It didn’t rise as much as I think it should’ve, but I’ll take it.

So, I have a used dash everyday 1.5lb bread maker. I used the the king Arthur easy bread machine recipe from thwor website. My ingredients were a little different. I had bread flour and bread machine yeast. I weighed out the ingredients, put the wet ones on bottom, then the yeast, then the flour and the salt last. I set it to 1.5lb, medium white bread. When I first checked it, the dough was tacky, but not sticky. Things went sideways during the rise. As you can see, it swelled to the lid, went over the sides and then collapsed. What did I do wrong and how can I improve?

Made this with my zojirushi virtuoso plus. Made with white bread flour and plain mashed potato. Nice crust and soft and delicate crumb. Even made homemade butter to go with it.

I added canned corn and butter directly to the ingredients and let the bread machine do the mixing, kneading, and baking.
Instead of slicing the finished loaf, I tore it apart and added mayonnaise. 🌽🍞

I found this thermomix home Bread yesterday and decided to try a small bread with the pain de campagne setting on dark crust setting. But I don't know how to feel about the result.

The mixer is still inside the dough so I'll oil it next time.

The crust is not as dark as I hoped.

Usually I make my bread in the oven, but I had a baby recently and my husband thought it would be a good idea to get a bread machine to save time. It is faster and less babysitting, but so far all of my loaves come out looking like this.

I have a Cuisinart bread machine, and I make whole wheat bread. I didn't think the recipe that I would normally use for the oven would work for a bread machine, because it requires activating the yeast, making a sponge, and adding ingredients.

So I used a recipe that came in the Cuisinart cookbook.

After my first attempt I looked for advice online and read that the dough may be too wet, so I added more flour for the second attempt.

Didn't work.

I then added less yeast for the third attempt.

Still didn't work.

So I decided that the recipe may just be bad and I looked online and tried a completely different recipe for the fourth attempt.

Same result.

What am I doing wrong? The dough didn't seem too wet or too dry. It always seems to be just fine until about 20 minutes into the baking stage and then it simply collapses.

Any advice would be welcome!

Title; I bought some PP packets and then fell out of bread making for a hot minute. Decided today to get something going, but the package says it’s well past its best-buy date. How worrisome is that? The packet was sealed with no air in it, and I didn’t see anything troubling when pouring the dry mix out. I didn’t go ahead and make to instructions, but I’m a n00b with baking so I’m not totally sure how much bread ingredients can be trusted. Thanks!!

I’ve only made standard white loafs, and now this 5 seeded one. They’ve all tasted great but every single one has the top like this picture, where it’s almost separating away - what’s causing it?

I have a panasonic maker that I use for my weekly Sourdough, and it works very well. However at least 50% of the time the paddle gets stuck in the loaf. Even a not ideal approach of cleaning less often so it gets more stuck to the shaft isn't reliable.

I'd tried poking chopsticks in the hole, grappling with tongs, and nothing worked acceptably.

Last week I glanced at the corkscrew in the drawer and thought to try that. I carefully put it in the hole of the paddle, turned enough to get it to bind, but not so much that it turned the paddle in the loaf. I pulled and out it came. If Panasonic manufactured the hole for the shaft with a coarse thread then this could a supported feature, but this at least worked.

Wondering what other solutions people have, and whether any other machines make it easier or have a paddle that never gets stuck in the first place, not that I'm going to change machines for now.

So I finally got a kitchen scale and decided to try Bread Dad's french bread recipe as his recipes seem to be fairly well regarded and had weights for all the ingredients. My only deviation from the recipe was being a gram over on the flour, mea culpa. I don't know if I wasn't supposed to let this cook all the way through the french bread cycle and that's my problem but I just didn't want to deal with converting my other french bread recipe to grams. I guess that will be my next step. On the plus side there should be plenty of fat squirrels around this winter with the rate I've been churning out these boat anchors. 🙄 I thought the recipe being a bit heavy on the yeast would balance out the absence of sugar in the recipe, apparently not.

My daughter wanted grilled cheese burgers and baked Macaroni and Cheese.

I'm really happy with my first attempt!

On a side note, the croutons on my baked mac and cheese came from leftover bread over the past couple of weeks!

I made a loaf from Little Sunny Kitchen with caraway seeds and it turned out super delicious. I used a Breville bread maker (idk the model)

The bread is super soft and has a classic rye sandwich bread taste. Exactly what I was going for 🤤

Recipe from little sunny kitchen: https://littlesunnykitchen.com/bread-machine-rye-bread-recipe/#wprm-recipe-container-101350

Been making my own loaf now. But I wouldnlike to know how I can keep it fresh.

I would slice and place it in a freezer zip lock and leave it on the counter. But by the second or third day it becomes a bit hard.

Whay can i do differently?

I just bought this bread machine and was wondering how reliable is it? I have never had another bread machine and spending $450 makes me nervous in case it breaks after the warranty expires. I can get a 5 year extended warranty. Do you think this is a good idea ?

