Tip for Bread Machine Breads

[Chris in NM]

When I use our bread machine, I only let the machine mix and do the first rising of the bread. Then I take the dough out, gently, and place it in a bread pan. I then cover and let rise for 30 to 45 minutes; then uncover and bake the loaf at 350º F for 30 minutes. This way there are no holes in the bottom of the loaf where the paddles were! Works every time! A dear friend gave me this hint.

[Sylvia]

I have to agree with Chris and the other reader about only using your machine for kneading etc.

I have found bread making a little bit difficult recently due to hand problems so Ron bought me a Panasonic Bread Maker - expensive, but worth it's weight in gold. Some bread makers also make jam. I bake a loaf every second day and twice a week make a loaf for Katy GD. The younger housewives who are now just getting into bread making are using machines, not because of arthritis or any kind of hand problem, but because they just don't have the time. Can I suggest that when you do have the time lift the lid of the bread-maker whilst it is doing the mixing and kneading process and give it a little prod just to teach yourself about the consistency, it won't be long before you discover what texture of dough makes the best tasting bread. Don't lift the lid once it has started the proving procedure, about 40 mins approx into the programme.

If you are relying on the machine to finish the bread, don't waste electricity on 4 - 5 hr programmes, I have tested them and the difference between a 1hr59m. programme and a 4 hr plus is so minimal in taste it's not worth the expense. French bread may be the exception.

If you have found a really good bread mix that you only have to add water to - add an egg and adjust the water content to take the egg into consideration and a knob of butter won't go amiss. I only wish I was within a reasonable P&P distance from The Prepared Pantry selection of ready mixes.

The newer machines have "dough only" mine is a pizza programme, try it,take it out with floured hands give it a good bashing* and make into a plait or long loaf with a couple of deep slashes, brush with melted butter or milk or egg and sprinkle with mixed seeds, sea salt or whatever you like and leave to prove for about half an hour in a warmish place before baking in a pre-heated oven. I always place a water bath in the bottom of the oven as I like a chewey crust. You can also make foccacia, cheese and onion, olive and herb, rolls etc. the choices are endless and much better for you and yours than the commercial rubbish available where the so-called bread sticks to the roof of you mouth.

Some of my best loaves can't be repeated because I just threw in what I had available i.e. sour cream, yoghurt. You will be the same once you get into it Be careful with sugars and salts as they can cause problems with the yeast action. Don't overdo.

The important thing is to know the feel of your dough. No-one can really teach you this. Just give it a try.

Sylvia446

* - on re-reading the posts, I want to clarify the difference in dealing with your kneaded dough from the bread machine. Chris quite rightly says take your dough out gently and this is correct if you are just going to arrange it in your baking pan and bake (in a pre-heated oven). I mentioned giving it a good bashing - but only if you are going to allow your dough to prove again for 30 minutes to 1 hour.

[suehorne5892]

OMG! Sylvia!! I just love reading your posts...I learned so much from this one about the bread machine. I've always wanted to learn more about baking bread - but never had the opportunity to really know what the consistency of the dough was....your suggestion of opening the lid to prod the dough is priceless! I have a bread machine and have not been happy with the results...never the same...thanks for the bread making lessons!! I really feel like I've been in your kitchen and watched you bake. I didn't know about the sguar and salt interaction with the yeast either. Boy am I a newbie!! I'm going to be baking tomorrow when I get up...you've got me so motivated...DH will be sooo surprised. You are a true inspiration and quite the instructor. Thanks friend.

[Sylvia]

Good Morning Sue (I do hope it is a good morning for you)

I'm glad you learned something from the bread machine tips. Believe me when I say that in no time at all you will notice a big difference in the quality of your bread even when using read mixed bread flour. One other tip that I haven't told anyone until now is if I'm making a brown, wholemeal or seeded loaf 10 mins before the end of the baking programme I brush the top with egg wash and sprinkle lightly with sesame seeds, or mixed seeds. Being careful at all times.

I am currently over run with friends, sister and granddaughter asking for home-made loaves. Wouldn't be so bad but they all have their favourites.

My cousin Nan who is not only my cousin - but one of my closest friends was thinking of buying a bread machine. The problem is she takes care of her handicapped 7 year old grandson since the death of her daughter. I knew that she wouldn't have time to start from scratch at 69 years of age and take the initial disappointments that usually come when first starting on the bread making trail She is the type who if told she can't do something she will prove you wrong and break her back getting it done. So I had to tread carefully - told her all the ins and outs - sourcing a good type of flour etc until she eventually told me she didn't think it was a good idea. She has settled for the occasional healthy loaf from me.

Breakfast toasted home-made white bread with home- made marmalade and a cup of rosy lea. What a show-off I am, but I enjoy making good things.

Sylvia446

[Sylvia]

I was on the message boards and just about to log-out when my cursor landed on Dennis Weaver - The Prepared Pantry's big blog at the bottom of the Baking Corner board. Only popped into one and I'm hooked:

www.preparedpantry.com/perfectbreadfromyourbreadmachine.aspx

A few things that I knew, after years and years of baking; but a mountain of knowledge there not only for the experienced but a goldmine for the young and the new to the kitchen.

Thanks to The Prepared Pantry.

Sylvia446

[Sylvia]

Good morning,

I have been doing a lot of experiments in the bread machine lately and letting it finish off my loaves rather than making the dough only and finishing by hand and ordinary oven.

I have found if I am using ready mixed bread flour, you can make your own designer loaf by mixing different types of mixes. So far I have stuck to the same make of mix. If you try this you just need to make up 500 g of mix with approx 300mls of liquid. Our favourite at the moment is 200g of white + 200g brown wholemeal + 100g crusty seeded, 1 Egg made up to 300mls of milk and a knob of butter. I place the egg, milk and butter in a glass jug give a little mix and microwave for 30 seconds, the temp should feel comfortable to the finger. Tip in to your bread machine as per instructions in your manual and use the rapid cycle, my machine 1hour and 55minutes. As mentioned before spare five minutes to check the consistency of your dough. If the machine is having difficulty pulling the mix together - dribble in a few drops of warm water just until it pulls together. If the mixture is a little too moist and you can see a paste under the mixing paddle, sprinkle a little more mix in. Prod the dough with your forefinger it should just spring back, you will soon get the hang of how the dough should feel to end up with a good textured loaf.

One word of warning I have noticed that there are a couple of scratches on the inside of my bread pan, obviously caused by the seeds. I'll get away with the bread pan for a while, checked the papers that came with the Panasonic and I can order a new bread pan for £40 plus £3 p+p. Small price to pay when the time comes, for a fresh home made loaf every second day.

Sylvia446