You may have noticed most of the yeast bread recipes on this blog are written for a bread machine. Not only do I love how easily it makes bread, apparently, I don’t need to knead. The alleged therapeutic advantages of using my own two hands to work the dough are wasted on me. My impatience rarely allows it and my penchant for quality bread demands the consistency of a bread machine.
If you prefer the traditional, hands-on approach, I’m not trying to convert you. Keep doing it.
To those of you who are curious about bread machines or already have a machine but rarely use it, this post is for you.
Just so you know, I don’t work for any bread machine companies or receive any perks for talking about them.
I have been making bread since I was a teenager in 4-H back on the farm in Indiana. In the beginning, I made my mom’s famous butterhorn rolls by hand but when she got a Kitchen Aid, we were thankful to be able to mix bread dough in a big, honkin’ stand mixer. When bread machines were invented, I wasted no time learning how to use one and have been in love with them ever since. It is an absolute workhorse in my kitchen.
Please note: I ALMOST NEVER BAKE BREAD IN MY MACHINE because…
- I’m not fond of strangely shaped bread and/or an unsightly hole in the bottom where the blade inserted.
- The crust is too often thick and tough.
- More often than not, I want dinner rolls or some kind of specialty shape so actually baking in a bread machine is not a choice.
5 Reasons I Would Rather Use a Bread Machine.
1. Simple assembly. Simple clean-up.
Dump all ingredients in at once. No need to dissolve the yeast. Close the lid keeping the flour mess inside. Only one pan and one blade to clean.
2. Less hands-on time.
Hands On Time: 20 minutes + vs. 5 minutes
3. Bread rises higher and texture is finer. (See post by King Arthur Flour for similar experiment and results)
Left: Mixed and Kneaded by Hand Right: Mixed and Kneaded in a Bread Machine
4. Minimal attention required.
Dough after mixing and kneading; before rising. Look Ma! No hands.
No need to change blades or mixing speeds. No need to grease a bowl, find a cover or look for a warm place for the proofing stage because the bread machine takes care of it automatically. A peek or two under the lid about 5-10 minutes into the dough cycle is all that’s necessary. For this reason alone, I prefer a bread machine over a stand mixer although a Kitchen Aid will do a nice job once you get the hang of it.
Bread dough after proofing (rising), ready to be shaped.
5. Bread machines have useful timers.
My Favorite Pizza Dough works great in a bread machine.
I can do cool things like having My Favorite Pizza Dough ready to roll out when I walk in the door from a long day at work. I often throw ingredients for My Favorite Dinner Rolls into the bread machine pan before church and come home 2-3 hours later to risen dough ready to form in the shape of my choice.
My Favorite Dinner Rolls turn out perfect every time.
To me, kneading bread dough by hand is like riding a horse to work. A horse is fun and a delight for the senses but it’s more trouble and takes longer. A certain level of physical fitness and skill is required and it’s a little scary for some of us.
On the other hand, a bread machine is like driving a car. If you need to arrive quickly and on schedule (and look good doing it), most people would choose the speed and reliability of a car. Likewise, when you want homemade bread you can count on to be ready at meal time with good texture, height, and flavor, use a bread machine to mix and knead the dough.
If you’ve tried a bread machine without success, consider that bread-making is a skill which usually improves with practice. Expect some failures in the beginning. However, I predict fewer fails with a bread machine than mixing by hand.
If your next question is, “Which one should I buy?”, stay tuned. I plan to address the subject in an upcoming post.
If you already have a bread machine collecting dust, get it out and try the recipe for the bread shown in the comparison pictures above. It’s our absolute favorite for a sandwich or munching loaf and it makes the best peanut butter and jelly sandwiches. The secret ingredient is sweetened condensed milk. Whether you make it in a bread machine or knead by hand, leftovers are perfect for French toast or bread pudding.
