Question about Kenmore KTR2300 Bread Maker
Just got the breadmaker for Christmas and have followed recipes in book that came with it - every single loaf is overbaked, hard and dry. Last night I made the french bread 2 lb loaf, set the machine on 1.5 lb and light crust. took the bread out with 34 minutes left on timer and it was perfect. I want to be able to start the bread and forget about it not babysit it like this. How do I get things to come out right
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Posted on Jan 02, 2017
SOURCE: Bread not rising enough
We had exactly the same problem. We contacted Panasonic who supplied bogus "advice" about changing the type of flour and using more water. We eventually discovered the reason for the problems: the mixing paddle was now a loose fit to the spindle. Part way through the baking process it would stick. We also have a solution. You jam tin foil in the gap between the spindle and the paddle, it works a treat. Don't waste you money on a new paddle, this won't be a tight enough fit.
Posted on Jan 17, 2009
I have a very healthy recipe. Makes two loaves so you will have to divide in two.
13 oz. water (warm)
3 3/4 cup stone ground whole wheat flour
1/2 cup steel cut oats
2 T oil
2 T dry milk
2 T vital wheat gluten
3 T honey
1 1/2 t salt
1 T active dry yeast
When machine beeps add if desired:
1/2 cup golden flax seeds
1/4 cup unroasted sunflour seeds or sesame seeds (or both)
Put into machine and go. I usually set it on dough cycle and put into pans for second rise 50min in a warm, draft free area. Preheat oven to 400 place bread in oven after second rise, reduce heat to 375 and bake 30-35 min.
You can find both flour and gluten with Bob's Redmill products
Posted on Mar 19, 2009
It's a misprint. It probably meant milliliters which is a metric measurement.
7 1/2 milliliters is about a 1 -1/2 teaspoons which is just about right.
Posted on Oct 13, 2009
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