5 Surprising Reasons I Don’t Bake Bread in My Bread Machine (but I use it all the time)

bread baked in bread machine and oven

Can you tell which loaf was baked in a bread machine?

I‘ve said it before, but in case you are a new or disillusioned bread machine owner who is just now finding this blog, please keep reading.

I almost never bake bread in my bread machine.  Make no mistake! I love my bread machines, (yes, I have several) but I use them for mixing and kneading only.

Wanna know why? After all, isn’t that what a bread machine is supposedly made for? Check out the pictures, and I think you’ll see my point.

Oatmeal-Sunflower Bread-31.jpg

Left: Baked in a bread machine                   Right: Mixed in a bread machine, baked in conventional oven

1. The shape is weird when baked in a bread machine. I much prefer the way my loaf looks when I form the dough myself (after the dough cycle completes) and place it into a traditional bread pan.

See how the corners and bottom edges are rounded on the left? A bread machine pan is designed that way so no flour will be left behind during the kneading process. The result is a rounded lump of a loaf that doesn’t resemble anything for sale in a fine bakery.


Oatmeal-Sunflower Bread-28.jpg

Left: Baked in bread machine                             Right: Mixed in bread machine but baked in a conventional oven

2. Observe the holey texture of the crust on the side of the loaf baked in a bread machine. This results in a tough crust–not a tender one like the bread on the right.

Oatmeal-Sunflower Bread-26.jpg

Left: Baked in a bread machine                        Right: Mixed in a bread machine but baked in a conventional oven

3. Then there are the holes in the bottom where the blades were. Some people have told me they take the bread dough out of the machine, remove the blades, and put the dough back into the bread machine pan before allowing the dough to rise again and bake inside the machine. But you still end up with holes, albeit smaller ones. If I’m going to that much trouble, I just throw the dough into a traditional loaf pan and bake it up right.

Oatmeal-Sunflower Bread-36.jpg

Left: Baked in a bread machine                       Right: Mixed in a bread machine but backed in a conventional oven

4. The crust is too thick and hard when bread is baked in a bread machine. See the picture above. If your kids don’t like the crust on bread from the grocery store, they surely won’t like the crust on bread from your bread machine. It’s also a dead giveaway that you baked your bread in a machine.

Also, compare the texture of the two slices above. It’s subtle, but I think the texture of the bread on the right is slightly more homogeneous and pleasing than the bread on the left.

5. You lose control over the timing when you allow the bread machine to bake your bread. I don’t have a picture of this, but it can be the most important reason of all not to bake in your bread machine.

Because yeast is a living organism, it can be a little unpredictable depending on the ingredients in your recipe and the ambient temperature.The timer built into the machine doesn’t make allowances for this. The machine will automatically kick into the bake cycle whether your dough is risen the proper amount or not. If the dough has not risen enough because it’s the dead of winter and your kitchen is cold or the machine is sitting in a drafty place, you may end up with a small, heavy loaf. If it’s the middle of the summer in Texas or your recipe calls for a lot of sugar, the dough may rise too quickly resulting in a finished loaf with a big dip in the middle. What a disappointment!

Using whole grains can be especially problematic because the rising time usually takes longer.  Some machines have a special whole wheat cycle but again, it is automatic and may not work for your particular recipe.

Next post:  the recipe for the Oatmeal-Sunflower Sandwich Bread as seen in today’s post.

p.s. In case you are now wondering why you even need a bread machine, I highly recommend them for convenience and unmatched kneading ability. See the related posts below.



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{ 75 comments… read them below or add one }

Cindy January 13, 2016 at 1:20 pm

I’ve been making bread machine bread since they came out. I am like you. I tried a few times in the machine and my kids didn’t like the crust. I started using the dough cycle and it has been great. I usually make the 2 lb. loaf size, shape into 3 free formed french style loaves Bake at 375 for around 15 min. My kids think it’s the best. Ps. I’m a mom of 9.