Sweet Milk White Bread
Sweet Milk White Bread
Ingredients:
7/8 cup water
1/2 cup sweetened condensed milk
1 teaspoon salt
1 tablespoon butter
3 cups(+) bread flour
2 teaspoons instant yeast
Directions:
First: Add ingredients to bread pan in order listed. Start with 3 cups flour.
Second: Select Dough Cycle and start. Raise lid and check dough after about 5-10 minutes. Add flour one tablespoon at a time, if necessary, until dough reaches correct consistency. It should come together in a ball that sticks to side of pan, then pulls away. If dough thumps against the side of pan, add warm water 1 tablespoon at a time. If dough is thin enough to level out, add flour 1 tablespoon at a time till dough starts to form a slightly sticky ball.
Third: Remove dough from pan at the end of the dough cycle and place on lightly floured board. Roll into rectangle. Roll up and tuck ends to fit into greased 4 x 8 inch loaf pan. Let rise till dough is 1 inch above top edge of pan in the middle.
Bake at 375 for 35-45 minutes. Interior should reach 190 degrees. (My favorite digital thermometer for checking bread.) Place a foil tent over bread half-way through baking to protect from over-browning. Allow to cool 15 minutes before turning out to cool completely. Best if you wait at least two hours before slicing so loaf will hold its shape without squishing with the pressure of a knife.
Recipe adapted from Bread Machine Magic, Book of Helpful Hints by Lenda Rehberg & Lois Conway
P.S. Now you see why I eat Salad in a Jar almost every day for lunch. If only a bread machine could remove calories….
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I agree with EVERY word you say! I love my bread machine!!!
I don`t have a bread machine cause yet but it`s useful
have a nice time!
Paula
wow I had no idea that these differences existed.
it was so nice to meet you today! i’m sorry i had to say hi and then run – i had to get home to put my baby to bed for the night. i had no idea that you were in DFW! what a small world!
Thanks for the affirmation Renata.
Good to meet you too. Did you have a chance for Dorie to sign your book?
I agree and use my breadmaker for dough only. I can’t wait to try you recipe.
Great post!
great info! I actually have a friend who asked me for why I use my bread machine early this week. I’ll send her a link to your website. She would find this helpful!
ok, so your pictures I couldn’t see on my work computer. your favorite grandson i know would love to try a piece of that homemade bread with some pb & j on top! yummy!
this makes so much sense. i may have to cave and find room on my kitchen counter for one of these! i have been fantasizing lately about only having homemade bread in the house! yours looks very close to perfect!
I’d have it just because I love warm, soft bread! That would make the perfect breakfast with some eggs and beans!
I agree with you 100%, Paula. I use my bread machine for mixing and raising, then I hand-shape the final product. It’s such a non-fuss way to bake bread.
Gorgeous loaves! What bread pan do you use for your sandwich bread? I’ve been looking for pans that will turn out commercial-sized slices….
I’ve gotten away from using my bread machine because, while I loved my old one (a magical machine we got at a garage sale for $5), our newer one–a Cuisinart–never quite seems to get the texture of the bread just right. I could use all-purpose flour in my last machine & the loaves turned out great every time. In the Cuisinart, I really have to invest in bread flour, which I find to be ridiculously expensive around here. I’d buy just the additional gluten if anyone in town carried it, but they don’t, and I have an aversion to buying things online right now (really trying not to add to my credit card debts). And when I make the bread by hand, it’s as good as anything I buy in the store.
Jena, Sounds like you might need to ask Santa for a new machine.
I’ve had some machines I liked better than others. Plan to put up a post about it soon.
I used an 8 x 4 inch pan by Hoffritz. Think I got it as part of a baking set at Costco some years ago.
I never really knew how great a bread machine could be, your loaf is bigger and fuller!
Hi I have read this with interest. I make my bread with Kenwood stand mixer. Some questions come to mind. When you take your dough out of the machine to shape you still need to leave it rise in its tin, yes?
You can only have one loaf of bread on the rise at the one time?
How long does it take for the dough cycle?
Finally what make is your machine?
Sorry for all the questions. Your bread looks really good.
