I just brought my mom's bread machine home tonight and am going to attempt to make a loaf of bread! I have never used it, she made many bread recipes in it. I think she got it in the early 90s?? Pretty sure it was after I was married, ('91) but not 100% sure. The bread machine hasn't been used in a very long time!!! Thanks for this video!
That's so exciting, @mickimc2883! Venturing into bread-making with your mom's bread machine sounds like a wonderful way to connect with her baking legacy. Those machines from the early '90s were built to last, so you're in for a treat. Can't wait to hear how your first loaf turns out. Happy baking! 🍞
Oh man, my bread maker just gave up on me, so I've been turning to the oven a lot more these days. Honestly, I'm still on the fence about which method I prefer. It's been quite the adventure!
🍞👨🍳 Wow, this video is a must-watch for anyone new to using a bread machine! The tips are practical and informative, and will definitely help beginners achieve great results in their bread-making. Thanks for sharing! 👍🏼👏🏼
Outstanding video, thank you. I am new to making bread. I want to bake my rye bread outside of the bread machine. At what point should I remove the dough from the bread machine? Before or after the proofing/rising cycles? If I should remove it before the proofing cycle, will I then need to proof it outside of the bread machine? Thanks for your patience with this amateur bread maker.
I'm thrilled to hear you're starting your bread-making journey! For rye bread, remove the dough from the bread machine after the kneading cycle and before it starts to proof. Then, shape your dough and let it proof in a warm spot until it doubles in size, which typically takes about 45 minutes to an hour. Once proofed, bake it in the oven following your recipe’s temperature and time guidelines.
Okay ...I stopped using my bread machine because I can't make it work the way it should...meaning ...every loaf is too damn dense. Dense, heavy, small bubbles throughout the whole loaf. I found a newer manual for the same machine that had a troubleshooting page where it showed what to change if you are making dense bread, it barely made a difference except for the fact that my original recipe had the bread rising so much, it touched the lid and did not brown, now it's not so high, but it's still too dense to enjoy eating. To make it less dense, the changes were: 2 cups of water minus 2 tbsp 4 tbsp butter 2 1/4 tsp salt plus 1/4 tsp 4 tbsp dry milk 1 tbsp sugar plus 1 tsp 5 1/2 cups of flour minus 2 tbsp 1 1/4 tsp of yeast plus 1/4 tsp I used Robin Hood All Purpose Flour, Fleschmens bread machine yeast, Carnation powdered skim milk, warmed, softened butter, and water at a precise temperature, regular sugar, and non-iodized salt These changes stopped the bread from rising to the point it was stuck and gooey to the top of the lid, but the terrible dense characteristic of the bread was still there. And just as I was about to throw the machine away ...I decided to purchase a high quality baking cookbook, the first one I ever owned. I have dozens of cookbooks, but not a single one for baking. The very first thing I did was read up on the proper way to measure things ...and THAT was when I found my mistake...I was RAMMING that plastic 1 cup measuring cup into that bag of flour and then sliding a knife across the top of the cup so that I had the perfect 1 cup of flour ....oh, but I was wrong...because 1 cup of flour WEIGHS 120 grams ( 4 1/4 ounces). I weighed my 5 1/2 cups of flour and realized that I was adding 6 1/2 cups of flour, by weight, to my bread machine instead of 5 1/2 cups...case closed. PS: Sorry for ranting along here, but when my wife was walking out the door 9 years ago, one of the things she yelled back at me was ... " You will starve without me here" ! well, as soon as I got hungry...I bought a cook book. Now, I own a gas stove for precise heat control, I have a wok, I have a KitchenAid Pro 600 lift-bowl, I have three pressure cookers and 1 All American pressure canner. Various sizes of cast iron dutch ovens, cast iron frying pans and all my pots and saucepans are Calphalon. Air fryer, convection oven, juicer, dehydrator line my countertop, griddle, smoker, dehydrator line my outdoor kitchen and my pizza oven is my favorite toy that impresses everyone because it can run up to 750 degrees, which makes the perfect crust in 5 minutes. If only I had known the joy of cooking properly could be so rewarding, I would have made different life choices. I give jars of pressure canned soups and stews to my neighbor along with my homemade wine and beers, Words that were meaningless to me are now second nature, like...mousses, souffle's, custards, meringues, crêpes and blintzes, tortes, and tarts. I even purchased Corning Ware dishes to serve my Crème brûlée properly. What do you think the chances are that my wife knows I asked the kids for chafing dishes for Christmas? ... lol
