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Bread Machine Baking: The Basics

Use these tips to get the perfect loaf from your bread machine.

Getting Started

Whether you're making bread by hand or with a bread machine, you need only four ingredients:

  • yeast (or a starter )
  • flour
  • liquid (such as water or milk)
  • salt (for flavor and to control fermentation)

Once you have these basics, you can add any number of other ingredients to make a great variety of breads.

Making bread with a bread machine follows the same process as making bread by hand. The only difference is that the mixing, rising, and baking all take place within the machine. Below are some great tips to ensure you're getting a nice golden loaf out of your bread machine.

Give It a Little Lift--With Yeast!

Yeast feeds on sugars and starches in the dough; and when it grows, it produces carbon dioxide that makes your dough rise. Yeast is a living organism; it's also very sensitive. Too much heat (at the wrong time), sugar, or salt can kill it.

If you want to check whether your active-dry yeast is still usable, you need to proof it. To proof yeast:

  • Place 1 cup of warm (110 degrees F) water in a bowl.
  • Add 2 teaspoons of sugar; stir to dissolve.
  • Sprinkle a packet of yeast (2 ½ teaspoons) on top. 
  • Let it sit for a few minutes, then stir until it dissolves. 
  • Cover the bowl with plastic wrap and set it in a warm, draft-free place (inside your turned-off oven, for example).

Within 5 to 10 minutes the top of the mixture should have turned creamy and foamy, which means the yeast is working. If there is no activity, the yeast is dead.

Know Your Yeasts

Bread machine yeast and rapid-rise yeast are specially formulated for the bread machine. They also become active more quickly than active dry yeast. Active dry yeast should be dissolved in water before being used, but bread machine yeast can be mixed in with other dry ingredients. This is particularly important when using the timed mixing function on your machine.

The Skinny on Flours and Gluten

Gluten, a protein in wheat flour, is what provides the structure in bread. Strands of gluten are woven together by mixing and then inflate as the yeast multiplies. High-protein flours help to give yeasted bread a chewy texture, so look for flour ground from hard wheat with 13 or more grams of protein per cup (hard wheat yields the highest amount of protein, or gluten).

If you want to add more stability to your bread, you can add a product called "vital wheat gluten." This is especially important if 25% of the total flour in your recipe is a low- or no-gluten variety such as whole wheat flour, cornmeal, rye flour, soy flour or oatmeal. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low- or no-gluten flour that is being used in your recipe. Bagels and pizza dough also benefit from the added elasticity of high-gluten flour.

The Lowdown on Liquids

Yeast needs a warm (but not hot) environment to grow in, and for this reason, all liquids added to the bread machine (including eggs) should be at room temperature. Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you may certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Sizing Up the Bread Machine

When reading bread machine recipes, remember that all bread machines are not created equal. Some machines make 1-pound loaves; others make 1½- or 2-pound loaves. Some machines have a variety of settings while others simply have an on/off button. Make sure you read your machine's manual and follow its guidelines.

When trying a new recipe, compare the amounts of ingredients to the recipes you usually use in your bread machine. It's important to not exceed the capacity of your bread machine pan. Use only recipes with the appropriate quantities of ingredients for your machine, or adjust the amounts accordingly.

Small loaf machines generally use about 2 cups of flour, while large loaf machines use 3 cups. It's also very important that you measure ingredients correctly. Be exact. Even a teaspoon more or less of water could make a difference.

First Things First

  • Make sure you check the instructions for your machine regarding the order of loading ingredients. In some machines the wet ingredients go first, in others, the dry ingredients. And some machines have a separate yeast dispenser.
  • When trying a new recipe, remember that yeast will activate when it contacts water or any other moist ingredient, including eggs, fruit, cheese, vegetables or butter.


