I'm new to bread machine baking and wondering how others keep the top of the bread moist while it is rising.  If I am home, I can put a moist towel on top and remove during the kneading phase.  If not, I end up with an icky top on the bread.  Thanks!

Nicole

I have been trying to replace the butter in a whole grain bread recipe with a sufficient amount of flax seed (1 tablesppon of butter to 3 of flax seed). Unfortunately, the bread doesn't seem to rise as as much as I need it to.  I bake this break for PB&J sandwiches and the little sandwiches are sort of sad.  The original recipe is:

3/4 c water

1.5(minus 3 Tbs) c WW flour

3 Tbs wheat gluten

1/2 c oat flour

1/4 c almond flour

1.5 Tbs dried milk powder

1 Tbs butter  (being replaced with 3 Tbs of flax seed meal)

2 Tbs honey

1 tsp salt

1 tsp yeast

I have tried to reduce the flour a little to compensate for the extra solids in the flax seed meal.  I have also tried slightly more yeast (and a new batch of yeast).  Neither has helped much.  I am baking the bread in a 1 Lb zojirushi. If anyone has any suggestions please let me know.  Thanks.

I've been using my Breadman Ultimate for a number of months to make almost all my bread.  I am now experimenting with sourdough.  It doesn't really rise fast enough for the breadmaker, so I have tried adding extra yeast, but that's a bit hit & miss - I had one loaf that sank, and I think it must have risen too much.

So I am now experimenting with overnight fermentation.  I had quite a successful first attempt.  The Breadman won't allow you to program any phase for more than 100 minutes, so I did the following:

• Set it on Dough

When the dough is made, reset the machine run a program as follows:

• 30 mins preheat to get it back up to temperature
• 15 s knock back
• 2 hours prove (by using both the Rise 2 and Rise 3 phases with no "shape" in between)
• bake

It was a loaf made with approx 1lb of flour (including sourdough starter) of which 2oz was wholemeal and the rest strong white, and would have risen for about 9 hours before the second program kicked in.

It was pretty successful - the crust wasn't dark enough so I will add a couple of minutes to the program.  tasted nice, with more sourdough flavour than a quicker fermented loaf, and a slightly chewy (but well risen) texture.

So - I just wanted to ask - am I doing it sort of right, or is there anything else I should be doing?  I'm in the UK and don't have the heating on overnight, so it gets reasonably cool.

And before anyone suggests I make the dough in the machine and do the rest by hand, I want to utilise the convenience of the machine and be able to get up to freshly baked bread.

Cheers,

Phil

I've been making great whole wheat bread in my Zojirushi for quita a while. I recently began adding ten tablespoons of ground seeds to the mixture at the time predetermined by the machine. The two pound loaf no longer rises completely. Where it used to rise over the top of the pan, it now rises about an inch under.

Sweetner is 2 tablespoons each of honey & molasses.

Salt - 1 1/2 teaspoons

Vital gluten - 4 tablespoons

Bread machine yeast - 2 teaspoons

Flour - 2 cups whole wheat & 2 cups White bread .. or .. 2 cups whole weat, 2 cups rye .. or .. 1 1/3 cups each whole wheat, rye & white bread.

The results are the same. The texture is fine on the top third of the loaf, but becomes increasingly more dense going toward the bottom.

Does anyone have any suggestions?

Thank You.

BobL

Hello all.  I have been lurking here for awhile but this is my first post here.  I'm looking for a breadmachine recipe for a good sandwich bread.  Now here is the strange part.  I would like the recipe to be for a very soft bread kind of like you would buy at the store like butternut bread.  I can make a bread by hand if nnecessary but the bread machine would help with my busy schedule.

Thanks for all the help.

lost

Hello I am new here and delighted to find such a great site with so much info! I'm used to making bread by hand but bought a Daewoo Brotback Autmatic (KBM 0800F) breadmaking machine off ebay and am having fun. Only problem is the sellar has lost the instructions and the buttons are in a mixture of German and English. I'd really like to find out what I can do with the machine as, at the moment, althogugh I have made fantastic Brioche, ciabatta, sunflower seed and Whloemeal bread its rather  a case of pushing a random selection of buttons and hoping for the best! Does anyone have one or know where I can get hold of a manual please? I have looked on the net to no avail and had no responses back from Daewoo!

This is the most delicious Bread that I have made so far:

Buckwheat Bread:

Normal 0 false false false MicrosoftInternetExplorer4

1 ½ Cups Water

4 Tablespoons Olive Oil

3 ½ tablespoons Brown Sugar

2 Teaspoons salt

1 ½ Cups All Purpose Flour

½ Cup Semolina Flour

½ Cup Brown Rice Flour

1 ¾ Cups Buckwheat Flour

2 ½ Tablespoons Vital Wheat Gluten

1 ¼ Packages Instant Dry Yeast

The bread came out moist and sticky.  It appears that I created a giant healthy pancake!

I have been trying an autolyse for my bread machine. (I am trying to find an everyday sandwich bread.) I grind my own wheat and for the moment, I still like the convenience of the bread machine because I can't seem to make it well by hand yet.  The texture of the bread seems to be doing better but it still is crumbly when you cut in the middle and falls apart for sandwiches.  I have tried following JMonkey's recipe and procedure for whole wheat sandwich bread and put it in the bread machine for kneading and then baked in oven and also, baked in the bread machine. Is there a way to make it less crumbly?  What ingredient or technique could improve the texture (besides doing it all by hand)? 

Thank you!

Hey everyone, 

First time in this forum...pretty excited :) 

I got my boyfriend the a breadmaker (Sunbeam 5891, 2-pound capacity) for Christmas as well as a recipe book, but I'm thinking of including a couple bags of bread mixes so he can make them right away. 

Does anyone know where I can buy some good bread mixes in the Los Angeles area? Any recommendations on which kind to get? 

Thanks for all your suggestions and help!

i would like to try using whole wheat flour instead of the "bread" flour that my recipe book calls for. do i need to make any other adjustments to the recipes (like more yeast, etc.)?

thanks!