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ISO: ISO Bread machine recipes
- Thread starter mimi
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I don't make this often, hate to drag out the machine, but... REC: Mustard Bread
Makes a small loaf.
1/2 cup water
1 1/2 cups white bread flour
1/2 cup whole wheat bread flour
2 tsp dry milk
2 1/2 tablespoons honey
1/2 tsp salt
1/4 cup chicken broth
1 2/3 Tbsp Dijon mustard
1 tsp chives, dried
2 tsp active dry yeast
Makes a small loaf.
1/2 cup water
1 1/2 cups white bread flour
1/2 cup whole wheat bread flour
2 tsp dry milk
2 1/2 tablespoons honey
1/2 tsp salt
1/4 cup chicken broth
1 2/3 Tbsp Dijon mustard
1 tsp chives, dried
2 tsp active dry yeast
Some of our favorites
I found that liquids seem to be machine dependent, because when I got a new breadmaker I had to use more for the same recipes. This is our daily bread:
Sweet bread
3/4 cup water
1 egg
2 tbsp butter
1 tsp salt
3-1/3 cups bread flour
1/3 to 1/2 cup sugar
1/4 cup milk powder
1/4 tsp gr dried ginger
1-1/4 (scant) tsp bread yeast
NOTE: the amount of liquid may need to be adjusted to your machine
Loaf size: 1-1/2 lbs, white or basic cycle, light crust
Raisin Bread
same as above, but add 3/4 cups raisin at the beep or follow instructions for your breadmaker on when to add.
add 1 or more tbsp water to dough to accomodate what the raisins will absorb.
oaf size: 1-1/2 lbs, white or basic cycle, medium crust
I found that liquids seem to be machine dependent, because when I got a new breadmaker I had to use more for the same recipes. This is our daily bread:
Sweet bread
3/4 cup water
1 egg
2 tbsp butter
1 tsp salt
3-1/3 cups bread flour
1/3 to 1/2 cup sugar
1/4 cup milk powder
1/4 tsp gr dried ginger
1-1/4 (scant) tsp bread yeast
NOTE: the amount of liquid may need to be adjusted to your machine
Loaf size: 1-1/2 lbs, white or basic cycle, light crust
Raisin Bread
same as above, but add 3/4 cups raisin at the beep or follow instructions for your breadmaker on when to add.
add 1 or more tbsp water to dough to accomodate what the raisins will absorb.
oaf size: 1-1/2 lbs, white or basic cycle, medium crust
Rec: Sinnabon Cinnamon Rolls (Bread Machine version)
Sinnabon Cinnamon Rolls (Bread Machine version)
1/4 c. butter, melted
1/4 c. water
1/2 of a 3.4 oz. pkg. instant vanilla pudding, dry (1/3 cup)
1 c. milk
1 egg, beaten
1 tbsp. sugar
1/2 tsp. salt
4 c. bread flour (I usually start with 3-1/2 cups then add more if necessary)
2 1/2 tsp. yeast
Filling:
1/2 c. butter, softened
1 c. brown sugar
4 tsp. cinnamon
Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 1/2 c. confectioners sugar
1/2 tsp. vanilla
1 1/2 tsp. milk
Rolls:
Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to an approximate 17x10 rectangle.
Filling:
Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-inch slices (or larger if a larger bun is preferred). Place into greased cake pans or on a large cookie sheet. If using cake pans, use 3 9-inch pans. Let rise until doubled. Bake at 350 for 15-20 minutes, until golden. Do not overbake.
Frosting:
Spread on very warm rolls. They are best when eaten fresh, but I have found that 10-15
seconds in the microwave rejuvenates them. Note: You may add chopped nuts with the filling.
Sinnabon Cinnamon Rolls (Bread Machine version)
1/4 c. butter, melted
1/4 c. water
1/2 of a 3.4 oz. pkg. instant vanilla pudding, dry (1/3 cup)
1 c. milk
1 egg, beaten
1 tbsp. sugar
1/2 tsp. salt
4 c. bread flour (I usually start with 3-1/2 cups then add more if necessary)
2 1/2 tsp. yeast
Filling:
1/2 c. butter, softened
1 c. brown sugar
4 tsp. cinnamon
Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 1/2 c. confectioners sugar
1/2 tsp. vanilla
1 1/2 tsp. milk
Rolls:
Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to an approximate 17x10 rectangle.
