Discussion forum for all things related to using your bread machine. Share your favorite bread machine tips, tricks, ideas and recipes here.
I've been making some good bread wit a Breadmaker using some stock recipies that call for Active Dry Yeast. I have used Yeast designed fro Bread.
How would the results differ if I used Wine yeast instead?
Thanks
This is my dilemma. We love homemade whole grain bread and LOVE the price of it versus artisan breads from the bakery. With kids and "life" making bread by scratch just doesn't happen like EVER even though I like it and have a knack for it. So, we bought a breakmaker 14 years ago. We used it a lot the first two years, but then stopped, because I couldn't stomach the texture. So, I gave the breakmaker to my best friend after it sat for at least 5 years without any use.
I need to know if it will make a difference if I use potato flakes instead of potato flour in a pain de mie recipe I have. TIA
Are there any techinques/tips to improve "bread machine bread" and make it more "hand-made"? For me, it's simply convienent and time saving to use the machine but I'm sure there are vast improvements that can be made. Could following a machine recipe and an overnight rise in the frig and then baking it next day be helpful? I have tried to put "bread by hand" recipes in the machine but they are always too soggy/sticky and don't mix well. I would appreciate any advice. Thank you.
I have several recipes for Handmade Bread. I would like to make them in my Bread Machine. Is it possible to convert the recipe from Handmade to Machine Made? Is there a conversion chart I must go by?
Thank you, GeorgeP63
I have mastered the perfect bread machine whole wheat. While I love making bread "the real way" with a fussy one year old, sometimes I just don't have the time. This recipie I adapted from the recipe that came with my breadmaker.
For 1.5 lb loaf:
1 cup + 2 Tbsp water (room temperature, 75 to 85 degrees F or 24 to 30 C)
1 Tbsp + 1-1/2 tsp butter or margerine, softened
1/4 cup firmly packed brown sugar
1 tablespoon honey
1-1/4 tsp. salt
1 1/2 cups unbleached flour
2 cups whole wheat flour
2 tablespoons flaxseed meal
2-1/4 tsp. yeast (I found that active dry yeast works fine, but you can use breadmaker yeast too).
This is a variation of the basic recipe on the main page:
all measurements are approximated cuz I mess with everything
3 1/4 cups flour
2 1/4 tsp yeast
2 tsp salt
2 tbs sugar
3 tbs butter or margerine
1 1/8 cups warm water
sugar
cinnamon
pour water and yeast into bread machiene. Stir. Let it hang out for a few minites while you gather the other ingredients together. Then put flour, salt, sugar and butter in the machiene making sure to put the flour in first. If your machiene has loaf size options pick the 2 lb option.
