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Suzie-Q Send message Joined: 9 Mar 07 Posts: 3330 Credit: 4,746,812 RAC: 1 |
When I use my bread machine, I just stick to the recipes provided in the little cookbook that came along with it. Oddly enough, no cookbook came with it. I really expected one. ~Sue~ |
Admiral Gloval Send message Joined: 31 Mar 13 Posts: 20344 Credit: 5,308,449 RAC: 0 |
I do not know if any of this will work for you. But it might give you some ideas. Bread machine recipies |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
When I use my bread machine, I just stick to the recipes provided in the little cookbook that came along with it. These make a two pound loaf. Measurement needs to be exact and trick with the flour is to invert the sealed storage containers before opening them and measuring the contents. I use reverse osmosis water but distilled water works as well. I do this because the yeast is affected by the water and has to be adjusted with different water. If you use tap water, you will need between 1.5 and 2 teaspoons. If you use old yeast, you may also need to adjust the amount. These were designed by me to improve our diet and it's the only place I found dry milk to be a good thing. The rest of the time dry milk is pretty bad stuff. Also I bring the water to a boil before putting in the machine. The last two ingredients should be the flour followed by the yeast or else the boiling water will kill the yeast. WHITE BREAD 1 3/8 cup water 4 tablespoons butter 1 3/4 teaspoons salt 1 heaping tablespoons sugar 1 cup dry milk 4 cups white (bread) flour 1 1/4 teaspoon yeast HALF WHEAT BREAD (Whole wheat cycle) 1 1/2 cup water 4 tablespoons butter 1 3/4 teaspoons salt 1 heaping tablespoons sugar 1 cup dry milk 1/2 cup Flax seed meal 2 cups flour whole wheat flour 2 cups white (bread) flour 1 1/14 teaspoon yeast RAISIN BREAD 1 1/2 cup water 4 tablespoons butter 1 3/4 teaspoons salt 2 heaping tablespoons sugar 1 level tablespoon cinnamon 1 cup dry milk 4 cups flour white (bread) flour 1 1/4 teaspoon yeast 1 1/2 cup raisins added in second knead cycle |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
Suzie, I don't know if you have this but the recipes are in the back of the manual Instruction Manual |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3330 Credit: 4,746,812 RAC: 1 |
Thanks for your recipes and for your suggestions. I haven't made any bread yet. I'll let you know how it goes when I do. ~Sue~ |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
Thanks for your recipes and for your suggestions. I haven't Just remember that a bread machine exactly repeats the same cooking cycle unlike hand made bread were you delay putting bread in the oven if it hasn't increased in size enough. Measurements must be exact and the the amount of yeast pretty much determines if you get a door stop, a burst ballon or a perfect loaf. Expect a few bad loafs at first but once you get it down, they come out pretty consistent unless something changes. For me, that tends to be a new batch of yeast. I buy it a pound at a time and keep the Fax seed and yeast in the refrigerator for freshness. |
Angela Send message Joined: 16 Oct 07 Posts: 13131 Credit: 39,854,104 RAC: 31 |
For me, that tends to be a new batch of yeast. I buy it a pound at a time and keep the Fax seed and yeast in the refrigerator for freshness. Wow! I go through about a jar a year. I cannot imagine buying multiple pounds of yeast in a year. You must be a veritable baking machine!!! |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
As my roommate passed away, I am making much less bread, but I make it for the neighbors and dinner roles consume a fair amount because most of the time I make 4 or 5 batches at a time. The sour dough is made with the cultures and uses no yeast but I crank out at least one loaf a week of the half wheat for sandwiches and other eating. I also buy flour in 20 pound sacks and I need to resupply each flour in less than a year. Needless to say, it's pretty common to walk in the house and smell some type of bread cooking. The bread machine is on the third baking pan and I don't know if next time I will need another pan or a new machine. I am not exactly sure how long it takes me to go through a brick of yeast but keeping it in the refrigerator keeps it pretty fresh and while it may slow down a little, it remains usable. |
Angela Send message Joined: 16 Oct 07 Posts: 13131 Credit: 39,854,104 RAC: 31 |
The bread machine is on the third baking pan and I don't know if next time I will need another pan or a new machine. My dad and I got matching Zojirushi's about a year apart. Mine bit the dust after about 15 years of sporadic use. By that time my father had passed away and my mom gave me his Zojirushi when mine stopped working. She didn't know how to use it and she had no desire to learn. It was just taking up space on her counter. |
Dena Wiltsie Send message Joined: 19 Apr 01 Posts: 1628 Credit: 24,230,968 RAC: 26 |
Bread machines are love them or hate them. My mom had one she only used a few time, I use mine all the time. As for counter space this house could have had more but it has a wonderful pantry and enough under the counter storage to pretty well hold the results of merging two households. My simple rule is no storage on the island as that is my main work area. it always bugs me a bit when a visitor comes in the house and drops their purse in the middle of the island. Don't they understand anything that stays there will get food and water all over it? |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
I guess these bread machines don't make English muffins. ;~) The mind is a weird and mysterious place |
janneseti Send message Joined: 14 Oct 09 Posts: 14106 Credit: 655,366 RAC: 0 |
I'm fortunate enough to live near a bakery so I dont need a bread machine:) It's so close to me that I can even smell it! |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65773 Credit: 55,293,173 RAC: 49 |
I'm fortunate enough to live near a bakery so I dont need a bread machine:) That's a wonderful smell, you're lucky Janneseti. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
I guess these bread machines don't make English muffins. ;~) It's ok, LSM does! |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
I guess these bread machines don't make English muffins. ;~) How? The mind is a weird and mysterious place |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
How? Gordon, I just asked her about it, she clams it is very easy so it looks like I shall be getting a primer on the whole business soon. They are very good. |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
How? Well, I'm game. Post the recipe when you can. :~) The mind is a weird and mysterious place |
Angela Send message Joined: 16 Oct 07 Posts: 13131 Credit: 39,854,104 RAC: 31 |
I don't want to put LSM out of business, but if you want a short-cut, here is the Cook's Illustrated Recipe for English Muffin Bread. Ingredients Cornmeal 5 cups (27 1/2 ounces) bread flour 4 1/2 teaspoons instant or rapid-rise yeast 1 tablespoon sugar 2 teaspoons salt 1 teaspoon baking soda 3 cups whole milk, heated to 120 degrees Instructions 1. Grease two 8½ by 4½-inch loaf pans and dust with cornmeal. Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in hot milk until combined, about 1 minute. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled. 2. Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees. 3. Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve. |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
bread flour Is this different than regular flour? I've never bought anything that says "bread flour". The mind is a weird and mysterious place |
Angela Send message Joined: 16 Oct 07 Posts: 13131 Credit: 39,854,104 RAC: 31 |
bread flour Yes, bread flour is a high gluten flour. You can get it at most grocery stores in the baking aisle. You need the elasticity of gluten to make nice chewy bread. All purpose flour is too soft and cake flour would be way too soft. Happy baking!!! |
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