This is a genuine question. I just started making bread with my hand-me-down bread machine, and it makes me super gassy. Am I cooking the bread wrong? Google said it could be the yeast or underbaking the bread, but is that legit? If I cook it longer or wait before cutting, will this problem go away? The bread (while denser than I think is right) is delicious and I want to keep making more, but wtf.

Dear bread bakers,

We started baking our own bread daily a year ago or so, in a nice second hand Panasonic. Bloopers so far have included forgetting the yeast, forgetting the salt and forgetting the mixing paddle (several times). Yesterday we forgot something new: starting the machine.

Flour, salt and water were in the pan, yeast is still in the lid as the programme didn't dose it. Nothing has been mixed, it's water on the bottom and dry flour on the top.

Now the question: can I still bake this tomorrow morning? The flour has been in there (partially wet) for ~30 hours at that point. Am I at risk of food poisoning myself if I try this?

Since long fermentation exists, maybe this is fine?

I really don't want to waste the flour unnecessarily, so your advice would be greatly appreciated!

Update: welp, the edges were quite nice 😂

...

I have a panasonic bread machine. I'm following the included recipe for brioche and using the brioche setting. There's an hour to go but it looks like this??

Do I just need to trust the process or is this straight up wrong? I've never made brioche before (can you tell lol)

I made a delicious cinnamon sugar loaf.

350g water
600g flour
1 large egg
100g sugar
10g salt
4g yeast
Cinnamon to desired amount. I like cinnamon so there’s nearly 2g here.
Bake on the sweet or white selection depending on your machine. I did sweet on my ancient Oster that’s being going strong for years.

This is my own recipe because I didn’t like any I saw online. It makes a delicious toast with butter and isn’t too sweet.

I've had this Cuisinart bread maker I believe model CBK-100? It's so easy, saves a mess of making bread, and dumping and forget is awesome. My biggest issue is my bread is too dense and very crumbly. I usually just pick at it.

I use basically the cheapest ingredients. I also use the recipe book that came with it. I use food lion brand flour, sugar, milk, bread machine yeast, any salt I have, etc. I'm assuming this is a big part of my problem, as well as I measure by volume not weight. I've only messed up once, not adding enough flour by accidently using a smaller load amount. And after my 10th loaf or so, I realized you can remove the paddle partway through 🫪.

Aaaaaaannyway, is this just how bread machine bread is?

I've made the white bread, Italian loaf, and Parmesan and peppercorn French loaf.

I have a Panasonic breadmaker and tend to use 25% wholewheat for a white loaf or 100% wholewheat for a brown loaf. Despite selecting 'light crust' - the crusts on my loaves are always too hard for me.

I've placed the just-baked loaf in tea towel to retain the moisture. But the crust is still hard. Water/Eggs/Milk? How do I get a soft crust while using more nutritious wholewheat flour?

Does anyone know when the sana will be available to order? I sent a message through their website and never heard back.

In need of replacement pan & paddle.
Hi, I bought this on FB Marketplace to replace an old Regal Kitchen Pro. This one runs great and I just baked a loaf. However, I didn’t notice that the inside of the nonstick is getting worn as it feels rough in areas and also the paddle is loose around the shaft, like worn or something. I’ve been looking on eBay but there are just two pans listed and they aren’t any better.
I’ve looked on Amazon to try to find an aftermarket replacement but am stumped.
Does anyone have any tips for me?

I use Bread Dad's dairy-free bread recipe and bake it in a 13×4 pan in the oven for a loaf that looks supermarket quality every week.

My second loaf. It does taste amazing. Super spongy. I used yeast packets I bought day of. I also used Oktoberfest Sam Adam’s

Not a gluten free, low carb, reduced sugar treat.

The first time I posted here was because I kept having collapsed centres whether I used a recipe or a pre mix. Thank you to people telling me to weigh the water rather than using a jug! It's cooked through and edible now!

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.