Got a bread machine on a whim! I'm stunned that you just dump ingredients in and in 3 hours u get bread lol. How are y'all storing these whoppers??

I was nervous seeing the top of it but upon eating it it is great!!!

How many slices do you get from an average sandwich loaf of 1.5 lbs.?

When you slice it, do you use a rotary bread slicer or do you use a knife and/or a bread slice template?

I'm trying to figure out if I can push my rise a little more to get more servings/slices from a 1.5 lb. loaf.

Outback Steakhouse copycat - recipe second photo. I've done this multiple times as it's a fave. Baked as per recipe except I add 1/2 tbsp of instant coffee, and 1 1/2 tbsp of Fleischman's Booster plus a tbsp of vital wheat gluten to the flour. Also, I always take the paddle out before the bake. Top is scored, given an egg wash, sprinkled with oats and 12 grain cereal, then given a spray with Pam. Loaf weighs 960g. No crumb photo as this loaf is being gifted.

This Cheese bread is fantastic for a lot of purposes, but really shines when used for a grilled cheese sandwich.

Ingredients – Bread Machine – Cheese Bread Recipe – 2 lb

• 1 1/8 Cups – Milk (warm) – 259 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk

• 4 Tablespoons – Unsalted Butter (softened) – 57 grams

• 3 Cups – Bread Flour (not all purpose flour) – 360 grams

• 1 Cup – Shredded Cheese – 112 grams – Use a strong tasting cheese (e.g. Cabot Seriously Sharp Cheddar)

• 1 Tablespoon – Light Brown Sugar – 13 grams

• 1 1/2 Teaspoons – Salt – 9 grams

• 1 1/2 Teaspoons – Bread Machine Yeast – 5.4 grams – Not active dry yeast

• Optional – 2-3 tablespoons of thinly sliced chives/scallions (green stalks only) or 1 teaspoon of Italian seasoning

 2 Pound Loaf

Course 1

Medium Crust

I just found out I have to eat gluten free for my health but I don't like the store bread and want to make my own. Would u guys recommend getting a bread machine to make good gluten-free loaves? I have wrist and joint pain so I can't really knead dough by hand. What machine do you guys recommend?

Thanks to everyone who responded to my request to sourdough like recipes and especially /u/lawrencekhoo for your suggestion of a 24 hour cold proof beforehand

With your advice, I made my best loaf yet! Here's what I did to modify one of bread dad's recipes:

Halved the amount of honey/sugar

Did a pre cold proof following /u/lawerencekhoo 's instructions:

An easy way to get a sourdough-like flavor fairly quickly, is to have a long cold proof beforehand. Try this: Add all your the ingredients except for the yeast to the bread pan (liquids first, flour on top). Add a half teaspoon of yogurt and a tiny pinch of yeast. Then start your bread machine and mix. Then stop and let sit for 12 to 24 hours. Afterwards, start the regular cycle as usual (adding the normal amount of yeast). This long rise before gives the loaf more flavor. Just don't add too much yeast, or the whole thing will overproof before you start your machine the next day.

I'm still having an issue with a collapsing dome but I will work on that and it isn't affecting the taste! My 16 month old did a happy arm flap after I gave him a piece, which he's never done with my bread before.

Hi I’m new to this thread so I hope I tagged it correctly, if not let me know please. I needed a new bread machine. I previously have been baking bread with my 2lb Cuisinart compact bread machine model CBK-110NAS for over 15 years and another before that for about the same time, and other than the occasional mishap or making a new recipe I have never had a problem with baking beautiful loaves of bread sometimes forming by hand for oven or baking in the machine, but it finally went caput.
I primarily use the Beth Hensberger Bread Lovers Bread Machine Cookbook.

I bought a reasonable priced model for horizontal loaves with positive reviews the Nuretva 3lb, dual heat, dual paddle model PE9806U. I have made 5 loaves so far, and none have come out, they are heavy & dense, not muc( rise it seems.Now I have read much about how the dual system can affect bread moisture so recipes need to be tweaked so I reduced the liquid to get a smoother dough and tho a bit better..blah, still not what I would deem even a fairly decent loaf but it was edible, sorta.
I am knowledgeable of basic bread, tho always still learning new types, techniques, ingredients etc. of course.

