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 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’ve tried to use a bread machine without success, consider that bread-making is a skill which 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 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 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 Foolproof Bread Recipes.
If you’ve been using your bread machine to bake 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 is 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.
While bread machines offer freshly baked bread at the push of a button there are special hints to ensuring quality bread almost every time.
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. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor 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!
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.
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 Recipe and your recipe doesn’t specify which one to use. It will also help understanding the most common bread machine cycles and settings which are explained here for quick reference.
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.
Finishing the crust, the special touch for Homemade Bread, that leaves 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 do add a boost of flavor 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.
Are you making sure your bread machine is functioning at its best?
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.
Here are some basic steps to routinely do to keep your bread machine baking at its best.
It’s maybe boring but it’s also important to take some safety precautions.
Bread machines are ultra-convenient, but those towering loaves that are the hallmark of the bread machine 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 kind of specialty shape so actually baking in a bread machine is not a choice.
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
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 and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.
Finishing the crust, the special touch for Homemade Bread, that 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 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, among others, that are 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 prior to 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’re wanting 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 to 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:
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.
Brush loaves with egg white before baking to produce a shiny, lighter in color, crust.
Important: You should NOT use it with “French” 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 refrigerator in a covered container.
A crisp light brown crust: Mix 1 egg white (2 tablespoons) with 1/2 Tbsp water, lightly beaten and strained (the ideal sticky glaze for attaching seeds).
You can also add a tiny pinch of salt in with it because I’ve read that this can help the egg to spread more easily. Beat it with a fork before brushing it on.
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, allows other toppings to easily adhere to the surface of the dough.
Note: An egg glaze will lose its shine if using steam during the baking process.
Important: You should NOT use it with “French” setting because the high cooking temperature may cause the egg to burn quickly
A medium shiny golden crust: 1 slightly beaten egg with 1 Tbsp water.
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.
Mix the egg with 1/2 Tbsp 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 with milk for a darker brown.
Egg with cream for an even darker brown.
Mix 1 slightly beaten egg with 1-2 Tbsp milk or cream.
Egg yolk – gives the brown colour.
This is markedly one of the more shiny glazes, and one of the more richly coloured.
Mix 1 slightly beaten egg yolk with 1 Tbsp water.
A shiny medium golden brown crust: 1 egg yolk and 1 teaspoon milk, lightly beaten.
A shiny deep golden brown crust: 1 egg yolk and 1 teaspoon heavy cream, lightly beaten.
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.
Opaque and tasty – dissolve 2 teaspoons of salt in 2 tablespoons hot water and brush over the bread. Sprinkle with herbs and bake.
For a golden crust brush an egg yolk mixed with some coffee.
For a golden crust brush a mix of 1 egg with a few drops of coffee
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.
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.
It’s quite matte, darker, with a richer, more pleasing colour with a slightly cracked appearance.
Brush as it came out of the oven. The result is a pleasing shine but a less browned appearance.
1 1/2 teaspoons cornstarch and 6 tablespoons (1/4 cup + 2 tbsp) water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds, or until thickened and translucent. Cool to room temperature, then brush on the bread before baking and again immediately after baking.
Glazes such as Olive Oil can be applied just before or after baking to soften the crust and to 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.
Just in the oven. No Bread Maker baking.
Place a baking dish with boiling water on the oven floor while the bread bakes.
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.
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.
A small amount of sugar dissolved in a small amount of water will give a shiny appearance and the subtly sugary flavour.
It will result in a matte appearance with a lovely darkened crust with a subtly sweet taste of the glaze.
2 Tbsp margarine or butter
2/3 cup powdered sugar
1/2 tsp vanilla
4 tsp milk
Heat 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.
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp ground cinnamon
2 tsp water
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 tsp grated lemon or orange peel
2 tsp lemon or orange juice
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp vanilla
2 tsp milk
Mix:
1/3 cup mashed ripe banana
1/2 cup semi-sweet chocolate chips, melted
Mix:
6 Tbsp cream cheese, softened
1 Tbsp chopped walnuts
2 tsp honey
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.
