Related Sponsors

Frequently Asked Questions

Home » Small Appliances » Bread Machines » Frequently Asked Questions

How does a bread machine work?

A bread machine follows the same steps your mother and grandmother did when they made bread, but it has automated all of those steps. The simple design of the machine consists of a bread pan with a kneading blade in the middle, surrounded by a heated unit that is controlled with a programmable control panel.

After you add all the ingredients into the bread machine, it mixes the ingredients until a dough is formed, kneads the dough, lets it rise, “punches” it down with the kneading blade, allows it to rise a second time, bakes the bread, and then allows it to cool slightly.

It sounds so easy. What’s the trick?

The trick is using the correct ingredients in the correct proportions. Follow the recipe very closely and measure ingredients accurately. You might find that you get a perfect loaf on the first try, and in other cases, it might take some experimenting. Keep notes with your recipes so you can replicate the steps to follow for a perfect loaf.

Here are some tips for creating the perfect loaf of bread:

Yeast is what causes your bread to rise. Bread machines maintain just the right temperature for the yeast to be activated. You can use active dry yeast, quick acting yeast, rapid rise yeast, or one of the special bread machine yeasts. When adding yeast to the pan, dig a hole in the dry ingredients and place the yeast in the hole. This will prevent premature contact between the yeast and the liquids, particularly if you are using the delayed baking feature. Whatever kind of yeast you use, be sure to refrigerate it.
Always use a bread flour. Do not use all-purpose flour, cake flour, or self rising flour. Whole grain breads will not rise as high as white breads. Consider adding vital wheat gluten to give whole grain flour a boost. Or, you will find that some wheat bread recipes call for mixing some white flour with your wheat flour.
Carefully measure your liquids in a measuring cup designed for liquids. A mixture with too much liquid may cause the bread to fall and too little liquid will not rise.
You can use ordinary table salt. Salt inhibits rising so be very careful when measuring.
Always add ingredients in the order the recipes calls for.
Some bread machines allow you to peek at the bread while it is being made. But be careful when you open the machine. It will not do any harm to check during mixing and kneading, but if you open the machine during rising or baking, the loaf may collapse. If you like to peek, consider getting a machine with a light that will allow you to see into the machine, without lifting the lid, as it works its magic.

My loaves do not stay fresh very long. Can I freeze them?

Typically, the bread you make in a bread machine goes stale faster than bread from a commercial baker because it does not contain nay additives or preservatives. Freezing bread is one way to keep it longer. Bread can last as long a few months in the freezer. Let your bread cool completely, then wrap it in plastic wrap, a layer or two of foil and then place it in a freezer bag. You also may freeze dough, such as pizza dough, to be baked later.

My loaves never turn out perfectly. What am I doing wrong?

There are various different scenarios that can result in a failed loaf of bread:

· Bread that is too dense or did not rise: Forgetting to add the yeast, using stale yeast, adding too much salt or sugar that killed the yeast.

· Bread that is caved in on top: Too much liquid, or too much yeast that caused it to rise too fast.

· Bread with large holes: Too much yeast or liquid.

· Bread is raw in the center: Not enough yeast, rising time too short, or possibly too much liquid in the dough.

· Bread rose to the top of the machine or overflowed: Forgetting to add the salt or too much yeast.

How do I check to see if my yeast is still fresh?

Place one-half cup lukewarm water into a small bowl. Stir in 1 tsp. of sugar and sprinkle 2 tsp. of yeast over the surface. Place the bowl in a warm area and allow to sit for 10 minutes. The mixture should foam and produce a strong yeast aroma. If this does not happen, then you need to purchase new yeast.

I live at a high altitude. Will my bread still turn out?

If you live at an altitude of 3,000 feet or more, you might have to make some adjustments to your recipe in order to get a well-shaped and great-tasting loaf of bread from your bread machine. Many bread machine manuals come with high-altitude baking recommendations. Try reducing the amount of yeast by 25 percent to prevent the bread from over-rising or try increasing the salt by 25 percent to cause the bread to rise slower and therefore, not sink. Try one recommendation at a time until you find the one that works for you.

Next Page: Carpet Cleaners Overview

Related Bread Machines Articles