Filling:
Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-inch slices (or larger if a larger bun is preferred). Place into greased cake pans or on a large cookie sheet. If using cake pans, use 3 9-inch pans. Let rise until doubled. Bake at 350 for 15-20 minutes, until golden. Do not overbake.
Frosting:
Spread on very warm rolls. They are best when eaten fresh, but I have found that 10-15
seconds in the microwave rejuvenates them. Note: You may add chopped nuts with the filling.
Rec: Buttermilk Honey Wheat Bread
Buttermilk Honey Wheat Bread
1 lb size
1 cup buttermilk
1 tbsp butter
2 tbsp honey
3/4 tsp salt
1/4 tsp baking soda
1-1/3 cups bread flour
2/3 cup whole wheat flour
1 tsp yeast
1-1/2 lb. size
1-1/4 cup buttermilk
1-1/3 tbsp butter
2-1/2 tbsp honey
1 tsp salt
1/3 tsp baking soda
1-3/4 cups bread flour
3/4 cup whole wheat flour
1-1/2 tsp yeast
2 lb. size
1-1/2 cup buttermilk
1-1/2 tbsp butter
3 tbsp honey
1-1/2 tsp salt
1/2 tsp baking soda
2 cups bread flour
1 cup whole wheat flour
2 tsp yeast
Place ingredients in the order your bread machine calls for.
Source: The Bread Machine Cookbook III, by Donna Rathmell German
Pat's notes: A favorite for breakfast is a slice of this bread toasted with peanut butter on it -- yum (and jelly on top of that is double yum). I think it also makes an terrific sandwich with black forest ham, swiss cheese, avocado slices, tomato, thin sliced red onion, mayonnaise and honey mustard.
Buttermilk Honey Wheat Bread
1 lb size
1 cup buttermilk
1 tbsp butter
2 tbsp honey
3/4 tsp salt
1/4 tsp baking soda
1-1/3 cups bread flour
2/3 cup whole wheat flour
1 tsp yeast
1-1/2 lb. size
1-1/4 cup buttermilk
1-1/3 tbsp butter
2-1/2 tbsp honey
1 tsp salt
1/3 tsp baking soda
1-3/4 cups bread flour
3/4 cup whole wheat flour
1-1/2 tsp yeast
2 lb. size
1-1/2 cup buttermilk
1-1/2 tbsp butter
3 tbsp honey
1-1/2 tsp salt
1/2 tsp baking soda
2 cups bread flour
1 cup whole wheat flour
2 tsp yeast
Place ingredients in the order your bread machine calls for.
Source: The Bread Machine Cookbook III, by Donna Rathmell German
Pat's notes: A favorite for breakfast is a slice of this bread toasted with peanut butter on it -- yum (and jelly on top of that is double yum). I think it also makes an terrific sandwich with black forest ham, swiss cheese, avocado slices, tomato, thin sliced red onion, mayonnaise and honey mustard.
Three french breads for the bread machine that I used a great deal.
The Quick Sour French and Honey French are my favorites...especially the Quick Sour French.
Honey French
makes a 1-1/2 lb. loaf
1 cup warm water
2 tsp olive oil
1 tbsp honey
3 cups bread flour
1 tsp salt
2 tsp active dry yeast
Source: from my breadmaker manual
*******************************************
Quick Sour French
1-1/2 lb. size 2 lb. size
5/8 cup sour cream 3/4 cup
5/8 cup milk 3/4 cup
1-1/2 tbsp vinegar* 2 tbsp
1-1/2 tsp sugar 2 tsp
1 tsp salt 1-1/3 tsp
1/4 tsp baking soda 1/4 tsp
2-1/2 cups bread flour 3 cups
2 tsp yeast 2-1/2 tsp
* I use white distilled or cider vinegar
Note: If making the 2 lb. on the dough cycle, can divide dough in half and make 2 loaves which can be risen and baked on the same large baking sheet if placed far enough apart.
Source: adapted from The Breadmachine Cookbook III, by Donna Rathmell German
*******************************************
French
Makes a 1-1/2 lb. loaf
1 cup warm water
2 tbsp vegetable oil
3 cups bread flour
2 tsp sugar
1-1/2 tsp salt
2 tsp active dry yeast
Source: my breadmaker manual
******************************************
Each of these recipes can be made on your breadmaker’s french bread setting. OR, if you prefer a conventional french bread shape they can be made on the dough cycle and shaped and baked as follows.
