Discussion forum for all things related to using your bread machine. Share your favorite bread machine tips, tricks, ideas and recipes here.
I recently bought a bread machine and after success with several loaves following directions carefully, I ventured out to modify a recipe. I had made a loaf of "buttermilk rye bread"; I like a good rye bread but this bread did not really work for me. I liked the texture very much but the very faint rye taste did not seem to me to work.
All,
Please see attached image.
I'm using a Panasonic SD-2511 machine. Basic bread making is always a success.
Brioche making recently has been a bit of a hit and miss with results.I always follow the recipe to the letter. I'm trying to narrow down on what variables could cause this failure.
I thought maybe the bread pan / machine was still hot from the previous bread it made. So I made the Brioche loaf my first bread of the day as the machine was started at room temperature. It turned out a failure.
Hi all! This is my first post and first venture into bread making.
I have made half a dozen loaves with my new bread maker and I'm very impressed.
I'm a little confused with this recipe attached for Baking Brioche. It mentions twice about cutting butter and keeping it in the fridge. When do I add this butter? do I add it all at once in the beginning? or all after 55 mins.Or is it 50g in the beginning as part of the main mix/ and then 70g after 55 mins?
Please can you help? I would like to make the tastiest Brioche possible with this machine.
howdy.
my wife likes taiwanese/japanese style bread, and i haven't been able to make it consistently in the bread machine. i suspect that tangzhong (heating a roux and adding it to the mix) is required to get the fluffy, tearapart texture she likes. the closest i've gotten to her ideal loaf is:
i've been baking with and without the help of a bread machine for about five years.
I just got a Williams Sonoma WS0598 bread machine off Craigs List (Austin, TX). Williams Sonoma no longer makes their own bread machine, and I had to get the manual (copy) on Ebay.
I also got the book "Bread Machine Baking" (revised edition) by Brody & Apter. I had to go to HPB.com to get this.
Before I make my first bread, I have a question ... in the Brody/Apter book, they often say "put the machine on dough, take out the dough and bake the break in the oven".
I have a standard whole wheat bread dough that I make in the bread machine and then bake in the oven.
Am considering using th esame dough for bagels - shaping it, refrigerating it, boiling and then baking it. Anyone tried this? Any thing I should be aware of or modify?
Greetings,
I recently bought a Zojirushi Virtuoso bread machine to help me get back into baking, and I've run into a bit of trouble. I tried to make some oatmeal sandwich bread using the recipe from King Arthur Flour, and what I got was a brick. Worse still, it tastes somewhat like cardboard -- not even a tasty brick!
All the salt, flour and everything else came, Amen. Now I'm baking like a mad men. What are baking right now? Pizza on my mind. along with some Honey Wheat bread.
Hi,
I’m new to this site so hopefully I have posted in the right section. Since the Coronavirus lockdown I have been trying to start using my bread machine again but have been unable to get any yeast; I always used Allinson’s Easy Bake (green tin). I have just bought Allinson’s time saver yeast as it is the only yeast I could find in the last 3 weeks. Can someone let me know if I can use this in a bread machine?
Greetings everyone!
I'm new to making GF bread and just recently purchased a bread machine (Hitachi). It's a rather older machine, and there is not a gluten free setting.
Can I use the machine using the "dough" setting to mix all the ingredients + knead, and take it out to slowly rise outside of the machine?
Or should I use the Whole Wheat setting (which i'm a little wary) since I do not have the manufacturer recommended recipe for GF bread (Since there's no setting for this)
