The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Bread Machine

Adidarw's picture

My First Bread Machine

I bought my first bread machine a few months ago.  I hope to get some recipe ideas here.  I'm somewhat new to making bread.  So far I've made some honey white bread from a recipe I discovered in someone's YouTube video.

Anyway, I bought the "West Bend 41300 Hi-Rise Bread Maker".  I absolutely love it.  I wrote a review on it, which you can find here:

I hope you don't mind me posting the link.

Thank you for your time.

pchotrani's picture

I always used to bake bread in my bread machine but I have been getting more and more annoyed with the tall bread it produces along with the paddle hole. I find that removing the blade before the bake cycle begins helps. But most recently I have been using the dough only cycle shaping and placing in a loaf pan or a Pullman pan works great. Good luck!  Ps I recommend the Betty Crocker bread machine recipe book.

david earls's picture
david earls

The "Zo" for the rest of us. Had mine for three years, still turns out great loaves.

This is the best loaf I've developed for this machine - probably done it 75-100 times now - refined and perfected. Uses a preferment and a formula.

Light oatmeal

Total solids, 100% (flour plus oats)
Hydration, 67%

For the preferment
flour, 67%
water, 67% (all the water)
yeast, 0.5%

Put the flour, water and yeast into the pan, set mix to French (#3). allow to mix; turn machine to OFF when first mix is complete. Scrape the sides of the pan during first mix.

Add dry ingredients to the pan in the following order:
rolled oats (not instant), 11%
flour, 33%
brown sugar, 5%
salt, 1,8%
butter, 6.3%

You're putting all the added dry ingredients directly on top of the flour/water/yeast mix which has not fermented yet. Not to worry. Putting the oats in first adds a "non-fermentable" layer on top of the preferment. Use a bread flour - not American all-purpose. Gold Medal Better for Bread works brilliantly.

Set machine to #1 (plain bread), 2# loaf, medium crust. Set timer to 13 hours. Press ON. Walk away. Come back 13 hours later. If you start with 500g of solids, your loaf will be grazing the inside of the lid and be perfectly browned. Remove the loaf from the pan as soon as baking is complete as possible - minimizes the holes from the blades. Let the loaf cool, wrapped in cotton for about half an hour.

This machine does really well with preferments. To use them, adjust your formulas to take 100% of the water in the preferment. Works great with simple white bread as well - use powdered milk.

Sometimes I sub 5% potato flour for 5% of the bread flour in the final addition - slightly more tender and the loaf keeps an extra day.


proth5's picture

have a soft spot in the heart for a Marine.  Some of the best times in recent memory were the times I spent with Marines...

I don't have your brand of bread machine, but I did develop two formulas that I use in my Zo.

Here are links:

The second link is a 100% whole wheat loaf that does not use vital wheat gluten as many formulas do.

These breads are designed to be eaten agter cooling, so I don't use the timer to get "hot bread in the morning."

Hope they are useful to you.  Thanks for all that you have done.

Antilope's picture

It is a simple technique that makes a lighter, fluffy, longer lasting loaf of bread. I use it now on nearly every loaf of bread I make in my bread machine. It is a roux of only flour and water (roughly 1/2 cup water and 3 Tbsp flour) heated to 150-F (I use a microwave, it takes 45 seconds) and added to the other recipe wet ingredients. The recipe is then processed as you normally would. When I don't use this technique on a loaf of bread, my family can tell the difference and complains. You take the 1/2 cup of water and 3 Tbsp of flour from existing recipe ingredients, you don't add extra quantities.