After dough cycle is complete (optional rise for a nicer finished bread texture: turn off breadmaker and let dough rise another 45 minutes in bread pan with lid closed), remove dough from machine to a very lightly floured surface, punch down to eliminate excess air and let rest for a few minutes. With a rolling pin roll out into a rectangle (try NOT to incorporate too much flour into the bread, the flour is just to keep the dough from sticking to the surface you’re working on). With your hands, starting at a wide end lengthwise roll up like a jelly roll, pinching ends closed. Place the loaf, seam side down, on an ungreased baking sheet which has been sprinkled with a few tbsp of cornmeal to prevent sticking. Cover with a clean kitchen towel and let rise in a warm place for about 45 minutes. Gently slash the dough diagonally 4-5 times with a sharp knife or razor blade and brush lightly with cold water. Bake in preheated 400 degree oven for 25-30 minutes or until golden brown and bread sounds hollow when tapped.
The Quick Sour French and Honey French are my favorites...especially the Quick Sour French.
Honey French
makes a 1-1/2 lb. loaf
1 cup warm water
2 tsp olive oil
1 tbsp honey
3 cups bread flour
1 tsp salt
2 tsp active dry yeast
Source: from my breadmaker manual
*******************************************
Quick Sour French
1-1/2 lb. size 2 lb. size
5/8 cup sour cream 3/4 cup
5/8 cup milk 3/4 cup
1-1/2 tbsp vinegar* 2 tbsp
1-1/2 tsp sugar 2 tsp
1 tsp salt 1-1/3 tsp
1/4 tsp baking soda 1/4 tsp
2-1/2 cups bread flour 3 cups
2 tsp yeast 2-1/2 tsp
* I use white distilled or cider vinegar
Note: If making the 2 lb. on the dough cycle, can divide dough in half and make 2 loaves which can be risen and baked on the same large baking sheet if placed far enough apart.
Source: adapted from The Breadmachine Cookbook III, by Donna Rathmell German
*******************************************
French
Makes a 1-1/2 lb. loaf
1 cup warm water
2 tbsp vegetable oil
3 cups bread flour
2 tsp sugar
1-1/2 tsp salt
2 tsp active dry yeast
Source: my breadmaker manual
******************************************
Each of these recipes can be made on your breadmaker’s french bread setting. OR, if you prefer a conventional french bread shape they can be made on the dough cycle and shaped and baked as follows.
After dough cycle is complete (optional rise for a nicer finished bread texture: turn off breadmaker and let dough rise another 45 minutes in bread pan with lid closed), remove dough from machine to a very lightly floured surface, punch down to eliminate excess air and let rest for a few minutes. With a rolling pin roll out into a rectangle (try NOT to incorporate too much flour into the bread, the flour is just to keep the dough from sticking to the surface you’re working on). With your hands, starting at a wide end lengthwise roll up like a jelly roll, pinching ends closed. Place the loaf, seam side down, on an ungreased baking sheet which has been sprinkled with a few tbsp of cornmeal to prevent sticking. Cover with a clean kitchen towel and let rise in a warm place for about 45 minutes. Gently slash the dough diagonally 4-5 times with a sharp knife or razor blade and brush lightly with cold water. Bake in preheated 400 degree oven for 25-30 minutes or until golden brown and bread sounds hollow when tapped.
Rec: Honey Granola Bread
Honey Granola Bread
For 1-1/2 lb. loaf
1 cup plus 1 tbsp water
3 cups bread flour
1 tsp salt
3 tbsp honey
3 tbsp butter
3 tbsp dry milk
1 cup granola (I like using granola with raisins for this)
1-3/4 tsp dry yeast
For 2 lb. loaf
1-1/3 cups water
4-1/3 cups bread flour
2 tsp salt
1/3 cup honey
3 tbsp butter
3 tbsp dry milk
1-1/3 cups granola (I like using granola with raisins for this)
2 tsp dry yeast
Pat’s notes: As I recall, this bread made an incredible sandwich with leftover roast beef, mustard, mayo and lettuce. Yum.