Paula January 14, 2016 at 9:55 am

Hi Cindy,
Good to hear from you. Sounds like you’ve got your system down. Your kids will be spoiled for good bread the rest of their lives. 🙂 paula


Simon December 19, 2015 at 10:03 pm

Now, I think that a bread machine should be like a slow-cooker. Only use it when you want to put everything in and come back hours later to something ready. A bread machine, much like a slow-cooker, isn’t some miracle machine that lets you dump everything in and have a beautiful meal finished just like the traditional way. You only use it when you either have something that’s better when it’s made in the machine, or when convenience is a concern.

For certain dishes, a slow-cooker is better, but in general it’s only good for a fraction of recipes. For the rest, use pots, pans, and an oven. It’s the same for bread.


Paula December 22, 2015 at 2:12 pm

Hi Simon,
I think I understand the point you are making. However, I think a bread machine does a better job kneading bread than the average person does by hand so I recommend it over the old-fashioned way to most people. See this post.


Simon December 22, 2015 at 3:32 pm

Oh, absolutely. I do think a bread machine is much better at kneading than I will ever be. I just believe that a bread machine is only good at kneading most of the time, so that’s what I use it for.


Dave December 16, 2015 at 12:04 am

Specifically roil out dough to a 12 to 14 inch by 5 inch rectangle, then fill lightly careful to each end,fold/ roll over.
then in a tall bread pan (the 1 lb pans are tall)
-spiral the filled dough( without blade), and let raise,
-then bake cycle 30 min .
Comes out good , but not as well as a jelly roll filled dough in a conventional oven.


Dave December 15, 2015 at 11:51 pm

After receiving a confirmation email from my response-
I realized I had typed cake instead of BAKE cycle , which in a toastmaster bread machine allows a “up to 60 min” baking cycle.
Also I have made many bread items and soups with this cycle , including filling dough once mixed with the dough cycle-
You can roll it out thinly
– and fill with any filling,( lightly) and roll it.
– then spiral the dough in the raised pan, let it raise
– and bake it.

Also soup chowders (with the bake cycle)
So, …Just thought to follow up.


Dave December 12, 2015 at 8:41 pm

or….You can also mix the dough on with the dough cycle, remove the blade, and allow it to raise,
Then bake for 30 min on the cake cycle and turn off.
It will continue to warm for 30 min depending on your machine.
Comes out great without the blade hole and a softer crust because of the shortened bake time.


Jo-Anne July 14, 2015 at 9:46 am

I totally agree with you, about not cooking the bread in the bread mechanic. I received my bread maker about 15 years ago now, and I can tell you I only ever cooked one loaf in my bread maker!! I didn’t like the way it looked and had a very hard time getting the mixer part out of the bread! I put it away for a long time, but than starting thinking it would be good just to mix and proof the bread in the bread maker, which saved me time doing this myself. My only problem I have with the bread maker is that I can not find a recipe for crusty breads or roll, as that is what my husband and I prefer. Do you have any recipes for crustier bread or rolls??


Paula July 18, 2015 at 6:38 am

Hi Jo-Anne,
I also love crusty bread. Try these rolls. This loaf is also crusty. And then there is this French bread. Happy bread-making!


Dianne May 16, 2015 at 7:01 pm

Incorrect email in previous message—sorry

Do I double kneading time when I double a bread recipe. I am new to bread making and am using my Kitchen Aide with dough hook. Thanks


Dianne May 16, 2015 at 6:58 pm

Do I double kneading time when I double a bread recipe? I am new to bread making and am using my Kitchen aide dough hook. Thanks


Dina March 17, 2015 at 8:23 am

Your site is wonderful. I wish I had found you before I got this bread machine 🙁
My test loaves are so disappointing. All are too dark, even on the lightest setting. The crust is thick & tough and the hole in the bottom is annoying. I don’t think I’m
bread machine kind of girl. Arm with your tips & and expertise, I too will ” knead in the machine & bake in my oven”. Thanks again for sharing.


