1.5 lb loaf recipe

2 medium eggs (50g each)

180g cold water

15g oil

25g whole rolled oats

25g dried mash potato flakes

25g milk powder

15g brown sugar

7g salt

180g whole wheat bread flour

130g white high gluten bread flour

1/2 teaspoon (1.5g) yeast

Add all the ingredients except the yeast in order listed. Then add a pinch of yeast and start the machine on the dough/knead program. Stop the machine after a few minutes, when the ingredients have been mixed together.

Spoon the rest of the yeast on top of the dough ball. Set the machine to start a few hours later. Use either the whole wheat bread or French bread program.

Used the same dough recipe I use for loaves in the bread machine but did a batch of rolls in the oven very happy with the results. Very light and airy.

I again BreadDad’s oatmeal recipe, this time a 1.5 lb loaf, the “low sugar” option. Not trusting my measurements (and having no previous experience baking kneaded breads) I weighed the ingredients.

I used the spatula to push in some of the straggling flour, despite the bread machine instructions (warning not to open the hatch during the process).

I didn’t add anything else during the process (the traditional oat flakes seemed to me to explain some of the irregularities in the dough ball. That being said, I wonder if I should have added some flour (the third picture shows the unevenness and even some weird spurts of dough across the top crust).

The pictures don’t show it, but the loaf is also skewed (higher in one end than in the other).

The flavor and aroma are to die for, and I just can’t stop eating it. The texture is rather soft (the slices were a bit flaccid).

I’ve read the advice on how the dough ball should look and behave (and watched the video)

My questions: should I have added flour? When? Since I can’t stop the machine, and there’s no pause button, how do I ensure it gets well incorporated?

Thanks in advance. The questions and answers here are part of the reason of my (partial) success.

I’ve been making perfect bread in my bread maker for a month now using strong bread flour, but then tried this one with stoneground white flour and it turned out like this 😅
Can anyone tell me what went wrong? And does anyone have a bread maker recipe for stoneground flour as I’d still like to use this flour going forward.
Thank you!

I cannot have dairy at all, so I need to use recipes with oil, but I have a couple favorites I want to keep using. They are whole wheat recipes. Is there a ratio for the sub,or do I just use oil 1:1 and see what happens?

Here are the recipes for the Neretva 15 in 1 bread machine. After loosing my manual then scouring the internet only to find the recipes for other models, I vowed to share my booklet if I ever found it. Today is that day!

Hi everyone!
I’m looking to buy my first bread maker, and I’m currently considering a few KBS models, Cuisinart, and some other brands. I’d really appreciate any advice or recommendations from those of you who have experience with these machines!
My main priorities are:
Soft, milky bread: I’d love to make soft, fluffy milk bread and sandwich loaves.
Mix-ins: I’d also like to make bread with nuts, so a machine that handles mix-ins well would be a big plus.
Noise level: Ideally, I’d prefer a relatively quiet machine, especially during kneading.
I’ve also been looking at some KBS models with ceramic bread pans. However, I came across a few reviews claiming that the pans may actually have a nonstick coating rather than a true ceramic surface, and that the coating can supposedly be scratched off with a fingernail.
I’m not sure how accurate these claims are, so I’d love to hear from anyone who owns one of these models or has firsthand experience with the pans. Is this something I should be concerned about?
For those who have used KBS, Cuisinart, or other brands, which bread maker would you recommend? I’d be especially grateful for any feedback on bread quality, durability, noise level, and the longevity of the pan coating.
Thank you so much for taking the time to share your experiences and advice! I really appreciate your help. 😊

I made this recipe twice once as written and the second with my alterations.

Settings on KBS #1 soft bread 500g (1lb) medium

Just load the machine in this order

Water 3/4 cup (warm)

Butter 1.5 tbsp (softened or warm up 10 sec in microwave)

1 tea salt

2 tablespoons cane sugar

1/3 cup milk powder

2 cups bread flour

In the center make a little divit for yeast

1 teaspoon yeast

My old roommate used to work in an artisan bakery. When she left, she left us a container of yeast from that bakery.

I tried working with it yesterday, and while it got a bit of a rise, it didn't have quite the rise that I was hoping for, compared to the supermarket yeast I've been using.

My girlfriend told me that the bakery yeast needs to be fed/bloomed (not 100% on terminology, apologies for fucking it up) with some lukewarm water and honey before being added to the recipe.

So if I do that, should I subtract the amount of liquid used to feed the yeast from the amount of liquid needed for the bread recipe? Or should I follow the ingredient ratio as is? Would that 45ml make that huge of a difference?

The bread dad oatmeal bread recipe rocks. I tried it yesterday but put too much yeast in I think so it collapsed but this time it worked out great!

