Bread machine recipes
 

I have white bread down pat and have been experimenting with other flours for my Cuisinart bread machine. Some have been a total failure. It's disappointing to wait 4-5 hours and then have to throw the final product away! Does anyone have a good, basic, no-fail recipe for whole wheat or rye bread?

Not a bread machine devotee, but, I know it has something to do with yeast and water temperature....I gave up, made too many bowling balls!

No-fail whole wheat bread: I mix mine in the Hobart, (Hobart = commercial kitchen aid mixer), Knead with a dough hook for 12 min, then drop it in the bread machine to rise and cook. without extensive kneading, whole wheat will come out heavy, even cake-like....yucky.

I've found many excellent recipes here:
http://www.bread-machine-recipes.com/

Hi ,just use your bread machine up to the dough cycle, remove it, let it rest and knead out the air bubbles if any. Grease a bread pan put in dough and let the dough rise covered 30 to 45 minutes until it is an inch above the pan. Heat oven to 350 and bake 25 to 30 minutes, covering the last 15 with foil if it's getting too brown. If you google baking bread machine dough in the oven you will see lots of ideas. I do it this way all the time because I did not like the hole from the paddle in my bread.

Thanks for the link!

I do this too, with amazing results. I have a Cuisinart too and think the brown cycle comes out too done IMHO even on the lite setting. I also don't like the hole left when the paddle is removed. Try it, you'll like it!!!!

My vote is with CheeseCat and EmiliasNana. I have been using my grandmother's white bread recipe since forever for all sorts of purposes together with modifications on the simple recipe and creating the dough by using my bread machine to the end of the dough cycle, forming whatever shape I wanted, letting it rise, glazing the bread, and baking.

One of the modifications to the basic white bread recipe came out of a number of my bread books: replace varying amounts of white bread flour withwhole wheat or rye flour. Voila: whole wheat or rye bread. Check out the King Arthur Flour site and take a shot at it.

Lastly, recently I made a huge discovery. I needed to make 6 loaves of bread in a very short period. Under normal conditions, that would have taken me roughly 3 hours a loaf. What I did was add 2 more bread machines. Yes, bms get expensive so I hit thrift stores and a friend who wanted to get rid of hers. The friend gave me hers and gets a Christmas Bread Braid for the duration. The third was a thrift store find - $6. The discovery is 3 loaves in 3 hours if you load and activate the machines one after the other. The time lag is just enough to get each machine's dough to the next step before the following machine is ready for the same activity.

Enjoy bread baking. Alert: your talent will become known and much appreciated - another star in your crown. You will accrue a bunch of wonderful stories.

If you would like to have my basic recipe, etc., please let me know.

A.

As a Canadian snowbird I have trouble making bread with some brands of American flour. You need a harder wheat to make good bread.

Alvie,,,Would love to have you're Bread Recipe,if you wouls share it with me,,,,Thanks in advance,Blessings

I would recommend that you buy King Arthur Flour and subscribe to their catalog. In every issue they highlight certain types of bread and any specialty products that make the loaves better. The KA all purpose flour is tremendous! I get a high rise loaf every time. I don't use any other flour. (Just made hot cross buns for Easter for my church book study group and they were a hit.) You should find KA flour at your local grocery, though 25 years ago I had to do mail order.

Oh, I buy only King Arthur Flour - I live in Vermont, as do they!

Thanks to all for their suggestions. I will keep experimenting!

A secret a friend told me was to put 1 tablespoon of vinegar for every 2 1/2 cups flour. The vinegar doesn't taste in the final product and it seems to allow the gluten strands to develop. Add it after the first cup of flour has been added. I have never used a bread machine but it sure helps when I make it from scratch and by hand. I have never waited to add the vinegar that I remember but maybe it works better that way.
Lynda

