Anyone still use a bread machine?
03-09-2017, 01:51 PM
#42
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Join Date: May 2010
Location: Ontario, Canada
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This fall I lost my breadmaker in a basement flood. It was a Black and Decker that made an upright shaped loaf and it performed fairly well. I was looking on Amazon and thought that I might try another brand. I have looked in thrift stores but they are expensive ranging from $20 - $30. At those prices I may as well increase my budget and get a new one with a warranty.
Any suggestions for any brand/models of the moderately/mid-range priced ones?
Any suggestions for any brand/models of the moderately/mid-range priced ones?
03-09-2017, 04:25 PM
#43
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Join Date: Feb 2011
Location: Fairfield, OH
Posts: 3,694
I use mine. Sometime I just let it mix the dough and bake it in the oven. I like this better. Sometimes I let the machine do it. It all depends what else I have to do that day. My favorite bread recipe is the one for no knead bread. http://www.frugallivingnw.com/amazin...y-step-recipe/ It is really good. I usually mix it up in the evening and bake it the next night after dinner.
03-09-2017, 06:47 PM
#44
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Join Date: Dec 2011
Location: Horse Country, FL
Posts: 7,341
Originally Posted by Forgiven
This is the one we use at church:
2 1/2 c. flour
2 1/2 c. whole wheat flour
1/2 tsp. salt
2/3 c. oil
1 1/4 c. milk
1/2 c. honey
Combine flours and salt in bowl. Mix oil, milk and honey together and add all at once to dry ingredients. (I always mixed the milk and honey together first and microwaved it for 1 1/2 min. to blend better. It got lukewarm but not hot). Pat into ungreased jelly roll pan, 1/2" thick. Bake at 350 for 30 min. Cut immediately into cubes while still hot. Let cool in pan before removing with a spatula.
2 1/2 c. flour
2 1/2 c. whole wheat flour
1/2 tsp. salt
2/3 c. oil
1 1/4 c. milk
1/2 c. honey
Combine flours and salt in bowl. Mix oil, milk and honey together and add all at once to dry ingredients. (I always mixed the milk and honey together first and microwaved it for 1 1/2 min. to blend better. It got lukewarm but not hot). Pat into ungreased jelly roll pan, 1/2" thick. Bake at 350 for 30 min. Cut immediately into cubes while still hot. Let cool in pan before removing with a spatula.
03-10-2017, 05:21 AM
#45
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Location: Southern USA
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Originally Posted by Geri B
Had one...gave up trying....some mixes would work and some ended up like a odd shaped bowling ball. I know it was me and the yeast....how do you get that water at precisely that temp! I don't see any bread machine bread mixes in the stores, but I don't really look for them either. I see dozens of bread machines at the local goodwill store! ...oh, how I LOVE bread....the crustier the better.....none in house now, but I have to run errands later.......bread will be on my list!
Water temp over 115 degrees will kill the yeast. I use 112 degrees. Use a thermometer. The best investment you can have for your cooking is an excellent quality instant read thermometer. I like Thermapan brand the best. Most meat is over cooked because everyone wants to make sure it is cooked through.
03-10-2017, 05:41 AM
#46
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Join Date: Jun 2009
Location: Bluebell
Posts: 4,291
Originally Posted by LenaBeena
Use mine monthly, and some of my "experiments" turn out great, others........................
03-10-2017, 05:54 AM
#47
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Location: Southern USA
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Originally Posted by farmquilter
would you give more details/amounts on this, if it is for your no-knead bread:
My basic recipe is
unbleached flour
salt (don't mix salt with the yeast)
warm water (112 degrees)
yeast
Mix, knead, rise. Deflate, shape, bake.
My basic recipe is
unbleached flour
salt (don't mix salt with the yeast)
warm water (112 degrees)
yeast
Mix, knead, rise. Deflate, shape, bake.
Baking bread without salt results in very disappointing tasting bread to most.
03-10-2017, 06:13 AM
#48
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Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,221
This is a fun topic for me. I can control myself with anything but fresh baked bread! I told my family never to get me a bread machine because before they knew it I would be baking/eating/baking/eating and then I would be on one of those shows where they have to take a wall out of my house to get me to a hospital. I see them at thrift stores and know I would be hitting danger territory (for me!) so have to remind myself to "step away from the bread machine!"
03-10-2017, 08:02 AM
#49
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Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,416
I use mine all the time. I just make the dough, then put it in two pans, let rise & bake. To control how much bread we eat we always slice both loaves (when cool) and freeze in four slice lots. Gets rid of the crumbs all at once. LOL.
03-10-2017, 09:05 AM
#50
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Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Originally Posted by Onebyone
Water temp over 115 degrees will kill the yeast. I use 112 degrees. Use a thermometer. The best investment you can have for your cooking is an excellent quality instant read thermometer. I like Thermapan brand the best. Most meat is over cooked because everyone wants to make sure it is cooked through.
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