I'm scared to bake bread

[beckms]

I've just skimmed through a lot of the old posts about the virtues and vices of bread machines...it seems that a lot of you like to use the machine for everything except for the actual baking.

I've never used a machine, and I've never baked my own bread. But I love love love fresh bread! I'm intimidated by the process, though, and tempted to get a machine (especially for the perk of making pizza dough...)

To all of you crafty veterans out there: is it REALLY more convenient to have a machine, and does it make that soft, tasty, moist bread that I'm dreaming of? I'm just hesitant to fork out money to buy something when in all reality I could just make the stuff myself. But on the other hand...how nice to be able to just turn it on and forget about it!

Looking foward to your advice...
Rebecca

[Alaine]

I love fresh bread too, but it's soooo much work to make it from scratch, with all the time spent kneading and rising and . . . sigh, I was just too lazy to do it. When we bought our breadmaker (an Oster--we love it) we started making bread much more often. In fact, there's pizza dough getting mixed up as I type this! I don't think the dough knows or cares if it's mixed by hand or by a machine--it's still freshly baked, and you just have time to do it much more often.

[BosunsWife]

I look at it like this. Before I had DD I would make bread from scratch because I had the time to do it. Since having DD two years ago, bread making became a dream from a past life LOL. My mom and dad bought us a bread maker for Christmas this past year and I use it at least 2-3 times a week. I really enjoy home baked bread and if using a bread machine is how I get it, so be it. I made a really nice looking loaf yesterday (I haven't cut it yet) that was pretty much 1-1 ratio of whole wheat and bread flour and it had some cinnamon in it and then you added dried yellow raisins and cranberries in the second knead. It smells wonderful and I can hardly wait to cut it tomorrow morning for toast. I mostly use the bread machine for whole wheat bread and pizza dough. Occasionally (like yesterday) I will experiment with something new.

Good luck with your decision.

[Mbart]

I too LOVE bread, and use a bread machine. It isn't as good as from-scratch bread, but the convenience makes it something you can realistically do on a regular basis, and it is still quite tasty! Plus, you get the benefit of walking into the house after being gone and the whole house smells like fresh-baked bread!!! Unless of course, you add too much yeast like I must have done yesterday while making asiago cheese-pepper bread and had the house smelling like a fire! The bread machine was actually smoking! What a humiliation! I had a house full of kids yesterday, and one by one they kept coming up to me..."Mrs. B, I think you're house is on fire!" "No," I had to explain, "I was just trying to bake some bread." Oh well, I just keep trying...:)

[breadmama]

I love my bread machine, and have had it for almost 8 years! (hard to believe.) I use it both for baking and for making lots of great doughs. Some baking recipes are better than others, in terms of soft crumb, decent crust, non-doorstop breads...:) I have good luck replacing 1/2 of the bread flour with white whole wheat flour, and 1 - 1 1/2 T of wheat gluten. This makes heartier breads that are still pretty light. (We like our bread to be somewhere in the middle of the scale of light as air to dense as a doorstop!)

Multigrain cereal is a great addition to a lot of basic bread recipes - so easy to add, and it makes interesting, tasty bread.

Honestly, I still love the smell of bread baking when I get up in the morning, or when we get home at the end of the day. That is such a welcoming smell - and it's great when you're having company, too. That's one of the best things about having a machine. The other feature I love is being able to make dough for dinner rolls, baguettes, pizza, braided loaves, pecan rolls, and breads I want to bake myself in a loaf pan. The machine does a fantastic job of kneading, and I have the fun of shaping and baking!

Hope you find the bread machine as fun and helpful as we have! :)

[laden]

If you love eating fresh bread you'll love the convenience of a breadmachine. I love to cook , but I don't seem to have the patience and time to make a lot of breads. My breadmachine is like a dream come true. Like everyone mentioned the smell is incredible. Just make sure to get a machine that is programmable.

I think you'll really like it. Try some different recipes to find the ones you enjoy.