Honey Granola Bread
For 1-1/2 lb. loaf
1 cup plus 1 tbsp water
3 cups bread flour
1 tsp salt
3 tbsp honey
3 tbsp butter
3 tbsp dry milk
1 cup granola (I like using granola with raisins for this)
1-3/4 tsp dry yeast
For 2 lb. loaf
1-1/3 cups water
4-1/3 cups bread flour
2 tsp salt
1/3 cup honey
3 tbsp butter
3 tbsp dry milk
1-1/3 cups granola (I like using granola with raisins for this)
2 tsp dry yeast
Pat’s notes: As I recall, this bread made an incredible sandwich with leftover roast beef, mustard, mayo and lettuce. Yum.
Recs: Pepperoni Pizza Roll and Hot Stuffed Sub
Pepperoni Pizza Roll
A stuffed version of the flatbread variation.
For the Dough
1-1/2 tsp yeast
2-1/2 cups all-purpose flour
1-1/2 tsp sugar
1-1/2 tsp salt
1 cup water
1/4 cup olive oil
Place all ingredients in the bread machine, program for manual, dough or basic dough, and press start. About 10 minutes before the end of the second knead, check the dough, it should have formed a soft ball.
To Finish the Roll
8 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tsp coarsely ground black pepper
6 oz. Pepperoni slices, cut into quarters
Pat’s optionals: pizza sauce; a few fresh mushrooms, sliced
When the machine has completed its cycle, remove the dough, punch it down, and roll it out to a 13x16 rectangle or a little smaller.
In a small bowl, combine the mozzarella, Parmesan, beaten egg, and pepper. Spread this mixture evenly over the surface of the dough. Sprinkle the pepperoni atop the cheese mixture. (Variation: sometimes I also spread a thin layer of pizza sauce over the dough before adding the toppings. Can also use a few fresh mushrooms, sliced.)
Starting with a long edge, roll the dough into a log. Transfer the log, seam side down, to a lightly greased 14-inch rectangular pizza pan, curving it into a horseshoe shape if desired (I usually don’t curve, just lay out straight). Tuck the ends under. Tent the dough with lightly greased plastic wrap and set it aside to rise for 30 minutes (instead of plastic wrap I just use a clean kitchen towel).
Bake the roll in a preheated 350 degree oven for 40 minutes, or until it’s golden brown. Remove the roll from the oven and transfer it from the pan to a wire rack. Let the roll cool for 20 minutes before slicing.
Serves 12 as an appetizer; 4 as a main course
Source: adapted from Pizza, Focaccia, Filled and Flat Breads, from your Bread Machine, by Lora Brody
Hot Stuffed Sub
A golden brown, sesame-flecked log is cut open to reveal whorls of cheese, meat, and vegetables ---that’s a hot stuffed sub. The filling ingredients suggested here are simply a jumping-off point. Use your favorite cold cuts, add more cheese, change the veggies, it’s all up to you. Just don’t forget the hot peppers. Yield: 3 large or 6 small servings
For the dough:
2 tsp yeast
2-1/2 cups all-purpose flour
1/2 cup semolina flour or yellow cornmeal
1-1/2 tsp salt
2 tsp sugar
1-1/3 cups water
3 tbsp olive oil
Place all the ingredients in the machine, program for manual, dough or basic dough, and press start. Check the dough 10 minutes before the end of the second kneading cycle; it should have formed a smooth ball, one that yields easily to a finger poke but isn’t at all sticky. Adjust with flour or water to obtain the desired consistency. When the machine has completed its cycle, transfer the dough to a lightly oiled work surface. Cover it with a damp towel and let it rest for 10 minutes.
To finish the sub:
1/4 lb. Genoa salami, thinly sliced
1/4 lb. Provolone, thinly sliced and torn into 1-inch pieces
1/4 lb. Mortadella, thinly sliced
1/4 cup (or to taste) hot cherry peppers, chopped or ground hot peppers in vinegar or pepperoncini chopped
1 medium-sized onion (about 5 ounces) thinly sliced*
1/2 medium green bell pepper, cored and thinly sliced*
1/4 cup sun-dried tomatoes packed in oil, undrained
1/2 tsp dried basil
1 egg white whisked with 1 tbsp water til well combined
2 tbsp sesame seeds
Roll the dough to an 18x12-inch rectangle. Layer the meats, cheese and vegetables onto the dough in the order given. Sprinkle on the basil. Starting with a long side, roll the dough into a log. Don’t roll too tightly, you’ll push all of the ingredients out the open end. When you get to the final 2 inches of dough and filling, pull the edge of the dough up and seal it to the log, then turn the log over so the seal is underneath. Pinch the ends shut and tuck them underneath.
