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Rule of thumb for finishing machine bread in oven?

After many failed attempts at making my own bread, I got a bread machine. The bread I make in the machine is better than what I had been able to make myself but I hate the shape of it. I know many people start the bread in the machine and finish it in the oven. I was hoping someone could tell me how to do this. Do I use the bread or dough setting? How long do I let it rise in the pan or on the baking sheet? What temp/how long do I bake it for?

I'm sorry if these are stupid questions but I just have no idea...

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  1. Use the dough setting. Assuming you want a sandwich loaf, I take out the dough and using a rolling pin, roll it into a rectangle, one end as long as the greased loaf pan or slightly shorter. Roll it up. Pinch the ends, place in loaf pan. Cover and let sit for about half an hour (good time to turn on the oven to 350 and let it preheat) until it fills the pan. Slash the top (this is optional but that way you won't have the top crack). Bake about 25-35 minutes until internal temperature is 190. Cool on rack before slicing.

    There are other things you can do, like adding boiling water to a pan in the oven, for a better crust, or finishing w/ butter. And, if you're making baguettes or another type of bread, the directions will be completely different.

    1 Reply
    1. re: chowser

      I should have said in my original post that I wanted to make a sandwich loaf. Thank you so much, this is exactly the information I was looking for. Now I have a starting point and I look forward to experimenting. My goal is to get to the point where I don't have to buy bread for sandwiches at the store. Thanks again!

    2. Give the bread machine to charity and make yourself some "No-knead" bread. It's a perfect place to start learning about how to make your own bread and it's much better than anything you'll make in a machine.

      http://www.5min.com/Video/No-Knead-Br...

      7 Replies
      1. re: todao

        I have made the Lahey no-knead bread - I have his book and have tried Bittman's and other variations. I have had more success with that but it's still not what I would like it to be. I use that bread for paninis and to go with soups or meals with sauces that can be sopped up with bread since it's hard and crusty. I got the bread machine because I wanted to make a whole wheat sandwich bread well enough to stop buying grocery store bread.

        Thank you for the link to the video, I'm excited to check it out and maybe improve my no-knead bread technique.

        1. re: todao

          When I want whole wheat sandwich bread using no-knead dough I bake it in a standard loaf pan, without steam and use a digital thermometer to check the internal temp which should be around 175-80F for a soft crust. You can also brush the top of the dough with olive oil or melted butter before and after baking to promote that soft upper crust.

          I burned through several lesser breadmakers doing what you're doing and then bought a Zojirushi, and then discovered no-knead bread. the Zo is now sitting in the back of a cabinet taking up space. http://eatingfloyd.blogspot.com/2011/...

          1. re: morwen

            What a great link and recipe. This looks like something that even I could do. Well, at least I can still make pizza dough in the machine. Thanks!

            1. re: ursalita

              I use the no-knead dough for that too! ;-)

          2. re: todao

            Nonsense! I've been making bread for some 40 years and you can get excellent dough from a bread machine.

            You can also get the same results as Lahey if you use the same ingredients and let it have the same time shutting the machine off after it's combined them and turning the fully risen dough into a hot pot.

            In fact, what I've gotten from Lahey's method -- and I'll bless him all my days for this -- is baking my dough, however I've made it, in an incendiary hot clay tagine.

            I get excellent bread. Maybe there are better breads in the world but I couldn't be happier with mine. And I love my bread machine just as much as my stand mixer, my dough whisk and my bench scraper. They're all tools. They all have their place. Whatever floats your boat, KWIM? ;>

            Trusting the OP has gotten the info he/she was looking for.

            1. re: rainey

              I use the bread machine for bread dough that has milk/eggs when I don't have the time for a longer rise and don't want to wait at home to turn it out, wait for each rise. I think it's definitely got a place in a kitchen if you're busy but like home made bread, and have the space to store it.

              1. re: rainey

                I agree. I think the bread machine turns out superior doughs. My only problem with them is with the way they bake and that's just my own preference.

            2. Your bread machine manual should have instructions and recipes for ths very thing. Good luck!