Jul. 15, 2009 7:24 am
I use a bread machine but find that the bread is not as light and fluffy as that from the bakers can you advise please.
Jul. 19, 2009 8:39 am
In recipes calling for water and powdered milk, I find that using milk exclusively makes the breads turn out much better; also I prefer active dry yeast to the SAF, which is too strong; I have a Sunbeam and once I started using active dry yeast, the loaves didn't sink as much on the top.
Aug. 1, 2009 3:06 am
My loaves do not sink at all any more as I have found that reducing the water to dry ingredients weight ratio to 0.6:1 (water must weigh 60% of the total weight of the dry flours) gives great round top breads. So 3 cups of flour for a standard loaf weighs 420grams, so I add 252 grams (or 252ml of water as the density of water is 1 gram per Milli- litre). I also find weighing is easier and more accurate.
Aug. 10, 2009 6:11 pm
I just bought the cusiniart bread machine and there are some recipes in the booklet that call for me to remove the bread and finish cooking it in my oven. Am I reading this wrong? If not what is the purpose of a bread machine?
Aug. 18, 2009 4:40 am
my husband and i received a mellerware bread machine as a gift sunday...the problem is ..a)the recipe calls for strong white bread flour?nd i have no idea where to get this ,as all our shops stock is cake flour...b)tuesday morning my dog tore apart our recipe book!!!so now the machine just standing unused on our counter top....
momma mia 
Aug. 18, 2009 5:14 pm
I just received my mom's bread machine. I was wondering if I can use frozen bread dough in the machine.
Aug. 20, 2009 5:50 am
I wouldn't use frozen dough unless you want to ruin the machine. The bread machine makes the dough frozen dough is already made and rises while deforting and just needs to be put in a a regular oven.
dora may 
Aug. 20, 2009 1:14 pm
Some bread machines have special function as "baking only", you need to refer to manual of your machine. Nevertheless the frozen product needs to be thawed and proofed according manufacturer's instructions.
Aug. 22, 2009 7:42 am
Several of the bread recipes here call for a liquid temp. of 110 F. degrees, such as milk for the "Clone of Cinnabon" recipe. I have a Cuisinart machine and it suggests never to take liquid temps above 90 F. degrees, so as not to kill the yeast. Which temp do you use?
Aug. 22, 2009 12:05 pm
I made the clone of the cinnabon recipe with the heated milk and it turned out just fine. Wonderfully actually, come to think of it, I've made it three times.
Aug. 23, 2009 11:10 am
I went ahead and made them using a temp of 100F and they also turned out fine. I appreciate your feedback.
Aug. 26, 2009 10:13 pm
I recently got a cuisinart convection bread maker---my loaves are consistently dropping and creating a crater, of various sizes. I've experimented w more flour, less yeast (as it appears to be rising too quickly). all with little success! Help Please!!
Aug. 29, 2009 10:01 am
april, my husband and I have been making bread in our Zojirushi bread maching for about two years now and we still sometimes have problems with that. I think sometimes that having the heat source on the bottom of the bread as opposed to all over is part of the problem. We have found that using King Arthur bread flour makes a more consistent loaf. Also, we only use the dough setting of the machine, then bake it off in the oven. Good luck! Bread can be a very tricky thing but it is soooo worth it!
Sep. 1, 2009 4:57 pm
Do you finish baking it in the same bread pan? that wouldn't be so bad. i did just purchase some fresh bread still dropped..although not as bad. thanks for the feedback..i appreciate it!
Nancy J 
Sep. 10, 2009 5:38 am
I found that in hot humid weather my bread would rise nicely & then drop just after it started to bake. I added the extra flour a half tablespoon at a time - as much as 2 tbs. The bread did not fall after that. If you read your manual that came with the bread maker it will probably explain "adjusting flour & liquid".
Nancy J 
Sep. 10, 2009 5:44 am
One thing that always frustrated me when I made bread in the machine was the big hole left by the paddle in the bottom of the loaf. Sometimes the paddle(s) will even stick in the loaf & then have to be removed by you leaving even a bigger mess! I checked the time that the bread would have its last stir down & start the final rise and determined that I could remove the loaf quickly & remove the paddle, shape the loaf & place it back in the pan with out the paddle. This works really well. I even give the mechinisim on the outside of the pan a little twist to free up the post incase it is sticking to the bread. This works great. You just have to be careful not to burn yourself.
Sep. 16, 2009 7:56 pm
bread machines are complicated. The smell is great! the result -stinks and sinks. have had four!!!!!!!!!! Hand made is the best if you have time. It is like pottery or anything theraputic. I have never made pottery-Just great bread from scratch!
Sep. 19, 2009 10:38 am
I was raised of homemade bread but we always made it the "hard way" lol. Now I have been given a bread machine. I am getting ready to use it for the first time. What differences can I expect between what I was raised on and bread machine bread?
Sep. 21, 2009 8:48 pm
I am a (now) very experienced bread maker user who started without knowing a thing several years ago. I can say with full confidence that bread makers are NOT complicated. What I have to say to most of the questions posted here is READ THE MANUAL. If you don't have one, look up the manufacture online and call or email them for a copy--they'll be glad to send it. I have two bread makers, an Oster and a Sunbeam, and use them for everything from plain white sandwich bread to French to whole wheat to pumpernickel to dough (dinner/hot dog/hamburger rolls, pizza crust, focaccia, braided sweet breads, etc) and rarely if ever have problems--and when I do, it's usually because I wasn't paying full attention. Measure VERY carefully, follow the instructions for your bread maker and all should go well. I find bread machine bread slightly "tougher" than handmade oven-baked bread but just as tasty so I don't bother to mix it by hand anymore. If this bothers you, use the dough function on the
Mansoor Bin Kafil 
Sep. 21, 2009 10:39 pm
Very useful tips, I must say.
Sep. 27, 2009 1:28 pm
I have tried to use my bread machine twice and the dough doesn't seem to come together, I haven't had this problem before, can someone help.
Sep. 29, 2009 3:52 am
I have mad my own bread for years and My daughter recently gave me a bread machine and I just love it, Been baking my whole wheat bread and jams. Havent had any problems. I should of had one of these thing along time ago . It's Magic LOL
Oct. 1, 2009 5:59 am
I just bought a used Black & Decker mainly for the purpose of making the dough only. Does anyone have any tips for this brand of breadmaker.
Oct. 1, 2009 6:01 am
This is to Wildwing, can you post your bread recipe for the focaccia please. Thanks
Oct. 22, 2009 9:44 pm
A member named "Ash" posted a recipe for great Pumpkin Bread and one of the ingredients was 1/4 cup of Flaxseed Meal. I don't want to use you think I could just increase the flour (white ot wheat) and omit the F-seed meal?
Oct. 22, 2009 9:47 pm
Forgot to favorite recipe from AR is for "Bagel Bread" made in a bread machine. I just do the dough in the machine and finish the old fashioned way..let it rise and bake. It is fabulous!!
Oct. 23, 2009 1:10 am
I have a new bread machine and I was a little afraid to use it,but with all the tips i've been reading I'II give it a try. Thanks Girls'' Let you know how it turns out
Oct. 25, 2009 8:00 am
I had a new bread machine and my first bread was a just perfect!! I follow te recipe that come with tha machine.
Oct. 25, 2009 1:36 pm
I have used a bead machine for lots of years and because there are only two of us in the family now, I make the 2 lb. loaf on the Dough setting and bake it in 3 loaf pans, smaller loaves, used up before they spoil, one in the fridge, one on th counter an one in the "storage bin" as my husband calls the tummy.
Oct. 26, 2009 3:13 pm
I am on my third breadmaker and feel like I finally found the best, a Zojirushi. It has two paddles and bakes a normal looking horizontal loaf. However I use mine more for making dough and then I shape it and bake it in the oven. If anyone is interested, I have a recipe for a healthy brown bread that is easy and has outstanding flavor.
Oct. 28, 2009 8:03 pm
Hi to all :-) The last person that commented above would you please post your healthy brown bread recipe for all of us to enjoy!! Muchly appreciated :-)
Oct. 29, 2009 8:06 am
Does it make a difference if you use whole milk or will the dry non-fat milk be O.K.?
Nov. 5, 2009 9:10 am
I have arthritis so I love my bread machine. Rarely do I have a problem but I always check the dough after the first 3-4 minutes and adjust the flour/water if needed. I have one recipe that calls for 1 & 1/4 cups of water but because of the different absorption rates of flour I have to use 1&1/3 cups to start and then usually find I have to add up to a scant 1/4 cup as the dough is mixing.
Nov. 7, 2009 3:16 pm
I love my bread machine. I use it for mixing and kneading dough. Apparently I just have to fuss with the dough adding a little flour or a few drops of milk or water. I use the handle end of a nylon fork when I want to check mixing dough. Even though my hands are getting a bit old, I'd like to keep them.
Organic Chemist 
Nov. 8, 2009 10:52 am
For beginning bread machine users get an old copy of Electric Bread or become a quantitative chemist(almost kidding) and breadmaking is a piece of cake or pizza.
Roberta Central FL 
Nov. 9, 2009 8:13 pm
It has been a couple of decades since I baked bread. I used my bread making machine once and automatically sifted the flour before measuring. After all the ingredients were in there, I thought I should not have sifted and added 2 Tbsp flour per Cup. It turned out ok. Do I sift or not next time for honey oatmeal bread? Thanks
Nov. 14, 2009 7:51 pm
my husband brought me a breadman bread machine for my birthday i only had for a week and I made 4 loaves already I love it. the cost of a good loaf of wheat bread is is so simple u have to pay attention to ur measuring.Iam so proud of myself
Nov. 18, 2009 12:04 pm
I am pretty much ready to retire my bread machine and start doing it the old fashion way because it seems I cant get away from that dense crumbly texture-it's aweful! the flavor is great, but I want crisp on the outside, fluffy and airy on the inside like I get when I buy a loaf of french or italian bread from my grocery store bakery! has anyone achieved this from their bread machine? ( I have a breadman)
Dec. 1, 2009 8:19 am
Jeanne I'm just now using the Emeril bread machine. After reading all the great tips and suggestions have any for me? Previously used a Breadman for 3 years with great success. I need a formula to convert some of various favs from 1 1/2lbs to the 2lb standard on my new machine.The baguette receipe and maker work great.that was the first bread I made to go with the pasta and meatballs for our supper.
Dec. 1, 2009 10:37 pm
If you have Mastercook software, you can put your existing recipe into the format and then adjust the measurements by increasing the number of servings. This sounds harder than it really is. It works!
Dec. 2, 2009 3:14 am
I made bread by hand for years. then arthritis came to stay. I have a Breadman bread machine. I love it. If your bread sinks in the middle, most likely too much liquid. Making bread by hand taught me to always feel the dough for consistency. Too soft, it cannot support it self, too stiff will not rise enough. If it sinks, cut the liquid. Love my bread machine.mMy problem is not catching the last rise so I can remove the paddle.
Dec. 2, 2009 5:28 am
I love my Cuisinart Machine I make 1/1/2 lb loaves.I make the dough in my machine and cook it in my oven,only because when cooked in the machine the slices are too big for my toaster.I also make marmalade which turns out perfect!
Dec. 2, 2009 12:03 pm
I just loved reading through all these comments. I have recently purchased a Wolfgang Puck breadmaker and I just love it. I use it at least twice a week. It has 2 paddles and lays flat, not on it's end. I've only had my bread fall flat once and that was a whole wheat loaf. I figured I was doing something wrong, although I followed the recipe exactly. Everything else I've done has come out perfect, although sometimes too big for the machine. The bread rises so high it's pushing on the window at the top all the time. I'm going to try cutting the ingredients by 1/3 and seeing if I can get a smaller loaf. I never even thought about catching the last rise to remove the paddles. What a great idea.I'll have to try that next time. Thanks for all the wonderful tips and comments everyone!
Dec. 2, 2009 12:23 pm
I can't believe all the problems people have using the bread machine. Just put the ingredients in the bucket the way your machine says and set it. Turn it on and leave it alone until it is done. Enjoy! That's what it was made for.
Dec. 2, 2009 12:57 pm
Anne, this is my french bread recipe. just the way you like, crunchy on the outside, soft & airy on the inside. 1 tbsp yeast, 2 cups bread flour, 1 tsp salt, 1 tsp sugar, 1 tst oil, 1 cup very warm water-not hot. my Dak machine has a french setting [I think that means more kneading]. my machine can do 3 lb. loaves so sometimes I use 3 cups of flour & 1 egg white. hope that helps.
Dec. 12, 2009 9:49 am
I need help converting a large loaf rye bread mix to a small. I have a breadman tr 440 and it works wonderfully. The max it takes is 2 cups of flour, and the bag of mix I have is more than that.'s what the large recipe calls for. the package is a 1 LB. bag of mix 1 1/8 cups warm tap water 2 tbsp. oil How much yeast do I add? Thanks.
Dec. 23, 2009 5:10 am
