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.

IHeartCarbs's picture

looking for some real time help, please

October 18, 2014 - 3:58pm -- IHeartCarbs

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!!'s picture

HELP: Beginner 100% Wholewheat Bread

October 4, 2014 - 6:36am --

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?

joey justa's picture

6th loaf keeps falling

September 29, 2014 - 6:01pm -- joey justa

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

Fleischanns yeast

Pillsbury bread flour

Gold medal ww flour

2 cups bread flour 

1 cup ww flour

1 egg

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

Rise 20

Knead 15

Rise 20

Punch 30 sec

Rise 55

Barney_'s picture

Help me improve texture, please

September 24, 2014 - 4:00pm -- Barney_


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.

Becky in MN's picture

bread machine to oven conversion

September 5, 2014 - 9:28am -- Becky in MN

This past Christmas my sister got me a Cuisinart CBK-100 bread maker and I discovered the yummy fun of making my own bread (and I haven't bought a single loaf in the store since).

During the Summer, the bread machine was perfect for baking - I didn't have to heat up an already warm house with my oven. But now it's Fall and I'd love nothing more than to sit by a toasty oven with the smell of baking bread filling the house.

clearlyanidiot's picture

Curious about why bread machines...

August 17, 2014 - 9:03am -- clearlyanidiot

I was given a used bread machine last year, just the machine, paddle and pan, no manual. It's been hot and I need to rebuild my masonry oven, so I finally got around to looking up the manual for it and trying a recipe or two. While the results aren't as good as what I can do with proper equipment, there was still 80% of the effect, of certain types of bread, for 20% of the work. 

Debbe1's picture

Easy Brioche Dough

August 10, 2014 - 3:20am -- Debbe1

        3 large eggs

        1/2 cup butter (1 stick), softened

        1/2 cup milk (70º to 80ºF)

        1 1/2 teaspoons kosher salt

        3 cups bread flour

        1/4 cup sugar

        1 3/4 teaspoons instant yeast


Measure all ingredients into bread machine pan in the order suggested by manufacturer.


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