Showing posts with label Bread Machine. Show all posts
Showing posts with label Bread Machine. Show all posts
I decided to make another loaf of bread in my bread machine this past weekend. I don't really use it enough and have made a promise to myself that I will use it more often this year!
This weekend I baked a lovely Honey Whole Wheat Bread in it. I adapted the recipe from one which I found in a book called The Ultimate Bread Machine Cookbook, by Tiffany Dahle. Every recipe that I have baked from the book has been superior.
I have it on my kindle, but it is such a good book I think I am going to buy myself the hard copy.
I actually boo-booed when I made this loaf. Somehow, I must have set it up for the dough cycle rather than the bake cycle. It was not until late in the afternoon I noticed that my bread had not baked. (I got distracted.)
Not a problem! I took the dough out, knocked it back, shaped it and let it rise in a regular loaf tin before baking it conventionally in a regular oven. Many people do this regularly. The bread turned out to be a lovely loaf.
It had a beautiful texture and color and cuts easily into lovely slices. It is not overly sweet either. I thought the honey would make it quite sweet, but it doesn't. It has a lovely nutty and wholesome flavor that is very appealing! I highly recommend, especially if you have some people you are trying to convert to eating whole grains. This is a great loaf to begin on!
WHAT YOU NEED TO MAKE HONEY WHOLE WHEAT BREAD (BREAD MACHINE)
Just a few simple store cupboard baking ingredients and a bread machine of course! I have a Panasonic Automatic Bread Maker, Model #SDRD250. This is the model of bread machine that I have been using this same model of bread machine for over 20 years now and am very pleased with it.
For a 1 1/2-pound loaf:
- 1/3 cup (80ml) water
- 1/2 cup (120ml) whole milk
- 1/4 cup (84g) honey
- 1 large egg
- 1 TBS (15g) butter, cut into pieces
- 2 cups (274g) bread flour
- 1 cup (137g) whole wheat flour
- 2 tsp (12g) kosher salt
- 2 1/4 tsp (7 g) yeast
- 1 TBS vital wheat gluten
For a two-pound loaf:
- 1/2 cup (120ml) water
- 2/3 cup (160ml) whole milk
- 1/3 cup (112g) honey
- 1 large egg
- 1 1/2 TBS (22g) butter, cut into bits
- 2 2/3 cup (365g) bread flour
- 1 1/3 cup (183g) whole wheat flour
- 2 1/2 tsp (15g) kosher salt
- 1 TBS (9g) yeast
- 1 1/2 TBS vital wheat gluten
Everything it pretty self-explanatory. I used bread flour and regular whole wheat flour. My honey was locally produced. My butter at room temperature. I did not use the full amount of salt asked for in the recipe as I used salted butter. You don't have to use the Vital wheat gluten, but it does help to make a really great loaf.
HOW TO MAKE BREAD MACHINE BREAD
Making bread in your bread machine is really quite easy to do. You must follow the directions as dictated by your own particular model however. Some models want you to add the wet ingredients first and some require that you add the dry ingredients first. Mine is a "dry ingredient first" machine.
You can also use the dough setting on your particular bread machine and then shape the bread manually, pop it into a regular loaf tin, let it rise and then bake it as you would any loaf of bread. This will give you a more conventional shaped loaf.
Some people prefer this. I am not really bothered with the shape of my loaf. For me it is all about taste and this is one great tasting loaf! I did bake it outside the machine this time and my loaf came out beautiful with the perfect shape and color as you can see.
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and often ends up uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without. I buy mine on Amazon.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
This was a really delicious loaf of bread. I accidentally put it in the dough setting and so I finished it in the regular way, with no problem. It is a very forgiving dough. (I had let it sit in the machine for most of the day before I realized that it hadn't baked!)
I simply took it out, knocked it back (and it was risen to the top of the pan!), shaped it and popped it into a regular bread pan. It rose beautifully, baked perfectly and I ended up with a lovely loaf of bread.
It is a beautiful loaf with a great texture. It cuts beautifully and has a lovely sweet nutty flavor. It made the perfect cheese sandwich!
If you enjoy putting your bread machine to work as much as I do, then you might also enjoy the following delicious bread options!
BREAD MACHINE ONION BREAD - This is a delicious loaf of bread that makes great sandwiches, grilled or otherwise and is also great with soups and stews. The onion flavor of our bread comes from the addition of onion soup. It's as easy as that. This is a real favorite of anyone who eats it!
