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Bread machine bread 
May 20, 2010 11:04 am 
Updated: Aug. 17, 2010 11:48 pm
So I am not perfect at all things.  I have been trying to make bread in my bread machine.  The bread is good but the outside is so hard.  I like to make rasin bread.  My husband wants me to make cinnimon rasin bread and I want to make sweet bread like hawaiin bread.  I know that things get better the more you make them and practice, but you are also trying change a few things to make it right and I have no idea what to tweek to make the bread not so hard.  I don't even eat the outside because it is so hard.  So I am trying to get some tips to try and I want to come back and say 'Hey I am making progress on the bread'.  I want to master it.  Any help?!.  Thanks for reading.  I will keep you updated on my trails. 
May 20, 2010 11:19 am
Could it be that you're overcooking it? I've NEVER used a bread machine because when ever I attempted to, my bread machine bread was either tough or not cooked all the way through. I've found FOR ME that making it by hand and with my Kitchen Aid is darn near foolproof. I proof the yeast with the warm liquids (water, milk) and sugar if the recipe calls for it for ten minutes to make sure that the yeast is active. I then add the remainder of the wet ingredients (oil, butter.....if it calls for it), then I add the dry. If I'm having an issue with the bread coming together into a dough ball, I'll add the flour by tbsp. until it is a solid ball and dosen't stick to the side of the mixer bowl. After that, I'll knead it by hand or with the bread hook for about five minutes. Once that's done, I'll set it to rise for an hour in a greased, saran wrapped bowl on a warm oven for an hour or until it doubles. (I have two kids so I don't always have the luxury to set and wait, so I'll usually get to it sooner or later. Usually within an hour and a half.) After it doubles, I'll form it into a loaf and let it rise again in a greased, saran wrapped loaf pan for another half hour or hour. It usually depends on how fast it rises. I'll then bake it for a half hour in a 350* oven or until it sounds hollow when you thump it. I might or might not brush it with melted butter or EVOO when it comes out. Depends on what I've got going on and if I have time to mess with it. Did this help?
May 20, 2010 11:20 am
Oh, and about the cinnamon swirl bread. You can take a sweet bread recipe and do the first rise, right? At the second rise, you just knead it a bit and roll it out in a long rectangle and spread your melted butter and do the sugar over that, then roll it. Then do the second rise.
May 20, 2010 11:37 am
I don't know how to make the dough rise. Where would I put it to make it rise if I didn't put it in the bread machine? It sure could be over cooked but the machine makes it rise. Good tips though I will try.
May 20, 2010 11:45 am
Just turn your oven on to about 250* and let it heat up. Set it to rise on your oven.
May 20, 2010 11:45 am
I recently started using my bread machine again, after using it as a dust catcher for months. I also had problems with hard crusts and that darn hole at the bottom of the loaf made me nuts. I noticed that a lot of bread machine recipes on here have been reviewed by someone who "only used the dough setting and then baked it in the oven." So I tried it and I get WONDERFUL bread this way. My kids now ask if they can have bread and butter for snack time! They've also stopped throwing away the crusty part of the bread. One of the tricks I use is to brush the top of the loaf with a little butter before I pop it in the oven. It seems to help keep the crust soft.
May 20, 2010 11:47 am
Let me explain. I always grease a bowl big enough for room to let the dough go to three times it's size. Not that it'll do that, but you want it to have room. Plastic mixing bowls always work best for me because it seems like the dough wants to cook in a metal mixing bowl and noone wants that. I mean, before it goes in the oven, that is. Just let it do it's thing in the bowl on the stove, then after it doubles, form it into a loaf and let it double again in the pan on the warm oven again. If you don't want to waste electricity, using a heating pad on high works, too!
May 20, 2010 11:52 am
This bread here makes the BEST cinnamon swirl bread and it's pretty easy, too.
May 20, 2010 12:14 pm
If you warm your oven and then turn it off. Place your covered bowl of bread dough on the oven rack. Then turn the oven light on. The light creates enough warmth to make the dough rise. Same step for the 2nd rise when the bread is in the pans.
May 20, 2010 3:55 pm
I wouldn't even have the oven on when it's rising. Just turn it on for like 3-5 minutes at the lowest setting and then turn it off. The oven will stay warm enough to allow the dough to rise nicely (it would still rise on my countertop even without heat although not as much) With most oven cycles it will cycle on to get really hot then turn off so the really hot could start to cook your bread and kill your yeast.
May 20, 2010 7:10 pm
I do not bake in my machine - ever. I like to feel and play with my dough LOL! Try baking in the oven and when it comes out immediately brush with melted butter for a soft crust.
Aug. 17, 2010 11:48 pm
Hi Leslie! I love the recipes in this manual

Page 26 has the rich sweet bread & Cinnamon raisin bread recipes. I love the Shredded Wheat bread recipe on page 23. It's the BEST wheat bread recipe you'll ever make! Also the pretzel one on page 51 is great. After the dough cycle, do exactly as it says but form into 16 or less buns instead of pretzels so you can use 'em for cold cut sammies. I sprinkle sesame seeds & kosher salt on the egg wash or onion powder & garlic powder (fav.). Make sure you are choosing the right size loaf on your bread machine & always choose the light crust option. Always take it out right away when the beeper goes off saying it's done.... if you leave it in for the cool down process, it can get a harder crust. You should take the bread pan out right away & let it cool down & a little. Then turn it upside down to get the bread out. Make sure you take the paddle out of the bottom of the bread if it's still in there. THEN reuse a store bought bread bag or bun bag to put the bread in while it's still warm. The crust will moisten & soften right up. Keep it tight in the bag as you would store bought bread. I find it best to let the loaf rest at room temp (in the bag) for at least a good few hours before cutting. Cutting with an electric knife is best, just be very careful! Then put it back in the bag & freeze the cut loaf while it's still fresh. Then just pull out slices as you need them. They defrost pretty quickly at room temp or use the Computer cook function on your microwave (for frozen rolls) if you have one! =)
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About Me
I got married in Aug. of 2006 to my wonderful husband Cody. Then in Aug of '08 I had a wonderful son named Owen. Then in Nov. of '09 I had one more boy named Ryan. I love my boys so much! I love to cook for my husband and will be so happy when I will be making dinner for my sons too. I work full time so I like quick meals on the week day and I like to take more time doing more major cooking on the weekends. I have started baking more now. My kitchen is big enough to really be able to I used to live in a house with a tiny kitchen I had a hard time cooking dinner in there.
My favorite things to cook
I love Lasagna!!! Lemon Pepper chiken is one of my husbands favorites. I also really like to make Chili.
My favorite family cooking traditions
Every Thanksgiving me and mom would work on the food and when the turkey was done me and my sister worked together to cut up the turkey. But alot of my family has left home so it is harder to get everyone together for holidays. So I think I need to start my own thing!!
My cooking triumphs
Making the most delicious lasanga ever. It was melt in your mouth. Cody eat three pecies. My lasagna has almost always turned out but I remember one time it was especially good!!
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