5 Reasons Why I Use a Bread Machine

loaf of bread by machine

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.

ingredients in bread machine pan

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.

unsliced comparison pic

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)

sweet  milk bread slices

Left: Mixed and Kneaded by Hand            Right: Mixed and Kneaded in a Bread Machine

4. Minimal attention required.

unrisen dough in bread machine pan

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.

risen dough in bread machine pan

Bread dough after proofing (rising), ready to be shaped.

5. Bread machines have useful timers.

pizza-post-pic-640x428.jpg

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.

favorite dinner rolls.jpg

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 bread-pb and J squared

Sweet Milk White Bread

Sweet Milk White Bread
 
Author:
Recipe type: Bread
Ingredients
  • 7 ounces water
  • ½ cup sweetened condensed milk
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 3 cups(+) bread flour
  • 2 teaspoons instant yeast
Instructions
  1. Add ingredients to bread pan in order listed. Start with 3 cups flour.
  2. 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.
  3. 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.
  4. Bake at 375 for 35-45 minutes. Interior should reach 190 degrees. 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.

 

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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{ 112 comments… read them below or add one }

Renata October 24, 2010 at 9:21 am

I agree with EVERY word you say! I love my bread machine!!!

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Paula October 24, 2010 at 9:43 pm

Thanks for the affirmation Renata.

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Paula October 24, 2010 at 11:41 am

I don`t have a bread machine cause yet but it`s useful :)

have a nice time!
Paula

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Jaime October 24, 2010 at 8:55 pm

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!

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Paula October 24, 2010 at 9:43 pm

Good to meet you too. Did you have a chance for Dorie to sign your book?

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Clivia October 25, 2010 at 10:21 am

I agree and use my breadmaker for dough only. I can’t wait to try you recipe.
Great post!

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Susie October 25, 2010 at 1:11 pm

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!

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Susie October 25, 2010 at 5:21 pm

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!

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the urban baker October 25, 2010 at 10:51 pm

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!

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Tims machine assembly October 26, 2010 at 1:57 pm

I’d have it just because I love warm, soft bread! That would make the perfect breakfast with some eggs and beans!

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Judy October 26, 2010 at 3:48 pm

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.

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Brian October 26, 2010 at 7:15 pm

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….

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Paula October 26, 2010 at 10:26 pm

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.

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Jena October 26, 2010 at 8:16 pm

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.

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Paula October 26, 2010 at 10:25 pm

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.

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Jena November 1, 2010 at 4:34 pm

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.

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Hannah October 27, 2010 at 1:29 am

I never really knew how great a bread machine could be, your loaf is bigger and fuller!

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Rhyelysgranny October 27, 2010 at 2:57 am

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.

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Paula October 27, 2010 at 7:23 am

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. :-(

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Kristin October 27, 2010 at 5:16 pm

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!

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Betty @ scrambled hen fruit October 27, 2010 at 9:42 pm

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!

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Margaret October 27, 2010 at 10:16 pm

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.

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Paula October 28, 2010 at 9:05 pm

So glad you enjoy the rolls Margaret. Have you tried the cheese version? Wonderful for ham sandwiches.

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Quay Po Cooks October 27, 2010 at 10:49 pm

My breads don’t come out nice when I use the bread machine. Maybe it is the machine. Your bread looks so good.

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Tina October 28, 2010 at 5:08 am

Awesome post. I can’t wait for the machine review :)

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Karen October 28, 2010 at 11:13 am

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!

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Paula October 28, 2010 at 9:04 pm

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.

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Karen October 29, 2010 at 10:14 am

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?

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Paula October 30, 2010 at 9:53 pm

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.

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mike October 30, 2010 at 1:33 pm

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….

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Paula October 30, 2010 at 9:56 pm

Low carb diet?? Really? I guess that was before TWD. :-)

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Tye December 20, 2010 at 11:25 pm

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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Sue December 31, 2010 at 9:42 am

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

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Paula January 1, 2011 at 11:43 am

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.

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Zahra January 22, 2011 at 11:19 pm

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? :/

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Paula January 23, 2011 at 10:46 pm

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.

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Wyatt Kirby February 2, 2011 at 1:23 pm

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!

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Paula February 2, 2011 at 3:35 pm

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.

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Dan February 24, 2011 at 12:50 am

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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Missy March 7, 2011 at 2:32 pm

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

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stephanie metzgar May 16, 2011 at 9:24 am

I grind my own wheat and use my bread machine every 3-4 days and absolutly love it

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Paula May 16, 2011 at 10:06 pm

Stephanie, How do you grind your wheat? Do you have a grain mill or an attachment for your mixer?

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stephanie metzgar May 17, 2011 at 4:08 am

I use a grain mill that I have had since last year

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Rebeca June 7, 2011 at 7:25 pm

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

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Lori S June 9, 2011 at 7:53 am

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.