I have a Black & Decker all-in-one bread machine... I think someone asked about the B & D machines. When I first got started with a bread machine, I followed the recipe book with percision. Through trial and error, and some guidance from an experienced friend, I found peace with my bread machine. I live in Canada, and the flours here are a little bit different from American flours. At least that's what I've read. I use the basic recipe, but discovered that it needed adjusting a bit... more salt (1 3/4 tsp.), less yeast (3/4 tsp.). I also cut back on the flour... from 3 & 3/4 cups to just 3 cups. I use unbleached all purpose flour. I also use cold buttermilk... right out of the fridge cold. The gradual increase in the machine's internal temperture is enough to make the yeast work. So here is the recipe that I use: In order - 2 cups buttermilk 2 tbsp. lemon juice (a natural preservative) 1 & 3/4 tsp. salt 1 tbsp. sugar 2 tbsp.s butter (REAL butter) 3 cups unbleach
Dec. 27, 2009 6:50 am
I just got a Wolfgang Puck machine for Christmas my first machine. I followed the directions to a T the first basic White Loaf looked like a twisted little soccer ball. I made another last night and all I need is a set of wheels and I would have a cute little dune buggy. I want to try the Pepperoni Cheese Bread from the booklet but I hate to waste good food. It's just not rising or shaping right and I used expensive bread flour & instant yeast. Help!
Dec. 27, 2009 6:59 pm
i would like to purchase a bread machine but would like to know which one is the best. i always made it by hand and some of the problems make me wonder about the cost envolved' is it worth the price? i can't do it by hannd anymore but would love to have fresh bread again.
Dec. 28, 2009 11:29 am
In answer to Elaine's question about removing the bread from her cuisanart bread machine. The purpose is to allow you to form a shaped bread. I make the dough in the machine for a braided bread and then braid the bread and bake it in my oven. The look is spectacular!
Dec. 28, 2009 11:31 am
DEE - Follow the directions about ROOM TEMPERATURE ingredients. I run into similiar problems if I don't let the eggs and the yeast rise to room temp. before adding them. Also check that your water is warm not hot.Good LUCK!
Dec. 29, 2009 11:34 am
I purchased a Breadman Machine at a garage sale. It had only been used once and was in excellent condition. I have tried to bake yeast bread by hand several times in the past and found I have a heavy hand. My breads were picture perfect and hard as a rock. I LOVE my machine. I have baked as least two loafs a week and with a 95% success rate (usually I can figure out my mistakes). What I need to know is how to keep my bread fresh after baking. I wrap in saran wrap after cooling but it is starting to get stale the second day. Any suggestions?
Dec. 31, 2009 3:12 pm
Alice, let the bread cool completely before storing it in a ziploc bag. I find the refrigerator a better storage area than the counter for fresh bread.
Queen Justine 
Jan. 3, 2010 7:50 pm
I've had several bread machines since arthritis set in at my house too! I thought I'd splurge and ge t the Zojirushi. I'm having trouble with the whole wheat breads getting too dark on the bottom and dry. In whole wheat mode you can't adjust the crust to anything but medium. Does anyone know how to get a light crust? Do you have to program a whole new loaf?
Jan. 4, 2010 7:15 pm
I just got a bread machine for Christmas it makes bread okay but the loaf is impossible to cut as there are so many air pockets in the loaf, what can I do to reduce air pockets? Is it over kneading that is the problem or not enough water?
Jan. 6, 2010 7:37 am
My husband bought me a bread machine and I love it. Mine makes up to 3 lb loaves. It is wonderful to use. I am a professional baker and still find the machine useful with a very busy household. I believe if you find one recipe for white bread that works in your bread machine use it and vary it according to what type of bread you would like such as sweet or savory. My family loves the loaves the bread machine has produced.
Jan. 7, 2010 7:24 am
I love my bread machine, the only thing the crust comes to hard..the loaf comes out short, even though I set it for large loaf....any suggestions>>
Jan. 8, 2010 12:39 pm
Whenever I add raisins to my bread, they don't mix into the dough properly. They just bounce around in the pan, and most of them end up burned at the bottom of the loaf. The raisins are fresh and I always add them when the alarm goes off like the instructions say. Does anyone else have this problem? What can I do to get the raisins to incorporate into the dough?
Jan. 10, 2010 5:02 pm
I have been making banana nut bread on my quick bread cycle. bread comes out good but tends to burn on the outside. any suggestions
Rhonda K 
Jan. 12, 2010 6:52 am
Attention Dee-- I'm assuming from your description that your loaves are collapsing. Having the amount of liquid right will help the bread not collapse. Often the liquid/flour amounts need to be "tweaked" a little bit, depending on your altitude/humidity/etc. Halfway thru the first knead phase, the dough should have pulled together into a firm ball that is rolling around the container. It should not be sticky wet, it should not be crumbly dry. So check it. If it's wet & sticky, add a teaspoon of flour or so. If it's too dry, add a little water. Also, if you're at high altitude like me (I'm in Denver, CO) you need to cut back on the yeast a little. If it rises too high, too quickly, it will collapse. Don't give up and keep experimenting until you find just the right proportions for your machine and your environment. I'd also say, try the "Best Bread Machine Bread" recipe on this site. 1000+ positive reviews made me try it, and it's awesome even in my friend's ancien
Jan. 14, 2010 1:53 am
I live in Spain and living here it is almost impossible to locate bread flour. I used to have a conversion for regular flour to bread flour, but have misplaced it. Can anyone send it to me? Also the same for cake flour.
Jan. 16, 2010 4:31 pm
I am using a bread machine and use the dough setting for making all my yeast breads. The bread will rise on the last stage and look great, but when it is finished baking it has fallen; is it because of the oven temp? I have tried setting it higher, but it doesn't seem to help. It doesn't matter whether I use bread flour or other. I follow the recipes, but should I be using less water as per one of the tips?
Jan. 17, 2010 12:14 pm
I have a new Black & Decker Breadmaker . My only problem is - The paddles fly off sometimes ,while machine is mixing . Rather annoying and messy ! Has anyone else had this problem? I line them up and press down tightly before putting my ingredients in the pan..Any ideas? Thanks !
Jan. 18, 2010 7:31 am
joni, I would contact Black & Decker Customer care, it is possible the paddle is not the right one for your machine. I have had 2 Black and Decker bread machines and have never had this problem. Good Luck.
Lynn in NC 
Jan. 20, 2010 9:22 am
Sharon, Your french bread machine recipe posted on 12/2 was delicious, but the loaf had a big hole in the middle and came apart. Of course we ate it anyway, but any suggestions? I have an ancient DAK autobakery that I adore. Thanks
Jan. 23, 2010 2:33 pm
I live at 7,300 feet in Colorado. I have a problem with my breads in the bread maker rising during the first 2/3rds of the process then sinking during the last third. The bread is also very dense and dry, not fluffy. I have read a few posts about adjusting the yeast,liquid,sugar,salt. I've tried reducing the yeast but it seems it always turns out the same no matter. This Colorado amateur is getting frustrated. boo hoo.
Jan. 24, 2010 12:54 pm
I have a Sunbeam and have always had good results. For the bread to remain moist longer with a better texture substitute 2/3 or 3/4 of your regular bread flour with pastry flour. The results have converted me forever. Otherwise I follow machine directions faithfully and always get a high, beautiful loaf!
Jan. 29, 2010 11:49 am
Suzzanna, I bought a cinnamon raisin bread mix in a box the other day. It had the raisins in with the other dry ingredients and it turned out just fine. Try adding them at the beginning, instead of when the machine tells you to. Let us know the results!
Jan. 29, 2010 7:54 pm
I have a new Cook's Essentials Bread Machine and it works just fine; I simply follow the directions exactly and have great success, that is the main instruction you must follow, and if you do and still have problems, call the company and they will be happy to help you when you explain your problem exactly.
Jan. 29, 2010 9:43 pm
I just bought a used bread machine Oster. The problem I am having is that when I try to make bread, it is always very heavy, not rising, a little like loose dough. No matter how I try and believe me, I have tried a total of 9 times (i know cause I bought 3-3packs of rapidly rising yeast) I can't get it right. P.S. I am very new at this...obviously. Any suggestions??
Feb. 7, 2010 9:22 am
I've only had my bread machine for a few months, but I can't seem to make it moist enough. Any suggestions?
Feb. 7, 2010 12:25 pm
I just purchased a Wolfgang Puck bread machine and am sooo disappointed. I followed the instgructions with fresh ingredients and it came out a cooked lump of dough. It doesn't even resemble a loaf of bread. Help.
Feb. 16, 2010 5:52 am
Where can you buy vital wheat gluten? I live in south Florida and have not found it in any of my grocery stores
Feb. 20, 2010 6:40 pm
Ronnie: I've seen vital wheat gluten for sale in health food stores.
AC Smith 
Feb. 25, 2010 5:55 am
I have an old Panasonic bread machine that I have been using for years very successfully. Now I want to work with gluten-free recipes in the machine but can't get it right. I see on the web that newer machines have a setting for gluten-free breads. Does anyone have experience with a gluten-free recipe using a machine without this setting?
Feb. 25, 2010 3:28 pm
Just starting making bread in my Oster bread machine last week and I'm having so much fun I knocked out 4 huge size loafs in 4 days. (my husband went through 2 right off the bat) I've been cooking, rather well my children say, for over 38 years but I have never been a baker. Cookies, cakes and such for school and birthday's was always a royal challenge. I made this great Italian herb bread last night, and my only complaint is my Oster pan makes the loaf way tall and short. I would like to be able to take it out of the machine just before bake and re size it into a round and flatter shape with more crust. Is there a trick to that? Do I need a special pan? My friends and I have driven to the next state, Reno, Nevada just to eat at the Macaroni Grill and have their bread and mine might be better if I can get the right shape. Any suggestions or tips would be helpful. Thanks
Feb. 28, 2010 6:22 pm
I'm just getting into bread making and don't have a machine yet. If I make my own starter can I use it successfully instead of yeast? Also, our favorite bread for toasting when I was growing up was Salt Rising Bread by VanDeKamps Bakery. These days nobody has ever heard of it apparently. Anyone out there have a recipe for salt rising bread? Thanks
Feb. 28, 2010 7:10 pm
Just made my 3rd loaf with a 50 dollar Breadman machine from Amazon. First loaf was salty as I did not read the recipe correctly. 2nd one was a great wheat loaf and yesterday I made a loaf using rice milk. So far the results are great! Crust is thick and crunchy which I like but I don't think they are all supposed to turn out like that. Maybe its because I have an inexpensive machine.
Patricia Thomson 
Mar. 1, 2010 11:13 am
my bread is good but a little crumbly. Can I do anything to change this or is this is the way it is with no preservatives.
Apr. 2, 2010 11:19 pm
I just bought a Zojirushi few months ago after reading a lot of good reviews on Amazon. I am trying to make a good whole wheat bread that will be my family staple. I have tried numerous loaves, trying different proportions, but it is very frustrating to get a tough crust no matter what I do. The bread itself does rise, but the bottom crust is very tough and my kids complain about it and I keep having to trim it off. I see from other readers that they bake in the oven. But I bought an expensive breadmachine so I can take the hassle out of breadmaking. Is there something I can do better to get softer bread, or is this expected in all breadmachines? This is my first one so I don't know to compare other models. I would appreciate any suggestions. Also, how to store freshly baked bread so it stays soft? Thanks in advance!!
Apr. 7, 2010 1:24 pm
My roommates and I are having trouble with our bread sinking when it is done cooking. We live in Denver, CO and I'm wondering it has something to do with the altitude. Can someone please give us advice on how to correct this? Thanks!
Apr. 13, 2010 10:36 am
Has anyone had the problem of bread sticking to the sides of the bread pan? I have a used Oster 4812 (from my sister). Pizza dough turned out great. But I tried to make a loaf of sourdough from a box-mix, crust set at "medium" and it stuck so firmly I wasn't sure I'd get it out..had to use a plastic knife to cut it out.
Apr. 18, 2010 10:43 am
aPR.18 2010 I'm just very interested in seeing just what is new or different, also love some of the recipes out here. May try some soon.
Apr. 23, 2010 10:18 am
you've made my day/year w/the salt risin' bread receipt! i didn't know there was one! we used to haunt the bakery down on the corner waiting for the next batch of this wunnerful stuff and now I can make my own...just not in my Breadman...
Apr. 23, 2010 10:23 am
and thanks to the other bakers for the tips on removing the paddle at "the last rise"...I was sure sick of that silly little hole in every loaf! And now I know what to do about it. What a day!
Apr. 29, 2010 2:51 pm
@Suzzanna (back in January) Do you coat the raisins with flour before putting them in? Give that a try.
May 2, 2010 11:09 am
I have an Oster breadmachine. I make Hockey pucks!! The box bread is not quit as bad, but for some reason I can't get my bread to rise. I live in GA, the house is a bit cool as it is built on concrete, and I've tried warming up the pan and water, I've also used bread flour and yeast as well as regular flour and yeast along with wheat gluten. HELP!!! I'm so new to this and my husband is looking forward to fresh bread!
