Tip & How-To about Kitchen Appliances - Others

Using an Automatic Bread Machine

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.

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i baked a bread and now its uncooked how do i set the timer for more time to bake ONLY please help me quickly


There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.


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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Jun 08, 2011 | Toastmaster Kitchen Appliances - Others

1 Answer

While baking the loaf falls. Why?


Unless you are making whole wheat bread be sure to use flour that says "bread flour" on the bag. NOT all purpose floure etc. only bread flour. My favorite is King Arthur brand of flour....

Oct 04, 2010 | West Bend HiRise TM 41300 Bread Machine

1 Answer

Lost my recipe book


Traditional White Bread (2 lb. loaf)
1 and 3/8 cups water
2 tblsp butter or marg.
1 and 3/4 tsp salt
4 cups bread flour
2 tblsp dry milk
2 tblsp sugar
2 and 1/4 tsp active dry yeast
Measure and add liquid ingredients to the bread pan
Measure and add dry ingredients (except yeast) to bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Measure the yeast and carefully pour into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Basic setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.

May 30, 2010 | Oster 5838 ExpressBake Bread Maker

2 Answers

Loaf falls in the middle and outside is hard


Falling in middle is usually due to innacurate measuring of liquids. Try again using the instruction manual's recipe and very carefully measuring. Be sure to adjust the liquid if you use honey or other liquid not called for in the recipe.
orleydog

Feb 01, 2009 | Oster 5836 ExpressBake Bread Maker

2 Answers

Recipes Are wrong in instruction booklet


I had a similar problem when I switched machines. It seems that most recipes will work in same size machines (1 or 1.5 lb loaf size). My issue was that my old machine had to have liquids in first and then dry ingredients (new machine is the opposite). I ruined several loaves before I figured out the issue. I would have never imagined the order of ingredients would make a big difference.
Good luck!

Oct 16, 2008 | Black & Decker B2250 Bread Machine

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