I just took this out of the big bread machine - 3 pound- Black & Decker. It's the white bread from the machine's recipes and calls for 4 tablespoons dry whole milk powder.
It has to cool for at least an hour before I can cut it.
Note the photo of the bottom with just the two small holes from the drive shafts.
In this machine the last "knock-down" stir is with 1.47 on the timer so as soon at that sounds, I yank the dough, remove the paddles (two in this big pan), re-shape the dough and dump it back into the pan, close the lid and leave it alone.
In this batch, it had risen more than expected so I lopped off a piece about the size of a large orange and put it in a plastic bag int he fridge. Good that I did because otherwise it would have pushed up the lid. As it was, it had about 3/4 inch space and even with that one end of the top, nearest the opening, did not fully brown, even with the crust color set on dark.
It's difficult to tell just how large the loaf is when standing so I took one photo with it laying on the cooling rack.
Finally, a photo of the crumb and a slice that is twice the size of a regular bread slice.
I don't know why Black & Decker discontinue the 3-pound machine but I love it.
