Your First Loaf

Your breadmachine should have a non-stick coating on the pan so you don’t need to oil it. Also, don’t stress about a perfect loaf, even making bread with a breadmachine is an imperfect art.

I am trying to make bread in my bread machine and after three tries with different recipes all the loaves have risen and during the baking cycle they collapsed. I used the Bread Machine Digest white bread recipe for beginners as one of the loafs.Am I destined to use only the dough cycle and bake the bread in the oven? The machine I am using in an Aroma brand no longer being made. I was very careful to follow all the instructions on measuring ingredients and checking the dough ball for being round and smooth. All the ingredients were fresh. Thank sor any suggestions. Donna

i used

I just made my first loaf of white bread on my new Kenmore Breadmaker with LCD display. It was so easy I really like it, The bread popped out with out sticking and clean up was a breaze. The paddle did stick in the bread so next time I will take it out after the rise cycle. The machine was $ 80.00, I was tempted to go with a more expense model but decided that I would try something less expensive and I’m glad I did.. At this moment I have nothing to say bad about the machine. The heating cycle is quike and it has quite a few options.. The recipe book was a little lacking but that’s ok, there are a lot of recipes to be found on the next… Give this one a try first time buyers good place to start … have fun … and Smell the goodness … Allen

I, too, had the bread sink during baking. I have an older machine though and wonder if I should purchase a new one.

Or did I have do something wrong? I really want to make some spelt bread in the future.

Tks, great site,

Louise

My fiance wants a bread machine that makes an oblong loaf, not rectangular or round. What machines or companies make such a machine? The web sites for the major stores do not have enough information to know what shape a loaf is, and the stores do not carry most models. Any help is appreciated. Thank you. Dave

I don´t have dry milk. Hard to find here. What can I do ?

I followed the instructions- last night I purchased a Cuisinart bread maker. This process worked great for my first loaf. I think it’s best to start with a basic test such as this, get a feel for it before getting too creative. Now that I know my breadmaker behaves well I’m ready to tackle something more elaborate! Thanks for posting all of this information. It’s great.

I have a Moulinex bread machine . The first few times it was allright but now everytime I tried to bake the top sinks. Why is it happening?

Instead of water use milk — same amounts. Then you don’t have to use dry milk. As far as the sinking in the middle on so many machines, I believe it is because the baking in the machine causes too much moisture and not a dry heat as it rises. I just pull my dough out and bake it in regular pans. Much easier. I really use the machine as my automatic mixer. Put all the liquid in first, then the butter/margarine/or olive oil, then the flour, sugar, salt and yeast. Let it do its thing to the DOUGH cycle. (4 cups of flour makes two 1 pound loaves.) Wonderful.

Hoping to get a quick response…..I used the wrong program on my BreadMan TR520 breadmaker and I don’t know how to fix it. I used the White Bread and it was supposed to be French Bread. The difference – 3:05 process white, 3:55 French. Bake at 65 white, French 75. What can I do?

My bread rises and bakes beautifully but after taking it out of oven, it sinks a little in the middle while cooling. I usually use 2 tps bread machine yeast and 3 tsps vital wheat gluten to 3 cups of bread flour, let it rise 30 minutes until it crests 1-2 inch over bread pan and then bake. Can’t figure out if I’m using too much yeast, too much liquid, etc. Any help will be appreciated. Thanks.

I love my bread machine it makes a smaller loaf just enough for two people. (your recipe would flood it!) Once upon a time I had a manual and learned to make breads that way. I’m trying to learn how to make sourdough, which takes longer to rise, and maybe even longer to bake. my machine is a west Bend just for dinner. After many tries I figured out that after letting the sourdough kneed I needed to turn the machine off and coat my dough with a tiny bit of oil, and cover it so the dough has more time to rise, and doesn’t dry out. I remove the pan, let my machine go through the kneeding without anything in it (sadly my machine doesn’t have a bake only cycle) and put my dough back in to back. The dough must need more time to bake cause the middle isn’t getting done. Do the ‘wheat’ cycles give a longer baking time? I haven’t tried that yet.

I just received a Kenmore Breadmaker with LCD display for Christmas. I am going to make my first loaf this evening….I can’t wait!!!