[beckms]

This is so great! You guys have been very helpful, and I can't wait to get my new bread maker! Now the question is, what kind? (oh, decisions were so much easier before internet BBs...)

There's an Oster Bread Express for $50, and a Breadman for $70. Do you get what you pay for?

thanks!
rebecca

[Beth]

Now a different voice: I began baking bread before I even had a mixer, so it was ceramic bowl and wooden spoon all the way. I would never advise someone to buy a bread machine out of fear of the process.

First, you're going to have to learn more about the process to make good bread either way because you won't be able to adjust your recipes until you do. Second, the basic process is really fairly simple and people have done it for hundreds of years -- it's just that we have gotten away from it and don't learn it as a matter of course any more. Third, I have never had bread from a machine that I would want to go home and make myself. I know a lot of people love their bread machines and the bread and doughs they make, but I only know what I've had from a couple of people's machines. I have preferred the texture and flavor of handmade breads.

I can't say whether using the machine just to mix makes good bread since I'm not sure if I've had any made that way -- but if you have a mixer with a dough hook, or a wooden spoon and an reasonable good arm to use it, why sacrifice the purchase price or counter space to use a bread machine as a mixer?

I'd suggest checking out a good book on bread and learning something of the process (my lightbulb finally clicked on when I understood that water that was too hot could kill the yeast and that kneading was to develop the elasticity of the dough that helps it hold the air as it rises -- i.e., it's easy to not knead enough, but almost impossible to knead too much). That's how I learned, and it isn't hard. It's also very satisfying to create something that simple and wonderful with your own hands.

Now, for valid reasons for buying a bread machine, I will grant you that convenience is an issue. Bread takes time, but most of it while yeast is working and you are waiting. You can learn to manipulate the timing of the risings, but if you want to come home or wake to warm bread, a bread machine is much easier to deal with.

Bottom line: both ways have advantages. I think it depends on what you want from it. If you're not sure, try a few loaves by hand before you make a big purchase.

[neeter]

I received a Breadman for a gift about 4 years ago, and while I used it alot a first, I haven't used it in the past 3 years! I'm really picky and I could never get the right consistency and taste as regular fresh bread. I thought the crust was too hard and the bread too dense.

Maybe I should bring it out of the basement and try again? :)

[vbak]

Get the bread machine:D It is such a time saver and produces a great product. I use it mostly for pizza dough and my mom's bread . I made bread yesterday while i was preparing an early turkey dinner for family and friends. If I didn't have that machine, I wouldn't have been able to make the bread. I put it on the dough setting, knead when risen, put in a pan, rise and bake. Smells and tastes sooo good. I have a Regal Kitchen Pro. The machines are very reasonably priced now. Vicky

[lsdesign]

I too, do not care very much for bread machine bread. There is something about eating something you have made with your own hands, you appreciate it much more and it tastes better because of it.
It's an aesthetic thing.

I never baked bread before the Ciabatta recipe from CL 1999. It is dead easy and my food processor does most of the work. You get two loaves of this flat bread with minimal involvement. Before you buy a machine look this one up and give it a try.

[Lynn B]

Another vote for the bread machine!

One thing to consider, though (if you do decide to get one)... vertical vs. horizontal loaves. My friend's machine makes the horizontal loaves, and smack in the middle (where all your "best" slices are) of each loaf (on the bottom) it gets a little "narfy" because that's where the kneading paddle is. So when I got my bread machine, I chose one that makes vertical loaves. Now my small "narfy" section is at one end... and easily cut off!

Just my 2 cents! :)

Lynn

[gabbyh]

Rebecca,
I've had my Breadman for years, and although I'm sure I don't use it as often as others on the BB use theirs, I love it! I actually have never had a "bad" loaf...

Lynn,
To get rid of that "narfy" thing...after the machine has finished and is ready to bake...just take out the little paddle...continue baking...and the loaf is perfect...my husband thinks it's too much trouble...but if the loaf is for gift giving or a special occasion where you want it to look perfect...it does the trick!

