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All posts in Baking using a Bread Maker

Homemade Pumpernickel is hearty, slightly sweet, and rich in flavour, with different notes and flavours coming through the crust. The texture is dense but not heavy, just perfect for enjoying with a bowl of soup or a smoked salmon & cream cheese sandwich. Read more
You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread, served before the food arrives, is definitely a highlight of the meal. Luckily, you can make your own loaf at home. I’m pretty sure you’re going to love my Outback bread copycat recipe! Read more

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try those Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.


All
Basic Cycle
Cake Cycle
Dough Cycle
ExpressBake/58 minutes Cycle
French Cycle
Gluten-Free Cycle
Quick/Rapid Cycle
Sweet Cycle
Whole Wheat Cycle
Pumpernickel Bread II Fast2eat
Quinoa Bread Fast2eat
Honey Molasses Whole Wheat Rye bread Fast2eat
Crunchy Honey Almond Bread Fast2eat
Apple Cider Cinnamon Bread Fast2eat
Wonderful Potato Bread Fast2eat
Super Rapid Cheese’n Onion Bread Fast2eat
Russian dark Borodinsky Rye Bread Fast2eat
Super Rapid Lemon Poppy Seed Breadmaker Bread Fast2eat
French Countryside Bread Fast2eat
Express (58-minute Bread maker) Cornbread Fast2eat
Cinnamon Raisin Bread Fast2eat
Classic Italian Bread Fast2eat
Garlic Herb Parmesan Quick Bread Fast2eat
Cheese & Rye Express (58-minute-Bread-maker) Bread Fast2eat
Breadmaker Lemon Cake Fast2eat
Honey Oatmeal Bread Fast2eat
Honey French Breadmaker Bread Fast2eat
Super Rapid Italian Herb Fast2eat
Gluten-free Bread Maker Cheese Loaf Fast2eat
Pumpernickel Bread Fast2eat
50% Whole Wheat Bread with Molasses Fast2eat
Springtime Favourite Bread Fast2eat
Walnut Breadmaker Cake Fast2eat
Olives & Garlic Express (58-minute) White Bread Fast2eat
Onion Herb Bread Fast2eat
Breadmaker Orange Cake Fast2eat
Gluten-Free Bread with Potato Flakes Fast2eat
100% Whole Wheat Pizza Crust Fast2eat
Express (58-minute) White Bread Fast2eat
Honeyed Walnut Bread Fast2eat
Oatmeal Bread Fast2eat
Old Fashioned White Bread Fast2eat
Cheese & Chive Bread Fast2eat
Honey Oat Bread Fast2eat
Raisin Walnut Bread Fast2eat
Wheat ‘N Yogourt Bread Fast2eat
Old Fashioned Oatmeal & Molasses Bread Fast2eat
Special Molasses Bread Fast2eat
Potato Bread (with instant potato flakes and dry milk) Fast2eat
Italian Herbs & Parmesan Bread Fast2eat
50% Whole Wheat Bread Fast2eat
Whole Wheat Oatmeal Honey Bread Fast2eat
100% Whole Wheat Bread Fast2eat
Classic French Loaf Fast2eat
Walnut Bread Fast2eat
Pizza Crust Fast2eat
Italian Herb Bread Fast2eat
Mashed Potato Bread Fast2eat
Mashed Yuca Bread Fast2eat
Country White Bread Fast2eat
Pesto Bread Fast2eat
Rye Bread Fast2eat
Cottage Cheese and Chive Bread Fast2eat
Milk and Cream Bread Fast2eat
Egg Bread Fast2eat
Corn Bread with Coconut Milk Fast2eat

Much more to be published – keep checking

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Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)


* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Try more recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:


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Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

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To those of you who are curious about bread machines or already have a machine but rarely use it, this post is for you.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you’ve tried to use a bread machine without success, consider that bread-making is a skill that usually improves with practice. Expect some failures in the beginning. However, I predict fewer fails with a bread machine than mixing by hand. Just don’t give up. Keep trying if you are just starting your home bread making adventures.

Or if you have never baked homemade bread before and find the instructions a bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is straightforward. 

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes; they are kind of foolproof 😉 really easy, and the loaves of bread are delicious. If you already have a bread machine collecting dust, get it out and try Fast2eat Bread Recipes.

If you’ve been using your bread machine for baking bread, you’ve no doubt discovered the range and breadth of great loaves of bread you can make. The aroma that this bread creates as it bakes is absolutely heavenly.

Bread machines enable people to enjoy the pleasure of freshly baked bread with less effort. The aroma and taste of fresh-baked bread are hard to match. Traditional homemade bread requires hours of preparation and hands-on attention from start to finish. A bread machine mixes, kneads, and bakes the dough. It is like a miniature oven that makes a single loaf of bread.

This guide will help you make great bread.

Using a Bread Maker Tips and Hints

While bread machines offer freshly baked bread at the push of a button, there are special hints to ensuring quality bread almost every time.

Read more

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Basic Ingredients

Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil) and yeast. Each ingredient performs a specific job like each musical instrument, and each lends a special flavour to the final masterpiece. That’s why it’s important to use the right ingredients in exactly the right proportions to ensure you get the most delicious results!

Read more

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Basic steps of Bread maker Functions

It is easy to create special recipes without a lot of time and effort. Just refer to the relative recipe and follow this basic process.

Read more

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Bread Maker Cycles Settings

Your bread maker can bake almost any kind of bread. Bread machines are really helpful and great appliances. However, sometimes all the cycles can be confusing, and it’s difficult to know which one to use for a particular recipe.

Fast2eat Bread Recipes clearly show you which setting you should use.

This post will help you select the correct cycle if you are not following a Fast2eat Bread Recipes, and your recipe doesn’t specify which one to use. It will also help understand the most common bread machine cycles and settings, which are explained here for quick reference.

Read more

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Troubleshooting Bread Making Difficulty

This isn’t about making baking scary! It’s all part of the learning process. Although Fast2eat Bread Recipes are kind of foolproof 😉 difficulties may happen; therefore, let’s talk about common Bread Machine difficulties with possible solutions.

Read more

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Finishing the Crust – glazes, washes, and toppings

Finish the crust, the special touch for Homemade Bread, and leave it so yummy with a beautiful appearance!

Although glazes and toppings are often optional ingredients that I usually omit, from sheer lack of time, they add a boost of flavour and enhance the bread’s appearance. They add flavour, affect the look, taste, and crunch of the crust, provide an attractive finish on the bread, and add moisture.

Read more

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Taking Care of Your Bread Maker

Are you making sure your bread machine is functioning at its best?

Routine maintenance is fairly simple and should be done frequently. Maybe that’s why we’re sometimes tempted to neglect it. In fact, routine cleaning of the machine should occur after each new loaf is baked.

Here are some basic steps to routinely do to keep your bread machine baking at its best.

Read more

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Bread Maker Important Safeguards

It’s maybe boring, but it’s also important to take some safety precautions.

Read more

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Dough Instructions

Bread machines are ultra-convenient, but those towering loaves that are the bread machine’s hallmark can sometimes be unwelcome. Some people don’t like it because of the shape when baked in a bread machine, or the holes in the bottom where the blades were, or they want dinner rolls or some specialty shape, so baking in a bread machine is not a choice.

Read more


Just so you know, I don’t work for any bread machine companies or receive any perks for talking about them.


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)


* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

go to top


Also check:

Fast2eat Bread Recipes


Read bread-making further information in my book:


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

go to top

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking); they are foolproof 😉 really easy and the bread delicious.

Dough instructions

Bread machines are ultra-convenient, but those towering loaves that are the bread machine’s hallmark can sometimes be unwelcome. Some people don’t like it because of the shape when baked in a bread machine, the holes in the bottom where the blades were, or they want dinner rolls or some specialty shape, so actually baking in a bread machine is not a choice.

Therefore if you prefer the way your bread looks when you form the dough yourself, you don’t have to go through the whole baking cycle with your bread machine. Let your bread machine do most of the work for you, and after the kneading and/or first rise, transfer your dough to regular loaf pans, do some very creative and wonderful things and bake them in the oven. You can make dinner rolls, long French bread loaves, hamburger and hot dog buns, pretzels, pizza, even Holiday favourites like braided Challah bread. The easiest way to benefit from the ease of a bread machine but still have manageable bread is oven baking your bread machine dough.

Any loaf style bread can be made this way. Oven-baked bread is much different than bread machine bread. In case you are wondering why you even need a bread machine, I highly recommend them for convenience and unmatched kneading ability. The bread machine turns out superior doughs. The taste will be the same, but the texture and crust will be very different.

This may seem like a lot of work, but it seriously only takes a few minutes, and it’s sooooo worth it! And if you are giving the bread away as a gift, it looks so much prettier this way! It’s not hard to do at all, or you know I wouldn’t be doing it 😉

Kneading the dough

If you’ve ever made bread by hand, you know that the kneading process is both physically demanding and time-consuming. It’s also a bit of a mess as you continue to dust with flour to keep the dough from sticking to your hands.

Your bread machine makes this process easy. What you need to know is when the kneading process and rising process is complete. Sometimes there are audible beeps, and most times, there will be a cycle or setting on your bread machine for dough only. Once your dough is kneaded, you can either let it rise in the machine or take it out to manage the rise yourself.

The best way to allow any dough to rise once it’s out of the machine is to cover it with some plastic wrap on a baking tray and let it rest for 30 to 40 minutes. But before you let your dough rise for the first or second time, you need to work it into the shape you want.

Follow these instructions on oven baking bread machine dough.

Preparing dough for baking

Put ingredients in the bread pan and put the bread pan into the bread maker.

Press the Select button to reach the “dough” setting.

Press “Start/Stop.” The display will begin counting down the time on the Dough setting. My bread machine takes 1 hour and 30 minutes (1:30). When the dough is ready, the unit will signal, and the display will read, “0:00”.

Press “Start/Stop” holding it down until you hear a beep and the display clears.

To remove the bread pan, grasp the handle firmly and lift the pan out.

Note: The pan does not get hot when using the dough setting.

Shaping the dough

Once you have your dough-ball in hand, you need to consider what you will bake in your oven. The recipes sometimes vary, so you may already have an idea, but many basic rolls and buns use the same fundamental recipe.

