Bread Machine Primer
One of the handiest and most versatile tools in your kitchen is also the easiest to use. The Bread Machine, that marvel of baking power, expands your baking potential, merely by sitting on the counter.
My bread machine recipe collection is here to help you make the most of your bread machine — and have fun with it too!
It all begins with a primer. Hopefully these reference pages will cover all the basics, including checking dough consistency, measuring and adding ingredients, and storing your breads. In addition, I will attempt to offer instructions for converting your favorite recipes to work in a bread machine, plus answers to common-breadmaking questions.
Can you live by bread alone? the answer is YES !
Adding Ingredients To Your Machine
Bread machine manufacturers strive to make products unique. Because of the many differences in machines, it’s important to know the features of your particular model. Then take a few minutes to review the following general guidelines.
KNOWING YOUR MACHINE
Different brands of machines vary when it comes to cycles, baking times, and temperatures. Here is a listing of common cycles and settings to compare with the ones listed in your owners manuals.
Basic White: This all purpose setting is used for most breads.
Whole Grain: This cycle provides for longer rising times needed for heavier breads that use whole wheat or rye flours or other varieties of whole grains.
Dough: This cycle mixes and kneads the bread dough and usually allows it to rise once before the cycle is complete. After this point, remove the dough for shaping, rising, and baking in your conventional oven.
Raisin: Some machines have a separate cycle with a signal about 5 minutes prior to the end of the second kneading cycle. This signal indicates that raisins, nuts, or other similar ingredients can be added. If your machine has no signal, try adding these ingredients about 25 minutes into the kneading cycle.
Sweet: The amount of sugar in a bread recipe affects its rising time and baking temperature. Some machines include this cycle for breads that have a high proportion of sugar. Follow the manufacturer’s directions for when to use this cycle. If you find that bread baked on this cycle has gummy spots, try baking the bread on the basic white cycle.
Rapid: Some machines offer a cycle that reduces the total time needed for the bread machine to mix, rise, and bake a loaf of bread. Follow the manufacturer’s directions to determine when to use this cycle.
Timed Bake: This cycle allows for ingredients to be added to the machine at one time, and then for the processing to begin at a later time. Do not use the time-baked cycle with recipes that include fresh milk, eggs, cheese and other perishable ingredients. Allowing these ingredients to stand at room temperature for long periods will cause them to spoil. ( See Substitution Chart for dry milk )
Crust Color Setting: This setting lets you choose the baking time to control the browness of the crust. For most breads, the best choice is the medium setting. If you find that your machine browns breads excessively, try a light-crust setting. Recipes that are high in sugar also may benefit from a lighter crust setting, however, the bread may be slightly gummy.
For best results, always read a recipe completely before you start to make sure you understand it and have all the ingredients on hand. The recipes provided by me on this site list ingredients for 1 1/2 pound and 2 pound loaves. For the most part, recipe directions apply to both sizes. Occasionally however, there are special directions for a 2 pound recipe.
You’ll find that a number of recipes included this note in the bread machine category throughout this site.
For the 1 pound loaf, the bread machine pan must have a capacity of 10 cups or more. For the 2 pound loaf, the bread machine must have a capacity of 12 cups or more.
Check your owners manual to see if it lists your machine’s pan capacity. If it doesn’t, you’ll need to measure the capacity of your pan. Here’s how: remove the pan from the bread machine. If necessary, tightly plug the hole for the paddle with crumples foil. Use a liquid measuring cup to fill the pan with water to the brim keeping track of the total amount of water added to the pan. For future reference, write down the pan capacity in your owners manual.
INGREDIENT TIPS AND SUBSTITUTIONS
* Most recipes that are provided by myself in the bread machine category call for between 1 and 1 1/2 teaspoons of active dry or bread machine yeast. You may notice that this is less yeast than is used in many recipes supplied by bread machine manufacturers. Testing has proven that this amount of yeast makes a nicely risen loaf with an attractive shape. Adding more yeast typically produces a loaf with a very coarse and or uneven texture. Also, it may cause the dough to rise too high then fall or stick to the lid of your machine or run over the edges of the pan.