[Curleytop]

YES, YES, get the breadmachine. I used to make bread from scratch, but soooo many risings, it just breaks up your whole day.
I am on my second breadmachine, had a Hitachi, which died from old age, it was a great machine, but they no longer make it.
I bought an "el cheapo" Oster from Costco, and it does just as good a job.
I mainly use the machine as a DOUGH MAKER. I just made sourdough this morning. I mix my starter the night before, let it get bubbly by morning, then dump in all the stuff (which I pre-premesured the nite before), turn it on for dough only. Then I take it out, shape it, let it rise in the oven for 1/2 hour, slash the tops, spritz with water, sprinkle with poppy, seseme and sunflower seeds, then bake it for 45minutes. I make my bread in clay bakers, which you soak, before hand, and produce a wonderful crunshy bread. CRUST IS EVERYTHING!
The Oster has a recipe for a plain white bread that bakes, from START TO FINISH in 58 minutes.
Not a bad bread at all!
I would not overspend on the machine, they all do the same things! Also, the Zoshiroshi, does the same thing as the Oster, except it has 2 mixing paddles, which, if you decide to bake the bread in the machine, will make 2 holes in the bottom of the loaf.

[Lynn B]

Gail,

Thanks for the great tip on how to prevent "narfiness"!!! :) Only problem is that my kneading paddle isn't removable!!! :eek: I mean, I think it is SUPPOSED to be... but I have NEVER been able to remove the little bugger! Even DH has tried! I can still clean it just fine, so I just live with it!

Lynn

[Laura B]

OK. Help me out here. I have an el-cheapo bread machine (and a new Bread Man Ultimate on the way from the ourhouse.com clearance) and I am having trouble with the concept of taking out the paddle before baking. I would love to do that so that I don't have the "narfy" spot, but when exactly do you take it out? Aren't you going to deflate your beautifully risen dough by taking it out in order to get to the blade? Please clarify, beacuse this is something I will want to do.

[funnybone]

I have an Oster and works quite well. I wish it was the rapid one, but it isn't.

I too used to be afraid of baking bread, and would only bake it in the machine. A couple of months ago, I tried to overcome my fear, and I have succeeded several times. I have used my KA to mix the dough in some cases as well. I have not mastered bread, but am willing to try more now that fall and winter is approaching. You just need to find the time, and be in the mood to do it.

I don't think you will regret getting a machine. I think you can get one at Costco for under $50, so really not a big investment. I spend twice that to get my hair colored, and it doesn't last long. Think of it that way.

[gabbyh]

Hi Laura,
You have to experimemt with this one, but I've tried it both ways and it worked fine.
I have the Breadman TR-500B model, but don't think it matters, it will work with any machine.
The "kneading paddle", which makes that "narfy" thing...
Lynn, my husband says you could pass for an Aussie! They always use words that are not actually words, but you always know what they mean ;-}...
can be removed either BEFORE, what according to my instruction book, is the "first rise"...OR...AFTER the "first rise", and "shape", which makes it BEFORE the "Second rise"...which means the "second rise" and "bake" cycles would be done WITHOUT the "kneading Paddle".
Hope this all makes sense...I prefer the second method...but like I said, my husband thinks it's too much trouble...but I suspect that's because right when the loaf is finished...he gets to zoom into the kitchen and eat the first piece that is "narfed up!!"
Good luck...

[Laura B]

Thanks, Gabby. I think I understand. I guess the key is waiting for a point at which the kneading paddle will not be needed anymore, but doing it before the loaf does it final rising so that you don't deflate it! I will give it a try. I am very happy to discover this. I got the Breadman Ultimate partly because of the horizontal (normal shaped) loaf. Now, it will be even better because I can escape the tell-tale bread machine "narfy" part! Thanks! (And thanks, Lynn, for a new word. :p )

[Lynn B]

LOL over here!!! :)

[Little Bit]

Just thought I'd put in my two cents on yeast doughs. I've always been fascinated with yeast breads and I've created my share of hockey puck textured rolls, etc., but I've really enjoyed learning to work with the doughs, so I haven't managed to let my flops discourage me, much. :o (There's something SO wonderful about the smell of yeasty rolls baking.)
I've never let myself have a bread machine, since the temptation to eat my creations would probably insure that I gain lots of extra weight, LOL!