First, follow the bread-machine recipe for making bread. Set the bread machine to the “dough” setting. The machine will combine the ingredients, knead the dough, give it its first rise, and then beep to indicate that the dough is ready to shape. If your machine doesn’t have a “dough” setting, you’ll have to watch it carefully to see when the first rise is over, and the dough gets punched down.

Lightly sprinkle all-purpose flour onto a pastry mat or board.

Tip: use well-floured parchment paper as a work surface to keep the dough from sticking, and it makes clean up so much easier. 🙂

After your machine beeps that the dough is ready, using a rubber spatula or wooden spoon, remove the dough from the machine and drop it out onto your floured parchment paper or to a lightly flour-dusted surface. Suppose the dough is easy to handle without flour, shape on a lightly oiled, clean countertop.

Punch the dough down, dusting with flour if needed to keep the dough from sticking to your hands. Knead by hand 2 or 3 times to release the air. It’s important to get all the air out of the dough, or you could end up with large ugly air pockets in your loaf… and nobody wants that 🙂

Pat dough into a rectangle

Once the dough is deflated, shape it into a flat rectangle, about 1/2 to 3/4 inch (1-2 cm) thick, in which the narrow sides of the rectangle are parallel to the edge of your counter.

You can also easily roll the dough up jelly-roll style or fold it.

The first fold

Starting with the “top” of the rectangle, the edge that’s furthest from you, fold one-third of the dough over.

The second fold

Now, fold the bottom third of the dough up over the other folded piece, as if you were folding a letter.

Repeat the folds

Turn the piece of dough 90 degrees, then repeat the folds, folding the top third of the dough down over the middle.

Repeat the second fold

Fold the bottom third of the dough over the center. You should now have a thick, square-ish piece of dough.

Transfer to the pan

Turn the dough over so that the seam is on the bottom and tuck the layered sides underneath, so the dough’s entire exposed surface is smooth. Place the dough in a pan that’s been sprayed with cooking spray or coated with oil, and use your hands to flatten the dough a little towards the edges of the pan. The dough does not need to fill the pan’s entire bottom because it will expand to fill the pan as it rises.

Repeat the shaping process with the other piece of dough.

The second rise

Lightly spray the top of the loaf and the inside of the cling wrap with olive oil to prevent sticking when it rises. Then, cover both pans of dough with a dishtowel (you can use a damp – but not wet one) or a piece of plastic wrap that’s been sprayed with cooking spray, and allow to rise in a warm space.

The dough should rise for 45 minutes to an hour and a half, or until it is doubled in size. Depending on the weather and the humidity, sometimes it only takes an hour to rise, sometimes it takes 1 1/2 hours. A good indication that it has risen enough is if the dough has risen a little past the pan’s top. Preheat your oven about 10 minutes before the bread will finish its rise.

Once the bread has risen, carefully remove the plastic wrap or dish towel.

Slash the loaves

With a very sharp paring knife or a razor (or a lame, a special bread baking tool), quickly slash the dough lengthwise down the middle of the loaf, about ¼- ½ inch (0.5-1 cm) deep, leaving about 1″ (2.5 cm) uncut on each end. This will help the bread expand as it bakes and give your bread a professional look.

Place loaves in the preheated oven. The temperature depends on the types of bread; if not following a Fast2eat Bread recipe, consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350-375°F (175-190°C), while leaner doughs will bake at a higher temperature, 400-425°F (200-220°C).

Finishing the crust – glazes, washes, and toppings

You can finish the crust using the options here.

The finished loaf

The bread will probably take 30 to 45 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped.

Remove your oh so yummy smelling bread from the pan immediately and cool on a rack. You don’t want soggy bread.

Allow sitting for 10-30 minutes before you cut into your loaf. Try to control yourself and not pull off a huge chunk and slather with butter…  😛 

Variations in shaping the dough

Shape dough into your favourite rolls, coffee cake, etc. (suggestions follow). Place on a greased baking pan. Cover the dough with a clean cloth and let rise until almost doubled in size (about 1 hour).

Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm.

Traditional loaf shape

You could even take your dough ball, stretch it into a traditional bread pan (Pullman Pan) and bake that in the oven if you want the traditional loaf shape, you get at a grocery store.

Hamburger buns

If you’re making hamburger buns, you’ll want to cut off a piece of dough and shape it into a bun shape. This is a bit difficult to do in a bread machine.

You do this by folding the dough under itself until you have a piece of dough that resembles a bun.

You can top the buns with sesame seeds, poppy seeds or other toppings.

Remember, it will rise to 2 or 3 times its size.

You can use the same approach with less dough to make dinner rolls.

Easy dinner rolls

Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups.

Cover, let rise and bake as directed.

Hot dog buns

If you are making a hot dog bun for a hot dog or sausage, you’ll want to pull the dough into a log shape and again fold it under itself until it resembles a long, bun shape.

This, too, will rise to 2 to 3 times its original size.

French bread

French bread is traditionally long and thin.

Roll the dough ball with two hands into a tube shape and pull it into shape with the dough distributed as evenly as possible across the loaf and let rise.

You can top any of the rolls, buns or loaves with sesame seeds, poppy seeds or other toppings such as cheese or grilled onions.

Swirls

Lightly grease a baking sheet.

Divide dough into 10 equal pieces.

On a lightly floured surface, using your hand, roll each piece into a pencil-like strand about 10 inches (25cm) long.

Beginning at one end of the strand, continue wrapping each piece around the center to form a swirl.

Place rolls 2 to 3 inches apart on the prepared baking sheet.

Cover, let rise and bake as directed.

Butterhorns

Lightly grease a baking sheet and set aside.

On a lightly floured surface, roll dough into a 12-inch (30 cm) circle.

Brush dough with melted butter.

Cut into 12 wedges.

To shape rolls, begin at the wide end of the wedge and roll towards the point.

Place rolls point side down, 2-3 inches (5-8 cm) apart, on a prepared baking sheet. Cover, let rise and bake as directed.

How to make pizza dough using a bread machine

I use my bread machine all the time. One of my favourites recipes, other than bread, to whip up is pizza dough.

If you think buying pizza dough or the “homemade” pizza dough from the grocery store is a healthier choice over takeout pizza… Just read the labels, and you will be surprised with tons of ingredients with names you cannot pronounce along with high fructose syrup and other hydrogenated things. Basically, many unnecessary ingredients that our bodies do not need and could be easily avoided by making it from scratch at home.

Don’t be scared by the whole “from scratch” because I will show you how easy it is.

The thing that scared me away from making my own pizza dough was that I didn’t have the time to “work” or knead the flour into a dough by hand. The good news is the dough setting on a bread machine does all the work. The only thing you need to do is put the ingredients in, select the dough cycle, and press start. While working hard, mixing, kneading, and rising, you can carry on with other things.

Almost any pizza dough recipe can be adapted for the bread machine. I usually make this very basic Pizza Crust Fast2eat Recipe and the 100% Whole Wheat Pizza Crust Fast2eat. Notice those recipes have only well-known ingredients!!!

That is it with making your own pizza dough in a bread machine. See nothing to be scared of at all. Only a few well-known ingredients, press a couple of buttons, then freeze or cook it. Once you start making your own dough, I promise you will never go back to store-bought.

Pizza dough is easy and obvious.

Just roll out the dough with a dusted rolling pin and pull it into shape.

Put it on a baking sheet covered with parchment paper or sprayed with an olive or vegetable oil spray, and you’re ready to top it.

You can make a double batch of pizza dough to have on hand. It keeps in the refrigerator up to a week if it’s wrapped in plastic wrap. It’s actually even better if you make it a day before.

If you roll out the dough when it’s still cold, it will be elastic and will continue to contract to a smaller size no matter how much you roll and stretch it. If you want to whip up a pizza, just cut off a chunk of dough, but let it rest for about 30 to 40 minutes until it gets up to room temperature and rises a bit.

If you already make your own pizza dough and bread using a bread machine, what tips do you have? Also, feel free to share your pizza dough and bread recipes.

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Also check:


Read bread-making further information in my book:


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

go to top

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking); they are kind of foolproof 😉 really easy and the bread delicious.

Bread maker important safeguards

It’s maybe boring, but it’s also important to take some safety precautions.

While the bread machine is in use, ensure the cord is safely tucked away so that your children can’t pull at it. Do not allow anything to rest on the power cord. Do not plug in the cord where people may walk or trip on it.

Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface.

Close supervision is always necessary when this or any appliance is used by or near children or incapacitated people.

Do not touch hot surfaces. When handling the bread pan or kneading blade after baking, make sure you use oven mitts if they are still hot.

Once you have finished using it, the unit is not in use and unplug your bread machine from the wall outlet before cleaning.

To unplug, press the “STOP” button, grip the plug and pull from the wall outlet. Never pull on the cord.

Always allow metal parts to cool before cleaning. Allow the bread machine to cool thoroughly before putting in or taking off parts.

To protect against the risk of electrical shock, do not immerse the bread machine or plugs in water or other liquids.

Do not connect the bread machine when it is over wet or soaked surfaces.

To avoid the risk of electrical shock. Do not touch the power cord with wet hands.

Do not operate this or any appliance with a frayed or damaged cord or plug; after the appliance malfunctions, it is dropped or damaged in any manner. Take the appliance to the nearest Authorized Service Facility for examination, repair or electrical or mechanical adjustment.

Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.

Do not use outdoors or for commercial purposes, unless indicated by the manufacturer.

Do not use the bread machine for other than the intended purposes.

Do not place the bread machine near a hot gas or electric burner, or in a heated oven.

Avoid contact with moving parts.

Do not block any of the ventilation openings.

Do not try to disassemble or repair the product. Replacement of a damaged part should only be done through an Authorized Service Center.

Electrical power:

If the electric circuit is overloaded with other appliances, your bread machine may not operate properly. The bread machine should be operated on a separate electrical circuit from other operating appliances.

Check if the voltage of the bread machine is the same as the power supply voltage.

