Can anyone tell me how to convert a bread machine recipe to one
- Thread starter dawn_mo
- Start date
desertjean
Well-known member
Do you have a specific recipe in mind?
It really depends on the type of bread you want to make.
I try to think of the bread machine as just the mixer and work backwards from there.
It really depends on the type of bread you want to make.
I try to think of the bread machine as just the mixer and work backwards from there.
luisa_calif
Well-known member
I do one in my KA from my sis who has a machine. I just use the same ingredients but...
in the order one would normally use for a dough prepared without a machine. Let double in bowl, form loaves, bake as with other breads. I used 400 for 2 loaves of multi grain for 25 minutes. For temps & times look to a similar type bread recipe.
Turned out great last night.
in the order one would normally use for a dough prepared without a machine. Let double in bowl, form loaves, bake as with other breads. I used 400 for 2 loaves of multi grain for 25 minutes. For temps & times look to a similar type bread recipe.
Turned out great last night.
dawn_mo
Well-known member
Not really, I am just trying to figure out how long to knead it with the mixer?
I have some sourdough rising, and I have some English muffin dough in the bread machine. I am thinking about making some onion bagels too. Get my baked goods ready for the week! smileys/smile.gif
I have some sourdough rising, and I have some English muffin dough in the bread machine. I am thinking about making some onion bagels too. Get my baked goods ready for the week! smileys/smile.gif
luisa_calif
Well-known member
Oh yes, sorry I didn't make tht clear. Just treat as you would any regular bread recipe.
desertjean
Well-known member
With a KitchenAid?
Depends on the bread. A French or Italian type loaf, 3 to 4 minutes. Brioche or egg bread, 5 to 7 minutes.
Depends on the bread. A French or Italian type loaf, 3 to 4 minutes. Brioche or egg bread, 5 to 7 minutes.
dawn_mo
Well-known member
The English muffins turned out really good and were really easy.
They aren't perfectly round because I didn't cut them out, so I just divided the dough and patted them into roundish patties. Also, I subbed 1 cup whole wheat flour for the all-purpose flour, added the leftover cup of sourdough starter, and added a little bit more flour to make up for the increase in liquid. I ended up with about 11 fairly large muffins.
English Muffins (Bread Machine Method). Recipe #63244
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
by Dustbunni
3½ hours | 3 hours prep
SERVES 8 , 8 muffins
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal
Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
And the onion bagels (mine are still ugly, but they taste great): http://www.recipezaar.com/Onion-Bagels-192456
Onion Bagels Recipe #192456
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
by Kzim4
2½ hours | 35 min prep
SERVES 12
2 cups warm water
2 (1/4 ounce) packets bulk active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5-5 3/4 cups flour
cornmeal, for sprinkling on baking sheet
1 egg yolk
1 tablespoon water
Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
Combine egg yolk with 1 tablespoon water and brush on top of bagels.
Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
**I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.
http://www.recipezaar.com/English-Muffins-Bread-Machine-Method-63244
They aren't perfectly round because I didn't cut them out, so I just divided the dough and patted them into roundish patties. Also, I subbed 1 cup whole wheat flour for the all-purpose flour, added the leftover cup of sourdough starter, and added a little bit more flour to make up for the increase in liquid. I ended up with about 11 fairly large muffins.
English Muffins (Bread Machine Method). Recipe #63244
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
by Dustbunni
3½ hours | 3 hours prep
SERVES 8 , 8 muffins
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal
Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
And the onion bagels (mine are still ugly, but they taste great): http://www.recipezaar.com/Onion-Bagels-192456
Onion Bagels Recipe #192456
My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
by Kzim4
2½ hours | 35 min prep
SERVES 12
2 cups warm water
2 (1/4 ounce) packets bulk active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5-5 3/4 cups flour
cornmeal, for sprinkling on baking sheet
1 egg yolk
1 tablespoon water
Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
Combine egg yolk with 1 tablespoon water and brush on top of bagels.
Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
**I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.
http://www.recipezaar.com/English-Muffins-Bread-Machine-Method-63244
luisa_calif
Well-known member
Could be time of year? Sometimes more active than others. Did it proof actively?
Dawn, if the starter is in the refrigerator for months, as you say, it is quite dormant.
You can revive it by feeding it every day, or twice a day, for several days or until it froths up in the container after you feed it.
If refrigerated, it should be fed at least once a week to be ready for baking anytime. I never do that so when I crave sourdough I have to find the jar way in the back of the fridge and feed it several times.
You can revive it by feeding it every day, or twice a day, for several days or until it froths up in the container after you feed it.
If refrigerated, it should be fed at least once a week to be ready for baking anytime. I never do that so when I crave sourdough I have to find the jar way in the back of the fridge and feed it several times.
dawn_mo
Well-known member
Proof actively??? Acckkkkkkkkkkk! I have no idea. The recipe said
to proof the starter the night before, which I did. It was not frothy, but it was active. I am starting to understand that yeastie things are about look and feel. It did not look frothy, like when I add yeast and sugar to water, it was thicker than that. But it had doubled at least from when it started. I saved a cup and a half of the starter in the fridge still.
If you can explain the look and feel to me, I think I will get it. Thanks all!
to proof the starter the night before, which I did. It was not frothy, but it was active. I am starting to understand that yeastie things are about look and feel. It did not look frothy, like when I add yeast and sugar to water, it was thicker than that. But it had doubled at least from when it started. I saved a cup and a half of the starter in the fridge still.
If you can explain the look and feel to me, I think I will get it. Thanks all!
dawn_mo
Well-known member
Okay, I read this after the above post. It has been dormant,
so it probably needed to be fed longer than just overnight. I swear, maybe if I was more of a beer drinker I would be more in touch with fermentation. But as it stands, there will be lots of green olives on my pizza. I will keep trying. Thanks for the info Joe.
so it probably needed to be fed longer than just overnight. I swear, maybe if I was more of a beer drinker I would be more in touch with fermentation. But as it stands, there will be lots of green olives on my pizza. I will keep trying. Thanks for the info Joe.
marsha-tbay
Well-known member
I was just on Breadtopia.com where they were showing a video of no-knead sourdough bread baked in a
la cloche.
la cloche.
luisa_calif
Well-known member
Joe is quite right. Maybe it needs a bit of feeding. Also my starter goes through times (usually
In the winter) when it is slow. As far as the sponge being ready, sounds like it doubled okay. How did it smell? I usually go by look...doubled & sort bubbly like just before you turn a pancake over some breaking bubles AND smell...like beer! I don't like beer but I love the smell of lively sourdough!
In the winter) when it is slow. As far as the sponge being ready, sounds like it doubled okay. How did it smell? I usually go by look...doubled & sort bubbly like just before you turn a pancake over some breaking bubles AND smell...like beer! I don't like beer but I love the smell of lively sourdough!
If it doubled, it should have been OK eventually. A more dormant starter takes longer to raise
loaf of bread. If you leave it at room temperature, feeding it, it gains momentum.
Steve2 once pointed out to me that the best sourdough bread he made was for a big party where he was making one loaf a day. By the end of the week, the bread was the best.
No wonder bakery sourdough is so wonderful--they use it every day.
loaf of bread. If you leave it at room temperature, feeding it, it gains momentum.
Steve2 once pointed out to me that the best sourdough bread he made was for a big party where he was making one loaf a day. By the end of the week, the bread was the best.
No wonder bakery sourdough is so wonderful--they use it every day.