* Use the following equivalents to substitute dry milk powder for fresh milk.
*Sour milk is a good substitute for buttermilk. To make 1 cup sour milk, add 1 tablespoon vinegar or lemon juice to a 1 cup liquid measuring cup, then add enough low-fat milk to measure 1 cup liquid. Dry buttermilk is also available.
* Refrigerated or thawed frozen egg product can be used in place of whole eggs. (1 egg equals 1/4 cup egg product) Egg whites can also be used in place of whole eggs. (2 egg whites equal 1 whole egg)
* For best results when using margarine, choose a margarine or a stick spread that contains at least 60% vegetable oil. Do not use an ” extra light” spread that contains only about 40 % vegetable oil.
* When you are using more than 2 tablespoons of margarine or butter, cut it into small pieces to ensure that it properly blends with the other ingredients.
MEASURING INGREDIENTS
Measuring accurately is crucial when baking. Incorrect proportions of liquid to dry ingredients may cause the recipe to fail. To avoid problems, follow these suggestions.
FLOUR: Stir the flour to lighten it before measuring and use metal or plastic measuring cups designed for dry ingredients. Gently spoon the flour into the cup and level off the top with the straight edge of a knife or metal spatula.
LIQUID INGREDIENTS: Use a glass or clear plastic measuring cup for liquids. Place the cup on a level surface and bend down so your eye is level with the marking you wish to read. Fill the cup to the marking. Don’t lift the cup off the counter to your eye—it’s impossible to hold the cup steady enough for an accurate reading. When using a measuring spoon to measure liquid, pour the liquid just to the top of the spoon without letting it spill over. Don’t hold the spoon over the machine pan while adding the liquid because the liquid could overflow from the spoon to the pan.
MARGARINE OR BUTTER: For pre-measured sticks, use a sharp knife to cut off the amount needed, following the guidelines on the wrapper. Use one 1/4 pound stick for 1/2 cup or half a stick for 1/4 cup. For butter that’s not in pre-measured sticks, soften it and measure as directed for shortening.
SHORTENING: Using a rubber spatula, press the shortening firmly into a measuring cup designed for dry ingredients or into a measuring spoon. Level it off with the straight edge of a knife or a metal spatula.
Sugar: Press brown sugar firmly into a measuring cup designed for dry ingredients. The sugar should hold the shape of the cup when turned out. For measuring spoons, the sugar does not have to be packed. To measure granulated sugar, spoon the sugar into the measuring cup or spoon, then level it off with the straight edge of a knife or a metal spatula.
Because the kneading action of bread machine’s varies, it’s important to check the consistency of the dough after the first 3 to 5 minutes of kneading.
If the dough looks dry and crumbly (see top left photo) or forms two or more balls, add additional liquid, 1 teaspoon at a time, until one smooth ball forms.
If the dough has too much moisture and does not form into a ball, (see center left photo) add additional bread flour, 1 teaspoon at time, until a ball does form.
Bread dough with the correct amount of flour and liquid will form a smooth ball. ( see bottom left photo)
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ADDING INGREDIENTS TO YOUR MACHINE
It’s important to add ingredients to your machine according to directions given in the owners manual. Generally manufacturer’s recommend adding liquids first, followed by the dry ingredients, with the yeast going in last. The reason for this is to keep the yeast away from the liquid ingredients until the kneading begins. This is the order used for all my posted bread machine recipes. However, it may not be the order recommended for your particular machine, so please refer to your owners manual. Also, any ingredients listed after the yeast such as dried fruits or nuts, should be added at the raisin cycle, if your machine has one. If not, then add them according to your owners manual.
RAISING THE DOUGH
When using the dough cycle, you often need to let the shaped dough rise before baking. For best results, use a warm draft free area where the temperature is between 80°F and 85°F.
An unheated oven is an ideal place for raising bread dough. Place the oven’s lower rack in the lowest possible position; set a large pan of hot water on the rack. Cover the shaped dough loosely with a clean cloth and place it on the top rack of the oven. Close the door
and let the dough rise until nearly doubled, using the time suggested in the recipe as a guide. Remove the dough and the water and preheat the oven.