Use of extension cords

A short power-supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged to not drape over the counter or tabletop where it can be pulled by children or tripped over accidentally. If the appliance is of the grounded type, the extension cord should be the grounding-type 3-wire cord.

Power outage

If there is a brief power interruption of less than five minutes, the program position is stored in memory, and the machine will resume when the power is restored.

If the power goes out while you are using your bread maker, the display will go blank.

Also, check: If you have a power outage during use or Machine unplugged by mistake for longer than 5 minutes. How can I save the bread?

Periodically oil your bread pan spindle (rotating/kneading shaft) bearings.

If you look at the underside of your bread pan, you’ll see the bread spindle shaft. This does require oil on a fairly regular basis.

This is a simple thing to do. We recommend that you do this at least once every six months, or you could do this once a month or more frequently if you do a lot of baking or if your machine starts making unusual noises. If you only use your machine for making dough, you can do it once per year. It all depends on your baking frequency. Doing this periodically will extend the life of your machine and the pan.

Your instruction book will probably have some information about lubricating this part of the mechanism, but many don’t cover this maintenance step. Many bread machine owners have said that this simple maintenance has kept their machines running quieter and more efficiently. While you will not find this in your bread machine manual, it is a good idea to oil your bread pan Kneading shafts periodically. This helps keep it moving freely, it helps kill any rust that may have formed, and it will even help make the machine run quieter.

You do NOT want to add any oil to the interior of the bread pan or the internal spindle, only add a few drops of 3-in-1 oil to the exterior shaft on the bread pan’s underside.

You must, and I repeat, must use 3-in-1 oil or sewing machine oil. Do NOT use cooking oil, mineral oil or WD-40 type products. The cooking oil gets gummy, the mineral oil can cause rust, and it can damage the rubber seals, WD-40 and other such products are lacquer based and become hard when exposed to heat. They are also poisonous. So, please use the 3-in-1  or sewing machine oil and don’t go overboard with it and only apply it to the exterior shaft on the bread pan’s underside.

WARNING: Read the container of 3-in-1 oil or sewing machine oil before using it. Heed all warnings. These oils are generally poisonous and should only be used on the outside of the pan. Always wash your hands after handling the oil, and I recommend that you use a napkin or paper towel if you have to handle the areas of the pan that you oil in the future.

Oiling your pan

To oil your pan, you will need to turn the pan over. There you will see the kneading shaft, wingnut doohickey, and the doohickey-retaining clip. You want to put a drop or two of oil between the shaft and the retaining ring (see image below). Then turn the wing nut doohickey a few times to work the oil in. Repeat once more.

IMPORTANT NOTE: Never, never, never get the outside bottom of the pan wet; this will cause rust to form, and the shafts will seize up, and the pan will become scrap.

Hopefully, these safeguards tips for your bread machine have been useful. Remember that prevention is better than cure, so make sure you give your bread machine the Tender Loving Care it needs, and your household will be enjoying delicious bread for years to come!

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may reduce the consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Also check:


Read bread-making further information in my book:


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

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This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking); they are foolproof 😉 really easy and the bread delicious.

Taking care of your bread maker

The bread maker has certainly revolutionized life in the kitchen. It’s no longer necessary to do the hard work to get that lovely smell of fresh bread all around your house. However, it has made things so easy for us that we sometimes forget to take proper care of it.

Routine maintenance is actually fairly simple and should be done frequently. Maybe that’s why we’re sometimes tempted to neglect it. In fact, routine cleaning of the machine should occur after each new loaf is baked.

Are you making sure your bread machine is functioning at its best?

Eventually, you’ll get in the habit of performing this maintenance and have your bread machine for years and years.

Here are some basic steps to routinely do to keep your bread machine baking at its best.

Always read your instruction manual.

The first step is always to read the manual.

Your bread machine should have come with a manual with basic recipes, tips, safety instructions and recommendations for regular maintenance. If you didn’t receive a manual or can’t find it, you can probably download a manual from the manufacturer’s website on the Internet.

Every bread machine model is slightly different, so make sure you follow any particular guidelines shown in the instructions.

Take the time to read it and try to follow the instructions. It can be a little boring to read the fine print but preventing any issues is much easier than fixing them in the future.

General cleaning

Keep your bread maker clean at all times. Careful cleaning after each use will keep your bread machine running smoothly.

Also, make sure the machine has completely cooled and unplugged before doing any cleaning or maintenance.

CAUTION:

Do NOT put the bread maker in water or a dishwasher. Most bread pans are NOT dishwasher safe. This is due to the bearing on the underside of the pan that requires some lubrication. However, several brands market their pans and removable parts as dishwasher safe. Surely this will damage the finish of the pan and the other parts. I would recommend taking the time to wash the pans and pieces with mild dish soap, rinse and dry very well. If there is a faint unnoticed scratch on the non-stick coating surface, the heat, moisture, and detergent in a dishwasher will secure its demise.

WARNING: Do NOT use benzene, scrubbing brushes or chemical cleaners as these will damage the machine. Use only a mild, non-abrasive cleanser to clean the bread maker. Never use anything abrasive to clean the inside of your machine. This can scratch it, which makes it less attractive it will make clean up next time harder because there will be many more little pits and scratches for the stuff to get in to and stick to.

Do NOT use metal utensils with the bread maker. This will damage the non-stick pan and other parts.

Drying all pieces of the bread machine is imperative to avoid rust.

Soaking parts of the bread making machine for more than 30 minutes is not recommended. Excessive soaking will cause rust and corrosion of bread maker parts.

Cleaning inside of the bread machine oven

The first step is to unplug the bread machine and let it cool. When you have finished baking for the day and the bread maker has cooled.

Make sure the machine is unplugged.

When the machine is cool, and unplugged remove the baking pan from the bread maker. Then, take the time to look at the bottom of your bread machine when the pan is removed and take a quick moment to brush or dab up the crumbs and leftover flour from the bottom of the machine. Because there are heating elements in your bread machine, these “bread-bits” continue to bake and re-bake with every new loaf. Over time, they will burn and affect your machine’s performance and give a burnt smell to your freshly baked loaf.

Avoid these ending up as burnt scraps by ensuring you remove them all before using your machine again. The easiest way to do this is by using your vacuum cleaner with a hose attachment to (carefully) remove most of it. You can then carefully wipe out anything that’s left and stuck on breadcrumbs from the bottom of the machine by wiping them away with a paper towel or a slightly damp, non-abrasive cleaning cloth. Be gentle around the element. Carefully remove all of the debris.

To avoid damage to the heating element, do NOT pour water into the oven cavity. The most important thing to avoid is getting the gears of your bread machine wet. Just make sure that you never pour water or any liquids directly into the bottom of the machine when cleaning it. The bread pan can contain liquids like water and milk, but the machine’s bottom is NOT designed for liquids of any kind. These gears operate the kneading blade, and getting them wet can seriously damage the operation of your bread machine.

CAUTION:

Do NOT bend the heating element, which is located on the inside of the bread maker.

Cleaning the top or sides of the machine

If a loaf has risen too high and baked to the top or sides of the machine, remove the pan and leave your machine open and let the stuck-on dough dry. It will then come off quite easily. For any that don’t come off, dampen a paper towel, stick in over the doughy area and allow the dough to soften and then wipe it away. Carefully wipe off the glass top with glass cleaner and a non-abrasive moist cloth or use a wooden spoon or plastic spatula to remove baked-on lumps of bread dough. Rinse or wipe dry with a clean cloth.

Be careful not to scratch the interior, or it may become a catching-point for ingredients in the future. You should also avoid using chemicals like bleach or other harsh chemicals. Soap and water is your best bet.

Cleaning the bread machine body

A damp cloth can be used to clean the outside of the machine.

Don’t worry if the colour of the bread pan changes over time. The colour change results from steam and other moisture and does not affect the machine’s performance.

Cleaning the baking pan

The baking pan (also called bread pan basket or bucket) is where the dough gets mixed and baked.

The baking pan and the kneading blade are the parts that come in contact with the bread dough.

When you clean the bread pan by hand, avoid using anything abrasive. Most bread maker pans and parts have a non-stick surface. The non-stick surface does not cut out the need for clean-up but makes it easier. Teflon coating and abrasives can erode the finish. The non-stick coating is very susceptible to breaking down if not cared for properly.

You must use some soft utensils, such as wood or silicone if you need help removing your delicious creation from the non-stick pan. Once there is a scratch, the pan coating will start to deteriorate. You certainly don’t want to feed your family bits of chemical as it flakes off the pan into your delicious bread. Replace it immediately.

Use a damp cloth, sponge or plastic scrubber to wipe the inside of the baking pan. Fill the basket with warm soapy water using a mild dish detergent but do NOT let it sit and soak for more than 30 minutes.

CAUTION:

  • Absolutely avoid non-stick cooking spray on your non-stick pan. The pan will develop a gummy mess that is difficult to remove without damaging the pan. It can also ruin the non-stick aspect of the pan altogether.
  • Do NOT immerse the bread pan in water. Naturally, you should also avoid using a dishwasher, no matter how tempting! Instead, fill the main compartment with warm soapy water and let sit (no more than 30 minutes) before cleaning.
  • Do not use any abrasive cleaning materials, as the non-stick coating will be damaged otherwise.
  • Never use a metal spatula to any remove excess dough. Opt for plastic or silicone to prevent damage. You can finish the job by giving the pan a final run through with a warm wet cloth.

Caring for the kneading blade

The bread machine Kneading Blade (also called Kneading Paddle) is what kneads the dough. Take good care of it.

The bread kneading blade is one of the most important elements in any bread machine.

Cleaning the kneading blade is important. Is your bread no longer rising like it used to? The problem could be your kneading blade. Make sure you clean it properly after every loaf you make.

Most machines offer removable kneading blades. The outer surface, with its non-stick finish, will clean up easily.

A common lament with bread kneading blades tends to either come off in a baked loaf or stick to the kneading blade-spindle at the bottom of the pan. Personally, I prefer it when the kneading blade comes off in the loaf. It’s easy to remove, and I usually clean it by hand. I’ve resisted the urge to add a little vegetable oil to the spindle to make it easier to remove the kneading blade. Over time the oil will burn and thicken, which could cause the kneading blade to become stuck-fast. Just remember to clean the kneading blades and the spindles after each loaf. If the kneading blades become stuck, add hot water to the pan for 30 minutes and carefully try to remove the kneading blade.

