Bread Machine?

[marydell]

Anyone using a bread machine out there?  We used one years ago, but it made these weird giant square loaves that would dry out in 4 hours (but were yummy up until then).  Since I have to get my bread right now from a bakery that's 20 minutes from home, I'm thinking it might be a good idea to get a new one that makes normal-looking loaves, or use the old one for all the pre-bake stuff and then bake the loaf in a traditional pan in the oven, or...something.  Ideas?

Comments

[sinboy.livejournal.com]

We just got one. The yeast seems to make a huge difference in it. I've had 2 instances of loaf collapse recently, and it's getting annoying. Other than that, I'm OK with the odd shaped loaf. I might take to oven baking soon, though.

[browngirl.livejournal.com]

Links instead of a proper reply:

http://search.kingarthurflour.com/search.jsp?N=0&rt=p&Ntt=bread+machine&x=0&y=0

http://www.kingarthurflour.com/shop/items/zojirushi-bbcc-x20-home-bakery-supreme-bread-machine-white

http://www.kingarthurflour.com/shop/items/gluten-free-baking-for-the-bread-machine

http://www.kingarthurflour.com/shop/items/zojirushi-bb-hac10-home-bakery-mini-breadmaker

http://www.kingarthurflour.com/shop/items/gluten-free-bread-mix-- that's the bred machine I had (well, an older v) when I used to use it to make bread. I loved it lots and lots and also lots, and I also love KAF lots.

*gets back to work*

[stillsostrange.livejournal.com]

I love my bread machine. The loaves are definitely square, but I haven't had any problems with drying. Have you tried tweaking recipes to add moisturizing ingredients, like apple sauce? Alternately, yeah, you can just have the machine knead the dough for you and then bake it in the oven.

[ashnistrike.livejournal.com]

I've heard several people recommend the bread machine for kneading and the oven for baking; I haven't tried that combination yet myself. I have a bread machine, but if I'm using it at all, am using it so I can go out for several hours and come back to find bread.

If the loaves are drying out quickly, try adding a little more liquid. The density can also be improved by using "bread flour" rather than all-purpose white.

[pnkrokhockeymom.livejournal.com]

I love you so much right now, and I don't even know you! Thank you for posting these links!!

[redrose3125.livejournal.com]

Hun uses the recipe that came with the food processor - everything goes into the f.p., then sits for a bit to rise, then is baked in the oven.

[chamois-shimi.livejournal.com]

We wore out our first bread machine after about 8 years of use and had to buy another, though strangely it's been sitting mostly unused for a number of months now. Not sure why, exactly. Just ... motivation, or something.

Anyway. I save plastic produce sacks for the bread machine bread - as soon as it's coolish, I pop it into a plastic sack and close it up. If it's not cool enough it'll do the condensation thing, so turn the loaf over every once in awhile so the dampness doesn't make one side of the loaf soggy. It keeps the bread from drying out. You still need to eat it pretty fast, like in a day or so, because it's not all full of preservatives and stuff.

As mentioned above, the yeast is very important. If ours is too cold, or too old, the bread is just a ... wee bit dense and collapsey.

I really like to use the dough option on the machine for making buns, rolls, pizza dough, and shaped loaves. It works really well, makes the oven bread-making much simpler. For the second rising I usually turn on the oven to its lowest setting just long enough to make it comfortably warm, then turn it off and pop in the bread to rise. It's the only way to get a good rising place in our cold house, in the winter time. Just remember it's in there when it comes time to preheat, especially if there's a towel over the bread... :D

I really don't much like a bread machine for quick breads -- banana bread and the like. The recipes are too small for the paddle thing, the paddle ends up mutilating the innards of half the loaf or something, and you can't double the recipe because then it's too much for the baking powder/soda to make it rise.

[bemused-leftist.livejournal.com]

All else being equal, a bigger, square loaf ought to take longer to dry out -- ratio of surface to volume.

Maybe it's the special 'bread machine yeast' or shorter rising time or something different proportion of ingredients in the recipie that came with the machine, or something.

[marydell.livejournal.com]

I think we were using krusteaz bread machine mix at the time so...not the awesomest ingredients.

[cristalia.livejournal.com]

I have a bread machine and adore it; it does make square loaves, yeah, but they're soft and nummy.

I get the feeling it helps to be using good ingredients (I actually shell out for proper bread flour now instead of all-purpose) and adding a little more moisture if they're turning out dry. Also, I wrap mine in a clean dishcloth, which keeps it from getting too dry or going stale fast.

[browngirl.livejournal.com]

I found this in my inbox and blushed exceedingly. Thank you, and you're very welcome. :)