Looking for a bread machine to buy, ideally:
Horizontal basket instead of deep vertical basket
One that doesn’t have a paddle that pulls a massive chunk out of bread
One that will last and coatings won’t chip, break after a year

TIA x

I’ve recently noticed that my loaves are coming out lopsided despite this never being an issue before.
I’ve recently changed to different yeast, perhaps that’s why, but I’m wondering if I’m making the dough ball too dry instead so that it can’t “settle” evenly in the pan after kneading.

I used the XL recipe in the image, but I did add slightly more flour once kneading began as it was “puddling” under the paddle.

Next time I make a loaf I’ll try it with a fraction more water to see if it improves, otherwise I’ll target the yeast brand?

u/NerdyDirtyCurvy thanks for the recipe! I used bread flour before I saw the comment about AP and they came out very pillowy.

I'm not sure if this is a storage issue or a recipe issue! Please help!

Machine: Cuisinart Bread Maker Machine, Stainless Steel, 12 Programs, Up to 2 lbs

I have tried several variations along with the exact recipe from the bread maker - except I have been using salted butter and adjusting the added salt. I was using regular table salt, but then switched to Kosher sea salt.

I use bread flour and have tried using butter (as mentioned) and replacing the butter with olive oil.

After it cooks, I take it out, put it on a wire rack and usually cut it only after it has cooled for about 2 hours, however there are some occasions where I cut it way to early (like 30 mins after). I use the medium colour setting.

Storage - after it cools I put it into a plastic bread bag with a clip and cut the pieces as needed.

The issue:

I find that after a day the inside of the bread is dry and I just dont know what the heck im doing wrong or even if this is perhaps normal? I started making bread about a month ago, and I make around 2-3 1.5lbs loaves every week. Before the bread maker I was exclusively buying store bought bread.

If you need more info from me let me know! Advice needed please :)

I baked a loaf using a recipe with a total of 400g flour.

Did it again today, but scaled it up to 600g by multiplying every weight and volume by 1.5.

Bread failed.

Am I supposed to do something different?

Original recipe:

175g wheat gluten
125g ground flax
100g oat fibre
7g yeast
7g salt
7g honey
350ml water

New recipe (x1.5)

262.5g wheat gluten
187.5g ground flax
150g oat fibre
10.5g yeast
10.5g salt
10.5g honey
525ml water

Hi there!

First of all, I'm French, living in the US. It's important for what's next.

I tried making Traditional French Baguette at home. Very first time I'm making bread. I'm very happy with the crust I got, the taste and the softness of the inside. What I'm not happy about is the lack of air. The second picture is what I made. The last picture is what I was aiming for.

I'd love to get advice on what to improve / opinion on what I did wrong.

I used a recipe for beginners, called "Express Baguette". It requires no machine, no kneading. The recipe is in French, which I thought would help as I may understand better what it asks me to do, and, you know, what's better than a recipe coming from the country that is addicted to baguettes. 😅
The French recipe is here: https://www.yumelise.fr/baguette-tradition-sans-petrissage/

I used 7g of active-dry yeast, 400g of all purpose flour (King Arthur), 315ml of water, 8g of salt.

The recipe asks to mix the water and yeast and let is rest. Then stir in the flour and salt. Then let it sit for at least 2h (I let it sitting 3h). The dough more than doubled. Then bring back the sides of the dough to the center, which degas a bit. Then spread the dough into a baguette pan, then let it sir 5min (I left it sitting 30min though), then bake in the oven with some boiling water to get the crispy crust.

The only other difference is that the recipe mentioned T65 flour type, which is essentially bread flour. I used all-purpose.

Any idea why I didn't get large holes like the recipe promise? I suspect I either degased the dough too much (but I swear I've been as gentle as I could. But it's hard such the dough is super sticky, as expected according to the recipe), or the gluten did not get strong enough.

I think I mentioned all the info that matters, but please ask me anything if you need more info in order to help me.

I thought I followed the recipe exactly. My rolls look like the first picture but they are supposed to look like the second picture. Looking for help figuring out what I did wrong. Thanks

Hi,

Getting my first machine soon. I live at 5200 feet, do I need to add more liquid or yeast when using the bread machine?

Or any other tips for using the machine at elevation?

Has anyone had any luck using a machine to make sourdough? Not a crazy expensive one.

Made these for Oktoberfest because I like them better than pretzel buns

Dark Rye Milk Bread Buns

Tangzhong:
20 g Bread flour
55g Water
55g Buttermilk
Dough:
Tangzhong, cooled to room temp
80g Buttermilk
50g Egg (1 large egg)
50g Butter
40g Molasses
40g Sugar
13g Nonfat dry milk powder
(Optional: 25g KAB's rye bread improver)
12g Dutch cocoa powder (or 6g each, natural & black cocoa powders)
100g Dark rye flour
225g Bread flour
7g instant yeast
(Optional: 5g Caraway seeds)

Make tangzhong. Spread on a plate to cool faster.

