Tip & How-To about Kitchen Appliances - Others
There are several videos on YouTube about how to bake a bread in a bread machine. Several show the demonstrator pouring liquids, flour oil etc. into the bread pan when it is in the bread machine. This a mistake. You should never be pouring ingredients into the pan while it is in the machine. If you spill milk, flour, oil, butter, etc. it will drip down on the the drive of the machine, onto the heating element etc. Down there it will gum up your drive, smell bad on the heating element etc. You can easily clean a stove burner. You CAN'T easily clean the small cook chamber and drive gear on your bread machine. ALWAYS REMOVE YOUR BREADPAN FROM THE MACHINE BEFORE ADDING YOUR BREAD INGREDIENTS THEN CAREFULLY PLACE THE BREADPAN IN THE MACHINE AFTERWARDS! YOUR COOK CHAMBER (OVEN) WILL BE MUCH CLEANER AND YOUR MACHINE WILL LAST LONGER.
Posted by Daryl Nash on
Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.
Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.
Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.
Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.
Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.
Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.
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