Bought a wolf gang puck machine and cant seem to get bread to cookL:( bread raised well but dough is not cooked ? help me 2nd time . Using prepackaged bread making box

I have a TR810Breadman plus, my bread does sink as well in the middle when it bakes, any suggestions on how to fix it..thank you

Lisa,
I am having that same problem, too. Let me know if you find out what the problem is.
LisaBC

My husband gave me a breadmachine for an early Mother’s Day gift. The directions are vague, so my question is, do I use the paddle everytime I want to make bread? The directions say to use the paddle when I make dough to be shaped by hand and baked in an oven. Please Help!

I have an Oster bread machine and have baked my little heart out since I got it and every single one of the loaves have sunk in the middle and turned out heavy……at least 15 loves ruined! I’m ready to dump the machine on the corner…I have tried tons of recipies, followed exactly to the tee and not one has turned out….I bought my daughter the same one and my son in law makes bread and his turns out perfect, go figure, any help out there?

I am planning to buy a Moulinex Bread maker, My Q is
Ho w many min to take for a brown bread ?
We need to add Yeast?

Thanks

My recipe for white bread in a bread maker is very similar, except I don’t use nearly as much yeast. I only use 3/4 tbsp. My bread machine is a very basic Black & Decker, and with my recipe I get perfect results every time. Here is the link to my recipe if anyone is interested:

http://www.yuliyas.com/blog/recipes/breadmaker/firm-white-bread/

I left my bread machine in the basement and I recently used it again after a year. While baking it the vents smelled like mold. What can i do to clean them out so I can feel comfortable eating the bread?

Can I bake a 1.5 pound loaf in a 2, 2.5 and 3 pound machine? I am interested in the Emeril (T-Fal) machine but may want to make a 1.5 pound loaf occasionally.

Reply to above. No flour does not spoil or go bad. its safe to use after 6 mons

Millie

Yes you can bake a 1.5 loaf in a larger machine. Adjust your recipe accordingly.

Thank you for the article and recipe, it’s very similar to the recipe that came with a Black and Decker 1.5 pound machine once you strip out all the seeds they had added so I’m certain it will be a great base for developing other recipes.

Many of the comments you are getting are questions, it might be good to answer some as there are obviously some misperceptions that even I know to be wrong.

For example, whole wheat flour does not last, white flour was the stripping out of the portions which molds and mildews favour in order to have the flour last longer, enriched flour is an attempt to artificially re-add the nutrients stripped out, whole wheat flour is literally going back to flour from the “whole” wheat hence is a flour that doesn’t last. The fellow who said it would last is wrong but it never hurts to try the old flour just remember that because it is that expensive whole wheat flour, it may have gone bad.

To the person trying to do sourdough bread, wild yeast are unpredictable so the fixed rise time that a regular cycle would have may be wrong, best to use the dough cycle, then unplug it and let it rise manually keeping an eye on the level and texture then using the bake setting to bake it. Also, the sour taste of sourdough is from lactic acid produced by the lacto bacillus bacteria which is also used to produce yogurt so replacing the liquids with plain yogurt and using the regular yeast may get you close to what you want.

1.5 pound can be cooked in the larger machines, the bread would just be shorter.

The paddle is usually left in the bread and then pulled out of the cooled bread with the wire hook, some people dislike the slot that the paddle leaves behind so they take out the paddle before the proofing and bake cycle, or simply decant the dough into a normal loaf pan for cooking in a normal oven or toaster oven. Some machines can be programmed to alert you and pause so that you could remove the paddle, one manufacturer has a paddle that folds down leaving only a slight depression in the loaf.

The salt is to slow down the growth rate of the yeast, if you reduce the salt, you may want to reduce the yeast and or increase the sugars as excess sugars also slows down the yeast, oils and creams also slow down the growth rate so they could be bumped up as well, look for low sodium bread machine recipes to see if someone has done all the trial and error for you. Collapsed bread means the yeast grew too fast, try adding more salt, decreasing yeast, adding oils, adding sugars, etc. to slow down the yeast. One thing I’ve found is Canadian all purpose flour is great for bread but American All purpose isn’t. To the person with Celiac’s disease, rye flour has no gluten which is what you are allergic to, cake flour has less gluten but still has gluten, without gluten you need eggs to hold the structure.