What a journey! Honestly, your story made me smile-and it’s such a relatable lesson about baking. That flour measuring mistake is a classic one, and it totally explains why your bread turned out dense. Bread machines are so sensitive to the right ratios, and just a little extra flour can throw everything off. It sounds like you've really found a passion for cooking, and your kitchen setup is impressive! It’s funny how life works-sometimes it takes a challenge to discover something new about ourselves. And I love that you're sharing your homemade food and wine with your neighbors. As for your wife knowing about the chafing dishes… I’d say the chances are pretty good she’ll hear about it through the grapevine (or maybe from one of your lucky dinner guests)! 😄
I am removing the paddle, but I am not taking the dough out, just move it aside I go with my hand underneath. Hand needs to be greasy with oil for preventing sticking.
Bread machines are best for yeast doughs, but many have 'quick bread' or 'cake' settings that work for baking powder recipes. Just check your manual. Keep in mind, the texture might vary from oven baking, but it's worth experimenting!
What are paddles? What is proofing? The bread maxhine mixes the dough too? lol, this was not basic enough for me.... I will have to watch more vids, because I have more questions.
Paddles in a bread machine are just the little mixing blades at the bottom that knead your dough. And proofing, that's when you let the dough rest and rise before baking. It's all about giving the yeast time to work its magic, making the bread fluffy and delicious!
The paddle is a small thing at the bottom of the machine, it just mixes the ingredients into dough. Proofing is putting your yeast into a little bit of water and sugar. It'll fizz and foam up. This is "proof" the yeast is good. I't's not usually necessary. Some people never proof their yeast. Just check the expiration date on the packet.
Doesn't matter whether you get an upright bread machine or landscape one is the bread still gonna come out taller than the normal bread that you buy in the store
As a machine user for many years, I disagree with two important points of the videos advice. I viewed less than half the entire clip. 1. Baking bread is much easier than baking a cake, for example. Bread recipes are very forgiving. If one is not precise in measuring, he or she will probably still get a good loaf of bread. Also, correcting the amount of water or flour can be done during the mixing, if the dough appears too dry or too wet. After a bit of experience is gained, the needed correction will be apparent. 2. Manufacturers do not recommend removing the paddle after the last knead, probably because the paddle partly convers the spindle and protects it somewhat from the hot, wet environment during baking. I go ever further. After the last knead is completed. I remove the dough ball and allow the final rising and baking to take place in a lightly oiled loaf pan in my oven-broiler. I let it rise for about an hour; then bake it for 40 -45 minutes at about 350 deg F. Be careful to position the loaf pan between the heating element on the lowest support of the rack. By not using the machine to bake, one still has a kneader and a computer do do the muscle and brainwork. The spindle will not rust in its bearings from the heat and humitdy otherwise. I have the most inexpensive bread machine I could buy. I don't believe that the more expensive machines will not suffer from the rusting spindle and bearing problem in a couple of years.
Okay, except every recipe I've seen says to have your liquids (water, milk) at 110º-115º, not room temperature. Your yeast won't work if your liquids are room temp.
@@ChrisTine-ou7nz Ya know, I've been experimenting with a custom recipe for a couple months now. I'm now of the opinion that a lot of these "rules" like 115º water are really just "that's how we always did it" with no rational basis. In my circa 1995 bread machine I put the liquids in first, right? Even if they're 115 when I put them in, they sure aren't still 115 after I put the flour in. And the yeast goes in last and it rises just fine.
