1.Use good quality hard wheat unbleached, unbromated flour that has at
least 12 grams of
protein per cup.
2.Use fresh, quick dissolving
active yeast, not rapid rise.
3.Open the machine and check the dough during the first 5 - 10 minutes of
kneading cycle!!! Even if your manual says not to do it: flour acts as a
moisture on wet days and becoming dehydrated during dry weather. You'll
adjust for fluctuating humidity and barometric pressure by adding small
amounts of flour
or liquid to the dough.
4.If you've never made bread before and don't know what dough is supposed
like, buy a package of frozen bread dough (available at your local
supermarket), and let
it defrost according to the package directions. Place it on a lightly
floured surface and
play with it until you are familiar with the consistency. This is what
you're aiming for in
the bread machine.
5.Now, to adjust the dough in your bread machine during the first knead
cycle: wait until
the ingredients have been kneaded for 3-4 minutes. If the dough looks
sticky and wet
and is coating the bottom and sides of the pan, then sprinkle in flour,
a tablespoon at a
time (you may need up to an extra 1/2 cup) while the machine is
kneading, until you
have a smooth, supple ball of dough. If the mixture is dry and
corrugated looking or the
dough doesn't hold together then sprinkle in additional liquid, a little
at a time, until the
dough is smooth and pliable and forms a cohesive ball. If you've
wandered away from
your machine only to return to find a wet messy glob or a dry desert
thumping around in
the machine, press stop (you can do this at any time - except if the
machine has gone
into the bake cycle), add a small amount of flour or liquid and press
start. Stick around
and make additional adjustments, if necessary, until the dough looks
6.I have found that when you are either making dough, or placing the
ingredients in the
machine to make bread at that time, you can add either the liquids first
or the dry
ingredients first. The major exception to this is the old dak (no longer
made) where the
yeast must be placed in the bread pan first in a position farthest away
from the kneading
blade. When programming ahead make sure to place any dried fruits away
with wet ingredients as they will absorb those liquids and throw off the
Extra kneads and extra rise times all contribute to the depth of flavor,
character of the crumb and general personality of a loaf of bread. One of
the reasons I dislike rapid rise yeast and rapid cycles on the bread
machines is that the dough really requires the entire life span of the
yeast to become the amazing miracle that is bread. If you are partial to
whole grain breads and are winding up with lower loaves than you wish, then
try a double knead cycle: place the ingredients in the machine and program
for dough or manual. At the end of the final knead reprogram the machine
for bread (of Whole Wheat) and press start. You've given the dough an extra
work-out to develop the gluten - that will result in a higher loaf. For an
even higher loaf you can (if your machine permits) program for a longer
rise time, or simply remove the dough from the pan after the final rise
cycle (but before baking) transfer it to a bread pan and allow it to raise
in a warm place until doubled in bulk. Then bake it in the oven.
Sweet doughs with lots of butter and eggs also respond well to a second
long rise in a cool place. I remove my brioche from the machine after the
dough cycle is complete. I place it in a large freezer strength zip lock
bag and refrigerate it overnight. Then I place it back in the machine (my
Zojirushi has flexible programming), program for 2nd rise and bake. If you
can't program your machine this way you can place the dough in a bread pan
after you remove it from the machine, give it a long, refrigerated rise,
and then bake it in the oven. Even non-wheat and non-sweet doughs can
benefit from this extra rise.
From: Dinner Co-op
Bread Machine Tips
Make clean-up easy by spraying the kneading paddle of your machine with nonstick spray coating before adding ingredients and by soaking the paddle and pan in hot soapy water immediately after removing the baked bread.
Use the end of the handle of a wooden spoon to remove the kneading paddle from the hot loaf of bread.
When rolling out dough mixed in a machine, stop and let the bread rest about 5 minutes; then finish rolling it out. The dough is very elastic and letting it rest makes it easier to shape.
To store baked bread, cool it completely; it will take several hours. Wrap it in foil or plastic wrap, or place it in a plastic bag. Store it in a cool, dry place up to 3 days. To freeze yeast bread, place bread in a freezer bag or container, or tightly wrap it in heavy foil. Freeze it up to 3 months. Bread can be thawed in the package for 1 hour or wrapped in foil and reheated in a 300°F oven about 20 minutes. From: Bread Machine Bounty-Better Homes and Garden Books
Bread Machine Trouble Shooting
Problem: Top inflated with a mushroom like appearance.
Possible Cause + Solution: Too much yeast; decrease yeast or sugar Too much sugar in the recipe Not enough salt- try adding a little more salt Substituted fast-acting yeast for active dry yeast- If substituting fast-acting yeast for active dry, decrease amount by 1/4 to 1/2 teaspoon Yeast was not added according to manufacturer's directions.
Problem: Top and Sides Cave In.
Possible Cause and Solution: Too much liquid. Try reducing liquids 1 Tbsp at a time. Used canned fruit but did not drain well. Liquid off-balanced by the addition of cheese. Used coarser flours such as whole wheat or rye. If using too much coarse flour, try increasing yeast slightly or reducing coarse flours and increasing bread flour.
Problem: Soggy Sides.
Possible Cause and Solution: Did not remove bread from pan soon enough. If possible, remove bread immediately when baking is finished.
Problem: Centre of loaf is raw or not cooked through.
Possible Cause and Solution: Used coarse flours or rye. For coarse flours try adding an extra knead. To do this, after the first knead, let dough rise, then restart machine at the beginning of a cycle as for a new loaf. Used moist ingredients such as applesauce or yogurt. If too many moist ingredients are used, try reducing liquids 1 Tbsp at a time.
Hints for Successful Sourdough Baking
Always make starter in a glass container. Never store in metal
containers or use metal utensils. The starter will react with
All ingredients, including starter, should be at room temperature
(70°- 80°F). Cold ingredients will slow down the activity of the yeast.
When removing starter. always replenish it. Let stand at room
temperature for 3 to 5 hours, until bubbles start to form.
Cover and refrigerate.
If starter separates (liquid forms on the surface),
stir until blended before using.
If the liquid that forms on the surface of starter turns pink in color
at any time, discard the starter and start over again with
important: Sourdough bread made in an automatic breadmaker
requires the addition of yeast. The starter’s strength and the rising
times in the breadmaker are not sufficient to allow for proper rising
without the use of additional yeast.
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