Transfer the filled dough to a large cookie sheet, very lightly greased, preferably one with sides (I used a jelly roll pan). Brush the dough with the egg glaze and sprinkle with the sesame seeds. Let it rest for 30 minutes while you preheat the oven to 375 degrees. Bake the sub for 25 minutes until it’s golden brown. Remove it from the oven, transfer it to a wire rack, and cool it 10 minutes before cutting. Serve it hot, warm, or at room temperature.
*One caveat when using fresh vegetables in yeast bread: they do tend to give off a lot of juice as they bake, making the interior of the bread soggy. Use fresh vegetables sparingly or, a better solution, saute them first til they’re limp and have given off most of their liquid.
Source: Pizza, Focaccia, Filled and Flat Breads, from your Bread Machine, by Lora Brody
Pepperoni Pizza Roll
A stuffed version of the flatbread variation.
For the Dough
1-1/2 tsp yeast
2-1/2 cups all-purpose flour
1-1/2 tsp sugar
1-1/2 tsp salt
1 cup water
1/4 cup olive oil
Place all ingredients in the bread machine, program for manual, dough or basic dough, and press start. About 10 minutes before the end of the second knead, check the dough, it should have formed a soft ball.
To Finish the Roll
8 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tsp coarsely ground black pepper
6 oz. Pepperoni slices, cut into quarters
Pat’s optionals: pizza sauce; a few fresh mushrooms, sliced
When the machine has completed its cycle, remove the dough, punch it down, and roll it out to a 13x16 rectangle or a little smaller.
In a small bowl, combine the mozzarella, Parmesan, beaten egg, and pepper. Spread this mixture evenly over the surface of the dough. Sprinkle the pepperoni atop the cheese mixture. (Variation: sometimes I also spread a thin layer of pizza sauce over the dough before adding the toppings. Can also use a few fresh mushrooms, sliced.)
Starting with a long edge, roll the dough into a log. Transfer the log, seam side down, to a lightly greased 14-inch rectangular pizza pan, curving it into a horseshoe shape if desired (I usually don’t curve, just lay out straight). Tuck the ends under. Tent the dough with lightly greased plastic wrap and set it aside to rise for 30 minutes (instead of plastic wrap I just use a clean kitchen towel).
Bake the roll in a preheated 350 degree oven for 40 minutes, or until it’s golden brown. Remove the roll from the oven and transfer it from the pan to a wire rack. Let the roll cool for 20 minutes before slicing.
Serves 12 as an appetizer; 4 as a main course
Source: adapted from Pizza, Focaccia, Filled and Flat Breads, from your Bread Machine, by Lora Brody
Hot Stuffed Sub
A golden brown, sesame-flecked log is cut open to reveal whorls of cheese, meat, and vegetables ---that’s a hot stuffed sub. The filling ingredients suggested here are simply a jumping-off point. Use your favorite cold cuts, add more cheese, change the veggies, it’s all up to you. Just don’t forget the hot peppers. Yield: 3 large or 6 small servings
For the dough:
2 tsp yeast
2-1/2 cups all-purpose flour
1/2 cup semolina flour or yellow cornmeal
1-1/2 tsp salt
2 tsp sugar
1-1/3 cups water
3 tbsp olive oil
Place all the ingredients in the machine, program for manual, dough or basic dough, and press start. Check the dough 10 minutes before the end of the second kneading cycle; it should have formed a smooth ball, one that yields easily to a finger poke but isn’t at all sticky. Adjust with flour or water to obtain the desired consistency. When the machine has completed its cycle, transfer the dough to a lightly oiled work surface. Cover it with a damp towel and let it rest for 10 minutes.