Donnette Cowgill February 4, 2015 at 1:40 pm

I bought a bread machine because my husband has congestive heart failure and has to eat low sodium. So far I’ve had good luck eliminating the salt altogether and using just a little Light Salt (which is potassium, so still have to be careful). I will have to try baking in the oven. Since it’s just the two of us and I don’t really eat bread, I only make 1 lb loaves so they don’t ruin before he eats a loaf. I have only made oatmeal bread so far and look forward to trying other grain breads.


Paula February 4, 2015 at 9:10 pm

Donnette, I can related to baking bread for two. Usually means I eat way too much myself. Making small loaves is a great idea.


Lindy January 6, 2015 at 9:29 pm

Hi Paula:
Thanks for your blog!! I got the same bread machine you have for Christmas!! Was hoping however that after having had a bread machine over 20 years ago (my only one that broke after a year); that the problems of the past would have been fixed?? Uneven or limited browning on top, too much air in crust, poor texture & tough crust. I have cooked two loaves so far and it didn’t brown, was tough and texture ok. Will the manufacturers ever get it right so you don’t have to use your oven?? What’s the point? I love to cook but all inclusive was something I was looking for? Any tips for those of us wanting to conquer the machine itself and cook in it too??


Natalie G November 24, 2014 at 9:27 am

If I am going to double a bread recipe do I need to double the time on the dough cycle? I am only kneeding it and them making cinnamon rolls.

Thanks in advance!


Paula November 24, 2014 at 9:43 am

This is an EXCELLENT question. Make two separate batches. Your machine is most likely not designed to handle more than 3-4 cups of flour in one batch so it would not do a good job kneading a double batch. So make one recipe and when it is done kneading remove the dough and put it in a bowl to proof. Then make another batch and let it knead. This is why I have two machines. One is cheap and old but it still does a good job mixing and kneading. So glad you asked.


Jan November 8, 2014 at 1:19 pm

Just found this site. Thank you for such an informative article!

I have been baking breads (among other things) for over forty years. I never desired a bread machine. My husband wanted to try one. Some loaves come out great and some are so-so. I hate the holes and everything else you mentioned.
I wanted to try using the bread machine for just the kneading and your article gave me the confidence to do so. (One day I hope to own a huge Kitchen Aid mixer. I have my grandmother’s Kitchen Aid from 1950 and it is still going strong but I use it sparingly) I quickly skimmed your site and I think it is fantastic. Thank you for sharing your expertise and knowledge.


allena November 7, 2014 at 10:14 am

Using bread machine and making bread for first time not a baker at all but have high hopes I really hope that using all purpose instead of bread flour does not ruin it tried once without


Ila September 16, 2014 at 8:31 am

I would never, never, buy a loaf of bread. I use the machine as you say-kneading & proofing then baking in the oven. My question: how do I get the top to be as light as the bottom? I want a loaf without a crust.
Thanks a bunch.


Ila September 16, 2014 at 8:58 am

Thanks Paula: I have tried using foil lose & it works some. I will try the lower shelf. I’m hesitant to lower the temp from 350 to 325, etc because 55 minutes exactly cooks perfectly. I’m not sure how to determine how long to cook @ a lower temp.


Kimberly August 18, 2014 at 4:48 pm

I just made a loaf of bread today in my machine and I totally get the darn sunken hole thing inside. and i never knew why!!!! How do you transfer the dough to the pan to bake it? how long and temp and so on?


Paula August 19, 2014 at 7:15 am

Kimberly, Check out this post for answers to your questions.


Heather June 30, 2014 at 9:08 am

Do you have other receipes using the bread maker just for the kneading process, then the oven for the baking? Looking for cinnamon bread, herb bread, and even other savory breads utilizing cheese, etc. Thanks!


Deepa May 31, 2014 at 7:46 pm

I need help. I received the Oster breadmaker as a wedding present and have tried to make bread twice. Both the times were disastrous. I followed the instructions very very carefully, but no success. the second time the dough did not take the shape of the bread pan and came out in the shape of a mountain.

