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not sure if this is off any help to you.
Add the baking soda: Add the baking soda to the glue mixture and stir until smooth. Add the contact lens solution: Pour in 2 tablespoons of the contact lens solution and stir slowly. The mixture should begin to harden, becoming stringy. Mix until a ball forms: Continue mixing slowly until a ball of slime forms.
or try this link. https://www.thekitchn.com/how-to-make-3-ingredient-slime-without-borax-245904
How do you make slime with flour and water?
Step 1: Getting Things Together. You will need: A cup of cold water A big spoon Lots of flour Food colouring of any color.
Step 2: Putting Things In. Once you've put the flour in pour about 1/4 of the water in then stir. ...
Ensure you are using the right ingredients, fresh yeast, a little salt and maybe a crushed vitC tablet. Don't use standard fine flour you need a courser flour. help it mix by putting ingredients in evenly, liquids first. melt any butter you use in a microwave before adding. most breads use artificially improved flours. if you grind your own flour it will end up a much heavier loaf.....i like it that way. If nothing i have said helps then it might be time to give up on your breadmaker
Without knowing the specific ingredients in your recipe and having no experience with gluten free flour I am basing this on what I know about bread makers in general. I have owned dozens!
1) If the onion spice you are adding is something like a mix (onion soup mix for example) then you may get better results if you cut back on the salt by about 1/2. Also, next time when your machine starts the rapid knead (after the beginning slow knead) if the dough looks like batter instead of a dough ball add about 1 tablespoon slowly trickled in over about 10 seconds. Watch the dough ball and see if it starts to look a little dryer. The goal is to not have the gooey batter on the bottom of the pan. The slow addtions of flour will do that for you. If this works please leave a testimonial. I like helping fellow bread machine makers and getting feed back! Best of Luck with your next effort!
A COMMON problem is to use regular flour instead of the "bread flour".
I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.
After initial mixing, the dough should be in a ball and not really sticking to the sides of the container.
Hi, Take the bread pan and paddle out of the machine and see if you can spin the paddle by hand. If it moves freely, then it could be the belt is loose on the pulley inside the base of the machine, or the pulley or motor itself is not right. Either check the belt or exchange it at the store or check warranty. It is obviously a defect. Good Luck, Hank
I have made the following recipe in my West Bend machine with great results. I just got a Sunbeam 5895 at a garage sale - it works great - just wanted a different "shape" loaf! I'm going to use this recipe in my Sunbeam - don't see why it won't work!
Here's the recipe! 1/2 cup softened butter, cut into small pieces for good blending 1 cup mashed ripe banana (personal note: if my ripe bananas don't measure up to 1 cup, I add enough milk to make it 1 cup. Seems to be okay) 2 eggs, large, slightly beaten 1/2 cup chopped nuts (optional) 2 cups all purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Grease inside of pan and knead bar generously with vegetable shortening (I just spray with Pan Spray). All all ingredients in order listed above to pan. Lock pan into bread machine. Program for quick bread. After a few minutes of mixing, I usually take a rubber spatula and scrape down the sides and stir in any flour that has not been completely mixed. I didn't do this once and ended up with a loaf that had flour coated corners!
Place the ingredients into the bread machine, liquid first, then flour and dry ingredients, make a little pit in the top of the flour and put the yeast in there. Then start the machine. You add fruit and nuts later, usually there is a beep for adding things.
Start by putting the ingredients in, in the order they are listed. Wet goes in first, then dry. Try using bread flour. It's lighter and more tender. All dry ingredients must be level, not heaping. If you put heaping, you'll have a mess on your hands as the recipe may not mix well. Hope this helps!
My experience with the machine is that it kneads perfectly, but you have to use ACTIVE DRY YEAST instead of another kind of yeast, and you have to throw the ingredients into the pan in order - do not mix the ingredients at all - just pour them in, and let the machine do the mixing. Except for substituting between BREAD FLOUR and WHOLE WHEAT FLOUR, do not substitute any other ingredients. This one is very picky about the type of ingredients that you use - not for the innovator :-)
6 heaped tablespoons whole meal
2 heaped tablespoons strong white
2/3 Teaspoons dark brown sugar
A healthy squeeze of tomato puree (adds ascorbic acid and makes the bead last longer)
Pinch of salt
about 3grams dried yeast
select "dough" (9 on mine)
When the program end bake in an oven at gas mark 5
I have never really been satisfied with a square loaf with the paddle hole in it. Also the bread ends up really heavy. I think this is because the bread sweats rather than bakes
The bread-maker is also easier to clean after just making dough, it produces better dough than i can by hand and the machine gets on with it while i can do something else!