The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Machine recipes

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Discussion forum for all things related to using your bread machine. Share your favorite bread machine tips, tricks, ideas and recipes here.

smuir00's picture

Soft Multrigrain Loaf

April 6, 2014 - 7:24am -- smuir00

Hi, I have been making bread in bread machines for a number of years, mostly producing a loaf that is 1/3 granary flour and 2/3's white flour baked on the white bread setting.  The bread does not last long as the kids like it.  I don't like plain white bread made in the maker (often bland) or wholemeal that I find to heavy.

If anyone can help, I'm looking for a granary / multi-grain recipe containing a few seed types that produces a light texture loaf ?

Any thoughts appreciated

Many thanks.

Ruddle's picture

Help Troubleshooting Deflated Wheat Loaf

April 1, 2014 - 6:21pm -- Ruddle

We have been baking with our Breadman Pro for some time now... achieve consistent results and have been happy. Mainly white bread recipes, bagel dough, etc.

We recently got a grain mill (WonderMill Jr. hand crank) and tried a recipe using freshly ground wheatberries (Organic Prairie Gold Hard White Wheat Berries). Unfortunately... our loaf did not turn out correctly. We have done some research but have not quite found an answer. Perhaps someone here can help troubleshoot our result so we can adjust and try again!

The recipe we used was:

chris319's picture

Bread Machine Question

March 30, 2014 - 8:53am -- chris319

On a typical bread machine, does the heating element come on to warm the dough during the knead/dough cycle?

I'm looking for a machine where the heating element stays off during kneading as I will only be using it as a dough kneader.

I had a Zojirushi Virtuoso and it was sent back because of this (it warmed the dough during kneading).

Thank you.

jufhhhk's picture

Zojirushi :bread/cake is short and heavy,what am i doing wrong?

March 20, 2014 - 11:31am -- jufhhhk

i followed the exact recipes/instructions in the book that comes with the Zojirushi Virtuoso for both cake and bread and the result is always the same.
it comes out always short and heavy inside (the crust is good and crispy).

things i tried to get a different result:
- increase the yeast (i use instant yeast).
- sprinkle 1/4 of the yeast all over . instead of putting all of it in the middle in a small depressing.
- use different flour.
- make cake (no yeast in recipe, only baking powder).
- use olive oil instead of butter.

AbeNW11's picture

Sourdough and Breadmakers

March 5, 2014 - 12:28am -- AbeNW11

I've seen many mixed reviews on Sourdough and Breadmakers. Many think it doesn't work, some think a breadmaker can be manipulated to make good sourdough and others have "fantastic" recipes for breadmaker which include adding both sourdough starter and baker's yeast (why both?).

I don't have an oven so breadmaker it is. No questions there. I live in a studio apartment with small kitchenette which has a microwave and hob. If I want to make anything more "sophisticated" I rely on sandwich maker, george forman grill and breadmaker.

jufhhhk's picture

a bread machine that makes baguette/focaccia without an oven?

March 1, 2014 - 4:25am -- jufhhhk

hi
i'm looking for a bread machine , my first one.
searching recipes , i noticed that if i want to make baguette or focaccia i need to use an oven too.
is there a bread machine that makes bread but also can make baguette/focaccia without having to use an oven?

 

thanks

jl-lb.ms's picture

King Arthur Flour

January 29, 2014 - 10:49am -- jl-lb.ms

Hello all.  I'm new to the bread machine world, really, baking in general.  I just got an Oster machine and have been using King Arthur bread flour, with recipes both from the instruction booklet and from The Bread Lover's Bread Machine Cookbook.  In every case, the mix is way too dry and I have to add liquid during the knead cycle.  If not, it's just a flaky mess.

So, is King Arthur flour too... something?  Are the recipes calibrated for a different brand or type of flour?

 

Any ideas appreciated.

 

John

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