I find many bread recipes that I'd like to try (Sylvia's English Muffin Bread) are written for the

C

cynupstateny

Well-known member
bread machine. Is there any consistent way to convert these to oven? Baking times, proofing times, pan sizes are not spelled out when a bread machine is used. I'd hate to waste the time and ingredients by guessing.

 
Cyn, I only use my abm to make dough. When the dough has completed its cycle I remove it

from the machine, shape and then placed into a well greased pan. The dough then is left to rise for 40 minutes. Bake for 25 minutes (give or take) @ 375 degrees F.

 
I do that too Jean

I cannot allow my yeast to go in with just everything else. I put the yeast, and whatever liquid in first, and always a touch of sugar.

 
Here's what I do:

If it's a shaped loaf, then assume it goes into a standard loaf pan.

I automatically proof the yeast in a bit of warm water. Can't help myself and I like giving the yeast a bit more development. Then mix all in your mixer for 5 or 6 minutes OR a larger food processor for 45 seconds after it all comes together.

Place in a greased bowl and cover with a damp towl or plastic wrap and let rise until double. Shape and place in a greased and cornmeal sprinkled pan. Cover and let rise until double, then bake. For lighter, airier loaves like the English Muffin 25 or so minutes at 375. For heartier bread you are looking at 45 or more. I also like to throw in a second rise for these types. Check with an instant read for 190° internally for doneness if unsure.

You can use this same method for free-formed loaves as well. Just skip the pan and use a parchment lined cookie sheet sprinkled with cornmeal.

If you have a pizza stone or quarry tiles in your oven, slip the loaves off the pan and right onto them with the parchment paper.

Note: If I'm refrigerating the dough after the mixer, it goes into a greased ziploc and into the fridge.

 
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