This is what I do also. My mother made the best bread and rolls that I can still smell and taste in my head. I have been making bread for years, but eventually got tired of some loaves turning out heavy, some so-so, and some not worth the money spent on the ingredients. After too many loaves like this, I now store my rapid rise yeast in the refrigerator, make sure I sift the bread flour, use only ice cold butter and room temp water or milk, and if the bread maker 'knocks' too much while mixing, I add a teaspoon of water to the dough. Our favorite is removing the dough from the bread maker (I also have a Cuisinart),forming the dough into an oblong shape, place on a greased cookie sheet, cover with flour sack towel, let rise and then sprinkle with rosemary and thyme, smidgeon of salt, and bake in 350 degree oven for 20 minutes. Break apart and serve with good olive oil. The aroma in the house is divine!

you are all making me hungry and it is only 9:00! When I was a child many years ago we could buy a loaf of dressing bread (not for stuffing) at the holiday season.It made the best toast ever. I have looked for a recipe but not had any luck.Could anyone help? I have tried adding the spices but still wasn't as good. Dee

This is a very dark rye bread.
1 egg plus enough water to make 1 cup plus 2TBSP, 11/2 Tbsp oil, 1 tsp lemon juice, 3 TBSP molasses, 2 TBSP dry milk, 1 1/2 tsp salt, 1 1/2 cups bread flour, 2 tsp yeast, 2 TBSP caraway seeds, 3 TBSP cocoa powder, 1 1/2 tsp instant coffee, 2/3 cup rye flour.
I often skip the instant coffee as a rarely have it. If I don't have dry milk I just use milk for part of the water. I prefer the taste of this if I make it on the dough cycle and bake it in the oven, but that depends on my schedule.
Another tip for making your bread better is add about 1 TBSP vital wheat gluten to you dough mix. I get mine in the grocery store near the flour. Bob's Red Mill also has it. And as others have said King Arthur Flour website has lots of info.

10 oz. warm water, 2 cups white flour, 2 cups wheat flour, 3 T. dry powdered milk, 3 T. sugar, 1 1/2 tsp. salt, 1 1/2 tsp. yeast, 1/2 stick butter. Put all ingredients into bread machine pan. Turn settings to bread and light. Makes 1 large loaf. For white bread, use all white flour. This is delicious bread and turns out every time.

I use the recipes that came with the bread machine and they have all been good. I like my bread machine. I have used it to just mix the dough up and then I make cinnamon rolls with the dough. I have used my sour dough starter in the bread machine and it worked too. It has been good. I follow the recipes and put the ingredients in the way the recipe says. All good.

My favorite site for bread is: http://www.kingarthurflour.com/recipes/

For many years now I have used the Bread Machine recipe that came with the machine. Then, I started experimenting. First of all, I use Splenda, no special flour and vegie oil in my bread recipes. To the original basic recipe, I add an extra Tablespoon of Splenda, 1-3 T. cinnamon (I am heavy handed when it comes to cinnamon), a dash of nutmeg, 1/2 to 1 cup of raisins. This makes a wonderful raisin bread matched by none that are store bought.

Now I also make orange/cranberry bread. I add 1 tablespoon of cinnamon, 1 small bag of dried cranberries and use orange juice for the liquid called for in the original recipe. I also add orange zest of one large orange. It is heavenly when baking and we have to limit ourselves to 1 piece toasted daily. My husband requests it so often I have not had a chance to experiment.

In case you are interested, I put all of the ingredients in the bread machine, and pour the liquid around the edges, set the setting on dough setting and start the machine. In an hour and one half I heat my oven to its lowest setting, turn it off when it is up to temp. and open the door for a few minutes. While the oven is heating up, I press the dough into an oiled loaf pan. and set my loaf pan in the oven for 40 minutes for it to rise. At this time, I turn the oven to 375 (leaving the loaf pan in the oven) and set the timer for 35-40 minutes. Turns out perfect each time.

Thanks Mkotch for starting this thread - I lost my bread maker in a basement flood last fall and I just found a used one that seems to be working out fine. I'm trying to test different recipes for this machine - it is the Black and Decker All in One horizontal B2300.

The first basic white loaf turned out great so now I'm going to try the other recipes and see if I have to do tweaking. As someone mentioned it is not fun to wait 3.5 hours to find that the loaf didn't turn out and to have to throw it away.

I hope everyone keeps posting their bread machine recipes - I will definitely be watching and will let you know how my "test" results go.

Thanks Patsan for the link