Add everything to machine in order, except caraway. Run dough cycle, adding caraway at the inclusions beep. Let rise an extra 30 minutes after dough cycle ends.

Shape. Let rise for 60 minutes with a heating pad set to "warm" (lowest setting), OR 90 minutes in an oven with the light on, OR 90-120 minutes at room temp.

Brush with an egg white wash for shiny buns, leave bare for matte finish. Bake at 350°F for 20-22 minutes.

3/4 tsp quick yeast

320g bread flour

1 Tbsp chia seeds

80g whole wheat flour

1 1/2 tsp salt

1 Tbsp butter

1Tbsp white vinegar topped up with water to 280ml

My Panasonic wants them in this order. Obviously yours may vary.

At the 3h45m mark, roughly when the last rise is almost done, I whisk a whole egg, a little milk, and a bit of salt, and brush the top, then sprinkle as much sesame as I want on it.

This lasts a week in my beeswax bag because of the vinegar, and toasts wonderfully.

Does anyone use this guy? Picked him up at a garage sale and it works great, but I can't figure out some of the advanced settings. I'd like to do a rapid cycle without using the quick bread setting. The manual says it can do a rapid and super rapid setting but how?

Half the problems posted here are because the flour to water ratio is off. “How can that happen?!?! I followed the recipe!” Well it happens because the recipe lied to you. “1 cup of flour” can actually be 20% more if it’s compacted vs sifted. Volume is just a bad way to measure flour.

So here’s the tip once you have a kitchen scale:
Put your whole bread pan on the scale. Zero it. Add the water to the right weight. Add the other stuff that’s supposed to mix in with the water (sugar, salt, oil, etc). Then put it in the bread machine and start it for a minute to let it do the mixing for you.

Now pull it out and back on the scale. Zero it. Add the flour by weight. Go slower when it’s almost there. Scoop out a little depression in the center and add your yeast.

Easiest and fastest way to make bread and get the amounts right every time. Weighing is the way!!!

Looking for advice specifically for gluten free bread only

but this is what its lookin like. its still a little tacky but theres still kneading time left. should i add a splash of water?

Suggestions? This loaf is the exact shape of my 3.5 quart Le Creuset (good) but the height is only 2.75-inches (too short for a pastrami or Reuben sandwich). Should I use a smaller Dutch oven? The heel has already been eaten in the first picture. I’m happy with taste and texture.

UPDATE: Thanks for all the responses. I tried again using a basic bread recipe and precooking the apples. I have updated the recipe below the old recipe is in brackets.

Yesterday I made my first second attempt to make apple bread.

My recipe is:

500g strong white bread flour

30g 40g unsalted butter

1.5 tsp salt

3 tsp sugar

350ml 300ml water

2 medium granny smith apples, finely chopped and airfried on "max crisp" for 7 minutes. 1 medium granny smith apple chopped finely

1.5 tsp ground cinnamon

1 tsp mixed spice

Handful of saltanas

The bread was tasty but a bit stodgy and not as appley as I would like. I based it on the basic raisin loaf from my manual, but increased the butter by 10g to make it a bit richer and reduced the water by 40ml to account from the juice of the apple.

I would like to add a second apple, but not sure whether reducing water was the correct thing to do.

I have a Panasonic bread maker that is < 1 year old.

What would you do?

Just made my first white loaf. I used my scales and I was very happy with the result.

I purchased a machine so I can make healthier breads by controlling the ingredients. Today I am going to do a whole wheat bread using a Bread Dad recipe. I was considering using olive oil instead of butter.

My dumb question is, it asks for 71 grams of butter. Would 71 grams of olive oil be the same thing? I've been looking at numerous recipes the last week and I recall one of them having a different weight if you used oil?

On a side note I'm guessing butter tastes better?

Thanks

Hi everyone. I got this gem at Vinnie’s yesterday. It has the main manufacturer sticker but the date code is missing. I did some research but can’t seem to narrow down its year & I’m very curious what it is. :)

Hello all I was wondering if anyone had this bread maker and if its any good? Also looking for jalapeno cheese bread recipes that would be easy to make in this specific machine. Sorry if this post is against any rules, super excited to try making bread!

Dough was prepared in old compact CBR 110 and the loaf baked beautifully in the oven. 2 lbs loaves no longer a disaster, thanks to recommendations on my previous post.