STORING BAKED AND UNBAKED BREAD
Remove hot bread from the bread machine as soon as it is done and place it on a wire rack to cool completely. If the bread cools in the machine it may become damp and soggy on the outside.
* To store at room temperature, wrap the cooled bread in foil or plastic wrap, or place it in a plastic bag. Store it in a cool dry place for up to 3 days.
*To freeze, place cooled bread in a freezer bag or container. Freeze the loaf for up to 3 months. To serve the frozen bread, thaw it in the packaging for 1 hour. Or wrap the frozen bread in foil and thaw it in a 300°F oven for about 20 minutes. You can tailor recipes that use the bread machine’s dough cycle to fit your schedule. Just make the dough as directed, refrigerate or freeze it, then shape it and bake it later.
*To refrigerate bread dough, place it in an airtight container and refrigerate it for up to 24 hours. Bring the dough to room temperature before shaping it.
*To freeze bread dough, place it in an airtight container. Seal, label and freeze it for up to 3 months. To use the dough, let it stand at room temperature for 3 hours or until thawed. Or, thaw it overnight in the refrigerator. Shape and bake the bread as directed in the recipe.
If you live in area that is more than 1,000 feet above sea level, you’ll need to make adjustments to some of the recipes that I personally post in the bread machine category because of the lower atmospheric pressure. First, check your owners manual for specific high altitude directions. If none are given, start by reducing the yeast by 1/4 teaspoon. At higher altitudes, breads will rise higher than at sea level and will need less yeast. If your bread should still rise too high, reduce the yeast by another 1/4 teaspoon the next time you make the recipe.
Also, keep in mind that flour tends to be drier at high altitudes and sometimes will absorb more liquid. Watch the dough carefully as it mixes in the machine. If the dough seems dry, add additional liquid, 1 teaspoon at a time. Keep a record of the total amount of liquid you use as a reference for the next time you make the recipe.
A FEW POINTERS FROM MY KITCHEN
* Use bread flour for each of the recipes I post in the bread machine category of this blog unless otherwise specified. This high protein flour is especially formulated for bread making.
* If you store flour or specialty grains in the feezer, warm the measured amount to room temperature before adding.
* Adding gluten flour to a bread that contains whole grain flour, improves the texture of the loaf. { see gluten flour in glossary }
* Salt is necessary when making yeast bread because it controls the growth of the yeast, which aids the rising of the dough. If you are on a sodium restricted diet, you’ll find most of the recipes I will post are lower in sodium than purchased breads. If you want breads even lower in sodium, experiment by reducing the salt in a recipe a little at a time, or perhaps try Sea Salt.
* Yeast feeds on the sugar in bread dough, producing carbon dioxide gas that makes the dough rise. Either active dry yeast or bread machine yeast can be used in all of my posted recipes. Store packages of active dry yeast in a cool, dry place, and the yeast will stay fresh until the expiration date stamped on the package. Store an open jar of yeast tightly covered in the refrigerator. Use it before the expiration date printed on the jar. When baking breads at high altitudes, it may be necessary to educe the amount of yeast in the recipe. { see High Altitude Tips }
* Make cleanup easy by spraying the kneading paddle of your machine with non-stick cooking spray before adding the ingredients.
* If the kneading paddle stays in the bread when you remove the hot loaf from the machine, use the handle of a wooden spoon to help remove it.
* Fill the machine’s pan with hot soapy water immediately after removing the baked bread. Do not immerse the pan in water. Soak the kneading paddle separately if it comes out with the loaf of bread.
SPECIALTY INGREDIENTS GLOSSARY
Barley is a cereal grain with a mild, starchy flavor and a slightly chewy texture. Pearl barley, the most popular form used for cooking, has the outer hull removed and has been polished or “pearled”. It is sold in regular and quick-cooking forms. Store barley in an airtight container in a cool, dry place for up to 1 year.
Bread flour is a wheat flour made from hard wheat and has a higher protein and gluten content than all-purpose flour. Gluten provides structure and height to breads, making bread flour well suited for the task. Store bread flour in an airtight container in a cool, dry place for up to 5 months or freeze it for up to 1 year.
