Bread Maker, Bread Making questions..

[Stacia]

I purchased a bread maker last year thinking it would save me money in the long run. The thing is I have only used it about 3 times because my bread comes out very thick and crusty and seems more like a desert bread then one you would use to make sandwiches or toast. Is your bread supposed to come out thick and harden in one day? I followed the directions exactly as listed. Is there a way to make it come out looking more like the loaves you would buy in the store? Is it supposed to be soft? What setting is best for a regular loaf of white bread? Is there any easy recipes to make bread by hand? Any ideas about what I'm doing wrong would be great! the model I have is the Cooks Essentials 2lb Bread Maker. This one: http://www.qvc.com/qic/qvcapp.aspx/v...gs?&cookie=set
Thanks!

[nvmommyx6]

I started with breadmakers and graduated to doing everything homemade when i got sick of the limits they have!
I have 1 left for emergency purposes if I'm not here but never use it LOL
Candy's white sandwich loaf | Other Side Dish Recipes | nvmommyx6 | Just A Pinch Recipe Club
This is one of my sandwich loaves. You can do this in the machine and it turns out great! Just add all wet ingredients 1st then dry, then set the cycle....Or do it by hand!
I live for making homemade bread and usually have 2-3 loaves raising/baking at a time daily!

[bunnys]

I am a beginner as well.

I bought a bread machine @ the thrift store for $7 in December and have made all my bread except one loaf ever since.

But I'm still not where I want to be.

Look @ breadmachinedigest.com at their beginner page then make their white test loaf. It was my first loaf and it tasted just like Pepperidge Farm White Sandwich but much better.

As far as slicing is concerned. After the bread cools, I put it in the fridge to get cold and then slice it with a serrated knife.

Several people have suggested an electric knife and I planned on getting one of those then realized the serrated works fine. I do cut my slices thicker than is customary, though.

Over the weekend, I made my first 100% whole wheat loaf. It was ok. But I have been eating so much white bread for the past month that whole wheat doesn't taste as nice to me as it used to--but I will get used to it again. I'm not going to gain 50lbs stuffing down white bread all the time.

Also, you need to get some vital wheat gluten for a nicer textured bread. It increases the percentage of protein and is a dough conditioner. I add 1T for every 1lb loaf.

Also, a word about yeast. Those individual packets are expensive. You can buy a 2.5lb bag of active dry yeast @ Costco for like $7. If you make only 5 loaves and then never make another loaf and throw the remainder of the yeast away, it's still cheaper than buying those little packets.

Hope this helps.

[Contrary Housewife]

Bread machines are great for mixing but the bread comes out better if you do the 2nd rise in a loaf pan and bake it in the oven.

Use bread flour not all purpose.

Experiment with recipies if you don't like the one you have. Almost any recipe can be mixed by machine.

Let the loaf cool completely before cutting it. It won't get as dried out. Keep it cut side down on a plate, or put it in a plastic bag to keep it fresh. Bagged bread will stay softer longer.

The instruction manual should tell you what setting to use for sandwich bread vs whole wheat or other styles.

[nvmommyx6]

Bunny, I found an electric knife at the thrift store for $2 and still use my seraded knife most of the time LOL
Also, you wont have to add the expense of gluten if you purchase the "bread flour" at costco! It IS a 50# bag, however I store mine in 5gal food grade buckets and it saves me alot!
Yeast at costco is the ONLY way to go!
Yeast breads can be a super intimidating thing, I know they were to me for several years and thats where the bread machine came in handy!
Also, try adding something besides plain wheat flour to your wheat bread such as dill seed or flax seed, one thing I figured out is if you take the "liquid" your going to use for your bread, bring it to warm on the stovetop with your garlic, dill seed, dried onion or other spices or flavors then let them soak for awhile the flavor is INCREDIBLE!!!!!
I am trying to get some of my bread recipes posted, you can also find them here Candy's Kitchen | Just A Pinch Recipe Club Until I get them posted here on FV

[bunnys]

My problem is I want WHOLE WHEAT BREAD FLOUR and I can't find it ANYWHERE!!!!

Any ideas, anyone?

Also, nvmommy, sounds like a good idea with the flavoring but I don't want my bread to taste phenomenal. I won't be able to stop eating it.

With these white loaves I've been making the past month, I have just been scarfing it down like crazy. I am trying to lose weight. Eating all this bread is making me gain it.

That's why I want to go back to plain old 100% whole wheat.

[nvmommyx6]

I know they have whole wheat flour at walmart, i have seen it but when I make a wheat flour I use 1/2 whole wheat or rye and 1/2 white bread flour.
Check at your costco to see if they have it.
With 5 kids and hub's I dont get alot of the bread I make HAHAAAAA

[lparker]

I get King Arthur WW flour at Walmart for something like $3.69/5 lbs. I buy the regular WW and the white WW flour and mix 50/50 and make 100% WW bread by hand. If you are raised on store bought white bread...homemade is a whole different world.