Mix:
1/4 cup margarine or butter, softened
1/8 tsp garlic powder
Mix:
1/4 cup margarine or butter, softened
1 Tbsp grated Parmesan cheese
1 tsp chopped fresh parsley
1/4 tsp dried oregano leaves
Dash of garlic salt
Mix:
1/4 cup margarine or butter, softened
1/2 tsp Italian seasoning
Dash of salt
Mix:
6 Tbsp cream cheese, softened
2 Tbsp finely chopped, fully cooked, smoked ham
1 Tbsp shredded Swiss cheese
1/2 tsp prepared mustard
Mix:
1/2 cup whipped cream cheese
1 tsp chopped fresh or 1/2 tsp. dried dill weed
1 small clove garlic, finely chopped
Cover and mix in food processor or blender until slightly coarse:
1-1/2 cups pitted, ripe olives
3 Tbsp olive oil
3 Tbsp capers, drained
3 flat anchovy fillets, drained
1 tsp Italian seasoning
2 garlic cloves
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 their 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” breads are 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 desired design.
Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough 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 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 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 glaze away from the sides of the pan to prevent the bread from sticking to the pan. The adhesive nature of the glaze may also prevent the dough from properly expanding while baking if too much of the glaze is applied along the edges of the pan.
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 dough prior to baking.
Using your fingers, simply sprinkle the ingredients over the surface of bread loaves or rolls prior to 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.
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.
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 and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.
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.
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.
There are several possible solutions:
Try using less yeast (1/4 tsp. less at a time).
This could also be the result of forgetting to add salt to the recipe or forgetting to put the kneading blade into the baking pan.
Dough too dry preventing even rise in the bread pan – Increase liquid by 1-2 teaspoons.
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:
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).
During kneading cycle open machine and use a rubber spatula to push flour off sides of the pan.
This is usually the result of
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 that has 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 color selection. If your machine does not have this feature, remove the loaf a few minutes before baking is normally completed.
Breadmaker is malfunctioning – See Warranty page for service information.
This is usually the result of repeatedly lifting the lid of the bread machine 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
Remove bread from machine immediately after bake cycle is completed.
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.
Add warm water to the bread pan and allow the knead blade to soak before trying to remove. 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.
Can happen over prolonged use.
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 breadmaker, the display will go blank.
When the power comes back on, you should do the following:
Breadmaker too hot to make consecutive loaves. After a baking cycle, the breadmaker will not operate until it has cooled down. If you wish to make another loaf of bread right away, please Unplug the cord from the outlet and allow the breadmaker 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.
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 and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.
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 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 Recipe and your recipe doesn’t specify which one to use. It will also help to understand the most common bread machine cycles and settings which are explained here for quick reference.
Note: For your specific machine cycles, refer to your owner’s manual.
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 great for most savoury yeast bread. Do NOT use this cycle for sweet yeast bread, as you can accidentally overproof your loaf.
It’s fun to watch your bread being made through the viewing window.
For the basic cycle, you can expect the following things to happen as the timer counts down to zero.
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.
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.
(much more to be published – keep checking)
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.
Don’t get it confused with the quick bread cycle, however. Quick bread cooks at a different pace and requires no rise time.
For the sweet bread cycle you can expect the following things to happen as the timer counts down to zero:
Time: 3:27 hours
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.
(much more to be published – keep checking)
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.
For the Whole Wheat bread cycle, you can expect the following things to happen as the timer counts down to zero.
Time: 3:48 hours
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.
(much more to be published – keep checking)
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.
For the French cycle, you can expect the following things to happen as the timer counts down to zero.
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.
(much more to be published – keep checking)
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. These bread still require rise time, as you will be able to see while your machine is working.
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.
(much more to be published – keep checking)
Use this setting for baking 2 lbs. bread quickly – 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 time “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.
In some machines, rapid rise yeast may be requested for this cycle. You might need to find a copy of the manual for your machine in order to use this cycle correctly.
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 is designed for use with quick bread recipes, Quick bread, as a rule, can be baked immediately; they require no rise time. You might be able to use this cycle for cakes, as well, depending on your machine.
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.
