Favorite Bread Machine Recipes/Books

[Lynno1975]

I just got my first bread machine for Christmas. I didn't really have time to mess around with it until this past weekend. The first loaf came out horrid, but I tweeked the flour (instead of all whole wheat I went half wheat/half white). I don't have any bread machine yeast yet, either. I don't have any bread machine books and the manual that came with mine (Sunbeam, 1.5-2 lb loaf) doesn't tell me a whole lot.

What's the difference between regular yeast and bread machine yeast? I looked at the back of the jar at the store and it gave me the equivalent of a packet and cake yeast measurements, but it looked like if I used a packet and 2 1/4 tsp of the jar it would be the same thing.

Another thing I was wondering was how many loaves did everyone have to trash before they figured out the right ratio? I was using water out of the water cooler (but not the cold tap), so I'm wondering if the water temperature was part of the problem. I should have let it warm up a little more, maybe. I've been trying one pound loaves because I don't want to have to throw away a whole lot. I did get my second loaf to turn out a little better, but I don't know about what size (lenghtwise) they're supposed to be. It didn't taste too bad, though. I ended up cutting it into cubes to eat with a dip that I had made for a playoff party I went to yesterday. I let what was left dry out and I'll use those for croutons for my salads this week.

I've only made bread from scratch a few times, so I don't have much of a reference point even to compare this to. Thanks!

Lynn :-)

[Kay Henderson]

I have a different machine (a 1 pound Panasonic), so my answers will be general.

First, check the expiration date of your yeast, whatever it is.

Next, try recipes, exactly as written, from your owner's manual.

My favorite book on the subject, is Bread Machine Magic.

Making bread in a machine should not be a trial for you. If you continue to have trouble, I would suggest that you call the manufacturer and ask for their suggestions.

Kay

[Jonie]

Lynn..

I just sent you a PM

Jonie

[Linda in MO]

I like The Bread Lover's Bread Machine Cookbook by Beth Hensperger. A lot of us around here like to just do the dough in the machine and then shape it, let it rise in a bread pan, and then bake it in the oven. Also, I always use SAF intant yeast.

[Jonie]

I will "second" what Linda in MO responded... That is a very good book ... one of the standouts I make alot is the roman bread..

I, too use the SAF instant yeast..

Linda, where do you purchase yours? I have been getting mine from King Arthur

jonie

[Linda in MO]

Originally posted by Jonie
I will "second" what Linda in MO responded... That is a very good book ... one of the standouts I make alot is the roman bread..

I, too use the SAF instant yeast..

Linda, where do you purchase yours? I have been getting mine from King Arthur

jonie
I'll have to look up the recipe for Roman bread. I don't think I've tried that one yet. I've never had a failure using this book. The only bread I didn't like though was one that had cottage cheese in it. I just didn't like the texture.
I think the first time I bought SAF yeast I got it from KA. Then I found it at the WalMart Super Center. It's SAF Gourmet Perfect Rise Yeast and it comes in a red 6 oz. pouch.

[Curleytop]

Breadmachine Yeast is the same as Quickrise.
Log onto either Fleischmann or Redstar Websites, or better yet, call them on their 800 #!

[colleency]

I finally got a good loaf, becaue I checked Bread Mahine Magic out of the library. I was actually able to cook a loaf of oat bread in the bread machine overnight, and it came out great!

[mareesydneys]

"Rustic European Breads from your Bread Machine" by Eckhardt and Butts would have to be my all time favourite. But for someone starting out with a bread machine ...? I started out with "The Bread Machine Gourmet" by Mackenzie. I absolutely "loathe" its layout but the recipes are good.

I should say that after my first few attempts at using the breadmaker to bake the bread, I gave up in disgust. I was not impressed with the results at all and I hated the hole where the mixing blade had been. Ever since, I've used the machine for the hard work (the dough cycle) and done the shaping by hand and baked in the oven. That way I also feel "connected" with my bread. As if I did do something other than "throw things at it and walk away".

