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Greasing bread machine pan?

Hi all.

I have a new Zojirushi bread machine, BBCEC 20. I've used it once, it works great, made a lovely loaf of bread. But, I did have a problem removing the bread from the baking pan. The pan sides & bottom were fine, they did not stick, its the two kneading paddles I had the problem with.

The bread would not release from the paddles like they should have. I did manage to get one paddle to separate from the bread by shaking the pan, the other paddle I could not. I ended up having to pull the loaf out of the pan with the paddle now inside the bottom of the bread. I had to cut the bread to remove the paddle, as it was too far up inside the loaf to remove any other way.

My question is, do any of you that have bread machines grease your pans? Especially the kneading paddles? My manual does not state one needs to grease the pan or paddles. My thinking is, it would be easier for the loaf to be removed if I did.
But, at the same time, I do not want to grease, if its not a wise thing to do.

Any advice from bread machine lovers, will be much appreciated.

Thank you!

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  1. That's what needle-nosed pliers are for! lol! Not being snarky.... just the facts!

    1 Reply
    1. re: CocoaNut

      Thanks for the suggestion CocoaNut, I'll have to invest in a pair of needle nose pliers for the kitchen. My DH has some in his workshop but don't think I'd want to use those!

    2. You could do what my SIL did and let the paddle get so crusty where it is inserted into the bottom of the pan so that it cannot be removed even for cleaning. The paddle wouldn't get stuck in the bread that way.

      2 Replies
        1. re: John E.

          Yup. I have had my bread machine for 20 years or more and I don't think I've washed it in 19 of them. As long as you're not doing doughs with a load of eggs and dairy all that residual stuff is, is more natural dried yeast when you load in your next batch.

          For the original poster: I don't think you'll continue to have that problem but you might consider using your machine to prepare your dough and shaping and baking the loaves off my hand. You'll get much better bread without that frustration.

        2. I don't think greasing the pan will do much good, there's mixing and so much going on. But I had the same problem with the paddles sticking and not releasing, then theres the ugly holes in the bottom of the bread. What I do is after the bread goes through the entire kneading cycle, I take it out, shape it, remove the paddles and put it back into the pan. That way, there are no problems with the bread not releasing and those ugly huge gaps in the bottom of the bread. I have the Wolfgang Puck breadmachine and the paddles are quite large.

          8 Replies
          1. re: chef chicklet

            chef chicklet this is probably a stupid question, but I'm new to bread machines. Your suggestion sounds ideal, but, won't opening the machine stop the bread cycle?

            1. re: Joyfull

              No! Open that lid at will.

              The first rule of a bread machine is learn to boss it around to make the dough you want to make. Keep a mister bottle nearby. Use it to moisten your dough -- particularly down at the bottom where the paddles are working it -- whenever the machine sounds like it's working too hard. This is the opposite of conventional dough making where you reserve flour to knead in but it works.

              You will also want to stick your fingers in the dough to feel the moisture and texture.

              If you're going to shape and bake by hand, you can also add significantly more flour than your machine says it can handle because the fully risen dough doesn't need to be confined under the lid.

              You have a very fine machine. An excellent book to help you make the most of it and transition to real bread making is "Rustic European Breads frrom Your Bread Machine" http://www.amazon.com/Rustic-European... This will teach you the importance of a pre-ferment in great bread and introduce you to a vey nice cross section of breads from many different traditions.

              1. re: rainey

                Thank you rainey, and thanks for the link to the bread machine book.

                I'm not new to bread making, have been making it by hand for a good 50 yrs plus, including my favourite, sourdough. Have bread books galore, but not a single one of them has info on making bread in a bread machine.

                Due to unwanted health issues plus a blasted vision issue that has me seeing everything double most of the time, I've been unable to make much bread these last few months. Hence my new bread machine gift. Its time the old lady tried something new it seems. Problem is, with this machine, I feel like a beginner again!!

                Thanks again rainey, and thanks to everyone else for the great advice!

                1. re: Joyfull

                  I had made bread by hand for many years too before I got a machine.

                  At first I was terribly disappointed with the crust and crumb of the machine baked bread. Then I came across that book and it improved not only my machine doughs and loaves but my handmade bread as well.

                  Today many Americans are more familiar with the concept of pre-ferments but when I got that book it was like a window opened for me. Aside from learning how easy it is to make a pre-ferment with the machine, the survey of excellent breads was a wonderful resource.

                2. re: rainey

                  rainey, if you're still checking in, I looked up the bread machine book you recommended. I'm in Canada so of course checked amazon ca first as I get free shipping on $25. A new copy of Rustic European Breads from your bread machine, was selling for $103.55 Canadian! There was also one used copy available, but it was selling for $63.95 Canadian. That is one expensive bread machine book you're recommending!

                  But, there's a happy ending to my bread book search... I found a used copy, supposedly in almost new shape, on Amazon US, for $25.95 American. Was a wee bit ticked at the base shipping price of $12.49 US for all used books, but all in all, even with the shipping cost, it was a MUCH better deal than buying the book at home.

                  1. re: Joyfull

                    I had NO idea! It may be a while since it's been in print.

                    Save yourself some major bucks. Just read about pre-ferments -- bigas, poulishes, levains, sponges, etc. Make some in the bucket of your bread machine. Leave them in your closed machine overnight and continue to make your dough the next day by simply adding the remaining ingredients. Then use the "dough" cycle of your machine and hand form and bake your loaves on a stone. You'll get wonderfully crusty results with open crumbs and great flavor.

                    I like the Jim Lahey method of putting my doughs in an incendiary hot enclosed pot. You can read more about that in the various and evolved No-Knead processes.

                    And here's a great recipe to get you started making your machine make the bread you want (assuming you want the European "country" breads that I love so much): http://www.kingarthurflour.com/recipe...

                    Sorry that book has become so unavailable. I love it but I wouldn't spend that kind of money on it!

                    PS Maybe a local library has a copy or access to it. You wouldn't need to own a copy just get the concept and be able to try and copy out the recipes that seem most attractive to you.

                3. re: Joyfull

                  Well I guess rainey was more on the ball tonight than I was~ But no, I open it when the kneadings done. By the way, just like handmade, you actually should make sure your dough is correct anyway, so its good to check on it. If its too sticky, to dry, these are the things you'd check on anyway, so no it will not hurt the machine. You know you can finish your dough in the oven, make rolls, pizza or whatever you want. I thought at first the same, that I'd mess up the programming, it doesn't it goes right back to where it left off. By doing this is when I discovered that i could take the paddles off hence no holes.

                  1. re: Joyfull

                    Here's a link that will allow you to explore adapting any bread recipe to a machine
                    http://www.breadexperience.com/recipe...

                4. Don't take the bread out immediately after baking...let it sit in the bread machine for 15 or 20 minutes. I've found that doing this, the bread releases fine with a few gentle shakes of the pan.