May 3, 2010 4:32 pm
I have trouble with the crust getting too dark and thick when using my West Bend bread maker. I use the light crust setting but still have dark thick crusts. I have heard that the last 10 or 15 minutes in the machine are what controls the crust color. Has anyone removed the bread during this time to control the color? Is the bread baked in the middle if this is done? Thanks
May 17, 2010 7:46 pm
1) May I know 1 cup of Self Raising Flour is how many grams? 2) Could you have a baking converter, eg.I want to know 1 cup of SR Flour is how many grams, I could simply key in and the table converter can calculate? Thank you.
May 22, 2010 11:57 pm
I have a Zojirushi bread machine. I love it it makes great bread...
Jun. 27, 2010 1:55 pm
I am new to breadmachine baking but determined to master it. First loaf of french was yummmy inside but crust was think & dark but not burned. No problem, carved the crust away (except for the top which was perfect) and used the crust pieces for breadcrumbs. I always use dough cycle for great pizza crusts:P My next mission is yeast doughnuts. Yesterday I found KROGER carries VITAL WHEAT GLUTEN. Cost almost 4$ for the box.
Jul. 4, 2010 10:41 am
love my machine, only problem I have not seen discussed here is how to to get soft crust. I just made my first loaf of seven gain, and it teast wonderful, but the crust is to thick and hard.......can anyone help.
Jul. 4, 2010 10:42 am
oops... sorry about the mis spell
Jul. 4, 2010 11:06 pm
I had to quit using Kenmore BM because of illness. Now I can't find dirtections or manual. What do I do? I can now make great bread again. HELP! Frustrated & tired of looking.
Jul. 13, 2010 7:59 pm
Jul. 14, 2010 10:05 pm
I didn't know there was so much info to be had on Bread machines, I have a Black and Decker and am never very satisfied with the results, crust too hard and inside too course, am I missing something?
Jul. 21, 2010 8:37 pm
My daughter is allergic to milk & eggs Would the recipes work ok without the milk powder? Anyone substitute applejuice like some suggest?
Jul. 28, 2010 12:38 am
I have 3 bread machines and none of them came with a manual. One given to me by my best friend just before she passed on, one at an auction, and one I bought from another friend who got it at an auction. Now with all these recipes, I may just try a hit and miss on a few and see what I come up with. Can't hurt to try. One is a Sunbeam, makes 1+ 1 1/2 loafs. Maybe I should call Sunbeam and see if I can get a manual. Anyone got a phone number????
Aug. 4, 2010 8:56 pm
I a older grandpa that was just given a oster breadmaker that my daughter obtained as a wedding gift 15 years ago, never used. In less than 3 weeks I have went thru 20lbs of flour. Make all sorts of bread, and not always a breadmachine receipe. Hear is what I have learned. The fast rise yeast is not needed except with delay or 1 hour bake time, which my machine does not have. I have taken a liking to redstar dry active yeast and proofing it. I also find that bread flour is a little dense, so i use AP flour with a little vital gluten. I also adjust my dough the first 5 minutes with a little water or flour. I like my bread soft, so I used 1% milk with one egg instead of water except for french bread. For added fruit, start putting it in before the dough is too stiff. If it cannot be mixed that long, I add it in the 2nd mix by lifting some of the dough and dropping it in the middle. Do this during a knead pause which is a couple of seconds to switch paddle direction. I have made
Linda Joly 
Aug. 7, 2010 7:26 am
How do I take a recipe for a bread machine and covert it to baking manually. I have one of the good mixers with the dough hook?
Aug. 7, 2010 9:14 am
I wont to by a bread machine. What kind should buy.
Aug. 9, 2010 6:51 am
Coat raisins (or any dried fruit) with flour before adding to the mix, and they won't sink.
Aug. 10, 2010 8:24 am
I have a question: When using the dough only function, how long do I have to let the dough rise once done before I take the loaf in the oven?
Aug. 10, 2010 8:26 am
... I mean before I bake the loaf...
Aug. 12, 2010 8:28 am
Urgh....I cannot figure out my machine! I just purchased one from a yard sale and did indeed follow the instructions listed in the manual. It is a KitchenPro Regal. I live in CO at 6000 feet. The first time I did not adjust for altitude. The 2nd time I did - little or no difference! I only eat and serve my family whole wheat bread. It is coming out very dense and hard on the outside; so hard that I cut myself trying to saw through it! They also are small - they look nothing like a horizontal loaf of bread we can use to make sandwiches! I am using Vital Gluten. I hate wasting food - can anyone help me figure out what I'm doing wrong with these whole wheat loaves? Many thanks to you all!
Aug. 14, 2010 11:04 am
i was just given a REGAL KITCHEN PRO bread machine, but it does'nt have the instruction booklet, does anyone know anything about this machine or how ican get an instruction bokklet? please help i want to bake bread but don't have money to waste.
Judy A 
Aug. 15, 2010 4:04 pm
CANCERFREE: There used to be a good foccacia bread recipe on the bag of Gold Medal Better For Bread flour. It is not there anymore & I can't find it on their website either but the basic ingredients are: 3 C bread flour, 2-1/2 tsp bread machine or fast rising yeast, 1 Tb sugar, 1 tsp salt, 3 Tb olive oil, 1 C warm water. I use it to make loaf bread, Italian bread, soft breadsticks, herbed bread. It's an extremely versitle recipe! I leave it in the machine through the 1st rising then remove the dough, shape & bake in the oven. Wheat germ, cracked wheat, bran, herbs, parmesan, garlic, onion, sun dried tomato, etc. can all be added for a change of pace.
Judy A 
Aug. 15, 2010 4:12 pm
Oh...extra virgin olive oil unless you want your bread to taste like olives. Sometimes I use canola oil instead.
Aug. 17, 2010 10:41 pm
I have a wolfgang puck bread and dessert machine with the 2 paddles. My first french loaf from their recipe book was heavy, & a bit disappointing, as I used to make bread by hand and it always turned out. Then I tried the american white loaf in their recipe manuel. It turned out fine, but I didn`t like the crust(too crumbly and airy). So I converted a food t.v. white bread recipe from Amy Scherber( big beautiful white pan loaves). I tried it once with the basic function(large loaf, medium color) & another time with dough setting to mix, knead, proof, rise, and then used bake function for 35-40min to bake. They both work. You get a high bread with a crunchy crust. I am in Que. Can.. Here is the recipe: I first dilute 2tsp. of active dry yeast in 1/4cup very warm water and set aside for 3min. I then add in the bread pan 4cups of organic stoned ground sifted bread four. then I add 2tsp. sea salt I turn the machine to start if using the Basic setting and let the dry ingred
Aug. 29, 2010 10:05 pm
brandy great site also I would like the foccacia bread machine recipe that was on the Gold Medal Flour. Sharon if you could place your French Bread recipe again I would greatly appreciate it. Thank you
Sep. 7, 2010 5:39 am
Hi kellylynn111 I also live at 6000 feet, but in Johannesburg SA. My daughter bought me a Mellaware a few months ago and no matter what the experts say about just a few adjustments needed, I'm still trying to get it right. My main problem is density. The bread just doesn't rise completelyand is always very dense. But I keep trying. I know I'll get it right eventually. I've put in less yeast, more water the next will be more salt. What else can we do? Wishing you luck, we really need more than sealevel livers think. Regards
Sep. 22, 2010 3:56 pm
I've used one DAK Bread Machine for 18 years. It's the best kitchen investment I've ever made (along with my Kitchen-Aid Mixer). Look at your dough and feel it. These are the easiest ways to tell if the dough is right or not. Also use Vital Wheat gluten when using whole grains.
L. Smith 
Sep. 24, 2010 10:44 pm
Hi. I am not a cook but my mother in law purchased me a used Welbilt bread maker at an estate sell. It looks brand new. I work full time and have a long commute. Can I use a boxed bread mix in this bread maker? Do I have to mix the ingredients before I place it into the machine? My son loves hot fresh bread so I would love to figure this out. I would like to start with using a boxed mix and then maybe branch out into some of the recipes listed here. Thanks in advance for any feedback.
Sep. 25, 2010 9:24 pm
I just ordered my 3rd bread machine. I'm glad I read all the comments because one of the things I now remember is not to use vegatable products. Unsalted butter or lard keeps the bread moist and not crumbly. Most recipes only call for a teaspoon or two of fats, but that is what made my breads truly edible.
Amos Iron Wolf 
Sep. 27, 2010 3:41 pm
One thing I found for making very soft, light, basic white bread is to use buttermilk instead of regular milk with the basic bread machine recipe that comes with most machines. I've used both regular buttermilk and the powdered buttermilk and in either case it makes a bread just as soft textured as your white loaf from the store. Maybe not a healthy, earthy bread, but just right when you want plain old white bread.
Oct. 5, 2010 11:40 am
Does anyone out there have some good recipes for whole grain breads. We are starting to eliminate the white stuff from our diet and I can't find many recipes that don't use white flour.
Oct. 10, 2010 5:25 pm
I wqnt to experiment with only making the bread dough in the machine and then forming into a loaf and baking it in the oven. My manual only gives directions for making dough into rolls or smaller sweet bread like items. The instructions say to put in greased bowl, cover and refrigerator for 30 minutes before forming into rolls. Is this needed for making a whole loaf. G
Oct. 10, 2010 5:26 pm
I wqnt to experiment with only making the bread dough in the machine and then forming into a loaf and baking it in the oven. My manual only gives directions for making dough into rolls or smaller sweet bread like items. The instructions say to put in greased bowl, cover and refrigerator for 30 minutes before forming into rolls. Is this needed for making a whole loaf. G
Oct. 17, 2010 1:01 am
I have a small bread machine that can only take 1tsp active yeast, and I notice most of the recipe ask to use 1 1/2 to 2 1/2tsp active yeast. What do I do if I want to try the recipe? If I reduce the yeast will it affect the bread. 1 packet of yeast is equal to ? tsp, may I ask as I am a new learner. Tq
Oct. 26, 2010 4:39 pm
I have been trying to get a whole wheat bread recipe to work in my bread machine, I have been using the one in my recipe book that came with the machine. The bread tastes great but the loaf is too heavy. From experience I know that the loaf should be double the size it is... any suggestions or proven recipes would be greatly appreciated.
Oct. 29, 2010 7:13 am
bread sticks in machine pan how to preventthis?
Oct. 29, 2010 7:15 am
how to prevent bread from sticking in the bread machine pan
Nov. 9, 2010 10:54 am
I have a "AROMA BREAD CHEF" Mod.ABM-220. (Makes 2-lb. loaves).....This is an older machine and I lost the recipe book that has the basic dough recipes. If ANYONE out there can give me the basic recipe MEASUREMENTS for basic bread dough and sweet dough, I will be very gratefull. I would REALLY like to get a scanned copy of the page with that information or I would gladly pay for a copy of the booklet. Thanx-a-Loaf from this wannabe-again-bread chef.
Nov. 11, 2010 10:34 pm
I'm working on two whole grain recipes right now and getting closer each time. So, when I get it right, I will post it for everyone.
Nov. 11, 2010 10:35 pm
One is whole wheat only and the other is whole rye only.
Nov. 22, 2010 5:09 am
This info is very helpful. I have lost my breadmachine user manual, I have a breadman TR440, if anyone has a manual can u please send me a copy. Thanks my email is
Nov. 22, 2010 5:12 am
to wywy one packet of yeast is 2 1/2 tsps
Nov. 24, 2010 11:57 am
I woud like to know how to read these flour mix formulas for gluten free. When it says 1 part to the 3 cups for 9 cups. Whats the 1 part
Nov. 29, 2010 10:52 pm
for manuals just type it in google and it will search sites to download manufacture's books...easy and then search for recipes too! I am now on my 2nd breadmachine and I love experimenting!
Nov. 30, 2010 6:47 am
Lois, you can contact the company that made the bread machine, and they will send you a .pdf file of the user manual. Also, sometimes, you can find these manuals on their websites.
Dec. 1, 2010 7:34 pm
I'm looking for more of an airy italian bread for my bread machine the taste is good but a little to dense any suggestions?
Dec. 4, 2010 12:08 pm
why is my bread not softer and more moist that is made in bread machine? I find it is tough and hard on the outside also.
Dec. 5, 2010 9:27 am
I was recently handed down a bread maker from my sister, which she stopped useing years ago. Its a Black & Decker B1650. I have only done the basic white bread from the manual and works good, a little more dense than i'd like but looks and tastes great. One one thing i have a problem with is the paddle constantly sticking deep in the bread. Only once out of 5 loaves did it not stick. I dont mind the hole in the bread, but just trying to poke it out makes it worse. Any tips to have it lot stick so much? Also, I have only used 'dry active yeast' so far in it. I have purchased 'bread machine' yeast today. Should this make loaves less dense or would that change anything? Thanks
Dec. 6, 2010 9:35 am
lola - I was getting dense loaves as well in the bread machine until i tried other recipes outside of the manual. The recipe "Best Bread Machine Bread" was night and day compared to what i am usually used to with the machine. Apart from the shape, you couldn't tell it was from the bread maker. It had the same texture as store made bakery loaves. I don't know if it was the yeast proofing before that did it, but something definitely made it worth while.
Dec. 12, 2010 9:38 am