What am I doing wrong ! Very very frustrating….


Paula May 31, 2014 at 9:01 pm

Right off the top, you probably needed to add more liquid to the dough. Please take some time to read my posts about making bread in a bread machine. I think it would help you. paula


Lynda May 25, 2014 at 11:42 am

I just found your recipe for bread machine Oatmeal Sunflower bread that you baked in the oven. Can’t wait to try it because I hate baking bread in the bread machine for the reasons you listed. I have 2 questions. Do I have to use bread flour? Is it possible to make any bread machine bread and just set it to Dough setting then take it out, let it rise and bake in the oven??? Thanks again for posting this great recipe.


Liz Tominey May 11, 2014 at 4:08 am

I have used my bread machine for the first time yesterday and pretty well happy with the results but take your point about the shape. I want to bake a 2lb brown loaf in a conventional oven but have no idea at what tempeture or how long to bake. I would appreciate any advice. I read some stuff here before I used my breadmaker which helped and have added this site to my favourites. Thank you for the advice and tips.


Paula May 12, 2014 at 5:51 am

Hi Liz,
Check out this post to get your started.


Paula May 15, 2014 at 8:27 am

Hi Liz,
Check out this post for ideas about where to start on temperature and time. It is a trial-and-error situation until you get some experience. Just dive in and try it. 🙂


Pamela Vierling March 18, 2014 at 4:09 pm

I have a Gold Star bread machine that was given to me, I only want to use it to knead the dough. I want to use the recipes in the book, but the book doesn’t tell me at what temperature I need to set my stove or how long to bake it for.
I have never made bread by hand so I wouldn’t be able to assume at what temperature from a previous experience.
So could you possibly post temperatures for baking bread & maybe some rolls.

Thank You


Paula March 20, 2014 at 8:39 am

Pamela, There are several variables so I can’t give you one temperature. Check out this post for more guidance.


Bev February 16, 2014 at 2:19 pm

At what stage of the bread machine process do I take the loaf out to put into my oven bread pan?


Paula February 16, 2014 at 5:20 pm

See this post for more details.


justina January 5, 2014 at 7:14 pm

to solve the hard thick crust, I take it out 10 mins before it finishes baking…


AMcMorri December 22, 2013 at 8:41 pm

Hi, I think I have the same Zojurishi bread maker you have, and I made our sandwich bread with a combo of whole wheat and all-purpose flour, but I stopped using it, because my kids didn’t like the crust. Great idea to bake it in the oven. Here are a few questions: I am new to the science of bread making. If I use the dough cycle and let it rise in the bread maker, how do I know when it has risen enough? It does beep with the dough cycle is done, but not risen enough. and once I take it out and form it in the loaf pan, does it need to rise again before baking? What do you recommend for greasing the loaf pan? Thank you!


Paula December 22, 2013 at 9:57 pm

Your dough should double in size during the first rise or by the end of the dough cycle. If it is not double when the dough cycle completes, let it continue to rise. It would probably help to find a warmer place for your machine, especially in the winter. I often make bread in our laundry room as it is the warmest room in the house.

After, the first rise, gently deflate the dough, form it as you desire, and let dough rise again until nearly double, then bake in your conventional oven. I like to grease my bread pans with Bakers Joy. See this post for more complete instructions.


Marcelle November 30, 2013 at 11:55 pm

I just got my first bread machine, its a Panasonic and has the yeast dispenser on the top. I have stopped baking my bread in the machine and doing what you suggest, baking in the oven.
Now I want to do something different 🙂 I want to make a cinnamon raisin bread but when do you add the raisins? (I use only the dough cycle)


Paula December 1, 2013 at 8:22 am

Hi Marcelle,
Most machines have a beep feature close to the end of the kneading cycle which tells you when to add dried fruits and/or nuts. But since I often miss the beep, I usually add them in by hand before I roll out the dough. Works fine.