If you'd like to try your hand at a yeast dough before you get a bread machine, plain old rolls might be a good way to start, since there are lots of recipes out there for just a few rolls.

My grandmother got me started baking, since she always had a batch of dough in the fridge to make "Angel Biscuits" for breakfast. They've got yeast, but also a bit of baking powder for extra leavening "insurance".

Here's a few URLs I found online with recipes that sound fine:

http://www.breadrecipe.com/az/AngelBiscuits.asp

http://bread.allrecipes.com/AZ/AngelBiscuitsII.asp

I notice that both of these recipes call for shortening, presumably solid Crisco type stuff, but my grandmother always just used vegetable oil, I assume since she kept the extra dough in a plastic box in the fridge. (She'd make about five or six biscuits every morning. Mmmm ... . )

[vbak]

Littlebit, Would you be willing to share your Grandma's recipe for Angel Biscuits? Sounds like a good thing to have dough ready to go in the oven. Thanks. Vicky

[AD]

CL has an excellent angel biscuit recipe that I've made many times and loved. It should be on this website.

I don't like to bake my bread in the machine. I think the dough sometimes gets a little "sweaty" in there while it's kneading, but it is good for kneading some doughs to retain moisture. Usually, I use my Kitchen Aid with the dough hook to knead dough. I do on occasion knead dough only in the machine. It really doesn't take longer to bake it separately in the oven; it's just an extra step.

[mmanddf]

I agree that bread machine bread is not the greatest, but I know how time consuming and tricky some bread making can be. If you have the resources, get a Kitchen Aid mixer and make bread with it....it is foolproof, and tastes like you spent hours. The machine does all the kneading and you don't end up using too much flour. for a simple one to start with, get a bag of King Arthur Flour and try the classic sandwich bread on the back...it's a killer and can be mixed in less than 15 minutes

[Little Bit]

Here are two threads with the CL Angel Biscuit recipe (and some others) to tide you over til I get Granny's typed. :)

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=11695&highlight=angel+biscuit

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=5904&highlight=angel+biscuit

The only difference I can see so far is that Granny's recipe called for a lot of extra baking powder, extra buttermilk, and vegetable oil instead of solid shortening. :)

Here it is:

Granny's Angel Biscuits

5 Cups All Purpose Flour
1/4 Cup Sugar
3 teaspoons Baking Powder
1 teaspoon Baking Soda
2 1/2 Cups Buttermilk
1/2 Cup Vegetable Oil
1 Package Active Dry Yeast {that's about two teaspoons}(make sure it isn't past its' expiration date.)
1 teaspoon Salt
2 Tablespoons Warm Water

Dissolve the yeast in the warm water, add the oil and two cups of buttermilk.
Stir the Baking Soda into the remaining half cup of buttermilk. (The soda and the acidity of the buttermilk might foam a bit, so mix them in a large enough container that you don't wind up with buttermilk and soda on your counter top. )
Combine the remaining dry ingredients, stir them with a dry whisk to blend.
Add the yeast mixture to the dry ingredients and stir to blend. Add the half cup of buttermilk and soda.

(My notes on this one are pretty skimpy, but I don't remember kneading the dough a lot, once you get the ingredients blended. )

Refrigerate the dough in a greased plastic box until you need to make some rolls, then just roll out some dough(not too thinly), cut out some rolls (not too small) and bake them at 400 degrees until lightly browned.