(much more to be published – keep checking)
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. The bread is a little denser in texture with this setting. Try all the different settings to see which one you prefer.
There are a few things you should know about the ExpressBake™ settings that are different than the other settings.
Things You May Need to Buy
Although baking ExpressBake™ setting bread is a little different, the results and convenience are well worth it.
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.
(much more to be published – keep checking)
This setting is for making jams and marmalades.
The jam cycle is great for making 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.
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.
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.
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.
(much more to be published – keep checking)
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).
This setting lets you prepare dough for pasta to make noodles, ravioli or other fresh pasta.
Time: 14 minutes
Use this setting for making cakes, nonyeast 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 breadmakers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quickbread 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.
Time: 1:30 hour (The baking time can vary considerably among models)
(much more to be published – keep checking)
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.
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
Bread machine cycles can be picked to control crust colour and crispiness. If you prefer a soft and light crust, choose a light cycle. For the darker, crisper crust, choose a darker cycle. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust cycle.
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
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
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 and/or feedback?
Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback.
Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible.
Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch!
Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.
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.
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.
1. Place the bread maker on a counter where the plug will reach an outlet. DO NOT yet plug the machine into the wall outlet. Wait until you have inserted bread pan into bread maker with the ingredients. (step 7).
2. Make sure you can open the bread maker top without hitting the top of kitchen cabinets.
3. Open the lid and remove the baking pan. To do this, simply grasp the handle of the pan and pull straight up. Use a gentle, non-abrasive soap and wash, rinse, and dry the pan thoroughly.
4. Attach the kneading blade (a) to the baking pan (b), as shown, matching the hub shape with the shaft shape. You may need to twist the bar slightly for the knead blade to drop in place. Make sure the knead blade is pushed down on the shafts all the way.
Do not yet place the pan into the bread maker. Wait until you have added all ingredients (step 6).
5. Place ingredients into the bread pan in the following order (or following the order and method specified in the manual of your Bread Maker):
6. Carefully insert bread pan into the breadmaker and gently close the lid.
7. Plug the power cord into a wall outlet.
8. Press the Menu button until the desired bread setting (BASIC, FRENCH, WHOLE WHEAT, SWEET, QUICK, EXPRESS BAKE (1.5lbs.), EXPRESS BAKE (2.0lbs.), GLUTEN FREE, DOUGH, PASTA DOUGH, JAM, BAKE, CAKE) is selected. Note: Display will indicate the Menu number corresponding to the bread type selected.
9. If available, press the Color button for the desired crust color.
10. If available, press the Loaf button to select the desired size loaf (1.0lb, 1.5lb or 2.0lb).
11. If desired, use the “TIME” button to set the elapsed time for when the program is to be completed. Note: The delay time is calculated as the working time plus the delayed time (example for basic bread 2.0 lbs: delay timer set to 15:00 hours = a delay time of 11 hrs. & 35 min. plus the working time of 3 hrs. & 25 min.).
Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk.
More information at: “Using the Delay Timer“
12. Press the Start button to begin the program.
Note: If you need to stop the bread maker, press the “Start/Stop” button for about 1 second, the bread maker will stop, however, you will need to redo the process. The machine will turn off and you will need to start over again, from scratch.
After the bread maker has been turned on, the programmed setting cannot be changed without cancelling the program. To change the setting, hold the “Start/Stop” button down. Then program the control as desired and turn back on.
Important: It is important that you should not raise the lid while the bread maker is baking bread for most of the recipes. Some recipes you will need to raise the lid to glaze, add nuts, fruits, or other ingredients.
Caution: The bread maker is very hot. DO NOT handle the machine while it’s operating.
13. Optional: To glaze the loaf, brush the top with Egg Yolk, or any other glaze option, either at the beginning of cooking time or halfway through.
14. When the baking cycle is complete, an alert will sound. Turn the breadmaker off by pressing the stop button.
Note: If the bread maker is not turned off after the cycle is complete, the bread maker will automatically go into a “Keep Warm” setting that will keep your bread warm for up to one hour, we recommend however to remove the bread from the bread maker right away to preserve its freshness. If the machine is not turned off after the end of the “Keep Warm” period, the machine will turn itself off.