Bulgar is a parched, cracked wheat product. To make it, the whole wheat kernels are soaked, cooked, and dried. Then some of the bran is removed and what remains of the kernels is cracked into small pieces. Bulgar has a delicate, nutty flavor. Store it in an airtight container in a cool, dry place for up to 6 months or freeze it for up to 1 year.
Cornmeal is made from dried, yellow, white or blue corn kernels that have been finely ground. Cornmeal labeled ” stone ground ” is slightly coarser than other cornmeals. Store in an airtight container in a cool, dry place for up to 6 months or freeze for up to 1 year.
Gluten Flour, sometimes called wheat gluten, is made by removing most of the starch from high-protein, hard wheat flour. If you can’t find gluten flour at your supermarket, look for it at a health food store. Store it in an airtight container in a cool, dry place for up to 5 months or freeze it up to 1 year.
Millet is a cereal grain with tiny, round, yellow kernels that taste slightly nutty and have a chewy texture. Store millet in an airtight container in a cool, dry place for up to 2 years.
Oats are the cereal grain produced by the cereal grass of the same name. Oats have a nutty flavor and a chewy texture. whole oats minus the hulls are called groats. Old-fashioned rolled oats are oat groats that have been steamed then flattened by steel rollers. Quick-cooking rolled oats are oat groats that have been cut into small pieces to shorten the cooking time and then flattened. Store oats in an airtight container in a cool dry place for up to 6 months or freeze for up to 1 year.
Rye flour is finely ground from rye, a cereal grain with dark brown kernels and a distinctive robust flavor. Light rye flour is sifted and contains less bran than dark rye. Store rye in an airtight container in a cool, dry place for up to 5 months or freeze for up to 1 year.
Wheat Germ is the embryo or sprouting section of the wheat kernel. It is sold both raw and toasted. Wheat germ is extremely perishable. Once opened, store it in the refrigerator for no more than 3 months.
Whole Wheat Flour, unlike all-purpose flour and bread flour, is ground from the complete wheat berry and contains the wheat germ as well as the wheat bran. It is coarser in texture and does not rise as well as the all-purpose and bread flours. Store whole wheat flour in an airtight container in a cool, dry place for up to 5 months or freeze for up to 1 year.
Wild rice is the long, dark brown or black, nutty flavored seed of an annual marsh grass. It actually is not rice, but a cereal grain. Store uncooked wild rice indefinitely in a cool, dry place or in the refrigerator.
” What Went Wrong ? “
The following are some of the commonly asked questions when it comes to bread making. If you run into a snag, the answers may help you avoid a problem the next time.
Q. Why is my loaf of bread small and heavy?
A. A short, compact loaf usually means the dough has not risen enough. The next time you make the recipe, check your measurements carefully. The ratio of flour to liquid has to be exact, and a little extra flour or liquid can throw the balance off. Also, make sure the yeast you’re using is fresh. Be sure to use the yeast before the expiration date printed on the package or the jar. In addition, always check the dough consistency as the bread kneads, you may need to add a little more liquid.
{ see Checking Dough Consistency above }
Q. How can I make sure my bread is not gummy?
A. Breads are usually gummy because they are under-baked. There are several reasons loaves don’t bake completely. If the recipe is too large for the pan of your machine, the heat will not penetrate to the center of the loaf. Also, if you use the incorrect cycle or crust color setting, the bread will be underdone. Double check your owners manual to make sure you’re using the correct settings. On some machines, the light color setting is too short to completely bake through some rich breads, so you may need to experiment to see what works best for your machine.
Q. My bread collapsed. What happened?
A. Breads can collapse if they’re too large for the pan or if the ratio of liquid to dry ingredients is not balanced. Make sure you are using a recipe that fits the capacity of your machine. { see Choosing Your Recipe above } and that you are measuring the ingredients carefully. Also, loaves can fall if you’ve added too much yeast or if an ingredient, especially salt, is omitted. In addition, always check the dough consistency as the bread kneads. You may need to add a little more flour. { see Checking Dough Consistency above } Weather can also affect bread baking. If the weather is warm and there is a lot of humidity, the dough may rise too fast, then collapse before baking begins.