I think, reading the CL recipe, that you could cut the baking powder amout down without harming the dough at all. I'll try it next time I make them using the CL recipe. (Seeing Granny's recipe again, I'm noticing all the extra sodium in the recipe and wondering if it's necessary. Hmmm ... .)

[vbak]

Thanks for the recipes . Vicky

[suemc]

I bought a breadmachine at an estate sale for $25. I did not want to by a new one as I was not sure how much I would use it. Well it is used several times per week..ahhhh the aroma. I also purchased the book "Rustic European Breads from your bread machine" The recipies are fantastic and the bread machine is ideal for the very wet European doughs, no sticky hands. Many times I will use the delay timer so that the bread is ready to shape when I get up in the morning.

[breadmama]

Dear Suemc-
I have that book too, and have only had success with a few recipes. Which ones have you tried and liked? I am still trying to get that elusive awesome crackly crust, but don't want to buy a LaCloche baker just yet! I would love to know which kinds of recipes you found to be easy. Have you done any of the ones with starters? (Fear of sourdough starters has really limited my use of recipes in that book!)

Thanks!

[suemc]

dear Breadmama,
I have tried a couple of the starters - yougurt. rye sourdough, italian winter biga. The best sourdough starter is made from King Arthur's sourdough starter mix I think it is called LA4. Where I live it is almost impossible (though not entirley) to make a real sour starter, not enough spores in the air. Try the Pain Au Levain, Pane All'uva and the Jewish Rye is an absolute favorite as well as the Sour Rye bread. Rains in the Rye Rolls are enjoyed by my niece and nephew and French Baguettes for a Crowd is the most used. I have not mastered the crisp crust and for now settle for a great interior. I also have learned to use only King Arthur Flour because of the unwavering quality and use some of their recipies that come on the sacks in the breadmachine. sue

[SueInMarne]

I have had 3 bread machines, and I loved them all dearly! nothing beats waking up in the morning to
a fresh loaf of steaming hot bread. I learned years back to buy ONLY high glutin ( sp?) flour, and I
store it in a large rubbermaid air tight tub.

Best pizza crust is

2 cups high glutin flour
2 cups wheat flour
1/2 cup mozzerella cheese
1/2 cup parmesean cheese
1 tsp Italian seasonings

Oil( extra virgin Olive Oil of course), water, salt and yeast to manufactures specifications.

This is a family Favorite, makes great bread sticks too!

[breadmama]

Thanks for the suggestions. I also am a KA fan - and bought their sourdough starter, figuring that was a safe bet. The first few loaves were good and sour, and then I neglected the started, and after a while it looked so scary that I threw it out. What's the longest you've let your starter sit unused?

Something about the beginning of the school year and fall approaching makes me want to make more rustic breads and hearty soups again!

[Beth]

I have let my sourdough starter go unused for at least a month to 6 wks., and possible two months on occasion. I try to use it at least once every 3-4 weeks, so we do pancakes, waffles and pizza dough when I don't bake bread.

[Curleytop]

It all depends on your starter. I sometimes don't bake bread for a few weeks, the trick is to refresh it.
Remove your starter from the fridge and let it sit until it gets bubbly, an hour or so. Stir it. REMOVE I CUP OF THE STARTER AND THROW IT AWAY!. Then add 1 cup of flour and 1 cup of whatever liquid you used before (I use water). Stir it up, let it sit out at room temp. until you see bubbles (means it is "eating")
Then stir it up again, and refrigerate it again.
You starter is BAD when it looks pink. It is normal for the liquid to come to the top and it should be murky looking.

[breadmama]

Thanks for the advice! I love slightly sour breads, and when the day comes that I can create an awesome loaf that has a crackly crust and great crumb...I will be in bread-baking heaven! Time to keep on trying!

This gives me another excuse to place another King Arthur order! :)

[vbak]

My sourdough bread was a giant doorstop. When I proofed the batter, it never got bubbly like it did when it was freshly made and sitting out. All I ever got was batter on the bottom and liquid on the top; there were no bubbles. Help!! Vicky