Submitted by Shepherd on June 23, 2007 - 1:45pm
I have a bread machine, but the paddle is struggling so I figure it's not going to be long until it's useless. I've never liked actually baking in the machine anyway, because of the big holes a paddle makes. However, I have a bunch of recipes for use in the bread machine that I'd like to use. How long should I bake bread in the oven, and at what temperature if using a recipe for a bread machine?
thanks for the help!
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time and temp
Try baking at around 350-375 degrees for around 40 minutes. All ovens are different so you may or may not have to adjust the time. If you have an instant read thermometer and you are baking pan loaves, it should read 190 degrees or so in the middle of the loaf. Artisan bread should read around 205 degrees. Hope this helps you.
Wayne
Temperature, etc.
Just adding on a bit to Wayne's comment, leaner doughs might be baked at a higher temperature, around 400 or so. The richer the dough (such as having lots of butter or eggs, sugar), the easier it will burn, so 350 degrees should be sufficient.
if there are add-ins (dried fruits, nuts, etc), you might want to incorporate them not at the mixing/first rise stage, but at the shaping-proofing stage. Adding extras too early might make it harder for dough to rise, and also might absorb too much moisture from the dough.
Good luck!
Converting bread machine recipes
Rustic European Breads from Your Bread Machine by Eckhardt and Butts (ISBN 0385477775) is out of print but available used. It discusses in detail how to make dough in the bread machine and then shape and bake the loaf by hand. It also provides many recipes.
Personally I make the dough per the original instructions on Dough cycle, then shape, proof, and bake it as recommended for whatever reasonably close recipe I can find in RLB's The Bread Bible. I seldom have a failure.
sPh