Remove any dough from under the kneading blade. It is important to check inside the kneading blade to make sure it is clean. Soaking it in soapy water for a few minutes will make the job much easier. Get rid of the small bits of bread stuck between parts by using a cleaning brush instead of a sponge. If this doesn’t work, try using a toothpick. It’s much more effective, and it will ensure that your bread machine continues mixing the dough properly.

Dry the kneading blade.

Assemble the parts of the bread machine after cleaning

Assemble the parts of the bread machine, so it is ready for the next use.

Once you have washed the removable parts and cleaned inside, please leave the machine open to dry completely. Allow the moisture from baking and cleaning to thoroughly dissipate.

Ensure your pan and kneading blades are completely dry before returning them to the bread maker and closing the cover. This will help prevent rust from developing, which may cause problems with the mechanics. Rust is difficult to manage in this warm, damp food environment once it begins. This simple habit of letting everything dry completely will help extend the life of your machine.

Storing your bread machine

Make sure the machine is clean and dry before storing it.

Store the bread maker with the lid closed.

Do not place heavy objects on the lid.

Remove the kneading blade and place it inside the bread pan.

Store the bread making machine in a cool, dry place.

Storing the bread-making machine safely in a cabinet, cupboard or pantry will cut down on countertop clutter and ensure increased protection.

Hopefully, these cleaning tips for your bread machine have been useful. The trick is to clean little and often; we recommend doing this after every single use. Remember that prevention is better than cure, so make sure you give your bread machine the Tender Loving Care it needs, and your household will be enjoying delicious bread for years to come!

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Also check:


Read bread-making further information in my book:


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

go to top

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking; they are kind of foolproof 😉 really easy, and the bread delicious.

Finishing the crust – glazes, washes, and toppings

Finishing the crust, the special touch for Homemade Bread leaves it so yummy with a beautiful appearance!

Although glazes, washes and toppings are often optional ingredients that I usually omit, from sheer lack of time, they do add a boost of flavour and enhance the appearance of the bread. They add flavour, affect the look, taste and crunch of the crust, provide an attractive finish on the bread, and add moisture.

The quality of the bread crust is not determined only by the type of bread being baked. What you put in your loaf has much more to do with the way your loaf turns out than what you put on your loaf; glazing, washing and/or topping the exterior of your loaf can definitely help you achieve the effect you are after (i.e., soft, sweet, crusty, shiny, etc.). It may also smooth or colour the crust as well as add flavour. They also provide the glue if you want to add seeds or grains to the crust.

Glazes often consist of liquid ingredients, such as oil, milk, water, honey, egg, and brushed onto the dough to provide an attractive finish. Toppings often consist of dry ingredients, such as seeds, grains, nuts, cheese, herbs, sugar, or salt, that are sprinkled on the dough, providing added flavour and creating a decorative quality.

Most glazes, washes and toppings are applied to the dough with a soft brush before baking, but some recipes call for the glaze to be applied after the bread is baked.

Important: Glazing, washing and/or topping are often the final steps in bread making before baking the bread. The bread dough should NOT receive any glazes, washes or toppings (if intended) until the dough has finished the second rising (final rising period), also known as proofing.

This is purely subjective, but I like the shiny glazes. Egg (I probably wouldn’t bother separating it, but the yolk is the more important component here) is probably the nicest option unless you want a bit of sweetness, in which case the sugar water makes a nice alternative (although, for the shine, you’d have to brush it on after baking).

I very much like the simplicity of the water and flour option. I think the flour looks pretty and highlights the shape of the bread.

There are glazes, washes and toppings that can help achieve a range of textures from soft and velvety to crisp and crunchy. But it is really up to you, the baker, as to how you will finish the loaf. Here is the full range of possibilities to choose from:

No glaze

It will look relatively pale compared to some of its glazed friends. It will have a matte appearance and the crust more chewy than crispy.

Shiny chewy crust

Egg white

Brush loaves with egg white before baking to produce a shiny, lighter in colour, crust.

Important: You should NOT use it with “French” or “ExpressBake (under 1-hour cycle)” setting because the high cooking temperature may cause the egg to burn quickly.

Note: To keep unused egg yolk fresh for several days, cover with cold water and store in the refrigerator in a covered container.

Egg white + Water

A crisp light brown crust: Mix 1 egg white (2 tablespoons) with 1/2 tablespoon water, lightly beaten and strained (the ideal sticky glaze for attaching seeds).

Egg white + Water + Salt

You can also add a tiny pinch of salt because I’ve read that this can help the egg spread more easily. Beat it with a fork before brushing it on.

Shiny and brown crust

Whole egg (white and yolk beaten together)

For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. They are very similar – shiny and pleasingly brown. 

An egg wash glaze is one of the most common glazes for bread, resulting in a golden crust and, because of its adhesive properties, it allows other toppings to adhere to the surface of the dough easily.

Note: An egg glaze will lose its shine if using steam during the baking process.

Important: You should NOT use it with “French” or “ExpressBake (under 1-hour cycle)” setting because the high cooking temperature may cause the egg to burn quickly

Egg + Water

A medium shiny golden crust: 1 slightly beaten egg with 1 tablespoon water.

Egg + Salt

When using an egg glaze, it goes on most smoothly if strained. You can also add a pinch of salt to make it more liquid and easier to pass through the strainer.

Egg + Water + Salt

Mix the egg with 1/2 tablespoon water and a pinch of salt. Whip and strain to remove clumps of egg white. Wash with the egg mixture and add your toppings.

Note: Injected steam during the baking will remove the shine. Apply just before baking.

Egg + Milk (or cream)

Egg with milk for a darker brown.

Egg with cream for an even darker brown.

Mix 1 slightly beaten egg with 1-2 tablespoon milk or cream.

Egg yolk glaze

Egg yolk – gives a brown colour.

This is markedly one of the more shiny glazes, and one of the more richly coloured.

Egg yolk + Water

Mix 1 slightly beaten egg yolk with 1 tablespoon water.

Egg yolk + Milk

A shiny medium golden-brown crust: 1 egg yolk and 1 teaspoon milk, lightly beaten.

Egg yolk + Cream

A shiny deep golden brown crust: 1 egg yolk and 1 teaspoon heavy cream, lightly beaten.

Crispy and crunchy crust

Water (brushed or spritzed)

For a speedy, no-hassle glaze, Spraying loaves with water while they bake will produce a crispy and crunchy crust with a nicer (in my opinion!) colour than the unglazed one.

Water may be brushed on or spritzed. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance. Apply just before baking.

Water + Salt

Opaque and tasty – dissolve 2 teaspoons of salt in 2 tablespoons hot water and brush over the bread. Sprinkle with herbs and bake.

Golden crust

Egg yolk + Coffee

For a golden crust, brush an egg yolk mixed with some coffee.

Egg + Coffee

For a golden crust, brush a mix of 1 egg with a few drops of coffee

Dark crust

Milk

Brush loaves with milk before baking to produce a lovely golden brown colour.

Darker than the one without a glaze, but not as dark as some of the other types of glaze. It produces a quite matt appearance but slightly shinier than the unglazed roll.

Soft chew velvety crust

Butter or Margarine or Melted vegetable cream

Brush (1/2 tablespoon per average loaf) vegetable cream or margarine or butter (preferably clarified) before baking or immediately after baking to produce a soft chew velvety crust.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

  • Butter Glaze Before Baking – It’s quite matte, darker, with a richer, more pleasing colour with a slightly cracked appearance.
  • Butter Glaze After Baking – Brush as it came out of the oven. The result is a pleasing shine but a less browned appearance.

Soft crust with little shine

Cornstarch + Water

1 1/2 teaspoons cornstarch and 6 tablespoons (1/4 cup + 2 tablespoons) water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup water to a boil, whisk the cornstarch mixture into it, simmer for about 30 seconds, or until thickened and translucent. Cool to room temperature, and then brush on the bread before baking and again immediately after baking.

Smooth, chewy crust

Olive Oil

Glazes such as Olive Oil can be applied before or after baking to soften the crust and provide a richer flavour.

A matt appearance. Not at all shiny. The crust has a light colour and slightly crunchier than unglazed bread.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Hard crust (French or Italian)

Important: Just in the oven. No Bread Machine baking.

Place a baking dish with boiling water on the oven floor while the bread bakes.

Rustic and chewy crust

Flour (dusted)

A powdery, rustic chewy crust. Dust the dough with some flour. This will encourage the crust to form more quickly, resulting in a more rustic appearance with a chewier crust. Apply just before baking.

Sticky sweet

Honey

Honey is applied just after the loaf is removed from the oven. You can attach toppings. The honey will soak into the crust but hold the toppings on.

Note: Some glazes, such as egg or honey, have an adhesive property. When applying these glazes to bread, it is important to keep the pan’s sides glaze away to prevent the bread from sticking to the pan. The glaze’s adhesive nature may also prevent the dough from properly expanding while baking if too much of the glaze is applied along the pan’s edges.

Sugar water glaze after baking

A small amount of sugar dissolved in a small amount of water will give a shiny appearance and the subtly sugary flavour.

Sugar water glaze before baking

It will result in a matte appearance with a lovely darkened crust with a glaze’s subtly sweet taste.

