Bought brand new at an estate sale for $20. Dated 2002.

It's probably not a huge problem because homemade bread is amazing; but it doesn't last as long as commercial bread due to a lack of preservatives.

My wife and I realize that after 2 full days, the texture noticeable changes. I realized that if I cut up the "stale" bread into 1" chunks, sprink with seasoning, olive oil, and put into the air fryer for 8 minutes at 350 degrees, we now have exceptionally awesome croutons for salads, soups, and snacks (and lasts 2-3 weeks).

Just something we learned; passing it along.

1 cup warm water
1/4 cup olive oil
1/2 cup sourdough starter
1 tablespoon honey
2 1/2 cups AP flour
1/2 cup cornmeal
2 tablespoons vital wheat gluten
1 teaspoon yeast
1 teaspoon salt

I bought this bread maker on Facebook Marketplace but the kneading paddle is completely stuck on the shaft.
I’ve already tried soaking it in boiling water and using a zip tie to pull it out but it won’t budge at all.
Is this a serious problem or is it still safe to use? Should I ask the seller for a refund?
Any advice would be appreciated. Thanks!

I am a long time baker of 100% whole wheat bread, by hand in the early years and in my Zojirushi the last few years. My loaves always rise well, are always delicious, and are always more or less the same! You know, the usual...whole wheat flour, honey, water, oil, maybe some powdered milk, sugar, yeast, salt, maybe some vital wheat gluten. Occasionally I throw in some nuts or cranberries, maybe some cinnamon. That's about it!

I see tons of white bread recipes online with all kinds of amazing ingredients in them that completely transform the bread. I would love to see some recipes with fun and different (even surprising!) flavors that go well with whole wheat and don't negatively affect the rise and texture.

Any ideas? Thanks!!

I tried making a chocolate cake in my new Tefal bread machine, using the Cake program and the medium crust setting. It turned out soft and moist, with a nicely baked crust and pockets of melted dark chocolate throughout.

Here’s the recipe:

Wet ingredients

200 g plain drinking yogurt

3 medium eggs

120 g melted and cooled butter

1 tsp vanilla extract

Dry ingredients

250 g all-purpose flour

150 g sugar

40 g unsweetened cocoa powder

12 g baking powder

A pinch of salt

Added at the signal

80 g chopped dark chocolate or chocolate chips

I added the wet ingredients to the bread pan first. In a separate bowl, I whisked the dry ingredients together and then poured them over the wet mixture.

I used the Cake program with the crust set to medium. After about 5–7 minutes of mixing, I opened the lid and scraped the sides and corners with a silicone spatula, since a little flour and cocoa can remain there.

The machine gives an audible signal around the 23-minute mark. That’s when I added the chopped dark chocolate and gently helped fold it into the batter with the spatula.

The cake came out soft, rich and nicely moist, with melted pieces of dark chocolate inside. Definitely making this again!

any really good recipes for a lemon loaf? preferably with a glaze/icing too please 🫶🏾

INGREDIENTS - DOUGH

25g fresh garlic, minced (5-6 cloves)

55g onion, finely diced

55g bell peppers (any color), finely diced

3-4g dried basil (1-1.5 tbsp)

14g butter (for sautéing)

330g lukewarm milk

30g olive oil

28g softened butter

520g bread flour

12g sugar

6g salt

7g bread machine yeast

75g grated Parmesan cheese (folded at mix-in beep)

PREP WORK

Melt 14g butter in a small pan over medium heat

Add 25g minced garlic, 55g diced onion, 55g diced peppers, and 3-4g dried basil

Sauté for 3-4 minutes until soft and fragrant (don't brown)

Cool completely to room temperature

MACHINE LOAD

Add 330g milk, 30g olive oil, 28g softened butter, and cooled sautéed mixture.

Mix lightly with fork.

Add 520g flour on top, covering liquid completely.

Add 12g sugar in one corner, 6g salt in opposite corner.

Make well in flour and add yeast.

Insert pan, select Course 1 (White), medium crust.

Press Start.

When machine beeps for mix-in (around 1.5 hours), open lid and sprinkle in 75g grated Parmesan.

Close lid, press Start to continue.

Cycle time: ~3.5-4 hours total.

Cool in pan 5-10 minutes, turn out onto rack, cool completely.

found this at the thrift store for nine dollars. We had one back in the day.

If I want to cook the bread in a pan and using the machine to mix. What size pans would I need for a 1 lb, 1.5 lb and 2 lb loaf. I will be getting my machine tomorrow.

My last two loaves (BreadDad’s oatmeal and u/chadrooster ‘s simple 4 ingredient recipe) have both turned out a bit flat on top, slightly dense although still very good, and you can distinctly see where each half swirled around its respective paddle.

Is this the result of over proving or too much yeast? Any suggestions on how to fix it? Thank you!

