Bread Machine, 2nd Attempt, Any Tips?

**Shoshana** · 11-02-2008, 09:34 AM

I bought a Zojirushi 1# bread machine last January and tried to make a loaf of bread. I ended up with a lump of concrete.

I'm finally ready to face my fear and try again.

Do you have any tips?

I heard that it's harder to make homemade bread if the house is chilly, or if there is low humidity. Is that true? Homemade bread won't be economical if I have to turn my heat up just to make it!

TIA!

**Wendy99** · 11-02-2008, 09:48 AM

Originally Posted by Shoshana

I bought a Zojirushi 1# bread machine last January and tried to make a loaf of bread. I ended up with a lump of concrete.

I'm finally ready to face my fear and try again.

Do you have any tips?

I heard that it's harder to make homemade bread if the house is chilly, or if there is low humidity. Is that true? Homemade bread won't be economical if I have to turn my heat up just to make it!

TIA!

As for the humidity etc read your manual ... I believe you just adjust your flour & liquid to compensate - no need to play with your heat. Also ensure your ingrediants are all room temperature before adding them to machine. Meausre your ingrediants VERY carefully - everything must be exact.

**nvmommyx6** · 11-02-2008, 09:55 AM

Where are you located? What is your altitude???
The bread machine will keep the temp through the whole process of the bread making for you, that is not the issue, I need to know where your altitude is at to help though!!

**vigilant20** · 11-02-2008, 10:05 AM

It may have to do with your flour. I tried using regular flour in my first batch and when it didn't turn out I was advised to use bread flour, which worked better. I'm actually running a test loaf this morning with regular flour to see if that was the real issue, because I'd rather not have to continue buying several types of flour.

**bigaraycing** · 11-02-2008, 10:19 AM

I use my bread machine only for the mixing and the first rising. Then I put it in a pan and let it rise the second time. The second rising is about the only time the temp. of the house seems to matter. I usually have my oven on for a little while every day, so I put the pan on top of the stove to rise. I also only use regular flour. And I don't use bread machine yeast either. I use the bulk stuff you can get at the health food store. I do make sure I check the mixing at the beginning and usually have to add a little flour or water. I just don't like the size and shape of the bread when it bakes in the machine. Plus, there is always the hole from the mixing blade at the bottom of the loaf. Good luck!!

**nvmommyx6** · 11-02-2008, 10:20 AM

I will agree with that as well.....I use gold medal better for bread flour only, because regular just does not work!!

**madhen** · 11-02-2008, 10:36 AM

I use regular flour with no problem, but it is a good quality brand. I have found that the cheaper stuff doesn't work as well. Neither does old flour. I DO use yeast that is specifically for bread machines, though.

**Shoshana** · 11-02-2008, 10:36 AM

I'm 200m or 700' above sea level.

I used a good quality yeast, but don't remember the name. I also used Bob's Red Mill Organic Unbleached flour (supposedly ideal for bread machines and bread).

You all have to understand something. The only thing resembling bread that I've ever made before is bisquik biscuits. I'd have no idea what to adjust and when (add flour or water, or even the quantites -- or even what it is supposed to look like). I'm sorry to be such an idiot!

I have to stop at the store this a.m. to buy more yeast. I have the Organic flour at home, and also Gold Medal.

Thanks!

**ahmom** · 11-02-2008, 10:47 AM

You can do it!
Is your yeast old? was your water warm, cold or too hot?
I put the warm water sugar and yeast in the pan a few minutes before adding the flour ect. It should get foamy. Add the rest of the ing's then turn the machine on. Watch the dough. If it's too dry, add a drop or 2 of water until it's nice and elastic. If it's too wet and the dough smears in the pan, add a speck of flour until it's elastic.

**HappyMama** · 11-02-2008, 10:57 AM

Originally Posted by bigaraycing

I use my bread machine only for the mixing and the first rising. Then I put it in a pan and let it rise the second time. The second rising is about the only time the temp. of the house seems to matter. I usually have my oven on for a little while every day, so I put the pan on top of the stove to rise. I also only use regular flour. And I don't use bread machine yeast either. I use the bulk stuff you can get at the health food store. I do make sure I check the mixing at the beginning and usually have to add a little flour or water. I just don't like the size and shape of the bread when it bakes in the machine. Plus, there is always the hole from the mixing blade at the bottom of the loaf. Good luck!!

I do the same or just use my kitchen aid to mix lately and use bread flour or lately grind my own. You might want to use half bread four and half the Bobs Mill for now to get it to the consistency you like. I know you can do it!!! Hugs my friend

**nvmommyx6** · 11-02-2008, 11:03 AM

For high altitude I simply add 2 extra level table spoons of flour, I have never proofed my yeast, never had to in the machine, however this might work better for you!
One thing I do know for sure is this, it takes quite a few experimental loaves before you reach perfection, dang, it took me almost 2 months and the chickens got a lot of messed up breads for awhile!!!ROFLMAO

toile · 11-02-2008, 11:20 AM

Do you know about Urban Homemaker catalog and site?

Also you can Google "Titus" and breadmaking and get some great breadmaking tips!

I have never done this because I can't eat bread etc..
But boy do I wish I could

**nvmommyx6** · 11-02-2008, 11:25 AM

Originally Posted by toile

I have never done this because I can't eat bread etc..
But boy do I wish I could

I would fall over and die if I could not eat bread!! Toile, if you dont mind my asking, how come you cannot eat bread?

**Shoshana** · 11-02-2008, 08:38 PM

OMG OMG OMG OMG OMG OMG!!!

It worked! I made Bread!

I bought Gold Medal Whole Wheat flour and the regular dry yeast. The only ingredients were flour, salt, sugar, dry milk (ouch was that expensive!), and butter.

I opened the lid about 20 min in after kneading had started and it didn't seem very elastic - I pulled a small chunk away from the loaf, so I added a bit of water.

The bread tastes great! The loaf looks good too, just a small blade hole in the bottom. It crumbles a bit, but it doesn't taste at all dry.

Woo Flippin' Hoo!

Sorry for the dramatics, but I can't believe I actually made a loaf of bread!

Challah is next! Yeah!