Important: You may remove the Baking Pan at any time during the “Keep-Warm” cycle. To turn off the “Keep-Warm” feature, simply press the “STOP” button and hold it for 2 – 3 seconds.
Remember: Bread is best when removed from bread pan no more than 1 hour after the “Keep-Warm” feature ends.
The “Keep-Warm” feature is not provided for the dough setting or the Jam/Jelly Setting.
15. Unplug the bread maker from the electrical outlet.
16. Open the lid and while using oven mitts or hot pads, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
Caution: The bread maker and pan may be very hot! Always handle with care.
Remember: Steam will escape when the cover is opened. Be sure to use pot holders or oven mitts to avoid steam burns. Do not put your face near the lid when you open the bread maker, hot steam may escape that could burn you.
17. Use non-stick rubber spatula (metal can damage the pan’s surface) to gently loosen the sides of the bread from the pan.
18. Turn bread pan upside down onto a wire cooling rack or clean cooking surface and gently shake until bread falls out onto rack.
Note: The knead blades will normally stay in the bread pan when the bread is removed, but may on occasion slide out in the bread. If the knead blades are inside the loaf, remove it before slicing.
Caution: The knead blades are very hot, remove with care.
19. Turn bread right side up and cool for about 15 minutes before slicing.
Important: After a baking cycle, the bread maker will not operate until it has cooled down. If making another loaf of bread right away, be sure the machine is turned off and allowed to cool 10 to 20 minutes with the cover open and the pan removed.
The dough function program is similar to the bread function, except that there is no baking mode operation. When the program is finished, it will beep 5 times as a warning. When the machine beeps, indicating the program is finished, remove the dough from the bread pan.
This function can be used to bake bread or other dough. Please refer to the relative recipe.
Note: For more even baking, it is recommended to slice food into smaller sizes and distribute them evenly in the bread pan.
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 and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the breads are delicious.
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. And each ingredient performs a specific job, and each lends a special flavor 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!
In order for the bread to rise, the flour has to have a high protein content. You should always use “bread flour” (for white bread recipes) in your bread maker to get the best results. It contains more gluten* forming proteins than all-purpose flour and will provide well-formed loaves with good structure. This means that bread made with bread flour will rise higher than bread made with all-purpose flour.
If you don’t have Bread Flour you can make your own bread flour by adding 1 1/2 teaspoons gluten* to each cup of all-purpose flour you use in your bread recipe.
You should NOT use cake flour or self-rising flour in your bread maker.
Whole Wheat Flour can be used in your bread maker using the “Whole Wheat” bread setting. Whole wheat flour contains the entire wheat kernel, including the bran and wheat germ which inhibits rising. Therefore, bread made with 100 percent or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour. The “Whole Wheat” setting on your bread maker is programmed to better develop the structure of wheat bread for optimum results.
A lighter, larger loaf can be achieved by combining whole wheat flour with white bread flour for wheat bread recipes.
Vital Wheat Gluten* can also be added to improve the shape and volume of bread made with low gluten flours. For a 100% or a high percentage (more than 50%) of 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. This will produce a taller loaf. If you find the loaves are still short, increase by adding an extra teaspoon until you get the results you desire (be sure to note the amounts on the recipe). It’s optional, but I recommend for a guaranteed fluffy loaf, it will make a chewier and less dense crust.
Vital wheat gluten and gluten flour, also sometimes simply called wheat gluten, refer to the same thing. Vital wheat gluten is the protein found in wheat. It’s what gives bread its shape and pizza dough its elasticity. Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind. It is important to add in the 100% whole wheat bread to avoid heavy and hard bread, like a brick.
And don’t worry; there is no research to support gluten-free diets for anyone other than those affected by celiac disease. Some experts still claim following a gluten-free diet in the absence of celiac disease may actually be detrimental to health, as it can lack the nutrients needed to maintain a healthy, balanced diet*.
Rye Flour can be used in combination with bread flour in the preparation of rye or pumpernickel bread. However, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure.
How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity, etc. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area.