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pepper white June 11, 2011 at 7:33 am

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.

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erica July 20, 2011 at 8:47 pm

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.

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Paula July 25, 2011 at 6:30 am

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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Joan July 24, 2011 at 3:36 pm

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

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Paula July 24, 2011 at 10:47 pm

This sounds really healthy. I want to try it. Thanks for sharing.

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Eileen October 19, 2011 at 9:07 pm

i would love to receive your blog. What kind of bread machine do you use.

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kristen December 19, 2011 at 4:02 pm

FINALLY!!!!! the perfect most delicious bread recipe EVER. (found this on pinterest.) Thanks!!!!

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Cheryl January 22, 2012 at 7:24 pm

I just made this bread tonight. I made bread on the weekends, and use it to make pb&j’s ahead of time for my kids’ lunch the next week. This recipe was awesome compared to the recipe that came with my bread machine. It has a great texture. I love your site, and can’t wait to try more recipes. My son (who is a very picky eater, due to Asperger’s, loves the rolls; as a matter of fact, he compared them to his favorite rolls at a restaurant.

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Paula January 22, 2012 at 9:22 pm

Hi Cheryl,
I’m not a picky eater but, like your son, I am picky about my bread. I agree with him about the rolls! Glad you like the white bread recipe. pr

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Jackie February 9, 2012 at 10:20 pm

I don’t have instant yeast, just the normal active dry. Can it be used instead?

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Paula February 9, 2012 at 10:35 pm

Jackie,
Yes, you may use it but dissolve it first in some of the liquid (warmed) called for in the recipe before adding the other ingredients. The dissolving step is not necessary with instant or bread machine yeast which is why I prefer it. pr

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aleah February 15, 2012 at 1:00 pm

My bread did not seem to rise as much as it should have…what did I do wrong?

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Paula February 16, 2012 at 5:00 am

Aleah,
As long as your yeast is fresh and has not been killed by too high temperatures of the liquids in your bread as you mixed it, you just didn’t let it rise long enough. During the winter time, it will often take longer than your bread machine timer allows because of the colder ambient environment. Move your machine to a warmer place and/or let the bread continue to rise even after the dough cycle is complete until the dough is double, no matter how long it takes. This can really mess up your meal planning but yeast that’s feeling chilly doesn’t grow very fast. :-) pr

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aleah February 18, 2012 at 1:11 pm

Hi Paula, thanks for the quick response! After looking at the recipe carefully I realized that I didn’t use instant yeast, just dry active yeast instead. I went back to the store and bought the rapid yeast. Baked the bread and it came out fantastic…except I don’t think I allowed the bread to fully bake…cause it had a good size cave in the middle. It was so soft and moist we still ate sandwhiches on it. Can’t wait to try it again and hopefully minus the hollow middle..LOL. Also, do you use just a regular loaf pan?

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Paula February 19, 2012 at 7:30 pm

Hi Aleah,
Have you considered using a thermometer to test your bread for doneness. When it hits 190 F, it’s done. Even though I have been baking my own bread for years, I still test with a thermometer. It guarantees perfection! pr

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Ileana March 12, 2012 at 10:33 pm

Hi Paula,
I just discovered your site today when I was searching the web for making Greek style yogurt and I have already added your site to my favorites list!
I have 2 bread machines as well- I picked up a brand new one at a thrift store dirt cheap, so now I can make 2 loafs at a time. I really like your idea of using the thermometer to test the doneness of the bread (I am not always sure if my bread is done in the middle). My oven comes with a thermometer and I would like to try it on my bread. Do you suggest leaving it in the loaf for the whole time or just checking the temperature once in a while? (I am sure it is probably okay to do it either way, but I just thought I would ask your opinion….)
Thanks so much .

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Paula March 13, 2012 at 5:28 am

Hi Lleana,
I would not leave the thermometer in the bread. It would spoil the looks of your loaf or rolls. Insert the thermometer from the side of the loaf where the hole would be inconspicuous into the middle. Test only when you are pretty sure it is done so you will make as few holes as possible. Happy bread-making. pr

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Cheri @ The Watering Mouth March 26, 2012 at 4:52 pm

Hi Paula! I saw your post about the salad in a jar on Pinterest and just came on your site to check that out, but got hooked on a bunch of your other posts! I just started a food blog recently and was itching to get into making my own bread, but didn’t have a bread maker and was a bit intimidated by kneading and all that. But then my mom happened to get rid of hers so I was able to benefit from that. I love your ideas here and will soon try all the methods you wrote about. What a great introduction for me – thanks for sharing!!