BREAD MACHINE PARKER HOUSE ROLLS -These Bread Machine Parker House Rolls are not only are effortless to make, but they're also very quick. You can have them on your table in a couple of hours.
Just pop them into the bread machine to make the dough, shape and then let them rise while you are getting on with the rest of your meal preparations. Easy peasy . . . lemon squeezy.
Yield: one loaf
Honey Whole Wheat Bread (bread machine)
A beautiful tender, honey sweetened loaf. A delicious way to get in whole grains. A mix of whole wheat and white flours keeps the texture light whilst giving this lovely bread a wholesome nutty flavor.
Ingredients
For a 1 1/2 pound loaf:
- 1/3 cup (80ml) water
- 1/2 cup (120ml) whole milk
- 1/4 cup (84g) honey
- 1 large egg
- 1 TBS (15g) butter, cut into pieces
- 2 cups (274g) bread flour
- 1 cup (137g) whole wheat flour
- 2 tsp (12g) kosher salt
- 2 1/4 tsp (7 g) yeast
- 1 TBS vital wheat gluten
For a two pound loaf:
- 1/2 cup (120ml) water
- 2/3 cup (160ml) whole milk
- 1/3 cup (112g) honey
- 1 large egg
- 1 1/2 TBS (22g) butter, cut into bits
- 2 2/3 cup (365g) bread flour
- 1 1/3 cup (183g) whole wheat flour
- 2 1/2 tsp (15g) kosher salt
- 1 TBS (9g) yeast
- 1 1/2 TBS vital wheat gluten
Instructions
- Add all of the ingredients to the pan of your bread machine in the order suggested by the manufacturer. In my machine they want the dry ingredients first and wet second. In others they want it the other way around.
- Choose the basic white or whole grain setting on your machine, depending on the options your machine offers. Select the loaf size and either press start or select the dough setting (if you are planning on baking it outside the machine).
- If you have chosen the dough setting, remove from the machine when the dough cycle is finished. Tap down and shape into a loaf. Place into a buttered loaf pan (I did a 1 1/2-pound loaf and used a 9-inch by 4-inch loaf tin).
- Cover loosely with plastic wrap and set aside to rise for about half an hour. It should just come level with the top of the pan.
- Preheat the oven to 375*F/190*C/gas mark 5.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and the loaf sounds hollow when tapped on the underside. Tip out completely to a wire rack to cool completely.
- If you are baking it in the bread machine, remove from the bread pan when done and transfer to a wire rack to cool completely.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I decided to pop some flour, etc. into my bread machine before I went to church on Sunday morning so that I could have a fresh loaf of bread waiting for me when I got home. It had been a while since I had used my bread machine! I thought it was about time I dusted it off and gave it a good work out!
This Italian Bread recipe is not one I had made before. It uses simple ingredients, and I had everything in house to make it. It also goes really well with soup (its a great dunker) and so I thought it would go very well with a hot cup of soup after church.
It is a recipe I adapted from a book I have on my kindle entitled The Ultimate Bread Machine Cook Book by Tiffany Dahle. Every recipe that I have baked from the book has been superior and so good that I am considering buying a hard copy of the book now. I highly recommend.
This Italian Bread recipe was a great choice! It came out beautiful as you can see, with a lovely light tight texture and a moreishly crunchy crust! I was well pleased with it!
WHAT YOU NEED TO MAKE ITALIAN BREAD (BREAD MACHINE)
Simple ingredients, and a bread machine of course. I have a Panasonic Automatic Bread Maker, Model #SDRD250. I first learned about it from my friend Jo in the U.K. She had one and recommended it. I have been using this same model of bread machine for over 20 years now and am very pleased with it.
1 1/2-lb loaf:
- 3/4 cup (180ml) milk
- 3 TBS (45g) water
- 1 large egg
- 1 TBS (21g) butter cut into bits
- 3 cups (411g) bread flour
- 1 tsp (4g) sugar
- 1/2 tsp (3g) kosher salt
- 1 1/4 tsp (3.7g) yeast
- 1 1/4 tsp vital wheat gluten
2-pound loaf:
- 1 cup (240ml) milk
- 1/4 cup (60ml) water
- 1 large egg
- 1 1/2 TBS (21g) butter, cut into bits
- 4 cups (548g) bread flour
- 1 1/4 tsp (5g) sugar
- 3/4 tsp (4.5g) kosher salt
- 1 1/2 tsp (4.5g) yeast
- 1 1/4 tsp vital wheat gluten
I use salted butter as that is the only kind of butter I keep in the house. I only ever use unsalted butter if I think the salt will adversely affect a recipe and I haven't found one yet that it has really made a vital difference!
