Just got a bread machine yesterday. Appreciate if y’all could share some favorite recepies. I’ve been to several websites, but am really looking for pople to share recipies that work well for them. It’s tough on a website to figure out what’s a good recipie and what is an experiment or has less than spectacular results. Thus, turning to the dope for help.
I’m looking for basic ones to start out with, and then more interesting ones for down the road. Right now I’m limited to regular white flour. Oatmeal is available. I’m going to have to find some whole wheat and other grain flour. I like beer bread as well. How about something that calls for parmesan cheese?
I did get an okay loaf of white bread yesterday but it wasn’t spectacular. Any secrets for better bread are welcome too! Thanks
I’m afraid I don’t make my own bread machines. I buy them from the store, already assembled. It’s been generations since my family make them from scratch.
When I got my bread machine I was very excited. No matter what I did to the recipe, I was never really happy with it. It wasn’t the taste, it was the compact denseness of it all.
If the machine could make it football shaped, then I could make a breadball for my dog.
So, it is in my garage covered with a towel.
Every once in a while, I like to hand make from scratch bread.
It is actually, not as hard as one would think.
so, sorry. I am useless here.
EddyTeddyFreddy started a thread on this topic not too long ago. I posted my recipe for Parmesan Herb Bread there; other people posted different recipes. I got a new bread machine for Christmas myself & I’m always looking for good recipes.
There are some pretty good mixes out there, too, that are easy to try to start out with. Good luck, & have fun!
I imagine since the recipe calls for 1 1/4 cups of water & 1/4 cup of dry milk, you could feasably use 1 cup of water & 1/4 cup of milk, but I haven’t done enough with my machine to be able to openly experiment with it yet. (Other than the garlic I added. It was such a negligible amount I didn’t feel it would throw the solids off balance with the liquids.)
It is however, very important not to use real milk & eggs on your timer cycle. The machine is somewhat warm, and you could grow something besides yeast.
:eek:
Eggs tend to make a richer, denser bread - both in a bread machine and from scratch. Beyond that, I don’t know. Someone else might.
If you use milk instead of dry milk you have to adjust the liquid. I find that I need to check the mixing and the first few minutes of kneading each time I use my bread machine, and add dibs and dabs of either flour or water, depending on whether the dough looks too dry (doesn’t form a smooth ball) or too wet (looks more like batter than dough). Of course, I’ve already begun tweaking the recipes, and it’s very important to measure accurately and stick closely to the recipes, at least at first as you get to know your machine. You can buy a package of Carnation instant milk to get enough dry milk to last you through a lot of loaves.
Want access to a wide range of stone ground flours, including specialty stuff like amaranth, quinoa, and so forth? Want a place to find wheat gluten when none of the stores near you have it? Go to Bob’s Red Mill. I sang its praises in a pathetic little loser of a thread a couple of weeks ago. Since then I’ve used several of the items I bought and have been well pleased.
I used some spelt flour as a substitute for white flour when I made white/whole wheat bread and it was GOOD. Just be sure when you make bread that the white flour you use is specifically bread flour. All-purpose flour doesn’t work as well, the loaves won’t rise as high and you’re more likely to get doorstop loaves. Do NOT use self-rising flour.
I made a loaf of quinoa/amaranth bread (1/2 cup each and 2 cups bread flour) that was so light I had to toast the slices to use it for sandwiches. Might be because I added a teaspoon of malted barley flour (yeast enhancer) and a quarter cup of wheat gluten to the recipe.
Oh, and if you don’t already have one, get a bread slicing guide – it’s good for handmade breads, too, but wide enough to hold a macine-made loaf and the slicing accuracy is way better than freehand, especially if the bread is very soft.
parmesan herb beer bread
3 cups flour
2.5 teaspoon yeast
1/4 cup milk powder
1/4 cup parmesan (I used powedered parmesan and need to double for next time)
1 tablespoon sugar
2 teaspoons salt
2 1/2 tablespoon olive oil
2 teaspoon italian dried herbs
1 1/4 cups flat beer
Came out pretty tasty. I would double the parmesan next time and my wife wants more salt.