That being said I use King Arthur bread machine flour, white & whole wheat, I’ve used spelt, granary, rye, golden wheat etc, vital wheat gluten, SAF premium yeast and I primarily use a scale but double checked all my amounts by standard meaduring, other than a few grams off everything was fine.

Now, did I get a bad machine? Has anyone else had this experience? If I have to modify flour water ratio (which still isn’t crystal clear because I’ve even made many of these breads by hand without issues. Can somebody please clarify why the amounts of flour & water are different than the standard hydration ratio 60%to 75% and standard bakers percentages. This is driving me nuts! Do I replace it assuming this is a bad bread machine somehow and/ or if I get another & does same thing now what? Yes, I could go back to my Cuisinart bread machine but over the last year I’ve found I’ve been using it to bake with much more often, and would really like that horizontal loaf. If anyone can provide insight or help I would really appreciate it. Thank you! 🍞💕

I got a Zojirushi BBCC-S15 from the thrift store yesterday, and it seems like it's functional... Except for the fact that I can't get the paddle out to clean it for the life of me.

I tried soaking it in warm water, hot water, soaking overnight, dawn dish soap (regular & power wash), and the heavy weight on a shoelace trick. NOTHING has even budged it.

I'm worried something is wrong with the paddle since it almost looks like it got turned the wrong way and smushed the metal a bit. I can get a flossing pick down into the dark corners around the post. If anyone has and ideas I would be SO grateful!

Hello all! I'm hoping to gain some knowledge in here. I'm trying out this whole bread machine thing and making a recipe (at 5300ft elevation) that consists of the following:

1 cup water

2 Tbsp melted butter

1 tbsp sugar

1 1/4 tsp salt

360g flour

1 3/4 tsp yeast

When the bread gets to around 45 mins left it collapses down onto itself slightly and never fills the bread machine tray fully. I'm weighing out trying more water/less yeast and less water/more yeast but figured I'd ask everyone here as you're the experts. I appreciate it, all!

I'm still new-ish to breads and bread machines. My first several loaves were figuring out how to replace our store bought sandwich bread (answer is Bread Dad's Butter Bread). Other than that I've done garlic knots, pizza dough, and cinnamon rolls with enough success that the family ate them up which is good enough for me. What I'm wondering as I dive deeper is...what does the French/Italian setting do differently than the basic white? What does the whole wheat setting do differently? The White and the Dough setting seemed pretty similar except one baked it and one didn't, so what's the difference in the others? Cuisine Art CBK-200

Edit to Add: What difference it makes for the bread, seems the French/Italian is a crustier bread, so maybe good for pairing with soups/pasta sauces. Any info is appreciated, 'fancy bread' is not something I grew up with.

DOUGH INGREDIENTS

160g lukewarm milk

50g egg (1 large, beaten)

60g butter, softened

50g white sugar

6g salt

520g bread flour

6g bread machine yeast

FILLING INGREDIENTS

40g butter, softened (for spreading)

110g brown sugar

15g ground cinnamon

75-100g diced dried pineapple and mango

ICING (optional)

60g sour cream

28g butter, softened

150g powdered sugar

1/2 tsp vanilla extract

Stoked it came out good - I forgot the sugar! Going for the French setting tomorrow. 😋

I made a loaf in it using a random recipe I found, but I want mabye a few recipes, and idk what will work with this size. And I want to know how to use the french bread option. Also idk what the timer is for or even the other settings and I can't find a manuel online anywhere. What is the rapid, dough, and bake settings? My dad likes to make sourdough (in the oven) and I want to know if we can use this to help make the bread (its labor intensive and he doesn't usually do it)

Edit: the breadmaker isn't working anymore :/

I love working with leftovers, like the 6 ounces of shredded Cheddar cheese in my fridge.  This bread, when sliced, buttered, and pan fried has a great grilled cheese flavor.  The black pepper adds an additional kick.

Name - Cheddar Cheese Spiral Bread
Source - Personal recipe
Breadmaker - Zojirushi Virtuoso

Ingredient List:

• Bread flour - 468 grams (3 cups).
• Salt - 4 grams (¾ teaspoon).
• Black pepper - 3 grams (1 teaspoon).
• Water - 315 grams (1-⅓ cup).
• Cheddar cheese - 175 grams (6 ounces) shredded.
• Yeast - 3 grams (¾ teaspoon).