I use whole milk. It is the only milk I keep in the house also. Mine is also lactose free.
I do use bread flour, flour which is specifically milled to use in making bread. You can use regular flour if you wish, but if you do it is suggested that you also use some Vital Wheat Gluten to help boost the gluten in the flour. You can buy this online, or you can buy it in the grocery store.
I found it in my local store, and it was called Bread Booster. Bear in mind, you will still need to use yeast as this product does not an is not intended to replace yeast.
HOW TO MAKE BREAD MACHINE BREAD
Making bread in your bread machine is really quite easy to do. You must follow the directions as dictated by your own particular model however. Some models want you to add the wet ingredients first and some require that you add the dry ingredients first. Mine is a "dry ingredient first" machine.
You can also use the dough setting on your particular bread machine and then shape the bread manually, pop it into a regular loaf tin, let it rise and then bake it as you would any loaf of bread. This will give you a more conventional shaped loaf.
Some people prefer this. I am not really bothered with the shape of my loaf. For me it is all about taste and this is one great tasting loaf!
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and often ends up uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without. I buy mine on Amazon.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
I think I have found a new favorite bread machine recipe. This bread is amazing. It is so light and squishy with a beautiful texture. I could have eaten the whole thing without batting an eyelid. I had to restrain myself. I enjoyed the heel of it while it was not long out of the bread machine along with a cup of soup!
If you are looking for a great all-round loaf to start off your bread machine journey on, you could not go wrong with this one!
If you have a bread machine that you would like to dust off and use more often, you may also enjoy the following delicious options!
FRENCH SANDWICH PAIN AU LAIT- Golden brown on the outside with a beautiful tight texture. When made conventionally, this is a slow rising bread which rises dramatically when baking. Traditionally this type of bread would be baked in a lidded loaf pan to make perfectly square loaves. Baking this in the bread machine provides almost the same result. It is a beautiful loaf and is perfect for sandwiches of any kind.
CHEDDAR CHEESE BREAD - This is my all-time favorite bread machine loaf of bread. What you have here is a delicious, soft, beautiful textured loaf of Cheddar Cheese Bread. I declare it even better than the one we had been buying at the local farm market. Its fabulous! It has a beautiful cheesy flavor.
Yield: one loaf
Italian Bread (Bread Machine)
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
Light and simple, this is a beautiful bread that is great served on the side of soups, stews, etc. It also makes amazing toast!
Ingredients
1 1/2-lb loaf:
- 3/4 cup (180ml) milk
- 3 TBS (45g) water
- 1 large egg
- 1 TBS (21g) butter cut into bits
- 3 cups (411g) bread flour
- 1 tsp (4g) sugar
- 1/2 tsp (3g) kosher salt
- 1 1/4 tsp (3.7g) yeast
- 4 1/2 tsp vital wheat gluten
2-pound loaf:
- 1 cup (240ml) milk
- 1/4 cup (60ml) water
- 1 large egg
- 1 1/2 TBS (21g) butter, cut into bits
- 4 cups (548g) bread flour
- 1 1/4 tsp (5g) sugar
- 3/4 tsp (4.5g) kosher salt
- 1 1/2 tsp (4.5g) yeast
- 6 tsp vital wheat gluten
Instructions
- Add the ingredients to your bread machine in the order suggested by your bread machine's manufacturer. (Mine has you put the dry ingredients first, followed by the wet.)
- Choose the basic/white program setting according to your machine's options. Select the right setting for the loaf size and color. Press start.
- Once the bread has finished baking, remove from the machine. Tip out onto a wire rack. Leave to cool for at least 10 minutes prior to slicing.
Notes
Serve fresh and warm, spread with butter alongside of any soup or stew for dunking.
Toast, spread with butter, a sprinkle of garlic salt and grated Parmesan cheese for a single serving of garlic bread.
Cut slices into four triangles, brush with a bit of olive oil and toast under the grill. Top with tomato bruschetta and serve.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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