I have a bread machine that I bought used and have no idea how large of a loaf it makes or much about it at all. Would love to use it but need some advising. Help?
Dec. 15, 2010 9:30 am
to Grammyboo I also bought a wolfgang puck bread machine, and feel like you. My bread falls in the middle when it starts to bake. Only twice I had loaves turn out right, and I have no idea what I did different. One thought might be is to add the salt to the liquid, as one tip I read said. It affects the yeast rising at some point. I tweaked but no results. I haven't tried the salt to the water way with the whole wheat recipe that came with my machine yet. Am scared too!! But, I did find the whole wheat honey recipe on this site and made it 3 times and turned out wonder each time. It adds the salt to the water not to the dry ingredients. BUt had some for toast this a.m. and is great!!!!! Will be making it all the time. One becasue it tastes great and two, because it turns out great!!! I like my machine now!!
Dec. 15, 2010 5:06 pm
For those that have a problem with the hard crust on the bread & want it to be soft, as soon as I get the bread out of the pan, I rub it all over with butter. Not only soft, but tastes wonderful.
Dec. 22, 2010 6:40 pm
does anyone know how to make a starter using potato flakes, and sugar, and etc. to make bread with? and can you use it in a bread machine?
Jan. 4, 2011 7:45 am
I have a Cooks Essential breadmaker and I love it...I have a raisin bread recipe that did not come with the machine, but I make it every week and just follow the instructions of the breadmaker.
Jan. 6, 2011 5:24 am
HELP! I recently purchased a West Bend breadmaker. I have tried about 6 loaves and they all turn out the same. Very heavy! The flavors ok but I want soft, fluffy bread. I measure the ingredients precisly from the recipe book that came with the machine. What am I doing wrong?
Jan. 9, 2011 6:10 am
I have just bought a new bread machine Russell Hobbs after 10 years making whole wheat bread. My recipe is good and tasty. Try it!!!!!!! water+milk 1 5/8 cup brown sugar 2 1/2 tablespoons oil 3 teblespoons salt 1 1/2 teaspoon whole wheat flour 4 cups yeast 3/4 teaspoon don't change the order!!!!! when it rings in the middle you can add: sesame seeds 1 tablespoon(roasted) sunflour seeds 1 tablespoon(roasted) Put the machine on wholemeal , medium loaf Have a nice time and enjoy Irene
Jan. 9, 2011 6:16 am
Sorry I forgot the comma's. water+milk 1 5/8 cup,brown sugar 2 1/2 tablespoons, oil 3 tablespoons, salt 1 1/2 teaspoons, flour 4 cups, yeast 3/4 teaspoon don't change the order!!!!
Jan. 20, 2011 7:46 am
I have a bread machine but the bread dries out by the next day. Any ideas how to keep it moist.
Jan. 21, 2011 9:19 pm
First time I ever was on this web page, Enjoyed it very much. We just started to eliminate gluten and milk products from our diet for health reasons. Baking gluten free can be a challenge. I tried a box mix which turned out reasonably satisfactory. By the way I have used a bread machine for a number of years with reasonable success. I could relate to a number of comments. I picked up some tips that I will try. Can anyone give some recipes or tips for gluten free breads. Thank you.
Jan. 23, 2011 10:24 am
Allrecipes is a great forum for getting and sharing ideas and knowhow. I am glad to be a newbie and join in. I think bread machines are a good addition to any modern kitchen. I have been using one for at least 15 years. The resulting breads they produce seam to me to be more of a whole food than the average loaf at the grocers. A neighbor of ours received a bread machine as a gift and didn’t care enough to figure out how to use it, so they gave it to us. Our first attempts at making bread, were less than stellar. But we figured it out in time. A great deal of credit goes to a book titled, The Bread Machine Book by Melissa Clark. I need to get her second rendition, too. Her book gave me enough knowledge about the whole process and how ingredients interact to form and idea as to what is going on when I look in the top of my machine and see the dough ball spinning around. But the best trick I've learned it to watch the first few minutes of mixing and adjust liquids and flower to the prope
Jan. 24, 2011 7:39 am
thank you MidlanderNC for the tips. Any idea how much potato flakes and water for a 1pound loaf? I will be looking for the book.
Jan. 25, 2011 1:12 pm
I love using my bread machine and have varying degrees of success depending on what type of bread I am making. I just read somewhere you shouldn't make bread on a rain day? Is there any truth to this? It rains all winter here so that wouldn't give me much bread making time!
Jan. 27, 2011 1:45 pm
I have a question about butter and can't seem to find the answer - Should you use softened butter in a bread machine unless the recipe specifically calls for melted butter? I was concerned that if it were only softened, it wouldn't mix in well. Thanks!
Jan. 29, 2011 3:02 am
I recently purchased a far it has not been good. Not giving up and will experiment. I do call the customer service rep at the company and they are helpful. Crusts seem dark and hard. I appreciate all the comments. Thanks ladies...
Jan. 29, 2011 7:45 am
dumb question, but i've never used a bread machine before and am considering buying one. Can they only produce LOAVES? Is baking various shapes of bread possible. I should probably just stick with the oven and doing things the old-fashioned way...
Jan. 31, 2011 11:16 am
.Perhaps I can help answer a few of these questions, remembering of course, that I am no expert. I am just a doer who has had some time to observe, and ponder . Jeanie for a one pound loaf I would start with 3 tbs of flakes and a tablespoon of water, moving to say maybe 1/5th cup of flakes and 1 1/2 tbs to 2 tbs of water. It’s not written in stone. The more flakes the more water. The more flakes. The moister the loaf. up to a point. But the moister the loaf the shorter the storage time for the finished loaf without added preservatives a rule of thumb is the dryer the loaf the longer the shelf life. How one stores the finished product is the key to shelf life. Jan, I believe, in days of old, this may have had some validity, but with the advent of central heating and air-conditioning, conditions in our homes are not as variable. Technically there is still a lot of variance of heat and humidity from one section of a home to another section. Most modern kitchens are fairly stable an
Feb. 6, 2011 7:30 am
thank you MidlanderNC for the potato flake information. Any hints on how to keep whole wheat bread from sinking in the middle when baking in the machine??
Feb. 21, 2011 7:48 am
TO Mind-the-gap. I use olive oil in place of butter every time. saves softening or melting and I can just pour it out to measure. I have never had a bad bread with that.
Mar. 3, 2011 6:20 am
I have made in my breadmachine: PIZZA DOUGH water 1 cup sugar 2 tablespoons salt 1 teaspoon oil 2 tablespoons flour 3 cups yeast 1 teaspoon Add in the written order and mix on dough. Iadded fried onions and sesamy seeds Worth trying!!
Mar. 4, 2011 8:38 am
I joined as a member, found a recipe above, saw were it tells me to click on ad to recipe box but I can not find where to click
Mar. 9, 2011 4:37 pm
I have tried the regular "white bread" recipe as well as the "white bread II" recipe and for some reason my bread never comes out "light and fluffy." i have increased my dry milk and also margarine, as well as changed the setting from "medium" to "light." Does anyone have any tips for me so that my breads end up like the store-bought, light and fluffy breads? THank you in advance!
Mar. 10, 2011 10:00 am
In April, I will be moving to Northern Ireland as my wonderful and loving guy bought me a bread machine (British made) on Amazon brand new. I have NEVER used one before and I was curious to know if anyone in the UK/Ireland/Scotland have had any issues/problems/successes with theirs. It's all new to me until I read the instructions first I understand however, I've heard that flour in the US vs. UK is much different. Any suggestions? Thanks!
Mar. 21, 2011 2:25 pm
I need help, please. I am a great baker and now I've decided to try my hand at an old Breadman Plus TR700C. I don't have the manual and there is no RYE Bread selection. Any ideas on using a different choice but using the rye bread recipe? The choices are white, wheat, french and batter breads. Yes, I have tried to get a manual to no avail. TIA---RE
Mar. 23, 2011 5:45 am
Hey I need some major help...mostly because I'm a man and I stink it up in the kitchen! I have a Black and Decker all in one breadmaker. I noticed a few of you have that in this forum. I am having the same issue. My bread comes out hard as a rock and it hasn't risen. This also provides the difficulty of getting it off the paddle, because the crust is too hard it won't come off. Anyways I use regular active dry yeast...should I be dissolving it in water first before using it? I live in Canada and I can't seem to find 'breadmaker yeast' or fast active yeast. It could just be me though I spent 20 minutes looking for powder milk when it was right in front of me. I love my breadmaker and I'd like to love it even more by making real fluffy bread like my mom used to make with her breadmaker. Could anyone PLEASE give me any suggestions towards my plight? Thank you so much!
Mar. 23, 2011 9:17 am
I was not able to save this article to my recipe box. I didn't find things where you said I would. Maybe I am just too technically challenged.
Mar. 24, 2011 8:05 am
I have a cuisinart bread machine, yesterday I trien to make my first loaf and what a dissaster, the bread came otu har and it didn't rise at all :( Can anyone tell me why in the bread machine instructions the yeast have to be added at the end?
Mar. 25, 2011 10:00 am
Lildrummergirl, only thing I can advise is to make sure you take your cup measures with you, as over in uk everything is in pounds and ounces. Flour is self raisin and plain flour. Plain flour will be like our all purpose flour and selfraisin flour has raisin agents added. I did not have a bread maker in uk, but am sure you can get bread making flour over there. Tesco has everything. Good luck with your move
Mar. 26, 2011 11:26 pm
I used my breadman Plus machine that someone gave me to try to make Bagel Dough today. Then I got a small emergency phone call just 5 mintues before the cycle was done. So when the machines beeped done. I took out the dough...made a ball and put it in fridge. We got home really late and it had risen some I punched it down and rewrappped it in plastic wrap. Will it be ok to use tomorrow to make bagels once it comes to room temp about 30 min I would say? Any recommendations or hints to if it will still be a good dough or not for bagels? THANKS SO MUCH~
Mar. 28, 2011 5:24 pm
I have read through each one of these comment, I have recently tried my WW bread machine, and have very dense, crumbly bread. I did pick up some bread machine yeast I was using wheat bread yeast, the added some reg yeast, both proofed though, the bread was better using both, I used 1 tsp reg yeast which is about 1/2 a packet. I have since learned more about yeast, and I didn't put the ingrediants in in the right order, so I will definately pay more attention to that. I'm also planning on picking up some of the vital wheat gluten. OK now for a couple of questions, I'm trying to make a multigrain bread without using premade cereal mixes, is there a rule for the amount of course grains to add to a bread recipe, I have (rolled oats, cracked wheat, cornmeal, sesame seeds, rye meal, oat bran, wheat germ, barley) I have been using bread flour & whole wheat flour. I would like texture but not hard pieces, so I did use part of the water in the recipe to soak the grains, is that part of my probl
Mar. 30, 2011 12:30 pm
I learned how to make bread by hand, and it never turned out as nice as it does with a bread machine. This is the one thing in my kitchen now that I couldn't go without. My secret: Let the machine do all the hard work, let it rise as you would with hand made, THEN remove it from the machine and bake in loaf pans in the the oven. I make pita bread, rolls, cinnamon bread, english muffins, just about any kind of bread you can think of. When coverting a recipe to the bread machine, if you have a 1.5 lb loaf machine, use about 9oz of water that is as hot as you can get in out of the sink. follow the direction in the manual for how to put in your ingredients and then mix on dough cycle. If you need to add spices, add them after you put the flour in, add dried fruits after your dough is mixed fairly well.
Mar. 30, 2011 12:40 pm
lpoettgen,are you checking your dough during the first part of mixing? I stand by my machine and watch it mix, I can tell right away if it needs more flour, water etc. Even if the mixing cycle is done and the dough is still sticky, I just start it all over again since I can turn off the cycle at anytime after it is mixed to the right consistency. Then I let it rise. I don't think that it is the grains that is causing the problem , but I could be wrong. If you have a recipe that using grains, even if it is not the grain mixture that you are using, but simular to, I would use the same amount called for in the recipe. It should't matter what kind how many grains are in your mix, but maybe just the amount that you are adding. Just mix your grains in a bowl and measure the amount you need. If it still turns out to crumbly, maybe you need to cut make the grains a little smaller. Maybe you could blend then a little in a food processer or mixer? But I really don't think that this is ne
Apr. 9, 2011 2:39 pm
I make a basic sweet roll dough and after rising I remove it, punch it down, and make 12 rolls in a 9" x 13" buttered pan. I always have requests for these for holiday family dinners. I had a friend over the other day and she asked me to make a second batch so she could take some home for her "other half". I plan to try this same recipe but shape it into loaves. I also use this recipe to make Fried Bread Dough when the grandchildren visit. Just take a lump of dough and stretch it out thin over your hand. Fry it in hot oil until golden, turn and brown other side. Remove from oil, and spread with butter, then sprinkle with sugar.