The tips are so basic. I think you forgot a few. Make sure you pay your electric bill so you have electricity to power the bread maker. When cutting your bread make sure you use a bread knife instead of a butter knife. If the recipe calls for an egg, dont kust toss the entire egg into the bread maker. Make sure you crack the egg, separate the shell enough as to pour the contents of the egg, the white and the yoke, into the bread maker according to the directions. Then doscard the egg shell into the waste basket. This way you won't have egg shells in your bread.
I’ve tried everything. Do you have a recipe? Every loaf I make is too heavy and does not taste like something from the bakery? I just want something to make sandwiches with.
Yes, removing the paddles before the mixing is finished isn't advisable. It's better to do it after they're no longer needed. And you're right, using packet mixes isn't a must; it all comes down to personal preference.
I agree dumping ingredients is no harder than dumping a packet mix …especially if you have to add ingredients to the packet mix!!! I remove the paddles-bread is fine. On occasions where I have forgotten to remove the paddles, bread looks & tastes exactly like the loaves where I removed the paddles. Only difference is visual.
I just brought my mom's bread machine home tonight and am going to attempt to make a loaf of bread! I have never used it, she made many bread recipes in it. I think she got it in the early 90s?? Pretty sure it was after I was married, ('91) but not 100% sure. The bread machine hasn't been used in a very long time!!!
Thanks for this video!
That's so exciting, @mickimc2883! Venturing into bread-making with your mom's bread machine sounds like a wonderful way to connect with her baking legacy. Those machines from the early '90s were built to last, so you're in for a treat. Can't wait to hear how your first loaf turns out. Happy baking! 🍞
I’ve had one for years and dearly love it. I’ve tried making it the other way and once in a while it turns out but not very often.
I never bake my bread in the machine.
Oh man, my bread maker just gave up on me, so I've been turning to the oven a lot more these days. Honestly, I'm still on the fence about which method I prefer. It's been quite the adventure!
@@FoodHow I’m so sorry, I’ve had mine for years and if anything happens to it I will have to get another one!
I’ve never baked in my machine either.
Thank you
You're welcome
🍞👨🍳 Wow, this video is a must-watch for anyone new to using a bread machine! The tips are practical and informative, and will definitely help beginners achieve great results in their bread-making. Thanks for sharing! 👍🏼👏🏼
Glad it was helpful!
Outstanding video, thank you. I am new to making bread. I want to bake my rye bread outside of the bread machine. At what point should I remove the dough from the bread machine? Before or after the proofing/rising cycles? If I should remove it before the proofing cycle, will I then need to proof it outside of the bread machine? Thanks for your patience with this amateur bread maker.
I'm thrilled to hear you're starting your bread-making journey! For rye bread, remove the dough from the bread machine after the kneading cycle and before it starts to proof. Then, shape your dough and let it proof in a warm spot until it doubles in size, which typically takes about 45 minutes to an hour. Once proofed, bake it in the oven following your recipe’s temperature and time guidelines.
If you are interupting the cycle to take the dough out, why get the machine at all? Just get a mixer and put it in the oven instead.
Yes, oven is also a great option.
I guess some people don't have a mixer.
And normal mixer handles well with cake mixer but not bread dough, need good quality mixer which usually cost alot more than normal bread machine.
Thanks 🙏
You’re welcome 😊
great tips...Question: you said to oil it...where/how do you oil it? Thank you
focus only on the underside where the paddle shaft connects, not inside where the dough goes.
@@FoodHow thank you. All these years of owning a Bread Machine, I never knew about this,
Yes, It is one of those little maintenance tips that often gets overlooked. :)
Thanks for sharing awesome ideas!!
You are so welcome!
Ty
Okay ...I stopped using my bread machine because I can't make it work the way it should...meaning ...every loaf is too damn dense.
Dense, heavy, small bubbles throughout the whole loaf. I found a newer manual for the same machine that had a troubleshooting page where it showed what to change if you are making dense bread, it barely made a difference except for the fact that my original recipe had the bread rising so much, it touched the lid and did not brown, now it's not so high, but it's still too dense to enjoy eating.
