Comments on: Oven Baking: The How’s and Why’s

By: Kieran Saighir

Kieran Saighir — Thu, 29 Dec 2011 12:41:24 +0000

I recently bought an inexpensive but well rated (by Amazon buyers) bread machine and have been using it almost exclusively for making dough for French/Italian bread, bagels, English Muffins and pretzels. Two weeks ago, I found a different machine rated with four stars, for only $45. Having so much fun and success, I bought this as a back up. For $100 bucks, I have two dough makers that will also turn out bread

By: Lisa

Lisa — Mon, 14 Nov 2011 03:26:34 +0000

Thanks! I fell in love with my bread maker again. I hated how the loaves came out. Honestly, never thought about running dough cycle and completing in oven. You showed me the way and I truly appreciated it. My first loaf came out amazing!

By: Ashley

Ashley — Sun, 27 Jun 2010 20:58:51 +0000

So, can I use any old bread recipe in my bread machine as long as I bake it in my oven?

By: Karem Mann

Karem Mann — Thu, 24 Jul 2008 20:12:13 +0000

I made my first loaf of white bread last night in my bread machine and found the loaf of bread to be very salty. Can I cut it back alittle or will that effect the loaf of bread’s rising etc.

By: Myriam Moist

Myriam Moist — Mon, 02 Jun 2008 20:52:22 +0000

Thank you so very much for all the tips. I was thinking of buying a more expensive machine (like the Zo) because I find the breads done in my bread machine (Cuisinart) always come out somewhat dense in texture. So I have used the conv. oven more and more for the baking part. After reading your article, I have decided that a new machine would not do the trick.
I have baked, if I may say so myself, some wonderful loaves, with the Cuisinart for the dough only. I find it works very well and does not take that much time.
Thanks again, Mimi