Browned butter glaze

2 tablespoons butter (or margarine)
2/3 cup powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk

Heat butter (or margarine) in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
2 teaspoons water

Citrus glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 teaspoon grated lemon or orange peel
2 teaspoons lemon or orange juice

Creamy vanilla glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk

Choco-banana spread

Mix:
1/3 cup mashed ripe banana

1/2 cup semi-sweet chocolate chips, melted

Honey-walnut spread

Mix:
6 tablespoons cream cheese, softened

1 tablespoon chopped walnuts
2 teaspoons honey

Spicy and golden crust

Oil + Curry or Pesto

Brush with a mix of oil and curry or pesto.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Garlic butter

Mix:
1/4 cup margarine or butter, softened
1/8 teaspoon garlic powder

Herb-cheese butter

Mix:
1/4 cup butter or margarine (softened)
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 teaspoon dried oregano leaves
Dash of garlic salt

Italian herb butter

Mix:
1/4 cup butter or margarine (softened)
1/2 teaspoon Italian seasoning
Dash of salt

Ham and Swiss spread

Mix:
6 tablespoon cream cheese (softened)
2 tablespoons finely chopped, fully cooked, smoked ham
1 tablespoon shredded Swiss cheese
1/2 teaspoon prepared mustard

Herb-cream cheese spread

Mix:
1/2 cup whipped cream cheese
1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1 small clove garlic (finely chopped)

Ripe olive spread

Cover and mix in a food processor or blender until slightly coarse:
1-1/2 cups pitted, ripe olives
3 tablespoons olive oil
3 tablespoons capers (drained)
3 flat anchovy fillets (drained)
1 teaspoon Italian seasoning
2 garlic cloves

Scoring/Creating Artisan bread crusts

Scoring is cutting slashes in the skin of the dough. This gives a route for the expanding dough to escape. If there isn’t a wash, the drying crust will open to permit the interior to escape creating the classic artisan look.

Artisan bread derives its name from unique combinations that aren’t usually found in traditional bread. I know using a bread maker for the whole process is more ‘automatic’ than it is ‘artisan.’ Artisan “like” bread is easy to make and bake in your bread machine.

If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into the desired design.

Just before the bread baking cycle begins, open the bread maker’s cover and carefully brush the dough’s top surface with a lightly beaten egg white that has been mixed with 1 teaspoon of water.

Leave plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off.

Close the cover and allow the bread to bake.

For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when the bread is removed from the pan.

The crust can also be treated after the bread is done baking. Remove bread from the bread pan and place it on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Note: Some glazes, such as egg or honey, have an adhesive property. When applying these glazes to bread, it is important to keep the pan’s sides glaze away to prevent the bread from sticking to the pan. The glaze’s adhesive nature may also prevent the dough from properly expanding while baking if too much of the glaze is applied along the pan’s edges.

Toppings

Toppings of seeds, grains, nuts, cheese, herbs, sugar, or salt provide added flavour and create a decorative appearance.

There are several methods in which toppings can be applied to the dough before baking.

Using your fingers, simply sprinkle the ingredients over the surface of bread loaves or rolls before baking.

A sieve or flour duster can be used to dust the surface when using powdered ingredients such as flour.

Some toppings may be easiest to apply using a spoon.

Here are some possible toppings.

  • Basil
  • Caraway seed
  • Garlic flakes
  • Rolled oat flakes
  • Onion
  • Oregano
  • Poppyseed
  • Sesame seed
  • Rolled oats

Use your imagination

Of course, these are not the only glazing alternatives. This is another chance to be original and use your imagination. And remember, a glaze makes a good glue for sticking seeds, such as sesame or poppy seeds, to the top of your bread. Let me know if you have any great favourites that I’d like to try.

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Also check:


Read bread-making further information in my book:


go to top

Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

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This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking); they are foolproof 😉 really easy and the bread delicious.

Troubleshooting bread-making difficulty

This isn’t about making baking scary! It’s all part of the learning process. Although Fast2eat Bread Recipes are foolproof 😉 difficulties may happen; therefore, let’s talk about common Bread Machine difficulties with possible solutions.

Even though Bread is one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well.

Loaf size & shape

The sides of the bread collapse, and the bottom of the bread is damp

There are several possible solutions:

  • The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool
  • Try using more flour (a tsp. at a time), or less yeast (1/4 tsp. at a time), or less water or liquid (a tsp. at a time)
  • This could also be the result of forgetting to add salt to the recipe

Collapsed while baking

  • Maybe caused by baking at high altitude – Adjust high altitude baking by reducing:
    • yeast by ¼ teaspoon
    • liquid by 1-2 teaspoons (a tsp. at a time)
  • Use a thermometer to measure the liquid temperature accurately
  • Use less liquid – Reduce liquid by 1-2 teaspoons (a tsp. at a time)
  • Increase the amount of salt – Use the recommended amount
  • Too much yeast was added – Use the recommended amount
  • During periods of warm weather with high humidity, use less water and cooler water

Top and sides cave-in

  • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp. at a time)
  • Too much yeast – Use the recommended amount

Rose too much

Try using less yeast (1/4 tsp. less at a time).

This could also result from forgetting to add salt to the recipe or forgetting to put the kneading blade into the baking pan.

Uneven, shorter on one end

Dough too dry, preventing even rise in the bread pan – Increase liquid by 1-2 teaspoons.

Did not rise enough

There are several possible solutions.

Try using less flour (a tsp. less at a time), more yeast (1/4 tsp. more at a time), or less water (a tsp. less at a time).

This could also be the result of:

  • forgetting to add salt to the recipe
  • using old flour or the wrong kind of flour for the recipe
  • Using flour with low gluten content (Substitute only part of the bread flour for rye flour, whole wheat flour, or other whole grain flour; use bread flour instead of All-purpose flour.)
  • using old yeast – Check the yeast activity
  • using water that is too hot – except otherwise noted in the recipes and for ExpressBake® cycle setting, recipes use lukewarm (27-32°C/80-90°F) liquids, all other ingredients at room temperature
  • Measuring errors – check the recipe

Short and dense

  • Use high protein bread flour – Certain flours, such as whole wheat and rye, create heavier products than white flour. Wheat bread will be shorter than white bread due to less gluten-forming protein in whole-wheat flour. Add 1/2 tablespoon of Vital Wheat Gluten to each cup of Whole Wheat Flour to make it lighter and to prevent the bread collapses during the baking period due to less gluten-forming protein in whole-wheat flour
  • Not enough liquid – Check consistency of dough after 5-15 minutes (25-35 for whole wheat cycle) into the kneading time. If the dough is too dry, add liquid, 1 tablespoon at a time
  • Sugar omitted or not enough added – Assemble ingredients as listed in the recipe
  • A wrong type of flour used – Do not use all-purpose flour
  • Not enough yeast used or too old – Measure the amount recommended and check the freshness date on the package and Check the yeast activity
  • A wrong type of yeast used – Use fast-rising or bread machine yeast. Do not use compressed yeast or Baking Powder

No rising/Flat

  • Yeast omitted – Assemble ingredients as listed in the recipe
  • Yeast too old – Check the expiration date and Check the yeast activity
  • Liquid too hot – Use lukewarm (27-32°C/80-90°F) liquids
  • Too much salt added – Use amount recommended in the recipe
  • Sugar or another sweetener (honey, molasses,…) omitted – Assemble ingredients as listed in the recipe

Loaf texture

Floured top

This is usually a result of using too much flour or not enough water. Try using less flour (a tsp. less at a time), or try using more water (1/4 tsp. more at a time).

Flour on side

During the kneading cycle, open the machine and use a rubber spatula to push flour off the pan’s sides.

Heavy, dense and thick texture

  • Too much flour – Measure accurately, levelling off the measuring cup or try using less flour (a tsp. at a time)
  • Not enough yeast – Add the recommended amount of yeast or more yeast (1/4 tsp. at a time)
  • Not enough sugar – Add recommended amount or more sugar (1/4 tsp. at a time) 
  • This could also be the result of using old flour or the wrong type of flour for the recipe

Gnarly or knotted top, not smooth

  • Not enough liquid – Increase liquid by 1-2 teaspoons (a tsp. at a time)
  • Too much flour – Measure flour accurately, levelling off measuring cup

Raw, not baked through in the center (doughy center)

  • Try using more flour (a tsp more at a time)
  • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp less at a time)
  • Do not lift the lid too often during baking
  • Power outage during operation – If the power goes out during operation for longer than 5 minutes, the bread maker will remain off when the power is restored. Remove the unbaked loaf from the bread pan and start over with fresh ingredients. Or use the Bake cycle
  • Forgot to put knead blade in the bread pan – Always make sure the kneading blade is on the shaft in the bottom of the bread pan before adding ingredients
  • Check the yeast activity
  • The bread machine may be malfunctioning; check the user’s manual
  • Unplug the cord from the outlet and allow the bread maker to cool down for 10 to 20 minutes with the cover open and the pan removed. Plug the cord back in the outlet, add bread pan and start the machine in the BAKE cycle

Large mushroom top

  • Reduce the amount of water (a tsp less at a time)
  • Reduce the amount of yeast (a tsp less at a time)

Open, coarse or holey texture

This is usually the result of

  • Salt omitted – Assemble ingredients as listed in the recipe or Increase the amount of salt
  • Too much yeast – Add the recommended amount of yeast
  • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp less at a time)

Doesn’t slice well, very sticky

  • Sliced while too hot – Allow bread to cool on rack at least 15 minutes before slicing to release steam
  • Not using a proper knife – Use a good bread knife or electric knife

Crust and colour thickness

Too brown (dark crust) or too thick

This is usually the result of adding too much sugar to the recipe. Try using less sugar (1 Tbsp. at a time).

Bread machine cycles can be picked to control crust colour and crispiness. Sweet bread cycle is intended for bread with a higher fat or sugar content, or recipes that call for eggs or cheese. The baking temperature is lower to prevent a burned or dark crust, which can be caused by these ingredients.

You can also try selecting a lighter crust colour selection. If your machine does not have this feature, remove the loaf a few minutes before baking is normally completed.

Burned

The bread maker is malfunctioning – See Warranty page for service information.

Not brown enough/Unbrowned top

This is usually the result of repeatedly lifting the bread machine’s lid or leaving the lid open while the bread is baking. Be sure the lid is shut while the breadmaker is in operation.

You can also try

  • selecting a darker crust colour selection
  • Increase the amount of sugar or fat by half the amount recommended in case of Not enough sugar or fat
  • Select a smaller size recipe
  • If the machine has an all-glass top, the tent outside of the dome with foil

The crust is too thick

Remove bread from the machine immediately after the bake cycle is completed.

Taste

Rancid taste

Check the whole grain ingredients. Whole grain flours, wheat germ and similar ingredients should be kept in the refrigerator or freezer. They spoil rapidly when left at room temperature and can give your bread a rancid taste. Flours are not subject to the same type of spoilage and can be kept at room temperature.

