🟢 This Is The Best Yeast To Use For Bread Machine: –
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they’re not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I’ve learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread’s baking characteristics. If the kitchen is too hot, the bread’s surface can crack and crevice severely. If the kitchen is too cold, the yeast won’t rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don’t have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don’t worry; it’s okay to lift the lid and check on what’s happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It’s also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn’t too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don’t suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they’re desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don’t, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they’re removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they’re not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it’s a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy
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Bread machines are lousy ovens – the loaves never come out right, despite the recommended ‘hacks’; but they are excellent dough makers. Remove the dough, lightly knead, form into loaves or buns, second rise and bake in a proper oven.
Let the machine make the bread! This video does nothing to help anybody!
Every time I use mine it doesn't mix it
The bread machine inittially shown is very expensive, among the most highly priced machines. A very good machine may still be purchased for less than $60. The process shown uses a horizontal loaf pan with possibly two paddles. Vertically oriented loaf-pans yield a slice with a uniform cross-section. Only one paddle is needed. It may be removed before the last rise-period. The declared preference for pre-mixed bread-machine ingredients serves the interests of the food industry, but it makes the bread far more expensive, and control of the ingredients is limited to what is on the market's shelf. Not a consumer oriented presentation!
Right now I'm conducting a research on what bread machine should I buy. After many videos and product descriptions, eventually this video convinced me that I don't need a bread machine, I should invest in a Dough Mixer, because the key of success is in the dough.
any suggestions for substituting yeast with baking power in bread machine. I am allergic to yeast
They are not stupid proof.
Thank you this is a great video. I somehow managed to ruin almost every loaf I try to make.
How many proofing step does the machine have ? Manual bread making needs to rise 2x : kneading, 1st. rise, deflate & shape & then 2nd rise.
How does the machine deflate the dough after the 1st rise ?
What do i do if the spinning thing doesn't spin?!! Please help 🙏
Why on EARTH would you get pre-packaged ingredients to put in your bread machine? What sort of sad, lazy human would do that? Might as well buy bread from the store if you're going to do that.
Thank you so much
My last two batches haven't worked at all. I don't know if the recipe I'm using just doesn't work with the bread maker or what. It won't turn into a dough ball. Then bread burns on the outside. It is just a pile of burnt flour.
So can I mix my bread and THEN add it to the machine to do the rest? I have a morphy Richard's essentials breadmaker
When do u take the mixing paddle out from the machine
I find the flour has a big effect. The miller knows his flour best, so don't just go on a recipe – check on the packet or with the miller just how much water the flour requires, they are not all the same and experiment from there if you wish. I get the best bread by using the dough setting to get the machine to mix and rise the dough. At the end, I take it out, knock it back, put it in a bread pan to rise to the top and bake in my oven as hot as it will go – mine is 240 deg C. I don't think bread machines bake hot enough. I get perfect bread every time. A bit more work, but worth the effort. Do spend a bit more on the flour – the higher protein ones from millers make better bread than cheap supermarket flour. Try this and I don't think you will bake bread the same old way again. My recipe if you want to try: 350ml warm water, 600 g strong bread flour, 12g sea salt, 7g fast yeast, 50g olive oil. You can also add bread improver if you find that beneficial. Good luck and good baking.
My bread top is never smooth. I have added an additional1/4 cup water because my dough looked dry and still has "peaks" on top. Could this be too little yeast? I just want to make a nice loaf of bread 😂
Bought to replace a much older machine. Love all the choices, compared to the old machine MyBest.Kitchen of 3. Able to do all my bread types, plus able to do gluten free and quick breads and cake.🥰🥰
I live at 3200 feet altitude and so I added another half cup of water. Before I found this out the bread was pretty much in it in edible
Thank for the tips.. Do u know which machine is good to buy.. I saw princess wake up machine can be my options
I have no problem with my bread machine. Appreciate the tips but I’ll leave my machine to do all the work for me, otherwise I will just make it the old fashion way.
How do you know when the "final rise" has taken place to reshape the dough? A rough time estimate? You can stand there the entire time.
Wow… some of these are nit picky…
Suprised she never said how important it is to use Bread Flour rather than All Purpose especially if you are American with your soft wheat. Canada has harder wheat due to our climate so it makes superior bread and often you can get by with All Purpose but Bread Flour always gives the best results. You can always add a bit of gluten and that can compensate for the flour. By this video I think many use prepackaged mixes so they don't know what flour is being used.
I make a large amount of dough at the beginning of the week and refrigerate it. When I'm ready to bake, I take out a 1 1/2 lb chunk, shape it a little, and throw it in the breadmaker. I wait about 2 hours for the dough to warm up before proceeding. Bread comes out beautiful, with a wonderful sourdough flavor. I take it out as soon as it's done and place it on a wire rack, wrapped in a clean towel, to cool completely and keep the crust soft.
If you shape the dough "after it's final rise", wouldn't that be deflating the dough right before it starts to bake? (scratching head) Did you mean to shape the dough after it's finished kneading before the final rise?
Thanks for sharing, I saw many chef didn't remove the bread from the bread pan as they wanted to bring it to the studio to show , all ended up with wrinkles but if we remove the bread out once the cycle completed, the bread looks pretty and smooth on the skin.
when i take my bread off the machine, i always have a lot of bread stick on the paddle. what can i do to éliminated that? i do have a big whole in my loaf.
I've only owned a bread machine for about 4 months now and have been watching yt vids for tips. I'm hardly an expert, but videos like this have been a great help.
I purchased the Zojirushi Maestro and found that the weight measurements didn't quite work…in particular the water/flour ratio, as there was too much water. After buying a set of kitchen scales I found I needed to increase the flour by 20 grams (180 grams water / 240 grams flour) and so far the results have been much better and the consistency of the bread is much more predictable.
When I make raisin bread the loaf is smaller and denser than the standard white bread and adding an extra gram of yeast seems to help it rise better (I might try 2 grams extra in the future).
I've also noticed if you leave the bread in the bread machine for about ten minutes after the cooking cycle is complete and don't open the lid, you will end up with a much nicer crust. If you leave it much longer than that, condensation starts to accumulate and a slightly soggy bottom is the result, although it isn't the end of the world, as it will firm up on the cooling rack.
This is just my experience with my particular machine.
Variables will always exist.
No machine can replace grandma's bread by hand…toss em n trash or spend hours and money on little heavy loaves that taste like shit.
The first mistake is buying a stupid machine..throw that thing in garbage..mix your bread by hand. I wasted so much money and time with these machines!!! All gadgets..like the foreman grill
I used two machines simultaneously one Japanese and the other cheap Turkish. Turkish starts working immediately, the Japanese one waited for almost 2 hours before starting the mixing to have well temperature equalised ingredients. As a result the Turkish one did a better work. The recipe of the whole wheat bread was used from the Japanese machine.
ignorance always affects.