breadmakers come in

jd72878 · January 2011

I would like to put my inherited bread maker to use. I found the manual online and the ingredients scare me. Is bread flour the same as all purpose? Yeast? Any recs? Share your favorite recipes? Tis!!

MainelyFoolish · January 2011

Bread flour is not the same as all purpose. You can buy bread flour in the grocery store next to the AP flour.

I usually buy the little packets of yeast at the grocery store. Most bread maker recipes all for the amount of yeast in one packet. If you're going to do a lot of bread baking, it's more economical to buy the bulk yeast in the jar.

MA&CB · January 2011

I'm borrowing my in-laws bread maker since I can't have any commercial bread products. I've made a couple loaves, a golden honey loaf and a french bread loaf. They both came out a little funky in that the top kind of collapsed - I don't know what to attribute that to, so if anyone knows what I did wrong, tell me! I think maybe it had something to do with the temp of the water? But other than that they were good, the honey one was better than the french bread one. I used all-purpose flour because I had a lot to use up and fleischmann's dry active yeast.

This is the golden honey one I used (it's a low-iodine recipe, but seems pretty normal). I put the ingredients in in the opposite order listed because that's what the machine said to do.

Golden Honey Bread

(Bread Machine)

1 cup plus 2 Tablespoons

water (70-80 degrees F)

2 Tablespoons honey

2 Tablespoons olive oil

1 1/2 teaspoons sugar

1 teaspoon salt

3 1/2 cups bread flour

2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order

suggested by manufacturer. Select basic bread

setting. Choose crust color and loaf size, if

available. Bake according to bread machine

directions. Yield: 1 loaf

mrscjwatts · January 2011

I have an awesome recipe for Hawaiian bread. Comes out a little sweet but not overly...calls for banana extract, and because I never have any, I use banana rum Surprise

Otherwise the only breads I make are the ones you can get in the box and it's usually sourdough. MMMMM

jl&jl · January 2011

The bread maker made me mad. I went back to the original way of making bread. Here's a good healthy one though:

Whole wheat molasses bread

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1/4 C Gluten
1tsp salt
combine in bread machine

9oz warm water
2oz mollasses
1TBS Yeast
mix and set to let yeast activate, about 2 minutes.
2oz olive oil added to other liquid after yeast activates.

mix wet and dry in bread machine
be sure the wet and dry mix and make a nice dough, if too moist/wet you may need to add 1 TBS-1/2C flour until it isn't too sticky.

Glitzyklm · January 2011

Rosemary Bread- No eggs, no dairy

Ingredients

1 cup warm water (110 degrees F (43 degrees C))
2 1/2 teaspoons active dry yeast
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon ground thyme
1/2 teaspoon garlic powder
2 teaspoons crushed dried rosemary
3 cups all-purpose flour

Directions

Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

MA&CB · January 2011

Glitzyklm:
Rosemary Bread- No eggs, no dairy
Ingredients
1 cup warm water (110 degrees F (43 degrees C))
2 1/2 teaspoons active dry yeast
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1/2 teaspoon ground thyme
1/2 teaspoon garlic powder
2 teaspoons crushed dried rosemary
3 cups all-purpose flour
Directions
Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

That sounds good; I wish I had made that tonight instead of the white boring one I have going now.

jd72878 · January 2011

Glitzy. - 1,1.5, or 2 loaves? Sounds great and easy!

lauram730 · January 2011

I love making bread - wish I did it more often!

This recipe is a whole wheat that we make at the inn where I work - it yields 3 loaves, but you can easily change the recipe to make one loaf (it's just annoying because for 3 loaves, you use 2 packets of yeast) - we always just make it in the oven:

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Another oven recipe - cinnamon swirl bread - awesome for french toast:

http://sweetbeetandgreenbean.net/2009/03/02/cinnamon-swirl-bread/

My bread machine came with some decent recipes that are flawless, so if I can find the book any time soon, I'll send some along.

I would say water temperature is one of the biggest issues with bread not rising properly - unless the yeast is just bad.

jd72878 · January 2011

MA&CB:
They both came out a little funky in that the top kind of collapsed - I don't know what to attribute that to, so if anyone knows what I did wrong, tell me! I think maybe it had something to do with the temp of the water?

I really haven't a clue, but I did check out the "trouble shooting" in the manual. It scared the beejesus out of me because I'm not the type of cook to measure accurately :-)

I found this in the manual :

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Baked bread is soggy

or the bread?s surface is sticky

Remove the bread from the Bread Pan as soon as it is

done baking. Leaving it in the pan allows condensation

to collect on the sides touching the pan.

Also be sure to cool the loaf on a wire rack; cooling it on

a countertop causes the side next to the counter to

become soggy

MA&CB · January 2011

It wasn't really soggy, as much as it was just that the top didn't get a nice crest - it kind of fell and was flat. I think it might have been too much water from what my manual said. I'm like you, and not good about measuring precisely, so that could be it. The one I did today wasn't perfect, but came out much better.

Glitzyklm · January 2011

1.5 :c)

jd72878 · January 2011

Phew - that's what I guessed! it came out AWESOME! This machine rocks my world. So easy and delish!

jd72878 · January 2011

Thanks to everyone who added recipes! I'm bookmarking for later!

danieleandwayne · January 2011

Jess, just FYI-- bread flour and AP flour have different protein contents. I make bread with AP flour unless I'm making something like a baguette-- and then I use bread flour.

If you're interested in trouble-shooting and the science or technique behind bread-making there are some good resources online now.

Welcome to the bread-making crowd! Smile

indicanoe · January 2011

I have one for a Buttermilk Bread, it's one of our favorites.

I'll have to post later though because the soon to be new grandparents are coming over today to inspect Delia's room...I've got to hide of a lot of cardboard boxes before that happens though...

jgreg29 · January 2011

I'm chiming in late and it looks like you have plenty of good recipes. To add one more, we LOVE the rye bread recipe on the back of the bag of King Arthur Flour perfect rye blend flour. Unfortunately, I haven't written it down and can't find it online. But basically, the special ingredients are this flour, deli rye flavor, caraway seeds, and potato flour or instant potato flakes. If you have a chance to buy a bag of the flour, do!!!

breadmakers come in