One important thing that others have said (here or on another post)and I will reinforce now "is to follow the directions" exactly when you are starting off. I have been making bread for almost 30 years now (first by hand, then using my Magimix and now with the breadmaker). The hand and food processor methods are much more forgiving if you tweak ingredients than the breadmaker (esp. if you are going to use it to bake as well). I think that may have been my problem with the machine when I first started. I was used to being able to "tweak". Oh, another thing, whether using dough or bake cycles, check the dough for the first 10-15 minutes. You may need to add more water or more flour depending on humidity, altitude, room temp etc.

Good luck!

[Lynno1975]

Thanks everyone! I did finally get a loaf to turn out normal, but I don't like the hole in the bottom and I think it'd be better to use it for the hard stuff as well. I also found some mixes at Meier that all you do is add water. I've tried one and it turned out all right. I did warm the water up in the microwave a little before a few of them and that seemed to help. I have been going EXACTLY by the book on them (the first few) and it's driving me nuts that the first ones still came out bad. I'm getting better, though. I need to go book shopping now!

Lynn :-)

[Curleytop]

Speaking of Yeast: I buy my Active Dry yeast in bulk (2#s)@ostco, and the Quick Rise @ Smart & Final. I put a small jar of each in the refrigerator for use, and vacuum pack the remainder in Kerr wide mouth jars and FREEZE THEM. Then I replenish the small jars as needed. The yeast will last for years in the freezer. If in doubt, I am sure you all know how to test yeast.

I, too, hate the hole in the bottom of a loaf baked in the BM. Besides, I don't like the shape or the amount of browning. I like a loaf with a crisp crust!

Years ago, when I got my first BM I was on Prodigy, and the gal that wrote BREADMACHINE MAGIC was on it too. I learned a lot from her.
I would ask questions and get personalized answers from Linda. At that time everyone was new to BM and we all learned together.

[Laurielee]

lynn thank you for this post, I too got a bread machine for christmas and have only made one loaf. (with poor results) I am a flunky breadmaker, so I am hoping this will change things. I am going to have to look into the books recommended. I dont know about you but It is hard for me to remember that okay - if I want bread tonight, i have to start by noon.
good luck
Laurie

[swquilts]

I would also recommend checking out www.breadmachinedigest.com. This is a wonderful site with lots of info. They also have a "recipe of the week" that you can receive by email digest.

[Kay Henderson]

Lynn, I had a few more thoughts. First, my instruction book gives the weight of flour as well as volume. (Most recipes for my 1 lb. loaves use 2 1/3 cups flour, which they say is 10 1/2 oz.) I find weighing flour to be faster, more accurate and helps to produce consistent results. For recipes from other sources using more or less flour, I extrapolate.

This won't be a concern for you, but if there are any upcountry folks out there reading this thread, my breadmaker works well at altitude also. The only change I make is to use 3/4 of the yeast called for in any recipe.

If your bread machine looks like its going to do OK with 1 lb. loaves, you may like the following recipe from my Panasonic Owner's Manual. It has wonderful texture.


Light Whole Wheat Bread (50% Whole Wheat Bread)

1 1/4 cups (5 2/3 oz.) whole wheat flour
1 1/4 cups (5 2/3 oz.) bread flour
1 tablespoon dry milk
1 teaspoon salt (can reduce by 1/2)
1 tablespoon butter
1 tablespoon molasses
1 cup (8 fl. oz.) water
1 teaspoon dry yeast

Add ingredients to the machine in the order suggested by your manufacturer. The Whole Wheat Bake mode is used with my machine. Note: This recipe can also be used with the timer or rapid bake.

Variation: Herb 'n Crunch Wheat Loaf

Ingredients for Light Whole Wheat Bread, above
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup sunflower nuts

Add these ingredients also and bake as above.

[sharon kopenski]

I've had three bread machines over the years and never follow the recipe exactly I make adjustments to each recipe because they might need more or less liquid. So even though I start out with the original recipe, I always expect to check it when the kneading starts and add liquid or flour. It took me a long time to figure this out as I kept trying recipes and they were so variable. I never start a recipe that will start hours later as then I can't make adjustments. Also, I use SAF yeast directly from the freezer. The books I use the most are a series of books called The Bread Machine Cookbook numbers 1 thru 5 by Donna German. I also picked up a book on sale for $5 called Bread Machine by Jennie Shapter that has great recipes and pictures. Good luck. With a little experimenting you'll figure it out.