Always store bread flour in an airtight container. Store whole grain flours, whole wheat, and rye, in a refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in each recipe, but make any adjustments after the first 3 – 4 minutes of continuous kneading.
Sugar and others Sweeteners provide food for the yeast, add height and flavor to the bread and give the crust a golden color and lend tenderness to the texture.
Types of sweeteners that can be used include: sugar, brown sugar, honey, molasses, maple syrup, corn syrup, and fruits, dried or fresh.
Do not use artificial sweeteners as a substitute for sugars and other natural sweeteners; artificial sweeteners turn bitter when subjected to baking temperatures, the yeast will not react properly, and poor results will be attained.
When measuring sticky sweeteners, such as honey, coat the measuring spoon with vegetable oil before measuring the sweetener. This will allow the sweetener to slide off the spoon without sticking.
When liquids are mixed with the proteins in flour, gluten is formed. Gluten* is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer and water work, too.
It’s a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Milk enhances flavor and increases the nutritional value of bread. Any type of milk; dry, whole, 2%, 1%, skim, buttermilk or canned evaporated milk can be used in making bread. Refrigerated milk may be warmed to 80-90°F (27-32°C) however do not overheat (above 100°F, 38°C) as this could affect the yeast activity.
Do not use regular milk when using the “Time Delay” function as regular milk can spoil when left at room temperature for several hours. Use dry milk and water as a substitute.
Buttermilk results in a light, high-rising and tender bread; it will also help extend the bread’s freshness. To offset the acidity of buttermilk, add 1/4 cup of baking soda per cup of buttermilk.
Water is the most common liquid used in bread making. It produces a heavier, crisper crust and a more open texture.
Use lukewarm water, about 80-90°F (27-32°C). Do not use water above 100°F (38°C) as this could affect the yeast.
Fat enriches bread’s flavor and keeps it tender and moist.
The same amount of vegetable shortening or oil can be substituted if you choose.
Butter and margarine are interchangeable in recipes. Salted or unsalted butter may be used. Margarine is an acceptable substitute for butter; do not use whipped or diet margarine or diet spreads as they will affect the quality. Soft spreads will NOT work.
Butter and margarine can be used right from the refrigerator. Cut cold butter or margarine into smaller pieces for faster blending during the knead cycle. Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain yogurt for the amount of fat recommended in the recipe.
Remember: Using less fat will affect the height, tenderness, and texture of the bread, which is normal.
Eggs add color, richness, and leavening to bread. Use only large eggs. No premixing is needed.
Egg substitutes can be used in place of fresh eggs. One egg equals ¼ cup of egg substitute.
To reduce cholesterol, you can substitute two (2) egg whites for a large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency.
Remember: due to health and safety precautions, do not use with the delay cycle.
Salt has several functions in making bread. It controls yeast growth while strengthening the gluten* structure to make the dough more elastic and also adds flavor.
However, it also inhibits rising, so use ordinary table salt and be very careful in measuring. Using too little or eliminating the salt will cause the dough to over-rise. Using too much can prevent the dough from rising as high as it should.
“Light” salt can be used as a substitute for ordinary table salt, providing it contains both potassium chloride and sodium. Use the same amount as recommended for table salt.
For dietary reasons, it can be omitted and, in some cases, you can use a vegetable seasoning substitute for flavor.
When adding salt to the bread pan, add to one corner to keep it away from the yeast, especially when using time delay as the salt can affect the yeast activity.
Yeast is a living organism, when moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases which cause the dough to rise. Yeast is actually a microscopic plant; without it, your bread will not rise.
Use Yeast (“Active dry”, “quick acting”, “rapid rise” or “bread machine”) in any bread machine on any cycle but use only the amount stated in the recipes. Using a little more can cause the dough to over-rise and bake into the top of the bread maker.
If you prefer to use “fast-rising” yeast, such as “quick rise” or “rapid rise”, merely decrease the amount used.
As a general guide, we recommend using:
A 7g (¼-ounce) envelope of yeast contains 2¼ teaspoons. Yeast can also be purchased in bulk so you can measure the exact amount needed. Once opened, keep refrigerated. Always make sure yeast is fresh and has not passed the “Use By” date.