Good questions. First, you are correct. Dough must rise in the pan after you shape it or on cookie sheet or in muffin pans if making rolls. You can only have one loaf of bread “on the rise” at one time, UNLESS, you choose to take the dough out at the end of kneading and place it in a separate pan to rise. Just remove the dough when the machine gets quiet, and start the machine over again with second batch. I use to do this when cooking for a party before I got another machine so I could do two batches at once.
Dough cycles vary with machines. I have one that goes 1 hr, 40 minutes, another that goes 1 hr. 30 minutes and yet another that goes 1 hr. 28 minutes. My sister says hers last 1 hr. and 50 minutes.
I have more than one machine but my favorite is my Zojirushi. Of course, it’s by far the most expensive one.
I LOVE my bread machine!! Set it and forget it. I can set it to have the bread done when I get up in the morning or home from work. Or just make dough like you mentioned. They are fantastic! I have an older one from my grandma right now, but once I get my new place I’d let to get a newer one.
I can’t wait to try some of these recipes and ideas!
I have a bread machine and like you, only use it to make dough. I love the way it can make dough.
I’ve never used sweetened condensed milk in bread though- it sounds really good and I plan to try it. Thanks!
Also love kneading bread in machine and then oven baking. Make your dinner rolls often. Just so easy to use machine for all the ‘hard’ work. thanks for all the info.
My breads don’t come out nice when I use the bread machine. Maybe it is the machine. Your bread looks so good.
Awesome post. I can’t wait for the machine review
Paula, your breads look amazing! I’ve never used a bread machine; I always make yeast doughs in my food processor, and they come out great. But your results with the bread machine make me consider getting one. On a different note – how is your dad? I hope he’s making a speedy recovery!
Karen, Yeast doughs in the food processor can be amazing. Glad you brought it up. But you need a strong processor that can handle the dough. I also find it is easy to overdo the kneading but the whole process is quite speedy.
So glad you enjoy the rolls Margaret. Have you tried the cheese version? Wonderful for ham sandwiches.
Thanks so much for writing this post, Paula. I bought a bread machine (my second one) at a garage sale this summer, vowing I would use it more than I did the first machine that sat in my pantry until I finally gave it away! I love using it for pizza dough and rolls but, like you, just wasn’t satisfied with the way a loaf of bread looked or came out of the machine. I’m going to try your white bread recipe and bake it myself. Do you happen to have a good recipe for whole wheat bread?
I loved mine when I had it – but then I went on that dreaded low carb diet 11 years ago and Goodwill got a great bread machine.
Your comparisons are quite interesting – and telling! As well as delicious….
I’m planning to post a recipe for whole wheat bread with the post on factors to consider when buying a bread machine. Stay tuned.
Low carb diet?? Really? I guess that was before TWD.
Our Cuisinart is still pretty new–I’m not planning on investing in a new bread machine anytime soon. I don’t mind making bread by hand; it forces me to clear off the work spaces in the kitchen, which tend to get loaded up with stuff.
Thanks for these great down to earth views and information. I ‘discovered’ my breadmaker would produce warm and filling breakfast my children wouldn’t turn down. Recipes can be adjusted to add protein, fiber and all the good bits lacking from most cereals, and I’ve never looked back. Not sure why more parents don’t take advantage, but reading your posts reminds me why they should.
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I’ve been a bread maker (by hand) for years. Even used to grind my own grain, but stopped because I could never get the rise with the whole grain like the store bought bread. Have you any experience with whole grains in a bread machine?
P.S. love your web site because of the salad-in-a-jar way of keeping my figure
Sue, I use whole wheat occasionally but never without some white flour in the mix. I have used Vital Wheat Gluten to get a better rise in the past. Have you tried that? My sister is a pro when it comes to grinding your own grain to make bread. I will try to find out her secret. I definitely would only use the dough cycle as bread with a high percentage of whole grain usually takes longer to rise.