To make it less dense, the changes were:
2 cups of water minus 2 tbsp
4 tbsp butter
2 1/4 tsp salt plus 1/4 tsp
4 tbsp dry milk
1 tbsp sugar plus 1 tsp
5 1/2 cups of flour minus 2 tbsp
1 1/4 tsp of yeast plus 1/4 tsp
I used Robin Hood All Purpose Flour, Fleschmens bread machine yeast, Carnation powdered skim milk, warmed, softened butter, and water at a precise temperature, regular sugar, and non-iodized salt
These changes stopped the bread from rising to the point it was stuck and gooey to the top of the lid, but the terrible dense characteristic of the bread was still there.
And just as I was about to throw the machine away ...I decided to purchase a high quality baking cookbook, the first one I ever owned. I have dozens of cookbooks, but not a single one for baking.
The very first thing I did was read up on the proper way to measure things ...and THAT was when I found my mistake...I was RAMMING that plastic 1 cup measuring cup into that bag of flour and then sliding a knife across the top of the cup so that I had the perfect 1 cup of flour ....oh, but I was wrong...because 1 cup of flour WEIGHS 120 grams ( 4 1/4 ounces).
I weighed my 5 1/2 cups of flour and realized that I was adding 6 1/2 cups of flour, by weight, to my bread machine instead of 5 1/2 cups...case closed.
PS: Sorry for ranting along here, but when my wife was walking out the door 9 years ago, one of the things she yelled back at me was ... " You will starve without me here" ! well, as soon as I got hungry...I bought a cook book.
Now, I own a gas stove for precise heat control, I have a wok, I have a KitchenAid Pro 600 lift-bowl, I have three pressure cookers and 1 All American pressure canner. Various sizes of cast iron dutch ovens, cast iron frying pans and all my pots and saucepans are Calphalon. Air fryer, convection oven, juicer, dehydrator line my countertop, griddle, smoker, dehydrator line my outdoor kitchen and my pizza oven is my favorite toy that impresses everyone because it can run up to 750 degrees, which makes the perfect crust in 5 minutes.
If only I had known the joy of cooking properly could be so rewarding, I would have made different life choices. I give jars of pressure canned soups and stews to my neighbor along with my homemade wine and beers,
Words that were meaningless to me are now second nature, like...mousses, souffle's, custards, meringues, crêpes and blintzes, tortes, and tarts. I even purchased Corning Ware dishes to serve my Crème brûlée properly.
What do you think the chances are that my wife knows I asked the kids for chafing dishes for Christmas? ... lol
What a journey! Honestly, your story made me smile-and it’s such a relatable lesson about baking. That flour measuring mistake is a classic one, and it totally explains why your bread turned out dense. Bread machines are so sensitive to the right ratios, and just a little extra flour can throw everything off.
It sounds like you've really found a passion for cooking, and your kitchen setup is impressive! It’s funny how life works-sometimes it takes a challenge to discover something new about ourselves. And I love that you're sharing your homemade food and wine with your neighbors.
As for your wife knowing about the chafing dishes… I’d say the chances are pretty good she’ll hear about it through the grapevine (or maybe from one of your lucky dinner guests)! 😄
I am removing the paddle, but I am not taking the dough out, just move it aside I go with my hand underneath. Hand needs to be greasy with oil for preventing sticking.
Great tip! Thank You
The bread machine does or doesn't work for baking powder recipes?
Bread machines are best for yeast doughs, but many have 'quick bread' or 'cake' settings that work for baking powder recipes. Just check your manual. Keep in mind, the texture might vary from oven baking, but it's worth experimenting!
Nr1. Start with reading the usermanual!!
Yes, good point :)
Manual is useless
That didn't work for me lol
What are paddles? What is proofing? The bread maxhine mixes the dough too? lol, this was not basic enough for me.... I will have to watch more vids, because I have more questions.
Paddles in a bread machine are just the little mixing blades at the bottom that knead your dough. And proofing, that's when you let the dough rest and rise before baking. It's all about giving the yeast time to work its magic, making the bread fluffy and delicious!