Grammy Bessie 
Apr. 14, 2011 11:30 am
I am looking for an artisan style recipe for my Black & Decker bread machine. Preferably a multigrain recipe. I don't like the fluffy bread that is like store bought, I prefer a heavier almost chewy bread. Would appreciate any ideas you all may have.
Apr. 17, 2011 9:58 am
I bought my first breadmachin Breadman BK1060S. I have made 5 unsuccessful loaves. The loaves are not mixed well, the finished loaves have extra flour that was not incorporated. My machine does not identify how to tell which cycle the machine is in. It beeps and makes noises, but I have no idea of what the beeps or sounds mean. The order of ingredients is wet, dry and yeast ontop and I am very careful with the measurements of my ingredients. I am using bread flour and breadmachine yeast. Does anyone know how soon I can mix the dough on my own without negatively impacting the yeast? Does anyone have any tips for helping me get a good loaf?
Apr. 20, 2011 9:43 pm
This blog is truly amazing and awesome to read in. Very full of information and a lot of points regarding on how to bake breads..Panasonic SD-YD250
Apr. 25, 2011 6:30 am
Please let me know what to do: my bread comes out very soft on the top in the middle.I have got a Russell Hobbs machine . I have already cut the yeast from 3/4 teaspoon to 1/2 a teaspoon and still no change.This happens only with whole wheat bread.
May 25, 2011 11:13 pm
I love my poor old worn out Citizen breadmaker. As for milk (I use it instead of water) I pour it in the measuring cup and zap it in the microwave for 1 min 20 secs and pour it in last. I always protect my yeast by having it covered well by flour. It works like a charm. I also do my bread on the dough cycle and bake it in a regular bread pan, 375 degrees for 25 minutes. Yummy!
Jun. 2, 2011 11:56 am
I have been baking bread and making pizza dough for years in a breadmaker. This is what works for me: 0. Make sure ingredients are at room temperature. I get the water or milk to 80 degrees in the microwave if your machine has a preheater; if not, 110 degrees. 1. Put water, milk, sugar, salt, oil, honey in first and swirl it around to mix. Direct contact with salt kills yeast; that is why I mix it with liquid. 2. I put the flour and dry additives, such as oat bran or whatever. I've had better luck if I whisk together the dry ingredients then put them in. Shift the flour mixture around to make sure no water is showing. 3. Yeast is sprinkled on top. dougthecook
Jun. 5, 2011 9:58 pm
I've been using my bread machine for about eight years. It is a Hitachi,which makes 1-2pd loaves; It mixes with a bottom paddle and heats the bread pan from surrounding heating elements. After experimenting for consistency I have found 3 stages that produce great dough: (1)premix water/milk, sugar, salt, oil or warmed butter (all at room temp) w/whisk [don't dirty another bowl, use the one you measured liquids]; and pour the mixture into the bread/mixing pan; then, (2) add in order flour,gluten (if used) and yeast as the last ingredient; then (3) close the lid and set the preferred cycle. Note: It is important not to have the liquids not too hot or too cold; Tepid is good. I usually melt my butter and let sit to room temp, it may look funny, but it mixes fine. Remember: Most table butter in the US has salt. The reason for the controlled temperature is to inhibit the yeast from pre-activating. You want it well mixed into the flour before it moves into serious activation.
Jul. 22, 2011 5:12 am
To cookie_jim, I too am from Canada and have a B&D breadmaker. I love it! The yeast for the breadmakers comes in small brown glass jars and is with the rest of the yeasts. Remember to put the liquids in frist then the flour and last the yeast . If you use cinnamon dont let it touch the yeast. Go to a book store and pick up the book " 250 Best Canadian Bread Machine baking recipes" it has alot of great recipes & the ones with apple sauce turn out fluffy, try it
Jul. 24, 2011 3:27 pm
Hi,I am working on my 3rd bread machine LOL,In all 3 machines i have had no luck making garlic bread,it either sinks,is rather heavy,or doesn't entirely bake throughout,i have tried experimenting different times of day,no humidity etc,played around with the ingredients a little bit,haven't tried for awhile.I have used the machine to knead the dough then bake in the oven,seemed ok
Jul. 29, 2011 9:13 am
I use the bread machine to mix the dough ( 1 1/2 hr cycle) then put the dough in a loaf tin and bake it in the oven. I also use 1 1/3 times the mix as my loaf tin is quite big. I prefer the loaf tin and I am not fond of the 'square' loaf from the bread machine.
Aug. 14, 2011 11:01 am
I am waiting for my new bread machine to arrive tomorrow. It is the small Zojurushi and only makes one pound loaves. Can I halve a recipe for a 2 lb loaf? Thanks for any suggestions.
Aug. 18, 2011 11:31 am
I have a B & D bread maker. I AM IN LUV WITH IT LOL !. I havent had any problems. . . even my first loaf was awsum! My first loaf of bread . . . EVER! But I am findindg these paddles really annoying. Sometimes I have to get my husband to shake the loaf out of the bread pan . . except the paddles make a hole on my awsum loaf LOL! At around what time can I remove them (before baking). Its hard to tell as I am not standing by the machine for 3 hours! I am assuming AT LEAST 1.5HR prior to the end, eh?
Aug. 25, 2011 2:27 pm
I'm hoping someone can help me... I have been trying to use my Sunbeam bread macine, following the directions VERY carefully, and the center of my loaves keeps falling in. I live at high altitude, could this be the problem, and if so how would I fix it?
Sep. 1, 2011 10:19 am
I made olive bread and used the liquid from the olives in the bread mix. It was very very salty and the bread was garbage. I have made four loaves since and they are all way too salty. Any ideas on how to fix this. I am soaking pan in water.
Sep. 3, 2011 7:18 pm
Used my breadmaker for the 1st time today. It rose way too much - then sank in the middle when cooking. I measured carefully. The texture of the bread is ok but I find that it tastes very strongly of yeast. It's funny when buying bread at a baker's, you can't detect that taste. I find it's almost like sourdough; didn't really care for it. I will play with recipes and ingredients but I am not too patient lol
Sep. 7, 2011 5:28 am
I am in complete agreement with Wildwing -- bread machines are absolutely NOT complicated! I've had my Salton Breadman Ultimate bread maker for almost ten years now, and I've always gotten -- and continue to get -- good results with it. I even like baking quick breads in it using the "Bake Only" function. (It has many different modes. You can even make jams with it although I've never tried that.) I like the size and shape of the loaf that its pan makes. Follow the manufacturer's instructions exactly, and you shouldn't have any problems.
Sep. 7, 2011 5:44 am
I'd like to make homemade rye bread because rye is my favorite kind of bread. Unfortunately, rye flour is hard to find in stores. I've never seen it myself. By the way, it's not necessary to add caraway seeds to rye bread to make it taste like rye bread. If it were, commercial rye bread wouldn't be available in two varieties -- seeded and unseeded -- but admittedly, the caraway seeds do add a lot of flavor.
Oct. 6, 2011 8:41 pm
I have two machines that I got from a Goodwill. not sure if they worked, I bought both in the shelf - both only $3. figured it was a cheap gamble. Well, I have only used one and EACH loaf has been terrible. I bought 3 books but cannot find a guide for the machine. I lost a paddle for one already - and that is fine - its a tall pan and not really sure how that would turn out anyway. As I type I am making pumpkin bread. I didnt have cloves or nutmeg and so I just added pumpkin and vanilla extract. Who knows - maybe? Then I realized as it is in the baking that it was missing....MILK. Anyone know how this will turn out? Prob. not well. Anyway - I have added more oils or butter, I have reduced yeast, everything. I am wondering how to get that DENSE taste out of it. Does anyone else have a solution? No matter what I make it tastes just WEIRD. Like dense or thick and heavy. Not good. Suggestions?
Oct. 7, 2011 9:14 pm
I recently bought a bread machine (don't remember make or model at this moment) from the Salvation Army thrift store for $5. There seemed to be a great number and variety available, so I chose one that had the manual with it, and I am very glad that I did. My first attempts were not good, so I bought a few boxes of Krusteaz Country White bread machine mixes to have consistent test cases. I found out a few things. First, I live at very high altitude (7600ft, 2200m) so it is important to compensate for this. The directions on the mix box were WRONG, they said to increase the liquids. When I did this, the top of the loaf collapsed. The breadmaker manual said to REDUCE the water or milk by 2 or 3 Tablespoons AND REDUCE the yeast by 1/4 teaspoon at high altitudes. This is counter-intuitive, but it works! Another "discovery" I made is that accurate measurements are very important. I "knew" but didn't think about the difference between dry and liquid measurement in the English (American) sys
Oct. 26, 2011 12:07 pm
I often remove the dough to finish the loaves in the oven. The problem is it is so sticky I have to add quite a bit of flour, which changes the entire recipe. Any suggestions or hints, anyone? I am making the Halla bread recipe from the book.
Nov. 12, 2011 7:39 pm
My husband recently bought me a Wolfgang puck breadmaker. This is my 1st breadmaker and I love it. I have made white bread, wheat bread and the Sour Cream Cinnamon Streusel Coffee Cake. All items have come out perfect. I would like to make homemade crescent rolls for Thanksgiving. I've read the comments and was wondering does anyone have a recipe for the dough to make crescent rolls?
Nov. 22, 2011 10:30 am
if anyone needs an oster manual, I have one for the 2 lb expressbake breadmaker - you can have it for postage.
Dec. 12, 2011 6:57 am
Own a black & decker. The dough doesn't rise very much & is very tough to cut on the outside(no matter what the recipe is). Also the loaves aren't soft & moist on the inside. I measure as carefully as I can & the top isn't browned one bit even in the "dark" setting. I also use liquid milk in every recipe instead of the powder stuff.
Dec. 12, 2011 1:12 pm
Another problem that I seem odd is that a lot of recipes call for lukewarm water or water about 10 degrees lower than what the yeast's instruction call for in order to be activated. I can't decided which one of the temps to use & as I've used the "lukewarm" & my breads are tough & dense, I'm trying using the temp. recommended by the yeast's instructions.
Dec. 14, 2011 4:42 pm
I am a 48 year old bachelor and missed home baked bread. As with everything I do, I researched exhaustively before settling on a breadmaker. I acquired a Zojirushi Home Bakery Supreme and can't say enough about it. Except I need to slow down on the bread consumption!!! In doing my research I found the secret to consistently great bread. 1) Follow the recipe the first time so you know what the bread should look like at every phase. 2) Invest in a kitchen scale. Baking is all about ratio's of wet/dry. My bread maker calls for 4 1/4 cups(505 grams or 17.8 oz)of flour to 1 1/3 cups (315 grams or 11.1 oz) of water. Every recipe I've "invented" since straying from the book has worked perfectly. I read our flour here in Canada is different than in the US. I noticed no difference in the results using US measurements, but I think the difference is the density of our flour. I can scoop my flour out of the bin in 3 cups, so it must pack down considerably. I arrived at 4.2 oz per cup of flo
Dec. 15, 2011 11:56 am
I arrived at 4.2 oz per cup of flour by using a large spoon and sprinkling it in the cup till it was level. I also only use active dry yeast, not instant or quick or bread. or I noticed, Pizza! I hope this helps someone else enjoy their breadmaker as much as I now enjoy mine! Gotta run... cheese and onion bread ready in 5 minutes!!!
Dec. 27, 2011 11:30 am
looking for a sweet bread, maybe cinamon and raison to be done completly in bread machine, any ideas?
Dec. 29, 2011 4:45 pm
My Zojirushi came with a Raisin bread recipe I liked a lot. 1 1/3 cup water 4 1/4 cup flour 4 tbsp sugar 2 tbsp dry milk 1 1/2 tsp salt 2 1/2 tbsp butter 1 tsp cinnamon 2 tsp active dry yeast 1 cup raisins (when beep sounds)
Dec. 29, 2011 5:39 pm
Bought a new Oster bread machine. I usually make bread from scratch but thought I'd try this since arthritis is getting to be a big problem. Followed the recipe to a "t" and everything looked great until about 15 minutes into cook cycle when it fell like a rock. Any ideas????
Jan. 1, 2012 12:01 pm
Erhoel try to use the dough cycle & then do not knead any more. Just let things rise in a 170°F oven that you can turn on & off every 10 - 15 mins. That does a 3rd rising. Then just bake in the oven. That's how I've been using my machine & breads have been better. Also sometimes the cup they give you to measure things suck. I use my little scoops since it measures better. Try to get milk, water up to the temp that the yeast recommends not what the recipe says. Get the eggs & butter to room temp. Unless your machine does that. I just crack the eggs in a bowl & put them inside a hot from the tap water pan to warm them without getting cooked. Hope it helps.
Jan. 7, 2012 9:36 am
Hello all! I see a couple other people searching for gluten free recipes for their bread machine-- I'm in need of one too! I'm willing to go out on a limb and just experiment, but my Black and Decker machine only has funky settings: basic bread, rapid bake, sweet bread and whole grain. It doesn't give me the option of knowing what the timing of the cycles are, or which one I might choose for a gluten free recipe. Any of you bread masters have some wisdom to throw my way? Thank you!
Jan. 9, 2012 5:23 pm