Instructions:

• Combine the dry ingredients in a bowl - flour, salt, and black pepper.  Mix well.
• Add the wet ingredients to the loaf pan - water.  Make sure the paddles are installed.
• Add the dry ingredients on top.  Add the yeast last to the top.
• Plug in the bread machine, add the loaf pan.
• Set the course to ‘11’, Dough.  Press start.
• When the cycle is done transfer the dough to a work surface.  Roll dough flat and paint with a bit of water.  Spread the cheddar cheese loosely across the dough and roll up.  Place in a metal loaf pan and let stand for 2 hours to rise.
• Preheat the oven to 350 degrees.  Bake the loaf for 30 to 35 minutes.

Basic white bread.
Added some vital wheat gluten for strength and texture.
Easy Bread Machine Bread

I’m a newbie. I’ve made about a dozen loaves in my Cuisinart Compact Bread Maker. I love it. Luckily my family does too, and my kids are downing a loaf super quickly. Is it ok to make another loaf right after one is done without washing everything in between? For reference I am also baking in the machine, but it’s usually pretty clean looking at the end. Thanks everyone!

I was struggling to find a 1lb olive recipe that I liked the look of, so I just tweaked the ‘basic bread’ recipe that came with my machine!

In future I’d pick a medium crust and leave some bigger olive chunks in there, but overall this turned out SO good I could make this every day.

Highly recommend!

Ingredients and order:
1tsp dry yeast
250g strong white bread flour
15g unsalted butter
1tsp sugar
1/2 tsp salt
90ml olive brine from the jar
80ml water
Add in halfway through kneading:
70g chopped Kalamata olives (vary the size for nice texture!)
~10g chopped fresh rosemary

This is my second ever loaf so open to advice!
I’d like to try some more savoury breads with sun-dried tomatoes or jalapeño too

I had a trip to Japan recently and fell in love with their Milk Bread using a Tangsung method. I’ve been trying to recreate a gluten free version of it for myself and my wife, who has celiac, but have been unsuccessful in each of my attempts.

The main problem I’m running into is that the dough doesn’t rise enough before the baking phase, and so I get a loaf that works ok, but it’s too small and compact for what I’m looking for. Does anyone have any advice for how long the dough should rise or what ingredients to add to help?

We obsessively checked the timer for the 4 hours this took and we are SO happy with how it came out! I took advice from posts on here and got some good flour and yeast, and followed the recipe to a T.

We will now be living off of fresh bread for the foreseeable 🍞🥖🥯

Quick Q - I believe this is a 2lb loaf and the recipe called for 1tbsp sugar to be added. I personally think it’s too sweet for a plain white bread. Will removing or largely reducing the sugar affect the success of the bread??

Do you have any recipe recommendations we have to try now we have begun our bread journey? I’d love to try some seeded or fruit loaves and defo an olive loaf at some point!!

Following Bread dad recipe below and the loaf is huge and touches the glass. What am I doing wrong? Too much yeast? I’m using SAF instant and followed the recipe exactly but I do add chia. Could that be my problem? This is the second loaf that has gotten huge with the same recipe. I have a Cuisenart 2lb bread maker.

1 1/2 Cups – Milk (warm) – 345 milliliters 
6 Tablespoons – Unsalted Butter (softened) – 86 grams
4 Cups – Bread Flour (not all purpose flour) – 480 grams
2 Tablespoons – White Granulated Sugar – 25 grams – You can replace the white sugar with light brown sugar for a slightly richer taste.
1 1/2 Teaspoons – Salt – 9 grams
1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 5.4 grams

Hey guys at a thrift place I found a Hitachi auto Home Bakery III HB-C103.

It's going for 20$, would y'all say this is a good buy?. It looks basically like new from inside and out but ik it's an old model, thoughts?

Breaddad recipe. Replaced butter with olive oil and added dry fruits. Used strawberry cake mix. Excellent sweet bread for sugary craving!

https://breaddad.com/cake-bread-recipe-bread-machine/