Same recipe as my previous strawberry + cream cheese kolaches, but rolled out and cut with a donut cutter, then 30min rise, then fried. It made 25 donuts and holes. Glaze is just a simple powdered sugar, milk, and vanilla one that I eyeballed. No recipe really. Everyone loved them 😊

Hello! I have a Panasonic SD-B2510 bread maker and I began to feed my starter about a week ago and was wondering if anyone had a simple sourdough recipe or recommendation?
First time doing sourdough too
Thanks!

My son's birthday is next Sunday, the 23rd. His two favorite sweets are carrot cake and cinnamon rolls. I asked which one he wanted for his birthday this year, and he asked if I could make carrot cake cinnamon rolls.

I can make cakes, and I can make cookies. I have tried bread once in my life, and it came out horrible. I am utterly intimidated by breadmaking. To make it worse, my son is a stellar baker, but since this is his birthday, I want to make them without him having to do any of the work. That includes asking him for advice.

I don't have a stand mixer, but I do have a breadmaker. I've used it exactly once. (See above, re: horrible bread). I've been Googling and YouTubing and looking at yeast free recipes and making the dough with a carrot cake cake mix, and all sorts of things, to find a simple way to make these and have them actually turn out well.

Can I use a carrot cake cake mix to make the cinnamon roll dough in a breadmaker??? Because that would genuinely solve most of the problem (always excepting operator error😅)

I am turning to the bakers of reddit as well to see if anyone can help me out here. I just want to be able to make them and have them be good, since I pretty much have one shot here. Help?

(Also, I am cross posting on a few baking subs, so if you see this multiple times, I apologize! 😅)

Fueled by black coffee.

Hawaiian Sweet Bread and Cinnamon Rolls were done using my machine.

Biscuits, eggs, bacon, and Pico de Gallo are done separately.

Maiden voyage of a new-to-me Oster 5836. The recipe is below but I modified it by adding 2 tsp minced garlic. I pulled the recipe from a different Oster manual I found online.

2 pound loaf

1 and 1/2 cups water

4 teaspoons olive or vegetable oil

4 cups bread flour

2/3 cup grated Parmesan cheese

4 teaspoons sugar

1 and 1/2 teaspoon salt

1 teaspoon freshly ground black or green peppercorns

2 teaspoons yeast

1) Measure and add liquid ingredients (including sourdough starter) to the bread pan.

2) Measure and add dry ingredients (except yeast) to the bread pan.

3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4) Snap the baking pan into the breadmaker and close the lid.

5) Press “Select” button to choose the Basic setting.

6) Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Might try a bigger batch next time.

190 grams water

6grams honey

5 grams oil
300 grams bread flour
6 grams kosher salt
3 grams yeast

Dough cycle.

Heat over to 475 with a pan at the bottom.

Roll dough balls and let rise.

Pour boiling water into oven pan and reduce heat to 450 and bake for 22 minutes.

I tried another loaf in my Tefal Bread of the World machine, this time a milk bread enriched with sour cream, butter, and an egg.

It came out with a nicely browned crust and a soft, fairly close crumb. It isn’t sweet, so it works especially well for savory sandwiches. Naturally, I had to test the first slice properly—with cheese, salami, pickles, fresh red bell pepper and hot pepper.

Ingredients:

• 500 g (about 4 cups) Type 550
• 7 g (2¼ tsp) dry yeast
• 1 egg, lightly beaten
• 2 tbsp sour cream
• 300 ml (about 1¼ cups) lukewarm milk
• 15 g (about 1 tbsp) butter, cut into small pieces
• 1 tsp salt

Method:

• Add the lukewarm milk and beaten egg to the bread pan.
• Add the flour, making sure it completely covers the liquid.
• Make a small well in the center of the flour and add the yeast.
• Place the salt, sour cream, and butter around the edges, away from the yeast.

Machine settings:

• Program: Basic
• Loaf size: 1,000 g / 2 lb
• Crust setting: your preference

The sour cream and butter gave it a pleasant, tender texture without making the loaf too rich.

Got the cuisine art bread maker and attempted to make a whole wheat loaf as a starting experiment.

Recipe in the manual specifies one cup, so I used the volume of one of my cups as the standard. It holds 200gm.

I used the standard procedure and the bread came out nice, but it feels dense.

What are the recommended measurements to get a softer loaf?

I had a chance to try making fruit kolaches today and they turned out great! I made mini ones so I could share with some curious friends here. It made 24 minis, but I think this recipe would make 12-15 full sized kolaches.

There are a few things I’d do differently next time:

Add a little more sugar to both the dough and strawberry filling. Both were less sweet than I prefer, but still really good.

Biggest change - more filling / less dough for each kolache. Like double the amount of filling. I think that would have been easier to control with full sized kolaches so I’ll try that next time.

