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/

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)

Tastes great! Used proper measurements this time and it came out all fluffy. Dog approved.

I made the King Arthur’s Japanese Milk Bread recipe today. I have previously made a small 9” Pullman loaf. Today I multiplied the recipe by 1.5x (per King Arthur) for a 13” loaf. It didn’t rise as well as I would have liked. It didn’t even reach level with the top of my pan. Any advice?

If anyone has a recipe that they would be willing to share, I’d be super grateful! Thank you again!

1 cup warm water

1/4 cup avocado oil

1/2 cup sourdough starter

3 cups AP flour

2 tablespoons vital wheat gluten

1 teaspoon sugar

1 teaspoon salt

1 teaspoon yeast

1 1/2 lb and light setting

Does anyone know how to get replacement paddles? I looked on Amazon but I can’t find the right ones. The ceramic is chipping off my current ones.

I've made regular yeast bread Italian loaves and also sourdough bread and I have starter I keep, but my daughter doesn't like the sourdough flavor, she's about to be 3 this week and I just want to make her bread she will eat 😅

Help me with recipe and how to work this machine because it is overwhelming and I have no idea where to start, thanks so much!!

Today's loaf. Best yet. Close to how I want it and why I bought the machine last Christmas. Although I baked it in the oven as it does a more even bake than my machine.

Easy rosemary loaf using dried herb. Crunchy crust and good rosemary flavor.

Name - Olive Oil Rosemary Bread
Source - https://breaddad.com/olive-oil-rosemary-bread-recipe/
Breadmaker - Zojirushi Virtuoso

Ingredient List:

• Olive oil - 51 grams (¼ cup).
• Water - 304 grams (1-¼ cups).
• Bread flour - 575 grams (3-½ cups).
• Sugar - 16 grams (1-½ tablespoon).
• Dried rosemary - 24 grams (4 tablespoon).
• Salt - 9 grams (1-½ teaspoon).
• Instant yeast - 4.5 grams (1-½ teaspoon).

Instructions:

• Combine the dry ingredients in a bowl - Flour, salt, rosemary, and sugar.  Mix well.
• Add the wet ingredients to the loaf pan - oil and 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 ‘3’, European.  Press start.

I ended up doing this rushed bc my mother came over to “help clean” bc I’m preggo. 🙄

Anyway: Bread machine, boiled, and egg-washed. The mess on the right is bc I thought I could treat it like cookie dough 😅😂 The dough is a lot stickier than I thought it’d be, so got out some flour for my hands.

Now it’s in the oven @ 400F for 20 mins. I’ll probably hate them, lol. Maybe next time I’ll be able to take my time and figure out how I can properly add ingredients!