Hi! I have just gotten my first bread machine for Christmas (a West Bend High Rise Machine) and I am loving it! The only problem is that the loaves come out crumbly and a little dry but taste great! I have read all the above posts and will use some of the tips given. I also jotted down some recipes I will be trying. Thanks everyone! Looking forward to making lots of homebaked, healthy breads for my family!
Jan. 11, 2012 7:18 pm
well this is a cool place,I wont be any help with advice but I may generate a laugh or two. I just bought a black and decker bread machine and the first loaf was awesome. I fell in love and wanted to make bread for my friends and neighbors.Unfortunately things started to go down hill and now I have hit rock bottom.All I can make now are hard lumps that even the squirrels wont touch. I have bread flour and brand new yeast all I want is a bread that is soft and fluffy. I am so new to this and after reading all these posts my head is spinning. I really don't know the first thing about baking bread,today I was packing the flour tight inside the cup to get it exact. I think that was a mistake because people talk about sifting flour and using weight instead of volume. I was told not to use all purpose flour but I don't know why. I am afraid to buy a large bag of flour until I learn how because just like others in here I hate wasting food. I find it hard to believe that a teaspoon of water mo
Jan. 13, 2012 6:44 am
I have a bread machine with no instructions. I like to make the dough in the machine and then take it out for cinnamon rolls or pizza dough or whatever I am making. I am just never sure when to take it out. How many rising cycles do most machines have? Like if i am making cinn. rolls most recipes say to raise, punch down, shape and then raise again. So if i use my machine would I take the dough out after the first rising cycle? How do you tell on the machine where you are? I have a timer which reads 3:10 when it starts. Is this 3hours?
Jan. 21, 2012 10:44 am
Use the best bread machine ever. The zojirushi home bakery supreme!!! It's aweeeeeeeesommmmeeeeee!!!!!!!
John Avelis Jr. 
Jan. 25, 2012 3:38 am
It's important to know your machine. I had a Hitachi for 10 years, which prescribed instant yeast. Unfortunately, it broke and Hitachi no longer makes bread machines. I have a Breadman, now, and it's great. Ensure all ingredients are at room temperature, even if the machine has delayed start. Breadman prescribes active dry yeast, NOT instant yeast. To use instant yeast in a Breadman, use a volume about 60% that of active dry yeast (this is from my correspondence with Breadman) and you will get identical results. The bread machine is great for a variety of quick and convenient breads, but of course is not a substitute for regular baking with a lot of whole grain techniques such as the Peter Reinhart's "split dough" method, or baking using "old dough" recipes.
John Avelis Jr. 
Jan. 25, 2012 3:41 am
In response to "giggleherz" post: always always ALWAYS use weight, never volume, when baking. There are reasons for this which you can find expatiated about in places like the King Arthur Flour website. Electronic scales are cheap now, and available from a wide variety of sources.
Traute J. 
Jan. 25, 2012 3:46 am
Hi, I am on my 4th BM (started years ago). My suggestion for a beginner is the AR Italian bread for the BM. It comes out perfect every time. The only thing I change is 1 tsp. BM-yeast only. Before the last rising I take out the beaters (my machine has 2) and brush the loaf with eggwash. It always comes out nice and golden on top. Use this as your basic recipe and go from there. The BM is great for making dough. I know when the dough is ready to shape - no guesswork there. Don't give up on the BM. You will love it! Denise: the 3:10 stands for 3 hrs. and 10 minutes (that is the time most basic breads take) Check and see - your machine must have a dough cycle - even my first machine (some 15 years ago) had one. Mine takes about 1 hr and 30 minutes, that stops the machine automatically when it is ready to be shaped. Good luck!
Jan. 25, 2012 5:50 am
To Peaches -posted Dec. 23,2009 Thank you so much for your bread making recipe. I have a black and decker, but lot the recipe and they have not sent me a new one. So you have been really helpful. thanks
Jan. 25, 2012 11:52 am
ok am I doing something bread has a whole in the bottom when I take it out of the machine. I also bought a used one without a book. Im doing this with the help of other commentors.
Jan. 25, 2012 11:53 am
ok ok Im not an has a hole in the bottom of it.
Jan. 25, 2012 12:15 pm
I have used more than one bread machine with great sucess, after the inital learning curve, the squirrls out back were well fed in the begining. I must say that I do prefer my Zo. which I bought used on ebay. As others have said, the most critical part of sucessful bread making is during the first 5 min. of the dough mixing process. You need the proper flour/moisture ratio to form a smooth dough ball. (Just barely tacky when touched with dry finger I find works well for me). I also use gluten, 1 Tbs. per cup of flour, especially in whole wheat or rye. I also add 3 Tbs of potato flour OR 1/4 cup plain instant mashed potatoes to all white bread recipes. I aways add the yeast last to the top of the flour before starting the machine. I have found no difference in types of yeast, except they must be fresh! I buy SAF by the pound, keep in a sealed jar in frig. And finally, bread keeps wonderfully for many days if in a plastic bread bag in the frig. For those of you advent
Jan. 25, 2012 12:34 pm
I have a panasonic that I've had for 12-15 yrs! I use it for bread loafs & dough type breads( french, pizza, cinnamon rolls, strudels,pretzels & of course home made dinner rolls!)I have a dough setting & a lot of other options! The yeast dispenser is a nice option! I only have had one or 2. Loafs that didn't turn out great( still edible) try to only use King Aurther flour most grocers carry it. Much better bread with that . Anyway just my thoughts! Oh & we foundanother panasonic on line for $5.00 for our RV! Wow wake up to that in the woods!!!:):)
Jan. 25, 2012 9:01 pm
I found this recipe for "dough enhancer"...this improves the texture of bread machine bread and will make it more like "store" bought breads...1 Cup lecithin granules, 1 T. Vitamin C powder, 1T. Ground Ginger...if your recipe calls for one teaspoon of yeast you use 1 teaspoon of "dough enhancer"...if your recipe calls for 2 teaspoons of yeast you would use 2 teaspoons of "dough enhancer" will be happy with the results!!! (you can get the lecithin granules/vitamin C powder at any vitamin/health store)
Jan. 26, 2012 9:15 am
Been using my Breadman Ultimate for nearly nine (9) years, now. (As a matter of fact, it's making a loaf of Italian Herb Bread as I write this.) My breads made in it have always come out great, even the very first loaf I ever made. It even doubles as a great little oven for baking quick breads(I like the size and shape of the loaves) when used on the "Bake Only" cycle. Bread machines are NOT complicated! Contrary to what poster John Avelis, Jr. wrote in his 1/25/12 post, using weight rather than volume in baking is nothing but pure NONSENSE! I speak from personal experience. I've won blue ribbons for my baking, so I know. I've NEVER weighed anything when baking something. Apparently, John watches too much "America's Test Kitchen" and "Cook's Country" on PBS. They also advocate weight over volume. That's nothing but, as Col. Potter on "M*A*S*H" liked to say, "Horse hockey!" Weight over volume is nothing but a myth, or a matter of personal preference. Were it TRUE, if it actually DID
Feb. 9, 2012 7:04 am
Came across the website purely by accident, and was so impressed to know that there are some many break machine bakers out there. This column has been in existence since 2009, and that is quite impressive. I have (2) bread machines: West Bend horizontal (Ebay purchase) and a Breadman Bread box ($8.00 Goodwill purchase). I have not had a bad loaf of bread out of the Breadman in 6 yrs. The West Bend Bread & Dough Machine is an older model with a front door, and since purchasing that machine I continue to get nice loaves of bread. I use Bread machine flour and Bread machine yeast. No fallen loaves (thank God). I had been thinking of possibly retiring my older Breadman breadmaker for a newer model, but after reading a few posts, I think I will hang onto it until it no longer works. I want to thank all who have shared their tasty recipes. I will have to add them to my recipe book. DMA9 from Jan 25, 2012, I apprecdiate your insight into bread enhancer. Read about it recently,
Feb. 14, 2012 2:42 am
This is a question for "DMA9 from Jan 25, 2012". Do you use the dough enhancer in conjunction with yeast or in place of yeast. It's a little unclear to me but sure am looking forward to trying it. Thank you!
Feb. 19, 2012 10:35 pm
I have a breadman bread machine and I love it. I mostly use it for dough. There is a great recipe on for Sweet dinner Rolls. It's fantastic. I have made mexican "Conchas" sweet bread, they have a sugar, butter, flour topping for each of the rolls. (the kind you buy at mexican panaderia. The best. The recipe for the mexican bread is written by MelissaAmador. This is a five star recipe in my book. You may find the recipe at I am very, very pleased with these recipes and my breadman bread machine. I hope I have encouraged you all. Have a great day.
Feb. 19, 2012 10:37 pm
I do use bread machine yeast in a jar. I also use better for bread flour from Walmart. I think it's Gold Medal in the yellow package. Enjoy.
Feb. 19, 2012 10:43 pm
Conchas(Mexican Sweet Bread) at by MelissaAmador Just so happy to have found this great recipe. Just want to share with you all.
Mar. 9, 2012 4:43 pm
Pink posey 
Mar. 18, 2012 9:34 pm
I have a Wolfgang Puck breadmachine and it makes huge and delicious breads. I love the Hawaiian bread especially. I can't believe how beautiful and delicious they are after failing so many times with the hand made loaves. I am so glad I have it as my hands are full of neuropathy.
Mar. 19, 2012 6:52 am
I have been using a breadmaker for 18 years with very few problems. My first machine was a Black & Decker and for the past few years I've been using an Oster. One thing I realized early on with the Oster is that Traditional yeast works best. The Quick-rise yeast caused the loaves to rise too quickly and then fall. Also I find that I can often use less yeast then what the recipe calls for because I don't like the loaves reaching the window. Happy breadmaking everyone!
May 7, 2012 8:06 am
I got a new breadmaker for Christmas, after being without one for several years. It took a bit of readjusting, and I found this article to be a great help in getting me back on track with the bread machine!
May 15, 2012 1:22 pm
As the 2nd of 6 children growing up in the 50's and 60's, Mom made bread DAILY. Both sons picked up the knack of how dough should 'feel' when kneading, but the daughters never really got it. Success or failure of a loaf of bread being made in a machine is determined simply by the moisture content. Too wet or too dry means a collapsed crown or a brick. Because of arthritic hands, I have to use my 18 year old Sunbeam for just making dough, then rising and baking in the oven. I find it gives me more control over how long and how high it rises, and I always check the dough several times during the mixing to be sure it is just sticky enough to not stick to my finger when poked... there's no other way to describe it. Bread dough that comes out which is less than perfect for loaves makes great pizza dough, bagels, and even, (heaven forbid!) FRIED DOUGH!
May 28, 2012 10:32 pm
I am now eating my first bread made in a Sunbeam breadmaker. It has come out pretty good. The instructions said measure carefully and put the ingredients in this order: Liquids first then dry ingredients such as the flour and then make a lttle well in the flour to place the yeast. BIG BLACK LETTERS say: DO NOT let the yeast touch the liquids. I did all that and turned it on - it chugged for a while and I peeked in but the dough was not turning or mixing. Oh no! I had forgot to put the kneader on the post in the pan. So now I had to empty the pan in a big bowl and put the kneader paddle on then dump everything back in the pan - yeast liquid flour now upsde down and the yeast mixed with liquids. Regardless, I went on following the instructions to set for crust colour and it eventually rose to the top of the pan. After it was baked the crust all around the bread was perfectly browned. has a delicious crust perfect insides and sliced like a charm without crumbling. I have just finis
Jun. 4, 2012 3:16 am
Can some one please check the french break how many water. I think I can remember the rest of the recipe but just the water I truly ca not remember. Thanks
Jul. 5, 2012 11:49 am
I have a 1 1/2 - 2 lb. Sunbeam Bread Machine. I was wondering if you can use a 1 lb. recipe in the larger machines? I used to have a 1 - 1 1/2 lb. Toastmaster and loved it. Every recipe I tried turned out perfect. It died and I tried several different models and I am still not having good success. I think my problem is in the temp of the water and the dough being too sticky. The loaves rise nicely and then they sink! A friend gave me her own personal bread recipe for a multi-grain bread and it is the only bread I can make with this Sunbeam machine! It was VERY frustrating...especially after being successful for many years with my Toastmaster!
Jul. 20, 2012 9:18 pm
I have a Regal bread machine and every time I make bread in it, the top sinks down. What am I doing wrong?
Jul. 24, 2012 4:26 pm
I make the bread dough in my bread machine then put into pans to bake. My loaves always crack on one side and are not nice looking loaves. What suggestions does anyone have so my bread looks like boughten loaves. Thanks.
Jul. 28, 2012 4:11 am