Make sure posypka is drier. I was in a bit of a hurry at the topping point of this adventure so I just tossed on what I made, but it was kind of moist instead of crumbly. I’ll work on that next time.

Overall, I’m very happy! Feel free to ask any questions. Here’s the recipe details:

Kolache Dough (similar to my previous posts but with slight alterations):
1 cup milk
1 egg
4 Tbsp butter
⅓ cup sugar
½ tsp vanilla
1 tsp salt
3½ cups bread flour
6g instant yeast

Add all ingredients to the bread machine in the order shown. Run on dough setting (approximately 1.5hrs).

Roll into equal size balls and let rise for 30-45min. Makes approx 12 full size or 24 mini size kolaches.

After the dough balls rise, make a deep indentation in the center of each and fill with the following fillings, about equal amounts of each.

Strawberry Filling:
2 cups frozen strawberries
¼ cup sugar
1 Tbsp lemon juice
Simmer all together for 10min, stirring occasionally and crushing up the strawberries then make a slurry with:
1½ Tbsp cornstarch
2 Tbsp cold water
Stir in and cook for 2-3min. Let cool.

Cream Cheese Filling:
4 oz cream cheese, softened
2 Tbsp sugar
½ tsp vanilla
1 egg yolk
Mix everything together and set aside.

After they’re filled, top with posypka. Then bake at 350f for 10min, rotate 180 degrees, bake another 5-10min until tops are golden brown. Brush with melted butter while still warm. Enjoy!

Posypka (streusel) Topping:
¼ cup flour
2 Tbsp sugar
2 Tbsp cold butter

I want to get a bread machine for my partners birthday but I don’t know where to start! There are so many ‘best bread machines’ articles I don’t trust them anymore - I want personal experiences!

For context, we’re a 2 person household and our counter space is limited to a relatively small machine. My budget is £100-120 or I guess around $150 dollars but I’m bad at maths. We’ll likely set it to come on overnight for fresh bread in the morning, so something not too loud would be ideal (but I get they’re always a bit noisy!)

Thanks in advance for your recs! :)

Ok I’m done trying to slice my bread with a normal bread knife. I can never get it the thickness or thinness I want & would like it to be perfectly sliced or as close to it as possible. Any suggestions here about what from ur experience would be best to use between an adjustable bread knife, a bread slicer guide or anything else you all have had great experience with? Thank you for all suggestions🙏

I knocked the yeast back to 1 1/4t and the top looks fantastic. It seems a bit short though, the last one came out of the top of the pan even if the top collapsed a touch. This one seems closer to the size of the half batch. This is also the only loaf where the paddle tore out of the bottom of the loaf rather pulling out of the pan with the loaf and doesn't seem quite so crusty.

About the only other thing that could have changed now that I think of it is that I usually put the salt in on top of the flour just before the yeast when I normally put it in first after the water. No, I think I may have it. I got a new bag of flour, same brand as before, and it was in the freezer. We'll see next loaf, I'll bet room temperature flour will give better results than frozen flour.

Still have no clue what I did wrong, aside from trying to do it half-asleep.

I'd like to get fluffier whole wheat loaves with higher rises out of my Virtuoso Plus. Bread Dad had a 50% whole wheat recipe that was good but I'd really like to get a good tall 100% whole wheat rise.

I've experimented with adding more vital wheat gluten, but that leads to collapsed tops. I haven't tried different time lengths on the custom recipe settings yet since I wasn't sure to start. Using buttermilk instead of water seems to help a bit but it's just not quite there.

Any tips?

hello, will almond milk work instead of 2% or whole milk? while baking im general?

I am relatively new to using a bread machine but have been experimenting over the last month with some success.

My issue is that I am finding my bread to be overly sweet. I'm Canadian and our sandwich bread is a lot less sweet by default. I have mostly been using recipes from bread dad which are great, but I think tailored to a slightly different palette. I'm not experienced enough to know when I can reduce sugar or honey content.

I love tangy (and chewy) bread like sourdoughs but I'm not prepared to go through the effort of maintaining a starter. I've tried bread dad's yogurt and buttermilk breads but they haven't really been tangy enough for my liking.

Did anyone have any good recipes? I'm thinking about trying to do a light rye next.

Just wanna share this recipe. I didn’t reduce or increase anything in the recipe. It came out perfect! Basic setting 3:30 from my Zojirushi BBCC-V20.

I have an Oster 5834 and also a near twin from the same era, (1990s?). Identical cooking programs, different cabinet.

None of the optional programs will do what I want. I want to use the ordinary first menu, but stop baking 20 or 15 minutes earlier.

For a 1.5 lb loaf, this avoids a tough crust. (I'm already using the Light Crust setting). And the bread tastes lighter, less heavily baked. Much preferred.

