BREAD MACHINE BAKING: TIPS

[HeatherFeather]

Here is info that is for any type of bread machine:

1) Measure precisely - no rounded teaspoons or mounded flour cups. The machine only will work well with accurate measurements.

2) Remove the pan from the machine when you want to add your ingredients (this way you don't spill in the machine). Return the pan to the machine and start the cycle.

3)Add ingredients this way (for any bread machine recipe except quick breads or cakes):

DRY FIRST METHOD:
First add yeast, then all dry ingredients except salt & chunky items (raisins, nuts etc)
Next add wet ingredients and salt
Add chunky items (raisins, etc) when the machine beeps (known as a raisin beep) or is starting its second mixing (without a manual, you'll have to pay attention and just jot down the time for future reference).

OR
WET FIRST METHOD:
Salt and all wet ingredients first
Next all dry ingredients
Make a well in the center of the dry ingredients and drop yeast into the well.
Add chunky items at the beep or at the beginning of the second mixing cycle.

You also have to find out what size capacity your machine is - usually it says 1 pound, 1.5 pounds or 2 pounds or more somewhere - if your machine can handle a bigger capacity, you can still use a recipe for a smaller capacity machine, but you cannot use a large size capacity recipe for a smaller machine or it will overflow.

Does your machine have any buttons for quick breads (like banana bread? If so, mix your ingredients together in a bowl first, then pour into the machine and use the quick breads setting - it will only do a quick stir and then bake (no kneading or rising). Don't confuse this button with a Rapid cycle, which is for regular yeast breads made with quick yeast or rapid rise yeast - which will bake a traditional yeast bread in a 1 hour instead of 3.

5) Another big tip: Always check you machine about 5 minutes into the mixing process - don't be afraid to lift the lid and peek inside briefly. If the mixture looks too dry, you will add to need a little water (a spoonful at a time), let it mix and jab at any stuck corners of dry flour with spatula if needed. If the mixture looks too wet, you may need to add a few spoonfuls of flour to the pan instead. The same recipe will produce different results depending upon the humidity of the day, so don't be surprised if one day it needs more flour, the next day more liquid.


Hope this helps! If anyone else has helpful information to share, please add to this thread.

[Marie Nixon]

I've found that most bread machine recipes that contain honey work best if put on the 'light crust' setting.

[Caroline Cooks]

Marie Nixon wrote:
I've found that most bread machine recipes that contain honey work best if put on the 'light crust' setting.

This is great to know, Marie. THX

[scotty's mom..]

Does anyone have any tips for changing recipes! Like adding things or substitutes. What are the differences in recipes containing water verses milk? Egg verses no egg? This would be useful things to know when picking out a recipe, or changing a recipe.

[Tugar357]

I no longer add the yeast dry to my machine or stnad mixer for that matter. I always take the water in the recipe, and bloom the yeast in it first before adding to the mix.

[Zurie]

Tugar357 wrote:
I no longer add the yeast dry to my machine or stnad mixer for that matter. I always take the water in the recipe, and bloom the yeast in it first before adding to the mix.

I suppose whatever works and helps one get a nice loaf ...

In the USA, do you have instant yeast? That's what I always use, as there's no need to proof it. I've tried both kinds and it makes no difference (that we can taste) to the final outcome.

About adding extra things:

I sometimes add a coarse sea salt which is mixed with dried green herbs (Robertson's Herb Salt), and find it very subtle and pleasant.

Also, as I suppose you all do, I vary the ratio's of the types of flour used: wholewheat with white bread flour, cake flour with brown bread flour, etc.

Adding oats is also nice, as long as the final weight of the flour mixture does not exceed your machine's capacity.

[Perfectionist cook]

I have found that when it comes to breads with different types of flour added, a good guide is "less is more". I use almost all white flour (purchased from the local bakery and a special blend) and only a few tablespoons of wholemeal flour, wheatgerm or rolled oats.

It makes a very light and subtle loaf. It's very difficult to get the bread as light when you add a lot of wholemeal flour or similar ingredients (unless you add some gluten flour or bread improver or similar product).

[duonyte]

I use instant yeast but tend to proof it prior to adding to the machine - just to make sure. Instant is the same as active dry, but processed to be smaller granules, more live yeasties to the teaspoonfull.

Many recipes call for milk powder, as that way you can use the delay cycle on your machine. I don't use that, because I tend not to bake in the machine, and you can freely substitute fresh milk for the water called for in the recipe and omit the dry milk.

Egg substitutes are fine instead of eggs.

I tend to mix flours also, and I always hold back about 1/2 cup of the white flour, as that is usually the largest amount, and check the dough about 10 minutes into the cycle, and add as much of that as is needed. Whole grain flours require a bit more liquid to achieve proper hydration and any flour varies in its moisture level, so that you have to use a bit of judgment in any recipe. Keep in mind that if you are using a large percentage of rye flour, it will never achieve the silkiness of an all white flour dough - it will always be a bit sticky. The tendency is to add too much flour - that is the single greatest reason for bricks instead of loaves.

Even if a recipe calls for all white flour, I tend to substitute with 1/2 cup whole wheat, which I believe adds a great deal of flavor to the dough without changing the character of the final product.

[Pam'sJoy]

If you don't want a large hole at the bottom of your loaf, remove the pan immediately after the last rising cycle(normally 3rd rise) begins. Dump the dough out of the pan onto a bread board, remove the paddle from the pan, put the pan back in the machine, reshape the dough as needed, put the dough back in the pan and let it continue its last rising cycle and bake. Bread will come out with just the tiniest little hole, looks so much nicer when sliced.

[Amberngriffinco]

i LOVE my maker, but, of late, I have been removing the dough and baking it in the oven with pans..

That 'hole' wipes out a good chunk of the loaf..

A