Hi everyone. I'm new to this site but have been making bread in my Russel Hobbs Breadman for about 3 years with great success 98% of the time. For those having problems with bread sinking in at the top, there are two bits of advice on this site which are valuable and worth noting. The first is the "wetness" of the dough, ie the liquid to flour ratio, and the second is carefully following the recipe and the instructions for your machine. I put my success down to weighing the water and flour as this can be done so easily and accurately by placing the pan on a digital scale; using room temperature water, and a proper 5ml measure for things like salt, sugar, oil and yeast. I had more problems when I started using the machine and was measuring the water, so I'm convinced the water content is crucial. The rewards of baking your own bread are great. Everyone loves it and the machine just takes all the hard work out of the process.
Nov. 23, 2012 4:55 am
can i use regular flour instead of bread flour? thanks
Dec. 12, 2012 11:43 am
roxie...I accidently grabbed my canister of regular flour instead of my bread flour and made a loaf. It turned out fine. It was a little denser and didn't rise as high as I'd have liked, but it worked.
Dec. 28, 2012 3:50 pm
Does anyone know if you need to run a dummy cycle before using your bread machine for the 1st time? All I've seen mentioned so far is to wash/dry insides well but it seems I've heard someone mention this before because their 1st loaf came out stinky/chemical tasting and the house stunk too. I have an Oster 5838 Expressbake breadmaker.
Jan. 4, 2013 11:02 am
I am new to this sight and have added it to my favorites. I found so many helpful hints..thanks to all!!!My children gave me a Breadman machine for Christmas and have made a few loaves ...some were not so good and will try some of the hints that I found here.
Jan. 4, 2013 3:23 pm
Hello, help. My husband just found out he has an intolerance to wheat. I have a new bread machine but I can't fine a recipe for gluten free/ wheat free bread for bread machines. Does anyone have a suggestion.
Jan. 6, 2013 8:05 pm
Hi Jamie....this recipe comes from the Breadman Recipe book...Hope this will b of some help....Gluten Free Bread(2-pound loaf)....1 1/2 cups of water(80-90 deg)..3 large eggs(room temperature)..1/4 cup vegetable oil..1 tsp. cider vinegar..2 cups white rice flour..2/3 cup dry skim milk powder..1 1/2 tsp salt..1/2 cup potato starch..1/2 cup tapioca flour..1/3 cup cornstarch..3 tbsp sugar..1 tbsp xanthan gum..2 1/4 tsp.bread machine yeast......I have not tried this recipe myself...but would like to hear if you try it out, just how it turns out for you. Good Luck.
Jan. 14, 2013 3:31 am
I am new to bread machine baking. I just bought a Kenmore BM with my Sears Xmas gift card (curtesy of my daughter). I made my first white loaf using manual instructions. The finished product looked like bread but had a dense course quality. I was still proud of it and will experiment more to get better quality. In mean time, I'll cut the bread into cubes and make bread pudding!!
Feb. 6, 2013 2:26 pm
Hi, Jamie. The Bread Lovers Bread Machine Cookbook by Beth Hensperger gas a whole section of gluten free recipes.
Feb. 19, 2013 6:35 pm
I have an old Hatachi that I pulled out of the cabinet and began using again. My problem is wheat turns out heavy and dense even when I add gluten to the flour. any suggestions?
Feb. 20, 2013 9:41 am
I'm sure this question has been asked and answered here before but I'm a lazy person (that's why I bought a bread machine) so I really don't want to read through all these posts. Here it is. When proofing yeast do you use the proofed yeast/water into the recipe? I'm not only lazy but very frugal as well. Can anybody help me?
Feb. 28, 2013 6:58 pm
Just bought my first Panasonic Breadmaker.Can't wait to start.Bought the bread flour and yeast from Sam's Club.Keep the recipes coming will let you know if it works.Thanks to all.
Mar. 8, 2013 7:14 am
We bought a Williams Sonoma machine many years ago which I uncovered from storage last year after getting laid off and trying to find ways to stay out of the wife's hair. I have really enjoyed making different kinds of bread and flours and rolls. I see many people here struggle with the right dough consistency to avoid a fallen top so I thought I would add my two cents. Careful measuring is critical of course. But I find that after the dough has been kneading for just a few minutes I can tell by feel: when you touch it, it should be sticky but not wet enough for any of it to stay on your finger. And one added tablespoon of water (or flour) makes a big difference. After a couple of times you will get the knack. It works every time for me whether I am making rye, sourdough, or whatever.
Mar. 8, 2013 7:23 am
I was really excited when it occurred to me that I could wait until the final rise starts and then reach in with floured fingers and remove the paddle. So when the loaf is done, it does not have that huge hole in the bottom anymore. This has been a big deal for me since my paddle is old and the non-stick features have pretty much disappeared. My manual tells me when the final rise starts for each setting, so that makes it easier. The only downside is you need to be there to take it out, and so it doesn't work with overnight baking unless you're crazy enough to run downstairs and take it out 80 or 90 minutes before the cycle completes, which I have only done once.
Mar. 27, 2013 11:36 am
For anyone who has no instruction booklet for their machine, for whatever reason!, just type the brand and model number into the search field on your computer's browser, and you will be able to find online a copy of the manual that should have come with your machine. You can bookmark and read it onle, or go to the trouble to print out the entire book or just the pages that you need.
Apr. 13, 2013 12:28 pm
Trish,what adjustments did you make for high altitude?I'm at 6000 feet and new to all this.Sheila
May 1, 2013 5:09 am
Looking for a "SOUR DOUGH RECIPE" for my BREAD MACHINE. How do I convert the recipe I have for basic bread to sour dough bread for my machine and be assured it will turn out?
Jun. 22, 2013 9:32 am
I feel (really) late to the party :-). I have a quick question...just bought a used bread maker and have made several wonderfully yummy loaves so far. Now I'd like to try a Rye bread. The recipe calls for 2tbsp of gluten. I've searched the Bulk Barn and all I can find is gluten flour. Is this the same thing? Thanks so much! Loving my bread machine!
Jun. 28, 2013 12:31 pm
MR, You are looking for something called Vital Wheat Gluten flour. I found it at Whole Foods. It is concentrated powdered gluten, which is added when using low gluten flours such as rye. It is meant to both add to the flavor and improve the texture, but as long as I am using around 2/3 white flour I do not usually use it and it tastes fine. In fact the wife prefers it without. And here is a strange tip as long as we are on the subject of rye: try substituting coffee in the recipe for whatever water is called for. Believe it or not, it really helps create a very rich and delicious rye loaf. I also add 1/4 cup of oatmeal to give the loaf a softer texture, but that's a question of taste.
Jun. 29, 2013 3:06 pm
Wow!! Michael, thank you so much! Wonderful information and excellent advice! I'm off to Whole Paycheck (ha!) to source some Vital Wheat Gluten and I an going to try the coffee trick on my next loaf. Thanks again, and happy long-weekend!!! MR
Jul. 8, 2013 5:05 pm
Paging Michael!! :-). I found the Vital Wheat Gluten and made a loaf of Rye this afternoon...and it sunk. Again!!! I can't figure out why. I have made probably 15 loaves in the machine from basic white, to French to Cinnamon Raisin and they've all come out perfect. I've tried the Rye 3 times now and no dice. It always sinks in the middle. I did notice that it rose really well on the first rise but by the time the bake cycle started it had sunk. Any tips?? Thanks!!!!
Oct. 22, 2013 7:57 am
I just purchased a second hand bread maker. Today I am on my second try for making the white bread in in my West Bend Perfect Timing Bread Machine. Its all ready rosen up to the top of pan. I am so pleased. I have tried 3 recepis and failed. This one is fast and easy.. LOVE IT..cant wait to taste it.
Oct. 28, 2013 9:00 am
I usually have the same problem with the bread falling that so many others have had. There are two tips here that make a lot of sense to me. I'll try adjusting the yeast downwards and checking for appropriate water and flour during the kneading cycle. Also, thanks for the removing the paddle tip. My next loaf (there's one in the bake cycle right now, so too late!) I'll try that. As for a whole grain rye, I've made this twice with good result and no falling!!! It goes counter to the bread machine order, but here goes: 1 tsp active dry yeast (NOT bread machine yeast). 1/4 cup warm water - combine in bread machine. 2 1/4 cups whole wheat flour, 1 c whole rye flour, 1 1/4 tsp salt, 1 tbl caraway seed. 1 1/2 tbl honey, 1/2 c buttermilk, 1 tbl cider vinegar, 1 tbl oil, 3/8 c (more or less) water. Mix together, then add to bread machine. Use whole grain setting. As I said, it has worked for me, no guarantees. Also, I live in Santiago de Chile and have a local store brand bread machine
Oct. 28, 2013 9:09 am
Oh - - as to the "mix together" part of the recipe - - you don't need to mix it smooth, just get all of it together before adding it to the machine and let the machine do the rest.
Oct. 28, 2013 1:37 pm
Throw in a couple of tbs wheat gluten.
Jan. 7, 2014 7:53 am
Am I still able to bake the bread in the oven if I forgot to set the manual setting on the machine? If so, when do I take the dough out of the machine and what would be the next step?
Jan. 29, 2014 2:15 pm
I just dug out my Hitachi B201 that has sat idle for the last 14 years. I did try to make a loaf and it was a disaster the agitator came loose. My 2nd attempt was with R.H. Whole Wheat Bread Flour for a large loaf it was better but weighed a ton. My 3rd attempt is for a small RAPID RISE loaf. Looking at it in the Pan while it bakes with 40 mins to go, it looks like a giant bun. One ? (this time I used water) is there any difference using 2% milk v whole milk. p.s. The giant bun is delicious !! Next attempt is to try a large one... a loaf this time.
Jan. 31, 2014 6:57 am
A tip for those having problems -- do NOT scoop out flour with your measuring cup. Rather, as one commenter noted, sprinkle the flour into your measuring cup from a large spoon. If you pack the flour down, you get too much into the cup.
Jan. 31, 2014 7:03 am
To jntnrmn - I don't know about your manual, but the one for my old Oster (found via Google) states how long each step takes, like this: For the whole wheat bread cycle you can expect the following things to happen as the timer counts down to zero: At 3:40 The dough is kneaded for the first time. (1O minutes) At 3:30 The dough begins to rise. (25 minutes) At 3:05 The dough is kneaded for the second time. (20 minutes) At 2:45 The dough continues to rise. (30 minutes) At 2:15 The dough is “punched down.” (30 seconds) At 2:15 The dough rises for the final time. (70 minutes) At 1:05 The bread begins to bake. (65 minutes) At 0:OO The bread is finished. Which I just now used to figure out when to pull it out to bake two longer loaves in the oven, rather than one tall fat loaf: Total time 2:40; baking 65 minutes. SO: done rising at 2:35. set watch timer for 2:20. At 2:20, start oven preheating. Set one timer for 10 minutes another for 15. at 2nd, turn bread machine off.
Feb. 1, 2014 8:43 am
I have Russell hobbs breadmaker does anyone know how you increase the time on no4 cakes so that you can cook them for longer if not quite cooked?
Feb. 1, 2014 11:22 am
My wife recently acquired a Kenwood BM210 breadmaker. So far, she has made four or five successful loaves of bread, but we have found that the kneading paddle sometimes gets stuck in the loaf and has to be cut out after the loaf has cooled. I see that some people have advised removing the paddle after the last kneading session has ended. How do you know when it has finished? And do you put the loaf back into the machine after removing the paddle? And what does this do to the time that the loaf has to be in the machine as per the manual?
Feb. 2, 2014 12:36 pm
We received a Black and Decker All in One B6000C for Christmas.We love 100% whole wheat and it works beautiful.Recipe is 1 cup warm milk, 1 egg(room temperature),2 tblsp butter,2 tblsp honey,3 cups whole wheat flour,1 1/2 tsp salt,1 1/4 tsp yeast. Add ingrediants in order. Use whole wheat setting, 2 lbs,light crust.We just love it
Feb. 3, 2014 11:53 am
Question What is the difference between a convection and a regular baker bread machine. I hav an old breadman, but every time I use it the dough raise up to the cover, I reduced the amount of flour and liquid but it still raise too much.
Apr. 24, 2014 6:52 pm
Made Italian Bread for the 4th time and every time the bread came out hard as a rock and white. I followed the Cruistant book that came with it and this last time I used BHG cookbook and the instructions for Bread Machine. It was almost the same just milk and egg was included and well it didn't turn out and it was hard as a rock and White.
Carla Dee 
Sep. 21, 2014 10:12 am
I lost my paddle for my smaller loaf bread machine, so now I use the larger loaf one most of the time. I used to be able to make Banana Bread on my smaller one, but I can't find a recipe to use in my B&D Model B1630...can anyone advise?
Oct. 11, 2014 2:52 am
Although the older breadmaker I bought second hand warns to follow the recipes exactly, I am not a rule following kind of gal. Took the manual recipe for cinnamon Raison bread and added way more cinnamon as the recipe called for so little it was nearly non existent. Next loaf I added three times as much brown sugar, the extra cinnamon, and put chopped Granny Smith Apple pieces in. The Apple would blend in so next time I floured the apple pieces and it worked great. Don't know what all the fuss is about the paddle hole! It only affects 1 slice. Get over it! Geez Louise people!
May 21, 2015 5:28 am
We got the T-Fal bread machine.But no matter which bread I make the top gets hard as a rock.Can any body tell me what I'm doing wrong. Thank you
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