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.

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~Sue~

I do not know if any of this will work for you. But it might give you some ideas. Bread machine recipies

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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.

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

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Suzie, I don't know if you have this but the recipes are in the back of the manual Instruction Manual

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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.

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~Sue~

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.

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.

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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!!!

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.

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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.

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?

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I guess these bread machines don't make English muffins. ;~)

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The mind is a weird and mysterious place

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!

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!

That's a wonderful smell, you're lucky Janneseti.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I guess these bread machines don't make English muffins. ;~)

It's ok, LSM does!

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I guess these bread machines don't make English muffins. ;~)

It's ok, LSM does!

How?

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The mind is a weird and mysterious place

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.

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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.

Well, I'm game. Post the recipe when you can. :~)

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The mind is a weird and mysterious place

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.

bread flour

Is this different than regular flour? I've never bought anything that says "bread flour".

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The mind is a weird and mysterious place

bread flour

Is this different than regular flour? I've never bought anything that says "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!!!