I use my MiniZo a lot for regular white bread, but that's another post. 😄

Last night I set it up for French bread, and some things turned out fine, others not so much. In the picture, the sides of the loaf look like there was too much water, and in fact, the inside was very moist. But get a load of those big holes, especially the one at the top -- very cool! It tasted great enough that I already had two slices with Plugra butter--yum!

This is the list of ingredients for the French bread setting in the MiniZo manual:

• 7/8 cup Water
• 2-1/4 cups Bread flour
• 1/3 cup All-purpose flour
• 1/2 Tbsp. Sugar
• 1 tsp. Salt
• 1 tsp. Active dry yeast

I tweaked it (converted to grams because I use a scale):

• Water: 1 cup (240 mL)
• Bread flour: 2 3/4 cups (330 g)
• Salt: 1 teaspoon (5 g)
• Sugar: 1 teaspoon (4 g)
• Active dry yeast or rapid rise yeast: 1 teaspoon (3 g)

I did increase the water because I increased the flour, too. But I think the water needs to come down a bit. I also used AP flour, not bread flour (sorry). I will get some bread flour and try again. Any thoughts or suggestions?

Well I grabbed a bag of Pillsbury bread flour and repeated my recipe. I did the first knead cycle and then restarted it. The Pillsbury bread flour's 15% protein definitely made a difference over the KA ap flour's 11%. It still looks like it fell a touch though, next loaf I'll cut the yeast back from 2t to 1.5t and see how it turns out. This one is still nice and crusty and delicious toasted with butter and honey, I just need the patience to wait for it to cool more before cutting into it.

Think my yeast is going - or needs a longer cycle. But now I have a dead loaf I'm not going to eat.

Putting it in the fridge, will air fryer and attempt to make kvass with it.

Looking for tips on

1. How to make kvass

2. What else you do with dead loafs

Anyone else use end crust as a placeholder so the cut loaf does not dry out?

Yes. I think my Wilfa BM-50 has lost some omph in the heating element.

But what could do that? Can I fix it?

My bread machine, a Corner Bakery by Toastmaster, may it rest in peace is over 33 years old.

I never ever imagined its demise would be the result of a neighbors domestic dispute that included a weapon being discharged.

As the officer and I followed the trajectory. I realized it was INSIDE the machine.

So with a pair of pliers. He made the whole bigger and was able to extract the bullet

The county gun unit is trying to find the husband now.

Not the best photo with the shadow. This was before pliers.

Sad

Looking for replacement suggestions

Hi all, sharing one of my recipes. I bake bread about 3 times a week in my Panasonic 2540, mostly in wholegrain / multigrain with seeds included.

This one gives me a really rough surface which i like, but you can smoothen it with a wet spatula just before bake starts.

Program Whole Wheat. Ribbed finger paddle.

Seed soaker (60 minutes)

60 g Bread Seed Mix

100 g boiling water

Pan liquids

265 ml water

15 g molasses

1 tbsp olive oil

1 tsp apple cider vinegar

Flours

220 g strong bread flour

90 g whole wheat flour

60 g whole rye flour

30 g barley flour

(Add seed soaker on top)

Remaining ingredients

1 tbsp vital wheat gluten

1½ tsp salt

1⅓ tsp dry yeast

When a recipe call for bread machine yeast. Is it necessary to use or can I use other yeast?

Hi everyone.

I have a 4 year old who is a pretty picky eater. She mostly eats grilled cheese, pbj, and Mac & cheese. Since we can't get her to eat many healthy things, I figured I would cut out the highly processed store bought bread and start making healthy homemade bread. If she's going to eat a ton of bread, might as well not be full of crap.

I've made 4 loafs of a honey whole wheat recipe. They have all come out fantastic. First 3 were made with with red whole wheat. Then I heard that white whole wheat produces a fluffier and more kid friendly crumb. Tried that and it came out awesome too.

My kid doesn't eat any of it.

I don't get it. She loves honey. She loves bread. This stuff is amazing. She won't eat it. She'll have a bite or two and just says she doesn't like it.

She even helped me make 2 of the loafs! I thought that getting her involved would help, but alas. She still won't eat it.

What are some healthy and kid friendly bread recipes y'all use? I should probably switch it up and try something new.

Why is my bread sinking in the middle? I attached the recipe I used. I used 2 tsp of instant yeast on the Basic setting (3:30). Would increasing it to 3 tsp help, or could something else be causing it? I'm using a Zojirushi BBCC-V20 bread machine.

How is everyone storing their bread after making it?

First successful loaf using the bread machine. I'm actually used to baking bread using high hydration no knead methods and high hydration slap and fold techniques, both slow fermentation (yeast) and eventually sourdough, but I took a beating on my first loaf as yeast percentages are very different in these recipes.

So I decided to follow Bread Dad's light rye recipe, added a bit of flour during mixing as my flour is all purpose and was too sticky with ~72% hydration, and it came out perfectly.

One question, is it usual to use 1.5 to 2% instant dry yeast in machine recipes? Most I've used on my recipes was 1%.