The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


djmorrow's picture

bread machine problem

December 12, 2010 - 12:43pm -- djmorrow

I bought a Food Network bread machine and the bread is not coming out right. I have searched for a way to contact some form of support, but they don't seem to offer it.

My bread machine basic setting defaults to 3 hours, which seems to me to be too short.

Even using recipe from the manual, and also using other bread machine recipes, the bread does not rise properly and a 2 lb loaf comes out about the size of a 1 lb loaf, and too dense. I have tried 5 loaves and only one of them came out sort of OK.

Any advice or pointers to where I should look for info?

freshbaker86's picture

feeding dough?

November 29, 2010 - 8:46am -- freshbaker86



Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.

4.184kj's picture

Do you have a recipe for raisin sandwich loaf? Michel's Baguette, Toronto ON

July 5, 2010 - 7:25pm -- 4.184kj


I am a new bread baker trying to recreate my family's favourite raisin sandwich loaf from Michel's Baguette, Toronto, ON.  The loaf is a plain white sandwich style loaf, mixed with raisins.  I've tried a few recipes including the American sandwich loaf from America's Test Kitchen, Hokkaido milk loaf, and some other Japanese style bread recipes using variations of AP, bread, and cake flour.  None of them was exactly what I was looking for.  Sometimes my loaves come out dense, and most of the time, they dried out the next day.  Any ideas/suggestions? 

jennyloh's picture

Recipe from Bernard Clayton's New Complete Book of Bread - White Bread Chapter

I have an interesting bake last night.  This bread is very very tasteful,  with the caraway seeds,  brown sugar, and orange zest.  The taste is exceptional.  Somehow, this reminds me of gripe water that we give to babies.  Very very refreshing taste...if you are one of those that like caraway seeds,  try this...


3/4 cup water
2 tbsp brown sugar
Zest of 1 orange, grated
1 tablespoon of butter
1 tsp caraway seeds
1 package yeast
2 cups of bread flour

1.    Boil water, sugar, orange, butter and caraway seeds for 3 minutes.
2.    Mix 1 cup of flour, yeast and the boiled ingredients (after cooled).
3.    Knead well and let it rise for 1 hour.
4.    Add rest of flour slowly and knead well.
5.    Shape into loaf pan and let proof for 1 hour.
6.    Bake at 180 degrees celsius for 1 hour

This bread is so easy to eat,  we had ate 3/4 loaf in the morning.  Eat it plain or just put tuna,  taste just as a good...


Shauna Lorae's picture

Sunflower, Poppy, Flax Seed Bread

March 6, 2010 - 10:31pm -- Shauna Lorae

I found this loaf as I was browsing through Bob's Red Mill Recipes and I thought it sounded like an amazing base for a tuna salad sandwich...

Here is the link to the recipe:

This loaf was a high riser and the three different seeds are as visually pleasing as they are delicious looking...

jennyloh's picture


I'm so happy to say that after so many tries of making white breads,  I finally got the taste and texture that I wanted.  Very very soft bread,  with a good slightly burnt crust.  Although without sugar,  the taste is sweet,  perhaps due to the water roux,  the overnight dough and butter.  This bread does requires time at least 12 hours waiting time,  but with good planning,  it'll work.


This type of bread is suppose to maintain its softness.  Well,  I will find out tomorrow. (yes - it remains soft even after 12 hours without toasting or heating up, 48 hours later and it remains soft, no heating up required,  unless you really don't like cold soft bread)


Click here for recipe:






ronb's picture

Wholemeal seed & grain flour

January 18, 2010 - 10:34am -- ronb

I have been using Allinsons Wholemeal seedd & grain flour trying to make a 2lb loaf in a Murphy's Bread Maker. I have been following the recipe for a brown loaf using the afore mentioned flour which suggests 4 cups. When I have added all the ingredients, the dough seems far too wet and sticks to the bottom of the bread pan.

As a new chap on the block so to speak, would anyone be kind enough to send me a recipe which will work if I continue to use Allinsons Wholemel Seed & Grain flour plus my Murphy's bread machine?

Look forward to hearing from you,


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