If you are unsure of the freshness of your yeast, you can test the freshness of your yeast before using:
If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die. Your Bread Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
Baking powder and baking soda may be used to assist yeast or on their own as leavening in quick bread which requires no kneading or rising. Recipes with baking powder and baking soda are different than yeast recipes. Leavening agents cannot be substituted for one another.
Do not use compressed yeast as poor results may be obtained.
Adding too much cinnamon or garlic can affect the texture and size of the loaf obtained. Use only the amount of cinnamon and garlic recommended in the recipe.
Cinnamon has a direct effect on the yeast activity and in large quantities, it will stop fermentation completely. It can break down the structure of the dough, affecting height and texture. Keep high percentages of cinnamon out of the dough itself and add it in the fillings where it can have only a limited effect on the yeast activity.
Too much garlic can inhibit the yeast activity.
Orange, lemon, or grapefruit peel or zest, as well as alcohol, will have a retarding effect. Too much will stop the yeast activity completely.
Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise. If it happens use bottled water instead of tap water to make your bread.
Hungry for more? A new post and/or 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 and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
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 Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.
While bread machines offer freshly baked bread at the push of a button there are special hints to ensure quality bread almost every time.
Use Exact Measurements is THE most important secret of making bread. To measure the ingredients precisely and accurately is the key to successfully baking bread. Although bread making seems very basic, it is a science and the proportions of ingredients are critical.
Read the following information to better understand the importance each ingredient plays in the bread making process.
Fill a standard measuring spoon or measuring cup to the level indicated.
With wet ingredients, use ONLY measuring cups with the cups/ml/ounces marked clearly on the side. I.e. Measure the liquid ingredients in see-through measuring cups with accurate markings.
After filling the measuring cup, place it on a flat surface and view it at “Eye Level,” not at an angle, to make sure the amount of liquid is exact. Then, double check. All measurements must be accurate.
Fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.
Use a standard measuring spoon or measuring cup – not a tableware spoon or coffee cup.
With dry ingredients, always “level off” the measurement with the back of a knife or a spatula to make sure the measurement is exact. All ingredients measured in measuring spoons and cups must be level, not rounded or heaping.
Another helpful tip is to never use the cup to scoop the ingredients (for example, flour). Fill the measuring cup with a spoon before levelling off. By scooping, you could add up to one tablespoon of extra ingredients. This will compress the ingredients into the cup and cause the dough to be dry which will result in a short loaf of bread. Do not tap or shake the cup to put more flour into it.
The following chart will help you convert measurements used in the recipes.
For example: 1/2 tablespoon = 1–1/2 teaspoons
| Cups | Tablespoon(s) | Teaspoon(s) |
| 1 | 16 | 48 |
| 7/8 | 14 (3/4 cup + 2 tbsp) |
42 |
| 3/4 | 12 | 36 |
| 5/8 | 10 (1/2 cup + 2 tbsp) |
30 |
| 1/2 | 8 | 24 |
| 3/8 | 6 (1/4 cup + 2 tbsp) |
18 |
| 1/4 | 4 | 12 |
| 1/8 | 2 | 6 |
| 1 | 3 | |
| 1/2 | 1 1/2 |
Make sure that you do not exceed your bread machine’s capacity for a particular setting. If your bread pan overflows or the heating element makes contact with dough or jam, it can spoil the machine. Many bread machine manuals are available online.
For a 2lb bread machine do NOT exceed 4 1/2 cups dry ingredients.
The SECOND most important secret of making bread:
Add ingredients into the bread pan in the exact order given in the recipe.
Read all recipes from top to bottom, and remember:
Note: This information is for the most Bread Makers, please carefully read your manufacturer’s directions and follow instructions for adding and layering ingredients.
Fruits and nuts are added later, after the machine has completed the first knead.
Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
Also, to assure optimal yeast activity, make sure ingredients are at room temperature (that is, between 80-90°F / 27-32°C), unless otherwise noted. Temperatures too cool or too high can affect the way the bread rises and bakes.
This is a secret well known to people who make bread the old-fashioned way. While hand kneading the mixture, they adjust the consistency of the dough by adding a little flour or a little water until the dough ball is just right. Although the bread maker kneads the dough for you, this secret is still true.