To finish the sub:
1/4 lb. Genoa salami, thinly sliced
1/4 lb. Provolone, thinly sliced and torn into 1-inch pieces
1/4 lb. Mortadella, thinly sliced
1/4 cup (or to taste) hot cherry peppers, chopped or ground hot peppers in vinegar or pepperoncini chopped
1 medium-sized onion (about 5 ounces) thinly sliced*
1/2 medium green bell pepper, cored and thinly sliced*
1/4 cup sun-dried tomatoes packed in oil, undrained
1/2 tsp dried basil
1 egg white whisked with 1 tbsp water til well combined
2 tbsp sesame seeds
Roll the dough to an 18x12-inch rectangle. Layer the meats, cheese and vegetables onto the dough in the order given. Sprinkle on the basil. Starting with a long side, roll the dough into a log. Don’t roll too tightly, you’ll push all of the ingredients out the open end. When you get to the final 2 inches of dough and filling, pull the edge of the dough up and seal it to the log, then turn the log over so the seal is underneath. Pinch the ends shut and tuck them underneath.
Transfer the filled dough to a large cookie sheet, very lightly greased, preferably one with sides (I used a jelly roll pan). Brush the dough with the egg glaze and sprinkle with the sesame seeds. Let it rest for 30 minutes while you preheat the oven to 375 degrees. Bake the sub for 25 minutes until it’s golden brown. Remove it from the oven, transfer it to a wire rack, and cool it 10 minutes before cutting. Serve it hot, warm, or at room temperature.
*One caveat when using fresh vegetables in yeast bread: they do tend to give off a lot of juice as they bake, making the interior of the bread soggy. Use fresh vegetables sparingly or, a better solution, saute them first til they’re limp and have given off most of their liquid.
Source: Pizza, Focaccia, Filled and Flat Breads, from your Bread Machine, by Lora Brody
lin_in_seattle
Well-known member
Does anyone have any recommendations for a bread machine? >
I am considering getting one. I don't need a large one and it's been quite a while since I had one so am curious about experiences any of you have had.
I am considering getting one. I don't need a large one and it's been quite a while since I had one so am curious about experiences any of you have had.
bread machines
I wore out my old one and as I use it a lot Ijust had to buy a new one. Many people use their bread maker to make the dough and then bake it in the oven. I am of the dump and press school so I put the ingredients in the pan, press to start button, check while kneading (I suggest you do that no matter WHAT the instructions say), and let it bake in the machine. If you want it only to make the dough the cheapest machine with the biggest dough capacity is probably all you "knead".
I got a Breadmaker Plus or Pro (they keep changing the name) which allows me to just make the dough or bake bread. When I was looking I decided I wanted the following features: capability to make 1, 1-1/2 or 2 lb loafs of bread and a loaf shape close to a bakery loaf. I have found that the new breadmaker requires more liquid than the old one for the same recipes and this results in lighter bread. As we don't like fluffy bread I have decreased the amount of yeast I use.
NOTE about yeast: you can use bread=instant=quick yeast (ingredients will mention ascorbic or citric acid) or regular yeast. Decrease yeast by 1/3 when using bread yeast if the original is regular yeast.
I wore out my old one and as I use it a lot Ijust had to buy a new one. Many people use their bread maker to make the dough and then bake it in the oven. I am of the dump and press school so I put the ingredients in the pan, press to start button, check while kneading (I suggest you do that no matter WHAT the instructions say), and let it bake in the machine. If you want it only to make the dough the cheapest machine with the biggest dough capacity is probably all you "knead".
I got a Breadmaker Plus or Pro (they keep changing the name) which allows me to just make the dough or bake bread. When I was looking I decided I wanted the following features: capability to make 1, 1-1/2 or 2 lb loafs of bread and a loaf shape close to a bakery loaf. I have found that the new breadmaker requires more liquid than the old one for the same recipes and this results in lighter bread. As we don't like fluffy bread I have decreased the amount of yeast I use.
NOTE about yeast: you can use bread=instant=quick yeast (ingredients will mention ascorbic or citric acid) or regular yeast. Decrease yeast by 1/3 when using bread yeast if the original is regular yeast.