The paddle is a small thing at the bottom of the machine, it just mixes the ingredients into dough. Proofing is putting your yeast into a little bit of water and sugar. It'll fizz and foam up. This is "proof" the yeast is good. I't's not usually necessary. Some people never proof their yeast. Just check the expiration date on the packet.
Help for gluten free PLEASE! X
Doesn't matter whether you get an upright bread machine or landscape one is the bread still gonna come out taller than the normal bread that you buy in the store
As a machine user for many years, I disagree with two important points of the videos advice. I viewed less than half the entire clip.
1. Baking bread is much easier than baking a cake, for example. Bread recipes are very forgiving. If one is not precise in measuring, he or she will probably still get a good loaf of bread. Also, correcting the amount of water or flour can be done during the mixing, if the dough appears too dry or too wet. After a bit of experience is gained, the needed correction will be apparent.
2. Manufacturers do not recommend removing the paddle after the last knead, probably because the paddle partly convers the spindle and protects it somewhat from the hot, wet environment during baking. I go ever further. After the last knead is completed. I remove the dough ball and allow the final rising and baking to take place in a lightly oiled loaf pan in my oven-broiler. I let it rise for about an hour; then bake it for 40 -45 minutes at about 350 deg F. Be careful to position the loaf pan between the heating element on the lowest support of the rack. By not using the machine to bake, one still has a kneader and a computer do do the muscle and brainwork. The spindle will not rust in its bearings from the heat and humitdy otherwise.
I have the most inexpensive bread machine I could buy. I don't believe that the more expensive machines will not suffer from the rusting spindle and bearing problem in a couple of years.
Thank you for your interesting thought. With agreement on 2 out of 11 points, it seems we have some common ground, at least on a few things.
Has anyone tried poolish and sourdough in a bread machine?
Okay, except every recipe I've seen says to have your liquids (water, milk) at 110º-115º, not room temperature. Your yeast won't work if your liquids are room temp.
I have used room temperature, or even liquids on the cooler side…all worked just fine because the machine heated it up.
@@ChrisTine-ou7nz Ya know, I've been experimenting with a custom recipe for a couple months now. I'm now of the opinion that a lot of these "rules" like 115º water are really just "that's how we always did it" with no rational basis. In my circa 1995 bread machine I put the liquids in first, right? Even if they're 115 when I put them in, they sure aren't still 115 after I put the flour in. And the yeast goes in last and it rises just fine.
The tips are so basic. I think you forgot a few. Make sure you pay your electric bill so you have electricity to power the bread maker. When cutting your bread make sure you use a bread knife instead of a butter knife. If the recipe calls for an egg, dont kust toss the entire egg into the bread maker. Make sure you crack the egg, separate the shell enough as to pour the contents of the egg, the white and the yoke, into the bread maker according to the directions. Then doscard the egg shell into the waste basket. This way you won't have egg shells in your bread.
Thank you for the suggestions but I think your ones are even more basic, give me some that you think are really advanced.
Really wrong advice to remove the mixing blade. In my Panasonic the blade is deployed later on after the initial mixing kneading cycle.
Okay, very interesting. Other Panasonic models work differently, so, you are right, the advice will not apply to your bread maker.
I’ve tried everything. Do you have a recipe? Every loaf I make is too heavy and does not taste like something from the bakery? I just want something to make sandwiches with.
Try this bread recipe, it is very simple and has worked every time I made it: ua-cam.com/video/g4JceU4nZp8/v-deo.html
This is so wrong. Bread ingredients are easy to use. No need for a packet mix.
No need to remove the paddle. It can mess up the program.
Yes, removing the paddles before the mixing is finished isn't advisable. It's better to do it after they're no longer needed. And you're right, using packet mixes isn't a must; it all comes down to personal preference.
I agree dumping ingredients is no harder than dumping a packet mix …especially if you have to add ingredients to the packet mix!!!
I remove the paddles-bread is fine. On occasions where I have forgotten to remove the paddles, bread looks & tastes exactly like the loaves where I removed the paddles. Only difference is visual.