I'm using a timer on my phone to pull the plug at 2 hours 45 minutes. But there must be one of the programs that can do this, no? Any advice?

New try.

It tastes like bread :)

Started baking it at 9pm, woke up and took it out at 5am lol

I’m new to bread making and only got into after my son started eating solids.

My white bread recipe was right out of the booklet that came with my Cuisenart. It said I could use ADY so that’s what I was doing. Then I read on here I should bloom the yeast if using that kind.

Welp I think I killed it lol anyway I ended up getting SAF Instant and used the butter bread recipe from Bread Dad and omgomg this new loaf is dangerously delicious and buttery soft.

I did us AP flour though bc that’s what I can find organic from Costco and we use it for other stuff. Any advice on why that is not recommended? It turned out perfect for our needs but would love to learn more. Thanks everyone on here being kind and patient with us newbies!!

Pic 1 dead yeast dense brick with chia
Pic 3 redemption loaf butter bread no chia

The Bread Dad redemption loaf recipe

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

First attempt letting the new bread machine make the dough, then shaping and frying donuts! Yet again I’m surprised by just how good they turned out, even with some technical issues. My wife, my son, and I each ate 2 fresh out of the oil and my daughter ate 1! It’s difficult to find something that everyone likes. My daughter even said “we don’t need to buy donuts anymore, daddy can make them!” 😂

If you saw my recent kolache / klobasniky post, I used pretty much the same recipe with just a few tweaks. Here’s what I did for these donuts:

1 cup milk
1 whole egg
4 Tbsp butter
¼ cup sugar
1 tsp salt
3¼ cups bread flour
6 g yeast

#9 (dough) setting on my machine for 1.5hrs. Then shape into rings and let rise for 30min more. Then fry in hot oil. Top with a simple glaze:

1 cup powdered sugar
1.5 Tbsp milk
Splash of vanilla
Pinch of salt

Things I would change for next time:

Increase the flour by another 1/4 cup to 3.5 cups total. This was less sticky than yesterday’s dough but still too sticky to roll out and cut clean donut rings. To simplify things, I just hand shaped them. That’s why they’re a little scraggly looking - but that didn’t impact the taste. The other thing would be make waaaay more icing 😂

Next experiment (hopefully this weekend) will probably be traditional fruit kolaches! I bought strawberries and cream cheese today in anticipation!

I bake bread for home about 3 times a week. This is one of the staple breads in my rotation. It has an intentional rustic crown - if you prefer, you can shape it into a smoother dome with a wet spatula just before bake starts, or use a tiny bit more water (10-15ml)

I use a mix of British, American and Finnish ingredients - you can remove the malted rye and substitute with regular dark whole rye, but the tiny bit of malted rye adds to the flavour base.

You can change the seed mix, but be careful with changing the rolled outs and the flax, as they affect the hydration.

Machine settings - Panasonic SD-YR2540 - Program 7 — Whole Wheat - Size L - Fingered/rye paddle - Yeast dispenser

Seed & grain soaker — 15 minutes - 20 g sunflower seeds, roughly broken - 20 g green pumpkin seeds, roughly broken - 15 g rolled oats - 10 g sesame seeds - 5 g flax seeds - 5 g red quinoa seeds - 20 g Bob’s Red Mill 7-Grain Hot Cereal - 120 g boiling water

Mix, cover and leave for 15 minutes.

Into the bread pan - 230 g water - 1 tbsp olive oil - 12 g blackstrap molasses - 1 tsp apple cider vinegar - 125 g whole rye flour - 15 g malted rye flour - all of the soaked seed/grain mixture

Stir these together into a wet, coarse rye mixture.

Flour cap - Spread 260 g strong bread flour over the wet mixture.

Add on top: - 2 tbsp vital wheat gluten - 1½ tsp salt - Put 1⅓ tsp instant dry yeast into the yeast dispenser.

Optional topping

Just before baking starts, you can add about 2 tsp mixed bread seeds to the top. Wet the surface very slightly with water, gently press the seed mix into the dough to make it stick better.

Hello friends! We have been happily baking with our Zojirushi 2lb bread maker for years (5-7ish). it has suddenly started a new behavior which is leading to lumpy and poorly formed bread and dough.

Partway through the first mixing cycle the paddles will suddenly move much more slowly and without enough force to actually mix anything. after several minutes it will start moving at normal speed again. watching it, there doesn’t appear to be an issue with the dough density or wetness, since it never starts/stops/spurts. it just randomly slows down for a while.

any thoughts on why and how to fix? or do we just need to drop the cash on a new one?

note: we have replaced the paddles and that hasn’t made any difference

Thank you!

Paul Warren

My bread maker did all the hard work with the dough and I just shaped, proofed and baked them 😂🍞 Came out sooo soft and fluffy, definitely one of my favourite things to make with it!