Bread maker problems

Knead blade cannot be removed

Add warm water to the bread pan and allow the kneading blade to soak before removing it. Follow the cleaning instructions. You may need to twist the knead blade slightly after soaking to loosen.

Do NOT immerse the bread pan in water.

Bread sticks to bread pan/difficult to shake out

It can happen over prolonged use.

  • Wipe the inside of the bread pan, from the ribs down with vegetable oil or solid shortening
  • Or add 1 tsp. vegetable oil to the liquid in the bread pan before adding dry ingredients
  • Do NOT use a vegetable spray as sticking can worsen.
  • Or, let the bread sit in the bread pan for 10 minutes before shaking out.
  • A replacement bread pan may be ordered. See Warranty section

Bread maker mechanics

Ingredients not mixed

  • After programming the control panel, did not start the machine- press the “START/STOP” button to turn on.
  • Forgot to put knead blade in bread pan – Always make sure the kneading blade is on the shaft in the bottom of the bread pan before adding ingredients.

Burning odour noted during operation

  • Ingredients spilled inside the machine – Be careful not to spill ingredients when adding to the bread pan as they will burn on the heating unit and cause smoke
  • Bread pan leaks – Replacement bread pan may be ordered. See Warranty section
  • Exceeding capacity of bread pan – Do not use more ingredients than recommended in the recipe and always measure accurately

If you have a power outage during use or the machine unplugged by mistake for longer than 5 minutes. How can I save the bread?

If there is a brief power interruption of less than 5 minutes, the program position is stored in memory, and the machine will resume when the power is restored.

If the power goes out while you are using your bread maker, the display will go blank.

When the power comes back on, you should do the following:

  • If the machine still does not start, hold down the “Start/Stop” button a second time for 3 seconds. Continue to unplug and replug the machine and hold down the “Start/Stop” button until the display returns to the cycle time before the power outage.
  • If the display does not return to the time set before the outage, unplug the bread maker and then plug it back in.
  • If the machine is in the knead cycle, reprogram to the same bread setting and turn the machine back on.
  • If the machine is in a rising cycle – wait until it rises and use the bake cycle OR preheat the conventional oven to 177°C/350°F. Carefully remove the bread pan from the machine and bake on the rack in the center of the oven for 20-25 minutes or until golden brown
  • If the machine is in the bake cycle – use the bake cycle.
  • If the power goes out for more than 20 minutes – start from scratch with a new loaf.

Alert sounds, the display shows “H H H” / E:00 / E:01, and the machine cannot be turned on.

Bread maker too hot to make consecutive loaves. After a baking cycle, the bread maker will not operate until it has cooled down. If you wish to make another bread right away, please unplug the cord from the outlet and allow the bread maker to cool down for 10 to 20 minutes with the cover open and the pan removed. Plug the cord back in the outlet, add bread pan and start the machine.

Alert sounds

  • At the pressing of any button that allows function selection. If the button doesn’t beep, that function choice is not available
  • During the second kneading cycle of the “BASIC,” WHOLE WHEAT,” and “SWEET” programs to signal that the cereals, fruit, nuts or other ingredients can be added
  • When the end of the program is reached
  • During the warming phase at the end of the baking procedure, the alert sounds several times

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Also check:


Read bread-making further information in my book:


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Hungry for more? A new post and recipe every Friday!


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here, but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

go to top

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is straightforward.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking); they are foolproof 😉 really easy and the bread delicious.


Bread maker cycles settings

The bread machine cycles offer you the flexibility to optimize your bread characteristics. Each cycle has a specific time and temperature to maximize dough performance.

Your bread maker can bake almost any kind of bread. Bread machines are really helpful and great appliances. However, sometimes all the cycles can be confusing, and it’s challenging to know which one to use for a particular recipe.

Fast2eat Bread Recipes clearly show you which setting you should use.

This post will help you select the correct cycle if you are not following a Fast2eat Bread Recipe, and your recipe doesn’t specify which one to use. It will also help understand the most common bread machine cycles and settings, which are explained here for quick reference.

It’s fun to watch your bread being made through the viewing window.

Note: For your specific machine cycles, refer to your owner’s manual.

Basic | Sweet | Whole Wheat | French | Gluten-free | Quick/Rapid | ExpressBake/58 minutes | Jam | Dough | Bagel dough | Pasta Dough | Cake | Bake


Basic

Use for white, rye, potato, egg, garlic and similar bread.

The “Basic” setting can be used for almost any bread recipe containing mostly bread flour. This setting is probably used more than any other because it gives you the best results with just about any recipe. It is ideal for basic bread without much fuss.

This setting is excellent for most savoury yeast bread. Do NOT use this cycle for sweet yeast bread, as you can accidentally overproof your loaf.

Basic bread machine stages

You can expect the following things to happen for the basic cycle as the timer counts down to zero.

For Basic 2 lb. loaves

Time: 3:25 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:20, the dough rests for 5 minutes.
At 3:15, the dough is kneaded for the second time (20 minutes)
At 2:55, the dough begins to rise (39 minutes)
At 2:16, the dough is “punched down” (10 seconds)
At 2:16, the dough continues to rise (25 minutes and 50 seconds)
At 1:50, the dough is shaped (15 seconds)
At 1:50, the dough comes to the last period of rising (48 minutes and 45 seconds)
At 0:60, the dough begins to bake (60 minutes)
At 0:00, the bread is finished.

For Basic 1 ½ lb. loaves.

Time: 3:18 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:13, the dough rests for 5 minutes.
At 3:08, the dough is kneaded for the second time (20 minutes)
At 2:48, the dough begins to rise (39 minutes)
At 2:09, the dough is “punched down” (10 seconds)
At 2:09, the dough continues to rise (25 minutes and 50 seconds)
At 1:43, the dough is shaped (15 seconds)
At 1:43, the dough comes to the last period of rising (48 minutes and 45 seconds)
At 0:53, the dough begins to bake (53 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

Basic Cycle Bread Recipes

(much more to be published – keep checking)

Mashed Yuca Bread Fast2eat
Yuca bread is made from the Yuca purée (or mash). A yuca mash is mixed into the dough, giving it a silky texture. This results in very soft, light and smooth tasting bread. Although the yuca root is starchy and sticky, the bread isn’t. It’s fluffy on the outside and light on the inside.
Check out this recipe
Mashed Potato Bread Fast2eat
It has the most wonderful crust, and the light but the firm structure, potatoes tend to make bread rise a little fluffier and softer…. with a firm crust and lots of little air pockets.
Check out this recipe
Corn Bread with Coconut Milk Fast2eat
It is sooo good. It is crunchy on the outside but moister on the inside. It isn’t too sweet. 
Check out this recipe
Potato Bread (with instant potato flakes and dry milk) Fast2eat
If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread because potatoes tend to make bread rise a little fluffier and softer.
Check out this recipe
Milk and Cream Bread Fast2eat
This bread is so tasty and delicious due to the cream in the dough, it’s crusty on the outside and super soft on the inside.
Check out this recipe
Rye Bread Fast2eat
Homemade rye bread can be quite a challenge, so remember that you’re never going to get a fluffy, airy result using just rye.
Check out this recipe
Country White Bread Fast2eat
This is a classic rich white read recipe with milk and egg! The loaf bakes up incredibly soft, tender and fluffy. Absolutely delicious, the perfect white bread!
Check out this recipe
Egg Bread Fast2eat
It’s soft, tender, absolutely delicious.
Check out this recipe
Honey Oat Bread Fast2eat
This easy and delicious amazing homemade Honey Oatmeal Bread made with quick or old-fashioned oats, and a touch of honey. It is soft and fluffy.
Check out this recipe
Cheese & Chive Bread Fast2eat
Delicious is the right word for this Cheese & Chive Bread! Very cheesy, with a slight oniony flavour.
Check out this recipe
Old Fashioned White Bread Fast2eat
Bread made like Grandma used to make, and now you can do it too. Just an old-fashioned recipe with basic ingredients.
Check out this recipe
Oatmeal Bread Fast2eat
This easy and delicious homemade Oatmeal Bread is made with quick oats, oat bran and a touch of honey.
Check out this recipe
Honeyed Walnut Bread Fast2eat
The honey added sweetness and the walnuts and walnut (or olive) oil added a deep, rich flavour to this tasty bread-maker bread.
Check out this recipe

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Sweet

The “sweet” setting is for baking bread with high amounts of sugar, fats, proteins, or recipes that call for eggs or cheese, as well as for preparing bread with raisins, cinnamon, apricots, and similar ingredients; all of which tend to increase browning.The baking temperature is lower to prevent a burned or dark crust, which can be caused by these ingredients.

Please don’t get it confused with the cake cycle, however. The cake cycle cooks at a different pace and requires no rise time.

Sweet bread machine stages

For the sweet bread cycle, you can expect the following things to happen as the timer counts down to zero:

For sweet 2 lbs.

Time: 3:27 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:22, the dough rests for 5 minutes
At 3:17, the dough is kneaded for the second time (20 minutes)
At 2:57, the dough begins to rise (39 minutes)
At 2:18, the dough is “punched down” (10 seconds)
At 2:18, the dough continues to rise (25 minutes and 50 seconds)
At 1:52, the dough is shaped (5 seconds)
At 1:52, the dough comes to the last period of rising (51 minutes and 55 seconds)
At 0:60, the dough begins to bake (60 minutes)
At 0:00, the bread is finished.

For sweet 1.5 lb. loaves

Time: 3:22 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:17, the dough rests for 5 minutes.
At 3:12, the dough is kneaded for the second time (20 minutes)
At 2:52, the dough begins to rise (39 minutes)
At 2:13, the dough is “punched down” (10 seconds)
At 2:13, the dough continues to rise (25 minutes and 50 seconds)
At 1:47, the dough is shaped (5 seconds)
At 1:47, the dough comes to the last period of rising (51 minutes and 55 seconds)
At 0:55, the dough begins to bake (55 minutes)
At 0:00, the bread is finished.

Note: With the Sweet Bread Program, crust colour can’t be changed.