Kris September 28, 2013 at 11:16 pm

This recipe smells great, it will be ready to come out of the oven in about 5 minutes. I’m using convection and doing 2 small loaves, as all i have are a couple of 3 1/2 x 8 meat loaf pans, but it seems to be working fine. Will post in an hour with results 🙂 thanks for the recipe! My wife is super excited to taste it.


Paula September 29, 2013 at 4:47 pm

Hope it was wonderful!


Kris September 30, 2013 at 6:15 pm

Sure was! Im here to use the recipe again… My kids went silly on the stuff! I added pumpkin seeds and used whole wheat flour last time…. Awesome.
Thanks for the recipe


Shana Trahan July 19, 2013 at 10:14 am

You bake in the oven even in the summer? I was actually thinking about just using my bread machine to cook the bread during the summer, that way my oven doesn’t heat up the house while I fight to keep it cool.


jen June 10, 2013 at 4:10 pm

hi – i just inherited a breadmaker from my grandmother, circa 1998! made a loaf of white/french bread today and it came out great, but i would like to use the machine to make the dough and then bake it in the oven for the reasons that you posted. Does it rise in the machine then i move to the loaf pan? Or do I need to transfer, let it rise in the loaf pan & then bake? I’m totally new to this whole bread making thing, but have a 4 month old & I’m eating alot of toast lately since it requires only 1 hand to eat! 🙂


Paula June 10, 2013 at 10:48 pm

Check out this post for the answer to your questions. Happy bread eating!


gretchen April 29, 2014 at 10:08 am

New machine user…how long and at what temp do you bake the bread after it’s removed from the machine.


Paula April 30, 2014 at 6:15 am

Gretchen, See this post.


Helen May 6, 2013 at 6:19 pm

I had a bread machine when we lived in California, and its performance was adequate, but I was always uncomfortable at the expenditure of energy for a single loaf of bread. We moved to Colorado, and I found that whole-wheat bread baked at an elevation of 7800 feet resulted in something we could have used to pave walkways, even though I added extra white flour or pure gluten. I much prefer to mix and bake several loaves at a time, and after I developed tendinitis in my hands I gave up kneading by hand and invested in a Cuisinart stand mixer, which does a great job. So no more bread machine for me. We live in the forest and don’t need to have anything paved.


diane May 6, 2013 at 9:06 am

thank you for your reply
in my bread machine i use 1/2 c beer and 1/2 c potatoe water heated together tem reaches 105 to 110 i made 2 loaves this weekend and i used 1 c beer heated only and wow did i get nice soft bread i think i should have perhaps used tbsp of instant milk powder , also add dried onion flakes and powdered garlic about tbsp each go according to taste baked in bbq about 30 minutes on indirect heat in summer time i use my natural gas bbq alot of bread, rolls, etc.. diane


Betty May 5, 2013 at 8:24 pm

I was so excited to get my first bread machine many years ago, and was then so disappointed when I pulled the first loaf out of it. I now use it only to make dough, and it does a lovely job of it. I’m looking forward to the bread recipe! 🙂


jessica w May 5, 2013 at 3:29 pm

I have a bread maker, and I use it to make dough for Broetchen, kolaches, breads, and anything else I can think of,but I also never bake anything in it.


Paula May 7, 2013 at 9:38 am

Broetchen? I think I’ve missed that somehow. Gotta look it up. 🙂


jessica w May 7, 2013 at 9:43 am

Here is the recipe that I followed. http://warfieldfamily.com/2011/02/german-broetchen/


Yvonne January 31, 2014 at 10:59 am

If memory serves me right Broetchen is the name for Kaiser rolls that are round instead of shaped from a strip of dough. I have made Kaiser rolls from my regular white bread dough that I make in my machine and the turned out great.
I have moderate arthritis and had almost quit baking bread until a friend gave me her machine that she no longer used. At first I faithfully followed the directions and baked it all of the way through even setting it to have hot bread in the morning, until I woke up to find that the dough had over flowed and I had a real mess. Then I got smart and started to do it like you do. Now, I bake at least twice a week and I will never be without a machine again. I love having it do all the work and only having one mixing pan to clean up;.
Now, if only I could find a recipe for Schnitzbrot that I can make in my marvelous machine I would be a happy camper.


