are equally delicious, the bread keeps well, (if it gets the opportunity!) and also makes excellent toast which has always been a problem with other homemade breads. Thank you for yet another great Lakeland product !
Published 22 Feb 2012
Bread making flour”
by Miss janette palfrey
The bread making flour is just great, got my sister to buy it also and has wonderful taste to it. It's the only flour I use to make my bread.
Published 30 Jan 2012
To the lady who wrote in about mixing these two flours, you are absolutely right, wonderful texture and taste.Thanks for the tip.
Published 29 Aug 2011