Lin, I have a "Black & Decker", not exactly a gourmet brand but...
it has stood me in good stead once I got my hands on some good recipes. I originally bought it to make low-carb bread when I was doing low carb but needless to say it was DISGUSTING. The fault of the bread, not the bread maker. At first I was disappointed in the machine, because the recipes provided with the machine are not that great. I first tried the "super quick white bread" which bakes a loaf of white bread in an hour. Obviously, the texture of that was not what it could have been. I also wasn't happy with their recipe for 100% whole wheat bread - it was very heavy. I found a different recipe for 100% ww bread at the Fleischmann's yeast site which turned out wonderful. The Fleischmann's recipe called for a tablespoon of gluten flour which I think made all the difference. THAT loaf of bread was light and wonderful and taught me to hope that I could make great bread with my bread machine yet. I just needed to find good recipes and forget the recipe booklet because let's face it, Black & Decker is best known for power tools and not recipe development. I'm not suggesting you get a B & D, though, there are bread machines out there now that have lots more features. Just thought I'd pass on my comments about how at first I thought the machine was awful but it turned out it was just the accompanying recipes that were awful. The bread machine itself works well and is easy to operate.
it has stood me in good stead once I got my hands on some good recipes. I originally bought it to make low-carb bread when I was doing low carb but needless to say it was DISGUSTING. The fault of the bread, not the bread maker. At first I was disappointed in the machine, because the recipes provided with the machine are not that great. I first tried the "super quick white bread" which bakes a loaf of white bread in an hour. Obviously, the texture of that was not what it could have been. I also wasn't happy with their recipe for 100% whole wheat bread - it was very heavy. I found a different recipe for 100% ww bread at the Fleischmann's yeast site which turned out wonderful. The Fleischmann's recipe called for a tablespoon of gluten flour which I think made all the difference. THAT loaf of bread was light and wonderful and taught me to hope that I could make great bread with my bread machine yet. I just needed to find good recipes and forget the recipe booklet because let's face it, Black & Decker is best known for power tools and not recipe development. I'm not suggesting you get a B & D, though, there are bread machines out there now that have lots more features. Just thought I'd pass on my comments about how at first I thought the machine was awful but it turned out it was just the accompanying recipes that were awful. The bread machine itself works well and is easy to operate.
Also, FK just added the Cuisinart Convection Bread Maker to the line-up, it's gorgeous...COML>>
http://breadmachines.finerkitchens.com/item2419.Cuisinart-2-lb-Convection-Bread-Maker.html
http://breadmachines.finerkitchens.com/item2419.Cuisinart-2-lb-Convection-Bread-Maker.html
Dawn, they do take up a lot of room to be left out on the counter, so I leave mine in the
laundry room, on the counter, full time. Then I just leave the 'pot', 'pan' whatever we call it, in the kitchen. I get the dough ready in the kitchen and take it down to the machine and never look at it again until it's done. No need to have the machine hanging around and no need to drag it anywhere.
laundry room, on the counter, full time. Then I just leave the 'pot', 'pan' whatever we call it, in the kitchen. I get the dough ready in the kitchen and take it down to the machine and never look at it again until it's done. No need to have the machine hanging around and no need to drag it anywhere.
lin_in_seattle
Well-known member
thanks, your recommendations re machines, and bread making tips are really helpful! Does >
anyone have the Cuisinart Convection Bread Maker? It is gorgeous, though was hoping to get by with a cheaper one, actually! It sure is tempting, and is whispering to me, "You really need me!"
anyone have the Cuisinart Convection Bread Maker? It is gorgeous, though was hoping to get by with a cheaper one, actually! It sure is tempting, and is whispering to me, "You really need me!"
I made 3 batches of these yummy rolls on sunday and they were so easy. dough is very easy to roll.
I had to use 1 package of butterscotch pudding because I ran out of vanilla, but it was just as tasty, just a bit darker color. I used dark brown sugar and just sprinkled it on and then sprinkled on the cinnamon---didn't take the time to combine them. I also had just SF instant pudding and threw that in---it worked! I may try adding some chopped apricots or dried cranberries next time. Chopped pecans were added to one batch and yum again.
I had to use 1 package of butterscotch pudding because I ran out of vanilla, but it was just as tasty, just a bit darker color. I used dark brown sugar and just sprinkled it on and then sprinkled on the cinnamon---didn't take the time to combine them. I also had just SF instant pudding and threw that in---it worked! I may try adding some chopped apricots or dried cranberries next time. Chopped pecans were added to one batch and yum again.