Paula February 1, 2014 at 7:04 am

Have you tried my Really Crusty Rolls? Probably not the same as Broetchen but similar.


Yvonne February 1, 2014 at 2:18 pm

Thank you, I’m glad that you reminded me of this. This is the way that they get the great crust on Mexican bolillos and I had forgotten all about it. What I am looking for is Schnitzbrot. It is a dark, anis flavored German
fruit bread. My little German grandmother made it every Christmas and I was the only one in the family that ate it. It was wonderful. Since she was a dump cook, with all of her recipes in her head, she was never able to pass them on. She also made great big Bavarian pretzels every Saturday and I have never had any as good as hers. I strongly urge everyone to write down their recipes and give them to your children or someone you love so they are never lost as hers are.

Saoirsé September 23, 2014 at 3:00 pm

Hi there!
The bread you are talking about is really lovely. We had an elderly lady who lived near us in London. She would always say how wonderful my grandmother had been to her when she arrived from Germany, befriending her and giving her things. My grandmother an Irish immigrant had very little then but but felt rich in comparison, as Ruth had even less then my grandmother and had lost so much. I believe the first thing my grandmother gave her was Soda bread – half of what she had. She did that, from then on with every thing she had which was little. Ruth, said my parents had continued what my grandmother started and continued to be very good and helpful to her.

Ruth was a Jewish refugee and we were Catholics she spent every holiday with us – including Christmas and Easter! And LOVED ST Patrick’s Day!! She was a real character … I called her Aunt. We were blessed with her wonderful breads at these holidays and at Christmas there was always Schnitzbrot. She would let me – only me – help her and gave me her recipes. which she told me. was the most precious gift she could give me as they had been passed down through all the years and different women in her family.

Now its me who still makes her special breads on those holidays – I don’t have a bread maker – and we always cut the first slice and put it on her plate at the place set for the missing that we can’t see, then we pray for her and for the other women in her family and ours, many of who perished in dreadful circumstances; we remember them.

She told us she always brought us bread because bread is life and sacred. I think of her every day.

My Grandmothers name was Grainne meaning Grace … which is very fitting I think for the person she was.

I’m sorry for this long message I had no intention of telling you all this when I started, however, I somehow had to to pass on this story of two amazing women who had both suffered terrible things and were brought together by bread.

Now, the main reason for writing this was to say, if you put Schnitzbrot in to a search engine you will find many recipes for it and I dare say there will be one for use in a bread machine. Failing that you could use a bread maker just for the kneading and then oven bake. Which I think dear Ruth with prefer!

God bless all women who make bread and continue to sustain their friends and families.


Paula September 25, 2014 at 7:03 am

Hi Saoirse,
What a great story! Thanks for sharing. You have some great traditions going on here–as well as many good memories. I haven’t tried Schnitzbrot yet but I hope to soon. Thanks for writing.

The Café Sucre Farine May 5, 2013 at 8:50 am

I totally agree with you Paula, though I don’t use a bread machine any more for my dough, I hated the way the bread baked in the machine looked and tasted. It’s quite amazing seeing the difference in your photos!


Kathy - Panini Happy May 4, 2013 at 9:38 am

Now I don’t feel quite so bad that my bread machine conked out after just 2 uses (7 years ago). 🙂


Paula May 7, 2013 at 9:40 am

Hi Kathy,
After just 2 uses you bread machine went out? Hope you got your money back. I personally couldn’t live without one though. Very convenient kneading machines–that’s what I call them. 🙂 Thanks for writing.


treezah May 4, 2013 at 9:26 am

Thank you so much for this. It’s like a light went on over my head. All of the things you highlight are reasons why I don’t LOVE my bread machine. But now I can again. I’ll just think of it as a bread mixer/kneader. THanks!