Sweet Cycle Bread Recipes

(much more to be published – keep checking)

Special Molasses Bread Fast2eat
This brown bread recipe using bread flour, whole wheat flour, and cornmeal is simply amazing!
Check out this recipe

Cottage Cheese and Chive Bread Fast2eat
Very light, it toasts beautifully, with a nice flavour and texture!
Check out this recipe
Old Fashioned Oatmeal & Molasses Bread Fast2eat
Old fashioned Oatmeal molasses bread is easy to make, a rich and tender loaf that is perfect for toast or sandwiches, and great with cream cheese.
Check out this recipe
Raisin Walnut Bread Fast2eat
This easy to make Raisin Walnut Bread is so delicious, with a crispy crust jewelled with raisins and toasty, crunchy chunks of walnuts to boost.
Check out this recipe
Springtime Favourite Bread Fast2eat
This quick and easy to make Raisin Orange Bread is so delicious, freshly grated orange peel joins classic raisins to flavour bread.
Check out this recipe

To be published on May 29, 2020 (Contact me if you need it before)

Cinnamon Raisin Bread Fast2eat
Cinnamon and raisins bring heartwarming flavour to this mildly sweet bread. It's wonderful sliced right off the loaf, and it makes fabulous toast.
Check out this recipe

To be published on August 21, 2020 (Contact me if you need it before)

Wonderful Potato Bread Fast2eat
This is the best potato sandwich bread ever! It is surprisingly easy to make and is perfect for sandwiches, grilled cheese and morning toast (French toast, too!)! You can't go wrong with this one. It’s amazing.
Check out this recipe

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Whole wheat

It’s for bread that contains more than 50% whole wheat flour, cracked wheat, buttermilk wheat and like bread. Typically, the “Whole wheat” setting offers a bit longer rise time.

The rise time is generally longer in this cycle to make a quality bread so that the gluten can get to work.

I also add wheat gluten to whole wheat loaves, which may allow you to use the basic setting, but for best results, I stick with the whole wheat setting.

Whole wheat bread machine stages

For the Whole Wheat bread cycle, you can expect the following things to happen as the timer counts down to zero.

For Whole Wheat 2 lbs.

Time: 3:48 hours

To begin: The ingredients rest for a while (25 minutes)
At 3:23, the ingredients are kneaded for the first time (5 minutes)
At 3:18, the dough rests for 5 minutes
At 3:13, the dough is kneaded for the second time (15 minutes)
At 2:58, the dough begins to rise (49 minutes)
At 2:09, the dough is “punched down” (10 seconds)
At 2:09, the dough continues to rise (25 minutes and 50 seconds)
At 1:43, the dough is shaped (10 seconds)
At 1:43, the dough comes to the last period of rising (49 minutes and 50 seconds)
At 0:53, the dough begins to bake (53 minutes)
At 0:00, the bread is finished.

For Whole Wheat 1.5 lb. loaves

Time: 3:45 hours

To begin: The ingredients rest for a while (25 minutes)
At 3:20, the ingredients are kneaded for the first time (5 minutes)
At 3:15, the dough rests for 5 minutes
At 3:10, the dough is kneaded for the second time (15 minutes)
At 2:55, the dough begins to rise (49 minutes)
At 2:05, the dough is “punched down” (10 seconds)
At 2:05, the dough continues to rise (25 minutes and 50 seconds)
At 1:40, the dough is shaped (10 seconds)
At 1:40, the dough comes to the last period of rising (49 minutes and 50 seconds)
At 0:50, the dough begins to bake (50 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

Whole Wheat Cycle Bread Recipes

(much more to be published – keep checking)

Whole Wheat Oatmeal Honey Bread Fast2eat
If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey. 
Check out this recipe
100% Whole Wheat Bread Fast2eat
This is the very best Homemade Whole Wheat Bread. I’ve been making this bread since I bought my bread maker in 2000 and everybody loves it.
Check out this recipe
50% Whole Wheat Bread Fast2eat
For those who like a lighter texture of whole wheat bread. Contains equal amounts of bread flour and whole wheat flour.
Check out this recipe
Wheat ‘N Yogourt Bread Fast2eat
This is a g-to recipe for a bread maker.
Check out this recipe
50% Whole Wheat Bread with Molasses Fast2eat
It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!
Check out this recipe
Pumpernickel Bread Fast2eat
This brown bread is simply amazing! It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!
Check out this recipe

To be published on February 28, 2020 (Contact me if you need it before)

Honey Oatmeal Bread Fast2eat
Soft, light, healthy and delicious. It uses a combination of whole wheat, oatmeal, white flour, powdered milk, and sweetened with honey. 
Check out this recipe

To be published on July 7, 2020 (Contact me if you need it before)

Russian dark Borodinsky Rye Bread Fast2eat
Legendary Russian dark Borodinsky Rye Bread made with whole grain, rye and wheat flour and molasses, it is very flavourful, satisfying and healthy.
Check out this recipe

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French

Use this setting for making French bread. French bread takes longer to knead, rise and bake, providing a heartier crust.

The French setting on your bread maker isn’t just for French bread! Many types of bread that are baked in the European style, specifically those from Western Europe, will do better using this setting. The timing is a bit longer on most machines than a basic loaf, and temperature settings may vary slightly. These modifications help your bread to obtain the texture and crust that are characteristic of French and Italian bread, among others.

French bread machine stages

For the French cycle, you can expect the following things to happen as the timer counts down to zero.

For 1.5 lb. loaves

Time: 3:35 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:30, the dough rests for 5 minutes
At 3:25, the dough is kneaded for the second time (20 minutes)
At 3:05, the dough begins to rise (39 minutes)
At 2:26, the dough is “punched down” (10 seconds)
At 2:26, the dough continues to rise (30 minutes and 50 seconds)
At 1:55, the dough is shaped (10 seconds)
At 1:55, the dough comes to the last period of rising (59 minutes and 50 seconds)
At 0:55, the dough begins to bake (55 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

French Cycle Bread Recipes

(much more to be published – keep checking)

Classic French Loaf Fast2eat
This is an easy, crusty, Classic French Loaf recipe for your bread machine. I have been making this bread for almost 20 years, and it’s part of my best recipe collection.
Check out this recipe

Italian Herb Bread Fast2eat
I have been making this bread for almost 20 years, and it’s part of my best recipe collection. Parmesan cheese and Italian seasoning add a little “hum” to Italian bread. Serve it hot with your favourite Italian dish, cut into slices or toasted, with butter, dips and/or cheese.
Check out this recipe
Italian Herbs & Parmesan Bread Fast2eat
This wonderful, aromatic herb and Parmesan Bread is perfect: taste, appearance, texture, all very good.
Check out this recipe

To be published on February 7, 2020 (Contact me if you need it before)

Honey French Breadmaker Bread Fast2eat
This French bread with a touch of honey is a terrific bread that has a light, crispy crunch, and a slightly sweet flavour! Easy and very tasty. Sure to become a family favourite.
Check out this recipe

To be published on May 15, 2020 (Contact me if you need it before)

Classic Italian Bread Fast2eat
This classic Italian bread recipe is soft and tender on the inside, with a chewy crust on the outside. It is an easy homemade bread recipe made with flour, water, yeast, salt, sugar, and oil.
Check out this recipe

To be published on June 26, 2020 (Contact me if you need it before)

French Countryside Bread Fast2eat
If you've always wanted crusty, French-style bread, made with simple ingredients, this is it. This loaf is extremely good and has a perfect texture, crusty top and a soft inside.
Check out this recipe

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Gluten-Free

Use this setting for baking gluten-free bread. It is necessary to make sure that all ingredients being used are marked as gluten-free. Note that wheat-free does not always mean Gluten-free, you must read all labels carefully.

Individuals with special diets may require gluten-free baked goods. Bread makers often include a special cycle for gluten-free bread to help these individuals enjoy the experience of baking fresh bread. Gluten-free bread ingredients can vary greatly based on the recipe, but using room temperature ingredients is advisable, as is using flours like almond, millet, or sorghum. Starch flours like potato and rice don’t produce spectacular gluten-free bread, although they can make a good addition to either gluten-free or wheat flour bread recipes. This bread still requires rise time, as you will be able to see while your machine is working.

Gluten-Free bread machine stages

For the Gluten-Free cycle, you can expect the following things to happen as the timer counts down to zero.

Time: 2:10 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 2:05, the dough is kneaded for the second time (10 minutes)
At 1:55, the dough rises (60 minutes)
At 0:55, the dough begins to bake (60 minutes)
At 0:00, the bread is finished.

Gluten-Free Cycle Bread Recipes

(much more to be published – keep checking)

Gluten-Free Bread with Potato Flakes Fast2eat
Potato flakes bring a rich taste and texture that is often missing from most gluten-free bread. This bread is soft and has a wonderful flavour that is so close to regular bread.
Check out this recipe
Gluten-free Bread Maker Cheese Loaf Fast2eat
This super easy and Fast recipe is fail-proof and absolutely mouthwatering. It looks like a giant Brazilian Pão de Queijo (literally translated to ‘cheese bread’).
Check out this recipe

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Quick/Rapid

Use this setting for baking 2 lbs. bread quickly – the time is slightly longer than Express Bake but the texture will be finer.

The loaves baked with this setting are a little taller and airier than the 58-minute bread.

Sometimes labelled “Quick” cycle, and other times “Rapid”, this cycle is for bread in a hurry. This cycle varies from machine to machine, but in general, implies the shortening of rising times. I.e. this is a rapid rise yeast cycle.

In some machines, there is no rise time (non-yeast bread) for the Quick/Rapid cycle (Cake cycle for mine). You might need to find a copy of the manual for your machine in order to use this cycle correctly.

Quick/Rapid bread machine stages

Time: 1:20 hour

For the 80 minutes Quick/Rapid cycle you can expect the following things to happen as the timer counts down to zero:

At 1:20: The dough is kneaded. (20 minutes)
At 1:00: The dough begins to rise. (18 minutes)
At 0:42: The bread begins to bake. (42 minutes)
At 0:00: The bread is finished.

