I bought a bread machine about a month ago so I could bake through the summer and not heat the house up. I'm really pleased with it. It's fun in that easy bake oven kindof way. I dump stuff in and press start ... few hours later I have bread.
I bake mostly whole grain bread and it turns out good sandwich bread. I most enjoy not having to plan my day around tending the bread.
Does anyone have any favorite recipes?
If you're considering buying one here's what I found out ...
A 1lb machine is good for a 1-2 people however most of the bread books have recipes for 1.5 and 2 lb loaves.
If the shape of the loaf matters go for a horizonal machine like a Zojirushi.
The paddle will leave a whole in the bread ... if this bugs you, look at the cuisinart b/c it has a beeper that will tell you when to take it out.
I decided on a panasonic b/c it has a rep for reliability.
I used to make bread all the time but now find i'm using it weekly for pizza dough, and that's about for the last few years.
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DH has been eating bananas, lately, but always a few are too ripe for him -- I think he's doing this on purpose, so I'll make banana bread! I'm not crazy about the bread machine recipe, but he likes it, so I make it for him.
Other than that, I use it for pizza dough, and any other yeast breads I feel like making, which is not many lately, as we don't eat it fast enough. We've been eating mostly rye bread, and I have never made that in the machine -- hmmm, maybe I'll try it!
ITA on the shape of the pan -- my friend has a Zojirushi, and hasn't mastered it yet. Her DH died a couple months ago, and I doubt she'll use it.... shame, really.
DH eats bread faster than congress spends money! I make about 3 loaves a week.
Apparently it is not foolproof. I forgot to put the blade in on the zucchini walnut loaf I made this morning .
Post the banana bread recipe if you get a chance. I have some ripening just for that.
The hardest part of bread making for me was figuring out how to measure out the flour. I've never been any good at the scoop and sweep method. I think it makes life alot easier if you weigh out the flour.
I agree about the loaf shape. The 1.5 loaves look normal enough but I couldn't figure out where to stick the knife in the last 2 lb loaf.
I love my breadmachine. I seldom use it for the baking part because I prefer hand shaped loaves. Mine does enough dough for up to a 2 pound loaf. I often get it through the kneed cycle and put half the dough in the freezer and shape and bake the other half. Same thing for pizza dough and foccacia dough. I've never tried it for quick breads.
Kay, would it be trouble to re-post that recipe?
Originally Posted by LakeMartinGal
Everyone knows I like to knead and mix bread by hand, but-- my mom lent me her machine so I can bake through the summer. Now I have to accumulate the recipes I've ignored all these years!!! And Banana bread is a good start.
No trouble -- here it is. I have to say, it makes ~ a 1 lb. loaf, and don't put chocolate chips in, unless your machine has a reliable adder (mine doesn't, and we've been digging melted chocolate chips out for a week!). You can just add them when you start the dough. Also, I think this is a little dry, but that could be just me!
Originally Posted by heavy hedonist
Here's a search I did for recipes... and none are the one I used!
Here's the one I used:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup vegetable oil
2 large eggs
1 cup sugar
2 mashed bananas
Grease the inside of the bread machine pan with nonstick spray.
Whisk together the flour, baking powder, baking soda and salt in a large bowl until completely combined
Whisk together the oil, eggs, sugar and bananas.
Mix the flour and banana mixtures together. (I let the machine do this part.)
Set the bread machine to its quick bread (mine says batter bread) cycle, and run it through. If your machine doesn't have a quick bread cycle, bake the bread using the regular bake setting for about 55 minutes.
use a toothpick or cake tester to check if the bread is done. Bake the bread until a toothpick inserted into the middle of the bread comes out clean.
Remove the pan and cool the bread, still in the pan, on a rack for 10 minutes. After 10 minutes, turn the bread out of the pan and cook directly on the rack. Serve once it's cool (if they'll wait that long)
If adding nuts or chocolate chips, use 1/2 cup.
Thanks! I'll make a note of that dry issue-- not much oil for that measure of flour, for sure. I'll try it, and then think about an adjustment.
Originally Posted by LakeMartinGal
Let me know how it turns out with your adjustments -- a tweak is better than trying a new recipe!
Originally Posted by heavy hedonist
Heather, I hear you on the Bread Machine -- I have 3! My DH loves bread, and I also bake to neighbors, co-workers,etc, when they need a pick-me-up.
One of the best things you can do for yourself is find a copy of Beth Hensperger's cookbook: The Bread Lover's Bread Machine Cookbook. I found my copy at Half Price Books. It's been out a while.
Here are the the ones I make the most:
#1 Cinnamon Swirl Bread (page 432 with glaze option from page 449)-- make this about once a week either for my DH or for someone else. This is what I bake to give when someone new moves into the neighborhood. Some call me The Cinnamon Bread Lady.
#2 Sour Cream Bread (page 53) -- fluffy white bread that everyone seems to love. I add fiber with KAF Hi-Maize fiber (tasteless)
#3 Yogurt Bread (page 54) My DH loves this -- makes a great base for grilled ham & cheese sandwiches. Keeps better than most because of the yogurt
#4 Scandinavian Light Rye (page 134) -- Even my rye-hating DH says this is wonderful bread. I substitute KAF "Deli-Rye Flour" for the caraway
#5 Tomato Bread (page 346) -- one of my personal favorites. Great for any sandwich featuring cheese.
#6 Quinoa Bread (page 164) -- Fantastic! what else can I say?
I have tried other recipes in the book, and never had a real failure. These are the ones I make over & over because they get the biggest raves with the least effort.
I have posted the recipes for the Cinnamon Bread and the Quinoa Bread on this forum before. I'll search for them and bump up.
Thank you, Juli!
I have that book but its so huge I didn't know where to start. (If anyone plans to buy this, do yourself a favor and get the hardback)
She adds gluten to alot of her recipes. Have you tried that?
Also Kay ... thanks for the banana bread recipe. I'm recruiting bananas now.
I've had a Breadman for years and recently put it out on the curb (literally, lol) and am now in the market for a new one...I'll be reading about the several mentioned on this thread! Thanks all!
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If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
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You're right about her recipes having added gluten. I had never purchased gluten until I bought this cookbook, and it makes a tremendous difference in both rising and texture.
Originally Posted by Heather C
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