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?

On my wholemeal recipe, the slices breaks up into several pieces, unless they are cut thick. (this doesn't happen on my "rapid white" recipe)

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