Quick/Rapid Cycle Bread Recipes

(much more to be published – keep checking)

Pesto Bread Fast2eat
This pesto bread is slightly sweet, crunchy, perfectly textured, tasty, very flavourful, and easy to make, which smells delicious. My house smelled wonderful as it was baking!
Check out this recipe
Walnut Bread Fast2eat
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Onion Herb Bread Fast2eat
This bread is easy and flavourful and bakes with a wonderful aroma.
Check out this recipe
Super Rapid Italian Herb Fast2eat
This bread is easy and flavourful and bakes with a wonderful aroma.
Check out this recipe

to be published on April 24, 2020 (Contact me if you need it before)

Garlic Herb Parmesan Quick Bread Fast2eat
This Parmesan Garlic Herb Quick Bread is tender, flavourful and delicious. It makes a great side dish to any meal or even just toasted for breakfast spread with cream cheese instead of butter. It smells soooo great while baking.
Check out this recipe

to be published on July 10, 2020 (Contact me if you need it before)

Super Rapid Lemon Poppy Seed Breadmaker Bread Fast2eat
This delicious Lemon Poppy Seed Bread is incredibly moist and easy to make from start to finish in your bread machine. It makes a great breakfast bread or dessert bread and is a wonderful foundation for French toast or toasted at tea-time.
Check out this recipe

to be published on August 7, 2020 (Contact me if you need it before)

Super Rapid Cheese’n Onion Bread Fast2eat
The combination of the onions and cheese in this homemade bread is out of this world delicious! It's a quick bread that is perfect for grilled cheese sandwiches and also goes greatly toasted, with green salads or with a good bowl of soup on a cold winters day. Simple and delicious!
Check out this recipe

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ExpressBake

Use this setting for baking loaves of bread in under one hour. These settings can bake bread in 58 minutes.

Loaves baked on the ExpressBake™ setting are a little different than loaves not baked on ExpressBake™ settings. Try all the different settings to see which one you prefer.

ExpressBake™ setting tips and hints

There are a few things you should know about the ExpressBake™ settings that are different than the other settings.

  • Loaves baked on ExpressBake™ settings tend to have a darker, thicker crust than other kinds of bread. Sometimes there will be a crack in the top of the crust. This is because baking is done at higher temperatures. If you do not increase the amount of yeast they tend to be shorter, denser loaves.
  • You CANNOT use the Delay Timer for the ExpressBake™ settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Colour” buttons when baking bread on the ExpressBake™ settings.
  • DO NOT open the cover while making bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • YOU CAN use standard bread mixes for ExpressBake™ setting bread, but the results may not be that good.
  • Yeast – Always use a fast-rising/Quick Rise yeast. DO NOT use active dry yeast for ExpressBake™ settings because the loaves will be much shorter when baked.
  • Liquids – Always use hot water in the range of 46-52°C/115–125°F. You must use a cooking thermometer to gauge the temperature; hotter water can kill the yeast while cooler water may not activate it.
  • Salt – As a rule, you should use LESS salt for ExpressBake™ setting bread. Less salt provides you with a higher loaf.
  • Other Ingredients – Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.

Things you may need to buy

  • You should only use “Bread Machine” flour for the ExpressBake™ setting recipes.
  • You may need a cooking thermometer to measure the temperature of the water you use in these recipes. You should only use hot water – between 46-52°C/115–125°F – for ExpressBake™ setting recipes.

Although baking ExpressBake™ setting bread is a little different, the results and convenience are well worth it.

ExpressBake™ bread machine stages (58 minutes)

For the 58-minute ExpressBake™ cycle you can expect the following things to happen as the timer counts down to zero:

To begin: The ingredients are kneaded (15 minutes)
At 0:43, the dough begins to rise (8 minutes)
At 0:35, the dough begins to bake (35 minutes)
At 0:00, the bread is finished.

ExpressBake (58 minutes) Cycle Bread Recipes

(much more to be published – keep checking)

Express (58-minute) White Bread Fast2eat
A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Check out this recipe
Olives & Garlic Express (58-minute) White Bread Fast2eat
Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious.
Check out this recipe

To be published on April 3, 2020 (Contact me if you need it before)

Cheese & Rye Express (58-minute-Bread-maker) Bread Fast2eat
A quick 58-minute Cheese & Rye bread that is delicious. Rye has many health benefits, and rye bread has a wonderful flavour – especially when it’s paired with cheese!
Check out this recipe

To be published on June 6, 2020 (Contact me if you need it before)

Express (58-minute Bread maker) Cornbread Fast2eat
A quick 58-minute cornbread that is super yummy. It comes out fluffy and perfect every time with minimal effort! I love that it comes together in a snap and is on the table in less than an hour.
Check out this recipe

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Jam

This setting is for making jams, marmalades, homemade fruit spreads.

You need to be aware that the bread pan, handle, paddle, and the machine itself can be very, very hot when this cycle completes. Make sure to use potholders.

For best results when making jam in your bread machine, cut your fruit into cubes. DO NOT PUREE IN ADVANCE. Trust me on this one.

Jam cycle bread machine stages

Time: 1:05 hour

For the Jam cycle, you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded for the first time (15 minutes)
At 0:50, the dough begins to bake (50 minutes)
At 0:00, the Jam is finished.

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Dough

Use for the preparation of dough with no baking. This setting lets you prepare dough for rolls, specialty bread, pizza, etc., which you shape by hand, allow to rise, then bake in a conventional oven.

The dough cycle is a great option for making bread dough when you want to shape the loaves yourself. It saves you quite a lot of work and mess since it does all the mixing and kneading for you.

It works very well with the timer, so you can set the dough to be ready when you have time to shape it into a loaf or rolls and bake it.

The dough cycle, depending on your machine, can also be used for creating cookie dough, pie crust, and numerous other type dough that you intend on baking in your oven, and not in the bread machine. In some machines, this may also work for pasta dough, although other machines include a separate cycle for pasta.

Dough bread machine stages

Time: 1:30 hour

For the Dough cycle, you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded for the first time (5 minutes)
At 1:25, the dough rests for 5 minutes
At 1:20, the dough is kneaded for the second time (20 minutes)
At 1:00, the dough begins to rise (60 minutes)
At 0:00, the dough is finished.

Dough Cycle Recipes

(much more to be published – keep checking)

Pizza Crust Fast2eat
Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it. Makes 2 pizzas (pizzas de 35cm (14" or 12" thicker )
Check out this recipe

100% Whole Wheat Pizza Crust Fast2eat
There is nothing better than a homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.
Check out this recipe

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Bagel Dough:

To begin: The ingredients are kneaded for the first time (20 minutes)
At 1:40, the dough is kneaded for the second time (10 minutes)
At 1:30, the dough begins to rise (90 minutes)
At 0:00, the dough is finished.

See more: Dough Instructions (Preparing Dough for Baking & Variations for Shaping Dough).

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Pasta dough

This setting lets you prepare dough for pasta to make noodles, ravioli or other fresh pasta.

Time: 14 minutes

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Cake

Use this setting for making cakes, non-yeast bread, quick bread mixes, or simple cake recipes, this cycle simply mixes and bakes. This option prepares the dough and bakes. Baking soda and/or baking powder should be used as the leavening agent, not yeast.

Cake cycle, sometimes called Quick bread by some bread makers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!

Quite often, these recipes don’t call for “bread flour” but rather “cake flour” or a “cake mix“. Sometimes they will call for “All-Purpose flour“. Be careful that you read any recipe for cakes in a bread machine closely. If it says “cake flour” that’s exactly what you should use. If you substitute a cake mix for cake flour you may be doubling ingredients that are both in the recipe list and already incorporated into the cake mix. Stay true to the recipe and if you’d rather keep it simple and use a cake mix, just find a recipe that calls for that ingredient.

Many cake recipes indicate the addition of fruit, nuts or other ingredients like chocolate chips or coconut. Depending on the type of cake and the recipe, you may have to add these at a certain point in the cycle. If your machine has an automatic fruit and nut hopper this should take care of itself if you choose the cake or batter bread setting. If you don’t have a hopper there will often be an audible beep telling you to add these ingredients if you want to. The recipe should indicate the setting and any special handling related to fruits, nuts and other added ingredients.

Most cakes that come out of a bread machine will have the tall, vertical shape that’s common with most bread pans. You can always cut it in half; use a recipe for a 1 pound loaf which will be shorter, or slice it into layers and only build the cake as tall as you want it. This sliced layering will also give you the option of spreading a filling between layers.

Those of you who love banana nut bread and similar treats, this is the cycle you will probably get the most use out of. It can be baked immediately; they require no rise time.

Time: 1:30 hour (The baking time can vary considerably among models)

Cake Cycle Recipes

(much more to be published – keep checking)

Breadmaker Orange Cake Fast2eat
If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.
Check out this recipe
Walnut Breadmaker Cake Fast2eat
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
This cake is similar to our standard Walnut Bread, but with Baking Powder instead of yeast.
Yes, you can bake a cake in your bread machine.
Check out this recipe

To be published on March 20, 2020 (Contact me if you need it before)

Breadmaker Lemon Cake Fast2eat
This is a lemon cake with lemon juice, and lemon zest is simple and has a kick of citrus flavour that you'll definitely enjoy. Drizzle glaze made from lemon juice and zest on top to finish!
Check out this recipe

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Bake

This setting, is for baking dough that you may have prepared without using the previous settings, it is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time. 

Also, use this cycle to bake and/or brown bread or cakes, to bake the bread again if you think it has not been baked enough or in case of power outage.

Time: 1 hour

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How do I know which crust colour to select?

Bread machine cycles can be picked to control crust colour and crispiness. If you prefer a soft and light crust, choose a light crust. For the darker, crisper crust, choose a darker crust. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust.


Conclusion

Bread machine settings and cycles are easy enough to use, once you are acquainted with your machine. The most common bread machines cycles and settings explained above should help you get started, even if you don’t have your manual on hand. Happy Baking!

Note: Times are approximate based on setting and loaf size for my Bread machine (Sunbeam 2LB (900g) Bread Maker with Gluten-Free Setting). Once you press the “Start/Stop” button the display will show the remaining time until your bread is baked. When the display reads “0:00” the bread is baked.

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Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)


* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Read bread-making further information in my book:


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