I like to cook, but I have never had a lot experience with baking bread; all that kneading seemed like a lot of work for a loaf of bread, no matter how good the result. Then I picked up a bread machine at a yard sale, and was very pleased with the result; delicious, easy bread without the work of endless kneading. It turns out even better when I use the knead-only cycle, and pop it into a regular loaf pan for baking in the oven; nobody knows I didn’t slave over a breadboard for hours to make it.
The one thing I noticed is the consistency of the bread. While it seems light enough, the bubble structure is very fine. I would like to make a more open bread that rises more, but I haven’t found a recipe that accomplishes that. Most of the basic white bread recipes I use call for 3 teaspoons active dry yeast, 1.5 teaspoons salt and two tablespoons sugar (I assume these are the ingredients that control the rise of the loaf). I have tried cutting back on the salt to 1 teaspoon to let the yeast work a little more, but didn’t notice any difference.
Can anybody recommend some proportions that might yield a lighter, more open loaf of bread?
Spare me your moralizing about making bread by hand versus using a bread machine; it ain’t gonna happen.
Are you using bread flour (more stretchy gluten) and bread machine yeast (faster rising)? That can make a world of difference.
Yes, I am using white bread flour. The yeast is Red Star brand active dry yeast, but it doesn’t say anything about being specifically for bread machines.
I just checked the Red Star website, an lo-and-behold, they do have a bread machine yeast which is different from their active dry. I will give this a try, thanks Max Torque!
Are you using recipes specifically for the bread machine? You don’t say if you are. Dough improver is a Good Thing as well.
Yes , I have several recipe books designed specifically for bread machines. The best I have found is Electric Bread, by Suzan Nightingale.
What is Dough Improver?
When I started using my machine I joined a mail group. There are tons out there, I believe the two or three groups I joined were on yahoo. They’re spiffy for technique, recipies and troubleshooting. The best thing I ever learned was to put the dough through two kneading cycles since my machine just needed the extra time to get the dough’s gluten developed.
Also check out King Arthur Flour (.com?) they have a catalog and website with tips and products, plus recipies. Their flour really is better than regular bleachedy grocery store stuff. Trader Joe’s sells their brand, plus some other chains, but TJ’s for sure.
Before I forget, 3 teaspoons of yeast? Most of my recipies call for half that. The stuff that they sell in stores is often a bit aged. Check the temp that you’re using for rising, if you’re not doing it in the machine. Too hot or too cool and it could affect the rise as well, producing a difference in your grain.
Lora Brady’s “The Bread Machine Book” is very good. She can actually write, and the book gives recipes for things beside bread that can be made in the machine.
Lora BRODY!:smack: She also wrote a cookbook on electric appliances that features a chapter on bread makers with a great Yo-Yo Ma story in it.
Wow, my problem with bread machine bread is that it is much too light. I use half as much yeast on average for a nice dense texture.
Takes all sorts, I suppose.
Oddly, this problem went away for me when I quit using bread flour, and switched to regular flour. The bread’s grain opened up a lot, and I started getting a really nice texture instead of Wonder Bread.
Bread machines, by the way, rule. I’ve tried to make bread the old-fashioned way, and I just can’t get it to turn out right. Hours of slaving away at the dough, and I turn out a lump of inedible concrete. But ten minutes setting up the bread machine gets me yummy bread goodness every time.
Anybody want to share some recipes?