I completely agree! I’ve been searching for a perfect bread machine white bread recipe for AGES! I was so excited when I came across yours but then I noticed that it has condensed milk:( Condensed milk can be hard to come by around here (not to mention expensive). Can you use an alternative? :/
Zahra, If you will google substitutes for sweetened condensed milk, you will find many recipes. I haven’t personally tried any of them so can’t recommend. Good luck with your bread.
I really appreciate the recipe here! Just wanted to let you know I’ve had success on converting this for use without the condensed milk. Since condensed milk is essentially just milk with the water removed, we can add that water back in and decrease the amount of water we add to the recipe. Here it is with actual measurements:
2 tbsp Water
1 1/4 Cup Milk (I use whole, haven’t tried it with skim.)
2 tbsp and 2tsp sugar
1 tsp salt
1 1/2 tbsp butter (the extra butter adds some of the missing flavor from the condensed milk)
3+ cups flour
2 tsp yeast
Hope that helps anyone else who’s canned-milk averse!
Thanks so much Wyatt. Your new recipe looks awesome. Can’t wait to try it out for myself. I’m always wondering what to do with the leftover condensed milk and this way I wouldn’t have to worry about it. So glad you shared.
I try to use my bread machine almost every time when I need bread. I still have some problems with the recipes and not get the best bread every time. But the bread machine it’s a time saver and also a money saver. It’s cheaper to make bread than buying it.
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I heard about your website from a Weight Watchers member. I love your recipes, especially the chicken recipes because I’m always looking for new ways to cook chicken.
I have a bread maker and used it often until I started WW. Now, I’m trying to add more whole grains to my diet and the recipe book that came with the bread maker (Panasonic) has very few. Do you have any recipes using whole grain white/wheat/oat flour or a blend of these with white? I’d especially love a recipe for healthy pizza dough. Thanks so much!
Missy
I grind my own wheat and use my bread machine every 3-4 days and absolutly love it
Stephanie, How do you grind your wheat? Do you have a grain mill or an attachment for your mixer?
I use a grain mill that I have had since last year
wow, I am so hooked on you website!!! I agree with every single word you said WHY you use bread machines. I just started using it because I really dont have talent kneading any bread whatsoever. I just love how easy it is to just do it with a machine!!!! I am going to try the sweet condensed milk recipe. Do you think I could just do it all inside the machine? or it is mandatory that I bake it in the oven?
thanks
Rebeca
Good Morning, Still making you Sweet Milk bread everyday. I have not bought a loaf of bread in 2 months. Thank you so much. It is the most delightful and beautiful bread. I am having trouble with wheat bread. I use the same recipe except I use 2 cups wheat flour freshly ground and one cup white flour. I add one Tablespoon gluten. Bread doesn’t rise much and is not very great. Any suggestions? Thanks again. P.S. My family went crazy over your bread machine rolls.
I just discovered I left my dough in the bread machine for about 15 hours. (Happy that I found your blog while googling to see if the dough was ok) It looked a bit collapsed and crusty when I remembered it was in there. I just sprayed it with a little oil and kneaded it all together, wrapped it in plastic and put it in the fridge. Is it still useable? Thx.
i love my bread machine! i also rarely bake using it. AND bread machine magic is my go to cookbook for the bread machine. i didn’t think anyone else knew about it. i got it at the thrift store. i love your site and getting ready to make some greek yogurt right now.
I have been using bread machines for over 10 years. Currently, I’m using a Zojirushi, which I really like. Here is a cracked wheat recipe I make for my husband. He likes it hot in the morning, so I mix it together the night before and use the delayed time setting.
12 oz water
3 T brown sugar
2 T oil
1 c cracked wheat
1 1/2 c bread flour (white)
2 c whole wheat flour
1 1/4 t salt (for other bread machines use 1 1/2 t)
2 t yeast
This sounds really healthy. I want to try it. Thanks for sharing.
Erica, sorry I have taken so long to write back. I’m curious. What are YOUR favorite recipes in the Bread Machine Magic Cookbook?
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