You will not get a light fluffy loaf because you are not going to use the chemicals the commercial bakeries use. There may be a "darkness" setting on your machine so the crust isn't too thick. And I'll second buying bulk yeast...I buy the 2-1lb pack that Sam's Club sells. I keep it in the freezer except for 4 oz or so in the fridge...Waaay cheaper than the little 3 packs.

[bunnys]

Yeah, I got the whole wheat flour I am currently using @ Wal-mart. But at mine they didn't have whole wheat bread flour. I used a mixture of whole wheat regular and white bread and vital wheat gluten and it exploded out of my bread machine.

If I can't find whole wheat bread, I'm going to have to continue to add the vital wheat gluten. I will NOT go to the HFS and pay $4. per pound for organic whole wheat bread. That defeats the purpose of making the bread to begin with.

Thanks. I'll check Costco.

[Stacia]

These are great tips, I will keep trying and will use the tips you have all posted. I really appreciate it. I know I was not using bread flour so that could be the main problem. I rather eat fresh bread then soft bread full of chemicals, I never thought about it that way. I will get some vital wheat gluten as well. NVMommyx6 Thanks I have saved these sites under favorites.

I can't type as I just got home from work and am exhausted, Thanks all and goodnight!

[moasmom]

My problem is I want WHOLE WHEAT BREAD FLOUR and I can't find it ANYWHERE!!!!

Any ideas, anyone?

My DH's uncle gave me some whole wheat bread flour as a gift and I just made my first loaf with it. It's wonderful! I am a fan of whole wheat bread in general, and I prefer to use a recipe that is 100% whole wheat, so, even with adding some vital wheat gluten, I still wasn't getting my ideal rise and texture. But with whole wheat bread flour - wow!

Now, this probably isn't helpful info, because I sincerely doubt that whole wheat bread flour has a wide distribution. I had never seen it any where. My uncle got it from a bulk co-op in San Francisco (where he lives; I live 45 minutes away, so it's not convenient for me to shop there). Rainbow Grocery, I believe.

Anyway, even though this source probably won't help you, I just wanted to you to know that someone, somewhere is manufacturing whole wheat bread flour. Don't give up your search!

Kara

[Saule]

I can sometimes find whole wheat bread flour at the bulk food store. This is where vital wheat gluten is so helpful. Adding one tsp per cup of all-purpose flour makes it the equivalent of bread flour. i would add 1 1/2 tsp per cup of whole wheat flour to make it the equivalent of whole wheat bread flour. Whole wheat has the bran in it - what makes it whole wheat and why it's light brown in color. The bran is sharp relatively speaking and it cuts through the gluten strands which leads to a denser crumb of the bread.

Vital wheat gluten is available at grocery stores, Walmarts, bulk food stores. It is a little bit expensive - not terribly so, but in comparison to a sack of flour - but you use just a little per batch of bread and if you keep it in a sealed container in your fridge, it will be good forever.

I use a bread machine because it is simply easier with my hectic life, but usually bake in the oven. I mainly want rolls for sandwiches.

To help your bread stay fresh, add 1/2 cup instant potato flakes to each batch - I buy the cheapest ones at Aldi. You don't want any butter or milk in them, just the plain potato flakes. adding a little fat - butter, olive oil, etc. - also helps maintain freshness and a softer crumb.

Your machine may run a little hot, which would lead to a thicker crust - you can pull your bread out sooner.

Be sure to let it cook completely before slicing - no matter how you bake it, in oven or in machine. Bread continues to cook as it cools (just like a roast does), and you want it to release the excess humidity. It will get gummy and nasty if you slice while it's still hot - if baking in the oven - I always make a little loaf or roll to eat hot without tearing into the main loaf.
Brushing the loaf when it comes out of the oven with milk or butter and covering with a clean tea cloth will help keep the crust soft.

[Stacia]

o help your bread stay fresh, add 1/2 cup instant potato flakes to each batch

Great tip I'll try this as well! Thanks

[Spirit Deer]

The first bread machine I had made bread with a very thick, hard crust, no matter what setting I used. I got frustrated with that one and finally got rid of it. The new one makes a great crust. So the machine does make a difference.

You could try turning off the bread machine a few minutes before it shuts itself off, to keep the crust from getting so hard.

[knitnmom]

If you get the opportunity, I would try milling your own wheat grain. I just started doing this in January and now that is all I use for all my flour needs. I am done buying store bought bread and flour! It is so much better for you and tastes amazing! I don't have a bread machine. I use my Kitchenaide to mix the dough and knead by hand.