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What do you use your Bread Machine for?

I've been using mine to make pizza dough. I plan to use it to make puri dough and bagel dough (there's flour in there for puri right now but we keep ending up eating something else for dinner).

What do you use your bread machine to knead for you?

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  1. When I'm busy, these clone of cinnabon:

    http://allrecipes.com//Recipe/clone-o...

    RLB in the Bread Bible has directions for the recipes using the bread machine but it's far easier to use a stand mixer to turn it off and on that way. I used to use the bread maker more often, for making dough (for when I was too lazy to knead), until I got a stand mixer. I've had it for close to 20 years so I use it but wouldn't go buy one right now if it broke. I like controlling the rise/temperature of the dough more than the bread maker allows. I almost never bake in it.

    1. I use mine for bread dough. Shocking, I know, but I refuse to buy bad bread, and the closest thing to a (bread) bakery near us is a Panera. I bake bread 2-3 times a week, at least. With toddlers underfoot, my bread machine is a godsend. I toss the ingredients in there and hit the dough cycle, which handles all the kneading and the first rise with no attention from me at all.

      I can even do double the amount of bread that the machine can handle as bread that way.

      I take it out, shape it to my specifications, do another rise, and then bake it in my oven. Perfect bread every time.

      5 Replies
      1. re: tzurriz

        <<I can even do double the amount of bread that the machine can handle as bread that way.>>

        Do you just double the recipe of dough and the machine will handle it? Might be dumb question but I've never thought of it and I don't want to end up with a huge mess if I can help it. Thanks. M

        1. re: just_M

          Check your machine--they all have different capacities. If you put in too much, you'll get a huge mess with flour and the ingredients all inside the bread machine and it's hard to clean w/ the heating elements, top, etc. Too many crevices.

          1. re: chowser

            That is my fear, but I do think there is plenty of room for more dough. Maybe I'll try 1 1/2 and see if that works. Thanks M

          2. re: just_M

            My machine, YMMV, but mine makes a 2lb loaf, and I can put enough dough ingredients in there to get out 2 2lb loaves. I can do that because I remove it before the second rise though. Your machine may be different.

            1. re: tzurriz

              Mine is also a 2lb machine. So I'll give it go and watch it to see what happens. Thanks M

        2. Well I've gotten around to trying the puri dough in it, and I have to say I am pleased with the results.

          It came out a bit tackier than I would normally like, but very well kneaded. It's my fault it's tacky - I should have trusted the process. It looked too dry the first few minutes of kneading so I added almost 2 T of water (5 tsp).

          Kneading dough is a problem for me. My son loves puri and I haven't made it for a long time because it's hard for me to knead it long enough. I was afraid to try such a stiff dough in my bread machine, but I am happy with the results now that I've tried it!

          Now all I have to do is re-identify the perfect oil temp, LOL!

          2 Replies
          1. re: ZenSojourner

            Btw, the perfect oil temp is between 365 and 375 F. Slide the puri edge first into the hot oil If you get a bubble of air trapped under the puri, it won't puff up properly.

            1. re: ZenSojourner

              what is puri dough pls?

              And could you also explain what steps you follow after you get the bread dough done by the machine, before you bung it into the oven? I mean, resting time, punching it, proofing it...pls?

            2. Once I learned how much fun it was to use my stand mixer paddle and dough hook or hand knead I used my bread machine for a door stop; until I found a thrift shop that needed it for a sale.

              11 Replies
              1. re: todao

                I use both my KA and my bread machine to mix dough. When I'm really lazy and don't want to babysit the machine, I use the bread machine. When I need some muscle and am too tired to use my own, I use the KA dough hook. This is actually the fastest kneading method. Mostly, though, I really prefer to do it all by hand. I absolutely love kneading dough.

                1. re: Isolda

                  Yes, Isolda, I find that much of the love of bread making is in the personal relationship between the baker and the dough that develops by getting the hands actively engaged in the preparation. Like you, I love kneading. Some find it tiring; I find it relaxing. I think those who find it tiring are putting more energy into the process than necessary. It's more about time and caressing than raw forceful energy.

                  1. re: todao

                    Yes, that's all very well, if you have two working shoulders, all the feeling in both your hands, and can stand for more than 5 minutes without pain.

                    Since none of those descriptions apply to me, I'm very glad to let the bread machine do all the kneading for me. It's totally programmable so I can set it to handle all my kneading needs. I can do dough in the KA, and have, but so far I'm getting very satisfactory results from my Zo, so why put myself to more trouble than necessary? It's even easier to clean than the KA.

                    The puris came out very well, considering how long it's been since the last time I made them. The biggest problem I had was rolling them too thin, which is pretty much something I have always had to watch. Even the fact that I added a bit too much water didn't hurt the end product. Not only did the kneading work out perfectly, but it turns out I can leave the dough to sit in the bread machine for the rest period without drying out - as long as I don't open the lid, it's fine. Next time I can program the whole thing in one go. Knead, rest, second knead, it'll ring me and all that's left is the rolling and cooking.

                    Oh yes, and it turns out a passable white loaf on the normal bake cycle. Good for toasting, which is basically the only thing I use white bread for. One or two pieces of that bread is a whole meal.

                    Next up to try is bagels.

                    1. re: ZenSojourner

                      Have you tried Artisan bread in 5 minutes a day? It makes great bread w/out kneading and you just keep the dough in the refrigerator. I've never bought the book because there are enough recipes online.

                      http://www.artisanbreadinfive.com/?p=195

                      1. re: chowser

                        I have and I continue to work on that. That's my baguette project!

                  2. re: Isolda

                    That's exactly what I do, too. It's nice to be able to put in all the ingredients, come back a few hours later to dough. I only use the bread machine for dough w/ eggs/milk because the rise is too short for good rustic bread w/out interrupting (in which case I'd rather just use the stand mixer). My bread maker gets the most use during ski season when I'm gone all weekend so super busy during the week. I almost never bake in it, though. It doesn't compare to taking the dough out and baking myself.

                    1. re: chowser

                      Luckily I have 3 programmable cycles on my machine. I can program each for any combination of preheat on/off, knead, rest (up to 24 hours though I can't imagine that), 2nd knead. I can't remember if there's a 2nd rest. Bake (or not).

                      Love love love my Zo!

                      1. re: chowser

                        I was wondering if this was just me or, does it seem that bread machines only end up making the same sort of consistency of breads? I don't know if it has to do with one universal setting on the machine for rising time or what, but there's many breads I do not make in my bread machine because of that.

                        1. re: natewrites

                          Not my bread machine! But then mine is programmable.

                          If you're talking about baking in it, that's a different matter. But for kneading, I haven't found it to be making the same bread over and over again. The recipes are different and kneading/resting times are different, so the bread has been different.

                          1. re: natewrites

                            It makes soft sandwich bread for me, so it's the same but I think you might have something with your theory. I think mine is programmable but I bought it a long time ago and have no idea where the directions are. And, at this point, prefer the stand mixer.

                            1. re: chowser

                              The settings that mine does have are: "basic dough" "wheat" "specialty" I think. I presumed that the only differences among those were the baking times. I inherited this bread maker from someone's grandmother who passed away, so it's probably from the early 1990's, or maybe even the late 80's.

                              Maybe once I press "Specialty" it might give me other options, but I don't think so. It's a very simple machine. I think the earlier bread makers just weren't that fancy.

                              Either that, or I need to set down once again and re-read the instruction booklet that came with it (ugh), though I didn't find anything the first time I read it.

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