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Peggy May 10, 2012 at 2:58 pm

This bread recipe (Sweet Milk White Bread) is wonderful. I found it on Pinterest and was intrigued by the use of sweetened condensed milk in it. Tried it, and now it’s my go-to white bread. Thanks for posting it.
Peggy

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Paula May 11, 2012 at 6:24 pm

Peggy,
Glad you liked the bread. I love the fine crumb of this bread. One of my favorites, too. pr

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Annie May 31, 2012 at 5:17 pm

I’ve never thought about using the bread machine just for mixing…my dad makes bread but it’s weird and holey with tough crust

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Suma June 12, 2012 at 11:06 am

Hi there! Am so glad I was directed to your space for bread machine help. I just got my new bread machine, had 3 not-great breads (am used to kneading by hand and baking in the oven). I hope to bake bread ASAP armed with your tips, shall come back for more! If I want to let the machine only knead the dough for me, then I must let the dough cycle (mine is 1.50 min) and then let the dough rise again and bake right? I assume, in this cycle, the dough will be kneaded, will rise, get kneaded again and rise, then sound the beep?

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Paula June 12, 2012 at 4:06 pm

Suma,
Yes, you are correct on all points although there could be exceptions with certain recipes. I’m not surprised you were unhappy with bread machine-baked loaves if you are used to kneading and baking your own. Since you are already a bread dough expert, you will know when your dough has not risen enough at the end of the dough cycle or likewise, when it has risen double even though the dough cycle is not finished. Either can happen if the ambient temperature is extreme. Just open the lid and remove dough when it’s ready, shape and let rise again before baking. Pizza dough is a notable exception. I roll it out, prepare, and bake without allowing a second rise.

Let me know how it goes. PR

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Suma June 12, 2012 at 7:51 pm

Thanks so much for the quick reply Paula! What should be the temperature of water/milk when you put it in the machine? Also, how much does a cup of flour weigh in your recipes? Your breads look soo.. good!

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Paula June 13, 2012 at 5:52 am

Suma, the water should be lukewarm to the touch. I accomplish that by heating my liquid for one minute in the microwave and putting in the bread pan. All other ingredients go on top of the liquid which will cool it some.

All-purpose, unbleached flour the way I measure (stir and scoop), is 120 grams.

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Suma June 13, 2012 at 4:40 am

Hi Paula, I put the ingredients and set on the dough cycle which is 1.50 minutes (using one of my very often used bread dough recipes, 3 cups flour, 2 teaspoons instant yeast, 1 cup liquid, salt, oil and sugar). On completion of the cycle, the dough was warm,a bit sticky and looked like it was taken out of a warm oven. I shaped it and baked it anyway, it developed ugly crevices during the final rise. And not surprisingly, the bread was a brick…I thought that once you check the dough consistency during the knead, I don’t have to do anything till the dough cycle is completed. Or is there? Am confused!

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Paula June 13, 2012 at 5:45 am

Hi Suma,
I’m so sorry about your bread. Let’s keep working on it. I must say that I’m a bit hesitant to give advice when working with a recipe I myself have never tried. Nevertheless, a few suggestions: When the dough cycle finishes, your dough should should look and handle like it does when you have kneaded it by hand and allowed it to rise. If there is a difference, the dough might be even smoother, silkier, and more elastic in texture. If it is stickier, you might try less liquid in the beginning. Any time you adapt a recipe to a bread machine, you usually have to make adjustments.

I would recommend using a bread machine recipe like the sweet milk white bread on my blog until you get the hang of it.

And yes, you are correct that once you get the dough right in the mixing phase, you don’t have to do anything else until the dough cycle ends. The easiest way to do that is to start with a good recipe and add experience. Once you have a few successes, you’ll be ready to adapt your own recipes.

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Suma June 13, 2012 at 12:25 pm

I guess will try one of the bread machine recipes here, the dinner rolls perhaps? I will just let the machine complete the dough cycle and then shape?

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Paula June 13, 2012 at 9:35 pm

My Favorite Dinner Rolls are really easy. That’s a good place to start. After you shape the dough, you will let them rise to almost double before baking. Good Luck!

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Dawn June 24, 2012 at 1:20 pm

Thank you so much for the yougert Receipe it works much easier than the way I was doing it. Do you think it would work the same way in a gallon Pyrex cup if I adjusted for the time element when heating? I know this is the bread machine blog, I have one and use it twice a week, makes a great loaf using just white whole wheat,am intrigued by your condensed milk loaf, will try it soon.

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Paula June 24, 2012 at 9:39 pm

Dawn,
Yes, yes. It should work just the same even with a gallon Pyrex cup. I have never seen one that big. Maybe I need one. Where did you get it?

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Kelly June 27, 2012 at 11:41 pm

Your sweet milk bread is delicious but I could not wait two hours to dig in lol! this recipe is a keeper. I will be trying your pizza dough recipe next.

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