This is the bread recipe I promised two weeks ago along with a picture tutorial for exactly how one takes bread dough from the bread machine to the oven. If you would prefer your bread with the crust and appearance of the bread on the right in the picture below instead of the crust on the left, follow me.
These are general instructions for changing any bread machine recipe baked in the machine into a loaf of bread you will be proud to serve and even happier to eat.
At this point, you can shape the dough however you wish. The following pictures show how to make a standard loaf.
Deciding the size of loaf pan you want to use is crucial to the end result. Too small and your bread will rise out of the pan. Too large and your bread will appear squatty or like it wasn’t allowed to rise long enough. For a recipe with 3 cups of flour, my favorite size is 9 x 4 inches when measured on the bottom. (It will hold exactly 8 cups of water if you want to compare with a pan you already have.) Coat the pan with a vegetable oil/flour kind of spray such as Baker’s Joy for easy release.
Set the loaf pan in a warm place to rise. My favorite way to create a warm place is to boil a cup of water in the microwave for 5 minutes. Leave it in there and place the covered dough next to it inside the closed and steamy microwave. DO NOT TURN ON THE MICROWAVE WITH THE DOUGH IN THERE. It will usually take 30-45 minutes to rise.
The dough should rise to about one inch above the top of the pan. If it rises too much, it may fall or have a big hole inside the middle. Often, the hole will not be detected until you slice your baked loaf.
If dough doesn’t rise enough, your bread will be compact and heavy. Keep an eye on it. This step is crucial. Ambient temperature and the ingredients in the dough will play a part in how fast it rises. This is where the “automatic-ness” of a bread machine can really mess up a loaf when you try to bake in a bread machine.
Besides choosing a pan, oven temperature is your next challenge. A good place to start is 375 degrees F for about 30-40 minutes. Some loaves may take more time. Some loaves may need to be covered half-way through the baking time if the crust is getting too brown too quickly. These are details that require your attention the first time you do it, but once you make a recipe two or three times, you will figure it out. It’s worth the trouble!
If you are a bread-making beginner, I can’t stress how helpful it is to buy a quick-read thermometer with a probe. I highly recommend this one for only $12. When you put the probe into the middle of the bread, it should read 190 degrees (or pretty close) when it’s baked all the way through. If you added some sort of filling in the middle of the bread, such as cheese or a cinnamon-sugar streusel, beware that the temperature may be higher if you hit a pocket of fat or sugar. Don’t be fooled.
This particular loaf is one of my favorite sandwich breads because the flavors are rather unassertive so they don’t compete with sandwich ingredients. But still, it’s more interesting and nutritious than a plain white loaf. To freeze, I slice it first, then double wrap it.
- ½ cup milk
- ½ cup water
- ¼ cup honey
- 2 tablespoons butter
- 1¼ teaspoon salt
- 3 cups bread flour
- ½ cup quick or old-fashioned oats (not instant)
- 2 and ¼ teaspoons bread machine or instant yeast
- ½ cup sunflower seeds, toasted
- Warm milk and water in the microwave for one minute on HIGH.
- Add to bread machine pan along with remaining ingredients except seeds in order given.
- Select “Dough” cycle and start. After about 5-10 minutes, lift the lid and add extra liquid or extra flour 1 tablespoon at a time, if necessary, to correct consistency. Dough should stick to side of pan, then pull away.
- Add the seeds at the Raisin/Nut signal or 5-10 minutes before the kneading cycle ends. If you miss it, you can always work them in by hand when you get ready to form the loaf.
- When dough cycle has completed, remove dough to a floured surface and flatten into a rectangle. Roll into a cylinder. Place into a 9×5-inch greased loaf pan with the seam down and tucking the ends under.
- Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1 inch above the rim of the pan.
- Preheat oven to 350 degrees. Bake for 30-35 minutes or until internal temperature reaches 190 degrees F. I suggest you test it with a thermometer if you are a novice bread baker.
- Note: Check loaf half way through baking and cover with foil if getting too brown.