Bread Machine recipes
Discussion forum for all things related to using your bread machine. Share your favorite bread machine tips, tricks, ideas and recipes here.
Hi there I'm just trying to do a basic white loaf with oats in it, hoping for some helpful hints :)
The recipe I have is
60g ground Oats
230g High Grade White Flour
2 x Tsp Yeast
Tbsp Milk Powder
It comes out ok but a bit too spongy, I'm after a more solid texture. Can anyone give me some advice on that?
I am making basic white bread using a bread machine but it always has a yellowish colour rather than pure white. I have experimented with various brands of strong white flour but to no avail. Anyone else experience this problem?
I recently upgraded to a Zo Virtuoso (thank you, Mom!) and have a question about the order of ingredients. Zo seems to basically adhere to the wet, then dry approach, with the exception of fats, which go in last before yeast.
I am living in France at the moment and miss my UK style bread so I just bought a new bread maker - Panasonic 2502
I have some Tesco fast action dried and Allinsons easy bake dried yeasts - both in 7g packets. Flour is Allinson very strong white and Tesco finest very strong
Looking at the recipes in the Panny manual it is measuring the yeast in teaspoons - so for the basic white loaf (500g strong flour) it says to use 1 tsp.
I have a ww loaf in my bread machine right now, it's on the last rise and will start baking in around 45 minutes. Unfortunately, I have to leave in about an hour and won't be back for probably 3-4 hours. Do I just let it go and hope it doesn't dry out too much? Can I take it out when the rise is finished and bake it later tonight? (Would need time and temp, please.) It's about 75 degrees here in Southern California today, I'm writing this just before 4pm.
Any suggestions would be so great, thanks!!
This is my first time posting, although I've browsed your forums quite a bit lately, and even grabbed a recipe or two. Thanks for those!
Hello, I've just bought a new bread machine and new to the forum!
Iwould like to know if there are any BASIC reliable 100% wholewheat bread (vegan please!) out there as I want to flavour it and experiment! I also have many questions:
1. How can I add in nuts/seeds and dried fruits (raisins, cranberries) into my loaf! Do I have to pre-soak them and then coat them with flour before adding it in? or would I have to change the entire recipe?
My loaves always rise but when it starts to bake the top falls every time. Using all fresh ingredients. This is the recipe I've had best luck with.
oster express bake machine on basic setting
Pillsbury bread flour
Gold medal ww flour
2 cups bread flour
1 cup ww flour
1/2 warm milk 77f
1/2 warm water 77f
2 1/2t salt
2 tb xv olive oil
3 tb honey
2 1/4 active dry yeast
Knead 10 min
Punch 30 sec
I have a new breadmaker, a sack of Shipton Mill T55 French flour, lots of fresh yeast, and a desire to make a quality French loaf daily without fuss or mess.
I've patched together bits and bobs from advice and recipes and have a loaf with a great taste (I mean really great) but a chewy texture. I know there is no one answer, but I don't really have a clue what to change to get a better texture.