Making changes to the dough is easy. This can be done during the knead cycle only. Do NOT turn off the bread maker to adjust dough.
Here’s what you should do:
Open the bread machine’s lid during the second kneading cycle and check the consistency of the doughball.
Dough is “just right” when it is smooth in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
Touch the dough. If it feels a little sticky and there is a slight smear of dough under the knead blade, no adjustment is necessary.
If the dough is very sticky or wet, clinging to the sides of the pan, and is more like a pancake batter than a dough, sprinkle in flour, add one tablespoon of flour at a time, until the doughball appears smooth, round and dry, and circles nicely in the pan. Allow the flour to be mixed completely into the dough before making any more adjustments. Sprinkle a little more flour if needed. To prevent heat from escaping, open the cover of the bread maker only to add flour.
If the doughball appears stiff, flaky or dry, the bread maker appears to be labouring, or you hear your bread maker begin to make “knocking” sounds, the dough ball is too dry. To correct this problem, simply sprinkle in lukewarm water, a tsp at a time, until the doughball appears smooth, round and dry, and circles nicely in the pan. Be careful not to add too much water. Allow water to be completely mixed into the dough before making any additional adjustments and keep the lid closed to keep heat in the appliance.
If you live above 3000 feet, you probably already know how to adjust other recipes like cakes and muffins. Higher altitudes tend to:
To compensate for high altitude baking, we recommend the following:
Increase the amount of water to the recipe, sometimes as much as 2 – 4 Tbsp. per cup.
Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten* structure.
To slow the rising of the dough:
Important: Some experimentation will be needed when using your breadmaker at high altitudes.
For best results, wait fifteen minutes before slicing; the bread needs time to cool.
There are no preservatives in your homemade bread, so store cooled loaf in a lightly sealed plastic bag for up to 3 days. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Storing in the refrigerator causes bread to dry out faster.
The dough can be frozen after the first growth, mold the balls and freeze them apart. Once frozen, place them in Ziploc bags. When thawing, follow the preparation steps after the first growth.
To freeze fresh bread, let it cool completely before bagging (double-bag in plastic) and freezing.
Take the bread out of the freezer and let it thaw in the fridge until it is no longer frozen (at least 6 hours or overnight for a loaf, and 2 to 3 hours for individual slices). Heat your oven to 380F (190C) and ‘refresh’ the bread for 3 to 5 minutes.
The dough lasts 6 months and baked 3 months.
You can delay the time your bread maker starts to have fresh bread ready when you get up in the morning or when you come from work.
We recommend that before you use the Delay Timer, you try out a few recipes. Use recipes that have produced good results for you in the past.
Important: You cannot use the Delay Timer for Express Bake settings (bread in under 1 hour).
Before using the Delay Timer:
Caution: Do not use recipes with ingredients that can spoil like eggs or milk.
To Set the Delay Timer:
Note: The delay hours and minutes will be added to the preprogrammed times for the specific program. The time indicated in the display is the time until the end of the cycle.
Important: When using the Delay Timer during times of hot weather, you may wish to reduce the liquid in your recipe by 1 or 2 tablespoons. This is to prevent the dough from rising too much. You may also reduce the salt by 1/8 or 1/4 teaspoon and try cutting the amount of sugar you use by 1/4 teaspoon at a time.
Caution: NEVER use the time delay function when using perishable ingredients such as milk, eggs, fruit, yogourt, cheese, etc.!
Always make sure the ingredients are fresh. The reasons are:
Flour – If you have stored your flour for a long time, it may have become wet from absorbing moisture, or dry, depending on the area of the country in which you live. We recommend using fresh bread flour.
Yeast – Fresh yeast is probably the most important ingredient in baking bread. If the yeast is not fresh, your bread may not rise. It is better to buy new yeast than to take a chance on yeast that has been stored for a long time.
If you are unsure of the freshness of your yeast, you can test the freshness of your yeast before using:
Important: Do not press “Stop” when making bread because this will cancel the entire cycle and you will need to start from scratch.
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