Vicki W. May 4, 2013 at 9:03 am

You have inspired me again! I had given my machine to my sister to try, but after 3 years she had never used it, so I asked for it back. I haven’t gotten around to using it again, but I hope to this week and do it the way you suggest. You are such a good teacher and I so appreciate your efforts on your blog. Thank you Paula!


Paula May 7, 2013 at 9:41 am

Thanks Vicki. Comments like yours make all the trouble worth it. Happy bread eating!


Vickie May 4, 2013 at 9:02 am

Thank you for a great blog. I’d wondered about getting a bread machine but I’ve always had great results using my KitchenAide mixer for kneading the dough, so I put that thought aside. I don’t know anyone who has a bread machine so didn’t know about the rounded edges or holes. Thanks for the great class on breadmaking.


Paula May 6, 2013 at 6:51 am

I’m glad you brought up using a Kitchen Aide. It also will do a beautiful job, especially if you are an experienced bread maker and know what the dough is supposed to look like. Also good if you are making a recipe with more than 3 cups of flour and refrigerator doughs that don’t really need to be kneaded. However, a GOOD bread machine is easier and more convenient in my book for most breads. A lot of it is what you get used to–like anything. :-). Again, thanks for writing.


Paula May 7, 2013 at 9:46 am

Hi Vickie,
If you are happy with your Kitchen Aide, probably no reason to get a bread machine. I like bread machines for the convenience (my dough cycle has a timer) and the ability to proof right there in the pan. That way, I can throw all the ingredients into the machine and come back an hour and a half later and it’s ready to form into loaves or rolls. Don’t have to move or cover it to proof, and don’t have to decide if it has kneaded long enough. Kitchen Aide is a tiny bit more trouble in my opinion, but not that much. It is also good for recipes with more than 3 cups of flour–a definite limitation with a bread machine.


Tadesee July 10, 2016 at 3:02 pm

I went complat bread machine


Rhonda May 4, 2013 at 7:49 am

EXCELLENT post!! I’ve been using a bread machine for several years and just recently began doing things the way you posted. Have been MUCH happier with my results!! I recognized all of your reasons, except the last one as differences I had noticed, but I never thought that the “automatic-ness” of the bread machine could be the reason for the many inconsistent results I get – especially when baking with whole grains. Thanks especially for that extra piece of information!!!


Paula May 7, 2013 at 9:47 am

Thanks Rhonda,
Sounds like you have come to the same conclusion I have. I don’t bake with whole grains much but it can really be dicey with a bread machine and the timing when you start playing around like so many of us like to do. Good to hear from you.


diane May 4, 2013 at 5:25 am

wonderful pictures this is my point actually i have two bread machines only use the dough cycle get much better loaf of bread with out the hole i have been making breads for years until the bread machine came along,, use much more flour using old fashion way, for liquids i use milk,or use cooled potato water 1 c and 1 c of beer that sure makes nice soft loaf
thank you for sharing never thought about doing comparison glad you did
diane ontario canada


Paula May 6, 2013 at 6:53 am

Hi Diane,
Looks like I will have to experiment with the potato water and beer. Interesting. I love using potatoes in my bread for the long-lasting quality they impart but have not tried using the water.


Marlon @MeInTheBalance May 3, 2013 at 10:22 pm

I’m new to bread baking and have been using my bread machine for the last few months. I’ve thought of using the machine to mix the dough and transferring it to a traditional loaf pan… Your post just encouraged me to go for it! Thanks 🙂


Katrina May 3, 2013 at 9:42 pm

I have to totally agree with you. Baked in a pan is definitely best. BUT, it is nice sometimes to just stick all the things in the bread machine and return 3 hours later (I usually do that while we’re gone to church) and have fresh bread ready when we get home. That said, it IS quite annoying to have the holes in the bottom. Sometimes the blade is even stuck in the loaf of bread until we slice it out. 😉


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