Q. How can I avoid breads that look like mushrooms?
A. The main reason for mushroomed bread is that the recipe is too large for the pan of your machine. Check to confirm that the machine can accommodate the size of the loaf you are trying to make. { see Choosing Your Recipe above } Check your measurements carefully too. If the balance between liquid and dry ingredients is not correct, the bread may bake into a mushroom shape. Also, if the weather is warm, be sure to bake during the coolest part of the day, use refrigerated liquids, and try using the rapid cycle if your machine has one.
Q. My bread is very opened textured with lots of holes. How can I make a finer , more even textured bread?
A. Breads can have a coarse texture or lots of air pockets for several reasons. First, if the ingredients are not measured accurately, you may have added too much yeast, or the proportion of liquid to dry ingredients may be off, causing an open texture. Second, omitting the salt will result in a coarse bread. Third, check the dough consistency as the bread kneads. You may need to add a little more flour. { see Checking Dough Consistency above } Finally, warm weather and high humidity can cause the yeast to rise too fast resulting in numerous large holes.
Q. My loaf has a bumpy, uneven top and a very dense texture. How can I bake a nice rounded loaf?
A. When your bread turns out heavy with an uneven top, check your flour. Make sure it’s fresh. If it has been stored a long time, it may have dried out and will not have the correct moisture content. If you live at a high altitude, see High Altitude Tips. Also, measure carefully. If you don’t include the right amount of the liquid ingredients, or if you use too much flour, the loaf often bakes with a bumpy surface. Finally, always check the dough consistency as the bread kneads. You may need to add a little more liquid. { see Checking Dough Consistency above }
CONVERTING YOUR FAVORITE RECIPES
If you have some prized bread recipes that you’d like to make in your bread machine, read on ! And remember, the first time you try a new bread in your machine, watch and listen carefully. You may have to make adjustments, and it often takes more than one attempt before the bread turns out the way you like it.
- Reduce the yeast to 1 teaspoon for a 1 1/2 pound machine or 1 1/4 teaspoons for a 2 pound machine.
- Reduce the amount of flour to 3 cups for a 1 1/2 pound machine or to 4 cups for a 2 pound machine.
- Reduce all other ingredients by the same proportion as you reduce the flour. If a range is given for the flour, use the lower amount to figure the reduction proportion. For example, for a 1 1/2 pound bread machine, a recipe calling for 1 package dry yeast and 4 1/2 cups flour would be decreased to use 1 teaspoon yeast and 3 cups of flour. Since this is a one-third decrease in the flour, also decrease the remaining ingredients by one-third.
- If a bread uses 2 or more types of flours, add the flour amounts together and use the total amounts as the basis for decreasing the recipe. The total amount of flour used should be only 3 or 4 cups, depending on the size of your loaf.
- Use bread flour instead of all-purpose flour or add 1 to 3 tablespoons of gluten flour to the all-purpose flour. If your recipe contains any rye flour, add 1 tablespoon of gluten flour even when bread flour is used.
- Add ingredients in the order specified by the bread machine manufacturer.
- Add dried fruits or nuts at the raisin cycle, if your bread machine has one. If it doesn’t, add them according to your owners manual.
- Don’t use light colored dried fruits such as apricots or golden raisins, because preservatives added to these dried fruits inhibit yeast growth and performance. Choose another fruit or use only the dough cycle of your machine, lightly kneading in the fruit by hand before shaping the bread., then bake it in the oven.
- When making dough to shape by hand, you may want to knead in a little more flour after removing the dough from the machine. Knead in just enough additional flour to make the dough easy to handle.
- For breads made with whole wheat or rye flour or other whole grains, use the whole grain cycle, if your machine has one.
- For sweet or rich breads, first try the light-crust color setting or sweet bread cycle, if available.
- Follow the directions for “Checking Dough Consistency”above on this page. For future reference, record how much addition liquids and flours or how much decrease in both you made.
Thats it folks ! That’s all I have !
Good Luck in your bread endeavors!
May all your loaves come out golden!