Question about Regal Ware Kitchen Appliances - Others

1 Answer

In what order should you add ingredients containing water, sour cream, flour, soda, etc. and yeast? My last bread never mixed and was one big lump. I have had my machine for years and can't locate my manual or recipe book.

Posted by on

  • Daryl Nash
    Daryl Nash Apr 03, 2011

    As long as you turn the machine on after putting the ingredients in it doesn't make any difference. But to be on the safe side add your yeast last then push start. I probably have a copy of your manual. I charge $5.99 per copy. email me at daryl441@msn.com if you are interested.

×

1 Answer

  • Level 3:

    An expert who has achieved level 3 by getting 1000 points

    All-Star:

    An expert that got 10 achievements.

    MVP:

    An expert that got 5 achievements.

    Genius:

    An expert who has answered 1,000 questions.

  • Regal Ware Master
  • 1,280 Answers

As long as you start the bread right away and are not using the timer it doesn't make much difference.......as a general rule I always add the yeast last and then push "start"

Posted on Apr 14, 2011

1 Suggested Answer

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

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.


Did this answer help? Please rate this answer as soon as you can. Thank you.

Jun 08, 2011 | Toastmaster Kitchen Appliances - Others

1 Answer

Need to know the order to place ingrediants into machineregal bread


Hi...Liquids and salt and sugar (if used) first. Next comes the flour....and finally your instant yeast sits on top of the flour. Salt will kill the yeast so if you use yeast that you mix with the water (proofing) then put the salt on top of the flour. Yeast and salt should be separated untill kneeding. Hank

Sep 23, 2010 | Regal Ware Kitchen Appliances - Others

1 Answer

My bread does not rise properly. Is it possible\r...


If the machine is heating the element is working.

If it looks like bread dough then the paddle is mixing.

It's more than likely your ingredients. Old flour, old yeast, not enough flour, not enough yeast, water too hot or cold.

Check each ingredient to the recip as you put it in. Put them in in the order suggested by the recipe. The yeast should go in last and shouldn't have contact with the water until mixing starts.

May 17, 2010 | Kitchen Appliances - Others

2 Answers

Order of ingredients


The order of ingredients should be all liquids first, then dry with yeast last. I always make a small hole on top of dry ingredients and add yeast in the hole.

May 18, 2010 | Breadman TR444 Bread Maker

1 Answer

Dense, misshapen (maybe undercooked?) loaf!


A COMMON problem is to use regular flour instead of the "bread flour".

I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.

After initial mixing, the dough should be in a ball and not really sticking to the sides of the container.

Apr 26, 2010 | Breadman TR2200C Ultimate Bread Maker

2 Answers

What is the order of the ingredients : dry first then wet


I usually put wet first then dry. Just don't mix the salt and yeast at the same time. The salt will kill the yeast.

If using the timer cycle to make bread at a later time, put all wet ingredients and salt in first. Then the flour, then put the yeast on top of the flour so the yeast doesn't mix with the salt.

Hank

Sep 30, 2009 | Regal Ware GL2850 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

1 Answer

Black and Decker Bread Maker B2250


Here's a good basic white bread recipe that works great with a BD2550 (and usually doesn't even **** the mixing blade into the bottom of the machine

1 cup warm (not hot) water
1/3 cup milk
1 tablespoon sugar
1 teaspoon salt
1 1/4 tablespoons butter/margarine
4 cups flour
1 teaspoon yeast

Heat the water and add the milk to it. Dissolve the sugar and salt into this mix and pour the liquid into the bottom of the bread maker bucket (make sure the mixing blade is already in). Melt and add the butter to this mix. Add the 4 cups of flour directly on top, but do not mix it in. The flour will float on top of the liquid. Make a small dimple in the top of the flour in the middle with your finger and add the yeast into that little crater (at no point while adding ingredients do you let the yeast touch the liquid). Set the bread maker for basic setting 1, light crust, 2lb loaf and let it do it's thing. 3 hours later, you'll have a nice loaf of white bread with good consistency and density, and it usually leaves the mixing blade in the bucket (rather than having to dig it out of the loaf after).

Hope this helps!

Aug 12, 2008 | Kitchen Appliances - Others

7 Answers

Bread won't rise


We have owned a Panasonic bread maker for ten years and gets used twice a week to make bread using "spelt " flour.About three years ago the bread maker was producing flat loaves,and was very heavy.We contacted bread making company called "Simply No Knead"and asked for there advise,as we were following the same recipe and method for around six years. They suggested that we add a little more water,and this would fix the problem.We tried this and the bread still failed to rise,so we rang them again .This time they said that we need a new bearing in the bread maker and that would fix it.We did this at a cost of $40 and still no good.This happened over a period of several months.We suggested to them that there must be something wrong with the flour,which they denied.After checking the labels on the packaging we noticed that they were using flour from another country [ I think it was Hungary ],because they had run out of suppies from Australian wheat produces.
The flour was far to old,and bread won't rise if the flour is to old. As soon as they started using Australian produced flour again the bread improved dramatically.

Hope this is helpful to you

Dec 11, 2007 | Breadman TR875 Bread Maker

4 Answers

Need bread to be lighter, more fluffy


To make it light and fluffy you need to add more water or milk so that the dough is sticky, also add a little more yeast. You will have to experiment to get the right quantitys but as a rule if the recpie adds 2 tsp of yeast i add 1 more, with the water if it aske for 10ml extra for every 100gm of flour.

Oct 19, 2007 | Zojirushi BBCC-X20 Home Bakery Supreme...

Not finding what you are looking for?
Kitchen Appliances - Others Logo

Related Topics:

170 people viewed this question

Ask a Question

Usually answered in minutes!

Top Regal Ware Kitchen Appliances - Others Experts

kakima

Level 3 Expert

102366 Answers

Irene Tulloch

Level 2 Expert

458 Answers

yadayada
yadayada

Level 3 Expert

75807 Answers

Are you a Regal Ware Kitchen Appliances - Other Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...