You know, if you’re not going to use the timer cycle, you can adapt almost any recipe for the bread machine; just warm the liquid and add it (and the salt and fat) first, then put the flour and other dry ingredients on top, with the yeast last. I find you need to keep an eye on it at the initial mixing stage, because flour varies in moisture level; making sure the dough is the proper consistency by adding a bit of water or flour upfront can make the difference between a good loaf of bread and a practically inedible brick.
(Somewhere I’ve got a recipe involving rosemary, dill, and onion; it’s wonderful in a bread machine. I’ve made it the regular way with Parmesan cheese, but not in the bread machine yet.)
Ooh, that sounds like a good adaptation. I’ll have to try that one! I’d suggest using shredded parmesan instead of powdered; better consistency & flavor.
I got the Better Homes and Gardens Complete Guide to Bread Machine Baking. All the recipes come in 1 1/2 and 2 pound loaf sizes. There are 180 recipes, including several that are baked outside the machine in an oven.
Most of the recipes in the book that came with the machine use a whole packet of yeast, while most in the BHG recipe book use measured yeast that comes out to less than a packet. Too much yeast can cause a collapsed loaf or an uneven texture.
In my experience, lead breads seem to be caused by one of two factors:
Wimpy yeast (or wimpy sourdough starter). Your yeast really shouldn’t be more than a year or so old, even if you keep it in the fridge.
Not enough gluten in the flour, and all the carbon dioxide escapes. If you don’t use bread flour, try going to the store and getting some gluten flour (gluten and nothing but!) and adding in a spoon or so. Definitely boost the gluten content if you’re playing with whole wheat flour, cornmeal, oatmeal, and other lower-gluten grains.
In my experience, experience is everything. I bake in a bread machine 2 or 3 times a week. The trick is to watch the bread as it’s mixing and learn what is the right consistancy. There are too many variables to just trust whatever recipe you have and walk away. You’ll end up making a few bricks for sure but dont’ give up. Great results are possible once you get the hang of it. And, adding eggs to the mix gives it a smoother, cakier texture.
Collapsed loaf? Any reason why? Someone mentioned too much yeast. How much is too much? I’ve had two collapsed or partially collapsed loafs when doing your basic white bread.
Did discover that some milk powder sure makes better bread.
Just posting to second this. I have a bread machine but really just use it as a dough machine. Bake in a loaf pan in the oven and your breads will come out wonderful.
Okay, for the pros out there I have 2 questions:
First, how do you know the right consistency? What’s too wet or too dry? Any hints for how to get in the ballpark? What is the right consistency?
Second, I need to make your basic sandwich bread type white loaf. (That’s what my wife and daughter want). Recipie or hints? I’ve noticed that using milk powder certainly helps.
What I really want is to have a stock 2-4 recipies I make decent bread in the machine. Then I’ll also play with using the machine as a mixer and baking in the oven. Anyhoo, thanks for the replies and suggestions.
collapsed loaves are generally caused by too much liquid. Remember that the moisture content of flour can change from day to day… Humid days = more water in the flour, dry days = less, and the liquids will need to be adjusted.
I found a quick link to some troubleshooting steps… here
I started on a bread machine, and quickly got the hang of it. Now I make them in my Kitchen-aid stand mixer, and have even better success… now I just need a convection oven and a proofing rack!
Okay, I’ve figured out too much yeast is a bad thing. And it’s a real good thing to monitor the mix cycle and adjust water/flour. No more collapsed loaves.
Having trouble getting a really good sandwich kinda basic white bread. Air bubbles are too big and consistency isn’t right. Taste is fine, but my wife is not enamored with it and I still have to go the bakery for some basic sliced white bread.
Made this one today, and it’s quite tasty:
Maple Oatmeal Bread
1 and 1/4 cups + 1 tablespoon very warm water
2-3 tablespoons vegetable or canola oil
1/3 cup real maple syrup (no substitutes)
3 cups bread flour (unbleached)
1 cup quick cooking oats
1 teaspoon salt
3 tablespoons dry milk powder
2 1/4 teaspoons bread machine yeast
After layering into pan, twirl ingredients together and bake in bread
machine on Quick or Regular cycle.
