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In praise of a bread machine

Bread

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75 replies to this topic

#61 Arey

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Posted 01 March 2004 - 10:08 AM

I'm wondering how your pan got warped. Was it from baking?I almost never use the baking cycle . I use the dough cycle and then shape the dough and bake it in one of my bread pans, or on my pizza stone. Prior to getting my Zo I always had problems with the kneading and first rise. I had to replace my pan because the gaskets around the paddle arms were worn and leaking oil.
"A fool", he said, "would have swallowed it". Samuel Johnson


#62 Rachel Perlow

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Posted 11 March 2004 - 10:12 AM

All this bread machine talk inspired me to get mine from my mom, to whom I lent it a few months ago. First bread in there rising right now. Like others have said, it's not the same as handmade/hearth baked, but there've very few other truly set it and forget it appliances out there. Plus you get the smell of freshly baked bread in the house. Mmm.

#63 sparrowgrass

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Posted 11 March 2004 - 10:28 AM

I don't know how the pan warped. I use both the baking cycle and the dough cycle.
sparrowgrass

#64 Basilgirl

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Posted 11 March 2004 - 10:51 AM

My bread machine is in my basement, but I haul it up occasionally to make pretzel roll dough and the most decadent swiss cheese "brioche" loaf, with lots of eggs and butter... Hmm. I think I'll haul it up this weekend.
I love cooking with wine. Sometimes I even put it in the food.

#65 Rachel Perlow

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Posted 11 March 2004 - 11:18 AM

I think we need to start posting our bread machine recipes in RecipeGullet, there is a "Bread Machine" keyword under the special equipment drop down -- be sure to label the recipes for easier future reference & searches. I'd love that cheese brioche recipe.

I usually follow a recipe for a basic Italian or French Bread, but then add some parmesean cheese, olive oil instead of butter, and throw in a couple of garlic cloves. Something I realized from making raisin bread in my early bread machine days is that anything solid added in the beginning, would get shredded. You can add the garlic as whole peeled cloves, and they get pulverized by the machine and spread throughout the dough.

#66 Cusina

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Posted 11 March 2004 - 12:11 PM

I just got my lovely Zojirushi (from the eGullet approved link, of course). Wonderful! Thanks so much for the recommendation.

My first loaf was a brioche which came out beautifully. Pizza dough is on the menu for tonight. Pretzel dough and some raisin bread to follow next week. This is definitely the start of a beautiful relationship.
What's wrong with peanut butter and mustard? What else is a guy supposed to do when we are out of jelly?

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#67 Anna N

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Posted 11 March 2004 - 12:18 PM

Anna,

Glad you're enjoying this bread as it's one of my favorites. I just tried a new recipe tonight. I think you will like this. Great sandwich bread. You might have to adjust the water a bit. I had to add a few teaspoons while kneading as it looked very dry. Also, I used instant yeast instead of active dry yeast - just use slightly less. Not sure if active dry yeast would work in a bread machine. Let me know if you try this.

Betty K,

I should have got back to you long ago but between the move and everything else I've been less than social in my behaviour!

Have made this bread more times than I can count and it always WORKS! It also keeps very well.

Thank you
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#68 Basilgirl

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Posted 11 March 2004 - 12:52 PM

I'd love that cheese brioche recipe.

Rachel:

I'd post in the Recipe Archive but I'm short of time and don't have time to figure it out. :angry:

2-1/4 tsp. yeast (one packet)
2 -2/3 c. bread flour
2-1/4 tsp. sugar
1-1/2 tsp. salt
8 TLBS unsalted butter (one stick!!)
3 eggs
3/4 c. water
1/2 c. (I use a little more :smile: ) finely chopped Swiss cheese

Dump all ingredients EXCEPT CHEESE in machine according to your brand's directions. Press Start. At the end of the first kneading cycle, throw in the cheese.

It's yummy and makes great toast (in the oven/toaster oven/TOASTER BAGS. Otherwise you'd cheese up your toaster.
I love cooking with wine. Sometimes I even put it in the food.

#69 Basilgirl

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Posted 11 March 2004 - 12:57 PM

ATTENTION All E-Gulleter Bread Machine Owners: Please try the pretzel rolls on Epicurious. They are SO good and fun to make too.
I love cooking with wine. Sometimes I even put it in the food.

#70 Basilgirl

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Posted 11 March 2004 - 01:01 PM

ATTENTION All E-Gulleter Bread Machine Owners: Please try the pretzel rolls on Epicurious. They are SO good and fun to make too.

PS - I meant to say throw all the ingredients in (except the kosher/coarse salt for the top, of course) in the machine and run the dough cycle, then continue with the recipe. Also, be careful when boiling them as the water has a tendency to boil over in a fast way.

There. I feel better now.
I love cooking with wine. Sometimes I even put it in the food.

#71 Rachel Perlow

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Posted 11 March 2004 - 01:11 PM

I have to buy more bread flour. I added my Garlic Herb Bread to RecipeGullet.

#72 klc14

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Posted 17 March 2004 - 03:38 PM

Essentially, you crush some grapes into a flour/water batter, then let this develop, feeding it periodically, until you have a strong starter. This takes about 10 days, if I recall correctly. You can then use this to make a range of "levain" breads. They are delicious and for some mysterious reason they keep a long time, even though you haven't added fat to the dough.

-- posted by Jonathan Day, June 16 2002.

I think the "mysterious reason" is the raisins, they have some preservative properties. If you look on a bread or cereal label and see "Calcium proprionate" listed as an ingredient, that's from raisins.

#73 Jay Francis

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Posted 17 March 2004 - 09:02 PM

360 ml water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt
2 tablespoon powdered milk
25 grams melted unsalted butter
500 grams better for bread bread flour

Setting #1 for white bread, 2 lb., and dark crust.

Slash the top just before the baking cycle begins.

A mighty fine loaf of white bread.

#74 Jay Francis

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Posted 21 March 2004 - 08:15 AM

And a teaspoon of yeast!

#75 Rachel Perlow

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Posted 08 April 2004 - 02:45 PM

Not converting the above, but here are the measurements for my standard loaf:

1 1/4 cup water
1 Tbs sugar
1 tsp kosher salt
1 Tbs powdered milk
2 Tbs fat (butter or EVOO)
3 cups bread flour
1/3 cup flavoring flour (wheat bran, rye flour, whole wheat flour, oat flour, whatever, or just use 3 1/3 cup bread flour)
1.5 tsp bread machine yeast.

Just made one today (butter, wheat bran, rolled oats) slashing the top and adding an egg wash and a sprinkling of rolled oats on top just before the baking cycle began. It came out so beautifully. I don't know why I never thought to egg wash the top before?

#76 lueid813

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Posted 09 April 2004 - 12:47 PM

. . . the bowl comes out of the machine and goes onto a digital scale. Yeast and 400g of flour go in, followed by salt. Water weighs 1g per ml, so another 300g of water are added. Done.

Brilliant. I can't wait to try this method. As has been pointed out (here: The Kitchen Scale Manifesto), improper ingredient amounts are probably the main cause of recipe failures. Now I need more bread machine recipes that give measures in weights, not volumes.





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