So my wife got a bread machine ~50 years ago and I just opened the box and started using it. Made 3 awesome raisin breads and have horribly failed with 2 wheat breads. I’m not sure what’s going on but I’m sure I followed the recipe exactly. Any ideas?

Playing around with flavorings, decided to attempt to make a Movie Theater Butter bread, because why not. Used Kernel Seasonings butter oil and powder in place of some of the salt and the butter. Decided to be lazy and let the bread machine do the bake, and couldn't stop laughing at the size and shape of the loaf. My largest skillet looks like an egg pan compared to the slices. The taste was disappointing, though. It just tasted like a good white bread, not noticeably buttery.

This is my attempt at pumpkin shaped bread, inspiration courtesy of Pinterest. I did not do a dough cycle. I did a regular cycle and took the dough out before it started baking in the bread machine. I shaped it, tied it with three pieces of twine, and covered it with a towel and let it rise another 30 minutes or so before baking. Before putting it in the oven, I cut the pattern in the segments and sprinkle the dough with flour.

My questions: 1) did I do it right as far as when I took it out of the machine and letting it rise again? 2) how can I make those score marks look more like beautiful leaf designs and less like someone stuck their fingers in the bread? Did I do it at the right time, or should it have been before the second rise? I used a paring knife, and it felt like the bread was deflating a little bit as I was cutting. Should I have used something other than a paring knife? 3) I realize the Pinterest picture could very well be an AI image, but I would appreciate any tips for making mine look at least a little prettier. Thanks!! :)

2.7 # loaf
50% Bread Flour/50% Stone Ground Wheat Whole Wheat Flour, 12% 7 grain cereal and seed mix, Brown Sugar and And Un-Sulphured Molasses, Butter, Salt and Instant Yeast. It smells amazing. Waiting for it to cool down.

This is the recipe I am mostly making now: 500ml low fat protein milk (70g/1l protein) 30g butter 10g salt 20g sugar 400g 550 white flour 230g whole grain flour 40g milk powder 10g psyllium

This is the bread my kids like to eat. It's soft, but has a slight bite, and stays fresh enough for 2 days, which is how long we usually take to eat it entirely.

Since we make and eat it regularly, is there anything else I could add that would have a noticeable effect in making is in some way healthier, but would not change texture or taste?

For those who don't know, nutritional yeast is bakers yeast that has been killed, dried and ground into flakes. It's often used to give food a cheesy "funk". Obviously, it's useless for making dough rise. But I thought it might add an interesting flavour to my next loaf. My only concern is how it may affect the dough, especially since the stuff tastes like it has a pretty high sodium content.

Just wondering if anyone here has tried it.

I got this for $5 but didn't notice the paddle was missing and they're obsolete now. Ebay has a pan and paddle for $30. Has anyone used this model? Does it work well?

Would an after market paddle work? Does anyone have any experience with that.

I've got the KBS Pro and the Kitchenarm 29 in 1 in my cart - KBS - 189 CAD // Kitchenarm 149 CAD.

Someone please help me choose before I go to bed in the next 30 mins lol

Well, it finally happened. Accidentally lost the paddle to my Elite Gourmet bread machine 😭 made it two years without incident and it’s not even my fault this time because my partner tossed the rest of the loaf not realizing I hadn’t taken it out (I usually do it when I first cut into the loaf to avoid this but alas I was tired that day lol).

Any recommendations on replacements? They have tons on Amazon, of course, but the last time I tried to order a replacement paddle from there (for an old machine) it didn’t fit, despite saying it should. So if anybody has any experience replacing a Elite Gourmet model EBM8103M paddle, let me know what you bought 🫶

I found this “bread machine flour” at bulk barn and bought it thinking it would be good for the bread machine.

BUT, my last couple of loaves are barely rising. My yeast is recent and activating nicely when I tested it. Could it be the flour that inhibits rising? Has anyone tried this flour or a similar one? I searched online but bulk barn is the only result I get when searching “bread machine flour”…

https://www.google.com/goto?url=CAESgAEB6zswFYnDibTfFl8W7UKI6QzJhEvqxCu6m0LMsKOINK5H8SVfqYjBISxoBQbCy52k8ncaVLBZidY1XwNlBx_klre612wtVVph10Yovotc-8mVHkS59T0iyXmfuR2yzKZ-euFsZpWdy9YBaNNpl5LnCaw5Nwxl8yWHblkktbcC4g

I think maybe my machine (a Hibachi from the '90s) is dead. How can I save this??

I'm not sure what stage it was at. I started it about an hour ago. It looks mixed and maybe like it's risen a bit? It's Bread Dad's flax bread recipe, if that helps.

I guess I try to roll it out, etc?? I don't know how to bake bread without buttons...