bread machine users...help!
- chelleyd01 Feb 10, 2007 06:39 PM
Okay, so I got a pretty sweet bread machine for Christmas. I am a little frightened of yeast itself because of the whole killing it by using too hot of water. I am tired of the same 3 mixes that my local grocery has and would like some tried and true recipes that include baking it in the machine. Rolling and shaping is pretty much out for me. I am also interested in sweet and quick breads. Also I have a "jam" setting. In the noble words of Homer J Simpson.... "DOH!!!!"
Go to the King Arthur Flour website and look under the recipes link. They have a section for bread machine recipes both baked in the machine and out. There are some good ones there to get you started. You might consider getting a book for bread machine recipes - The Bread Lover's Bread Machine Cookbook by Beth Hensperger is decent. It also has some jam and chutney recipes for the bread machine.
Don't be scared of yeast. Your machine will regulate the water temp so you won't really kill it. Just don't put scalding hot tap water in it. Think of it in terms of warm for a baby's bath. Not too hot or you'll make baby uncomfortable. Have you thought about trying pizza dough? I use a recipe I got out of a Williams Sonoma book and it hasn't ever failed me. Posted here:
In your bread machine, in this order:
1 cup warm water
1 tablespoon sugar
1 tsp salt
1/4 cup good olive oil
3 1/4 cups flour
2 1/4 tsp yeast
Run on Dough cycle. Add your favorite pizza toppings and bake.
You can also do good cinnamon rolls using the dough cycle. I have a Zojirushi. I'm not real thrilled with the bread baking it does. The crust is most often too crispy for my liking. I really just use if mostly for dough.
Don't know your machine, but with mine, I stand over it with a rubber spatula in my hand during the initial mixing to make sure the flour in the corners gets mixed in. Sometimes I have to add water, a tablespoon at a time and scrape the corners out.
Don't worry about it. All the ingredients in there probably don't cost fitty cents. The absolute worst that can happen is you can't eat it. I'm bettin' that won't happen.
What kind of machine do you have? I've never had to do that with the spatula and mine mixes fine. Mine is a Zojirushi.
Using the bread maker is not hard at all. There's nothing more to it than putting the ingredients in order, and making sure the yeast stays on top of the dry ingredients. I've never had problems w/ using it. I've been making this ww bread dough and then taking it out and baking but I'm sure it would be fine if you left it in and let it bake:
1/2 c milk
1 c water
2 tbs butter
1 1/3 tbs molasses (I use honey and don't measure)
2 2/3 tbs sugar
1 1/3 tsp salt
2 2/3 c bread flour
1 1/3 c whole wheat flour
2 tsp yeast
I didn't realize there would be a difference between brands--they all seem so generic to me. Mine only has one paddle, too. The biggest problem I have is if the loaf is too big, then flour gets everywhere and it's hard to clean. That's only when I try to make Clone of Cinnabon dough.
I haven't used it to bake in so long! I hate the shape of the loaf (it's one of those old ones) and that odd hole in the bottom makes it hard to make a sandwich. I usually just make the dough and then take it out and bake in a loaf pan. I can't remember what it was like--my memory gets worst and worst every year!