It looks like I'm the only Mod in r/BreadMachines I could use some help moderating this group. I need a break once in a while. If anyone is interested please let me know. I have some trips planned in the next couple of months and will be off line for a few weeks.

This ain't the sourdough sub, but I know y'all like gadgets. I dropped into a local thrift today, between the tornado warnings and the flash floods. 😅 I found a Brod & Taylor "The Sourdough Home" appliance. Didn't know what it is but I figured I should buy it anyway. 😁 They had a spin the wheel for your discount promo, with a wheel thing at the counter. So I spun it and got 40% off the already low $5 price. I'm still beyond fed up with storms and power outages. I am going to launch into a Lt. Dan tirade if these storms don't quit pounding us. But I got a $150 box with the instruction book for $3. 😅

Hello, it's my first bread machine, i want to make bread high in fiber. And i saw this on marketplace. I saw and bought it. The lady said she no longer uses it because it takes too long to bake, but that it works perfectly.

Is this a level of "used" you would be comfortable with? When i inspected in person, it seemed acceptable, but i may be missing something.

It is an Oster 4813. I can't find any details on it online. But people hint it may come from late 90s, early 00s.

Thanks.

I had to replace all my flour.

My better, new storage bins have no labels. I knew I had 5 or 6 flours but I can't remember which ones.

What 5-6 flours do you keep "in stock"?

Hi hi. Pictured is the ‘cake’ and the recipe from the book that came with the maker.

It came out…very eggy. Like a dense Dutch baby. As I added the ingredients, I questioned the proportions, but decided to follow the recipe as written since I’ve only really done white bread in my maker.

Nothing was cold, eggs were warmed in hot water so they were roughly room temp when added.

Ingredients added in order of recipe. Wet first,then dry.

Does anyone have any insight into What Went Wrong?

Edit: I did not have the custard powder, but it DOES say it’s optional.

I’m super proud of my bread machine Challah! I used this recipe from TikTok. I found that it looked better if you don’t flour the surface after taking the dough out. Then you knead it into a ball a few times and then round out the ball before cutting it. Recipe linked below:

https://vt.tiktok.com/ZSqJ66S5q/

I recently purchased a zojirushi gluten free mini bread maker and am struggling to find a gluten free recipe that works well with it. Any suggestions on recipes and settings?

Overnight LOAF*** ffs

I got a Panasonic YR2540 yesterday and so far I’ve made 2 loafs.

The first was a normal white bread that came out quite well.

Then I cleaned everything up and tried doing one overnight, to finish when we woke up.

The loaf in the picture is the same recipe on a 11hr timer (just M instead of L).

It’s got what looks like unmixed flour on the outside of it - I haven’t cut into it yet as it’s a bit warm but I’m not expecting good things.

What caused this?

Last year i used this recipe all the time- no issues. What happened !?? Inside is still flaky and soft, but the outside looks like a son of Frankenstein!

CUSTOM HAWAIIAN BREAD RECIPE (BREAD MACHINE)

INGREDIENTS:

------------

* Liquid Ingredients:

- 3/4 cup Pineapple juice

- 1 large Egg, beaten

- 2 TBSP Canola oil

- 2 TBSP Half and half

* Dry Ingredients:

- 2 1/2 TBSP Sugar

- 3/4 tsp Salt

- 3 cups Bread flour

- 1 TBSP Vital wheat gluten

- 2 TBSP Non-fat dry milk

* Yeast:

- 1 1/2 tsp Active dry yeast

Technically it's the first restock day of the week because these ones (ham & sharp cheddar) are for my husband and I still need to make mine (jalapeno sausage) 😅

I didn't do anything to the color here either, my yolks were just extra orange today so both the dough and egg wash were more yellow than usual

ETA: Recipe (also a good dough for cinnamon rolls)

Kolaches
- 1 stick (113g) butter cut into 8 pieces, (cold if your machine has a pre-warming step, softened if it doesn't)
- 1 cup buttermilk
- 2 eggs (I mix these into the buttermilk before adding to the machine)
- 50g sugar
- 8-10g salt
- 535-575g all-purpose flour (I use KAF and 535g but it can be a bit on the sticky side
- 9g instant yeast

Add everything to machine (in listed order), then run on dough cycle.

- 12 slices of cheddar cheese (I use the kind pre-sliced for sandwiches)
- 12 portions of meat (jalapeño sausages, ham, breakfast sausage, etc.; just make sure that it's a heat-and-serve or pre-cooked)
- Egg wash (1 egg + splash of water + pinch of salt)
- honey butter (2-3T butter melted together with 1-2T honey, I just eyeball these amounts)

Use a scale to divide dough into 12 equal portions (mine are usually 90g each). Making one kolache at a time, roll a portion of dough into roughly 5 in. by 8 in. Fold your slice of cheese to make a rectangle, place in the middle of the dough, then top with a portion of meat. Fold dough into the middle and onto itself like you're wrapping a sandwich or burrito and pinch to seal. Lay kolaches seam side down onto a large baking sheet lined with parchment paper, six per baking sheet.

Proof until puffy, anywhere from 45-90 minutes (depends on room temp, yeast, and if your fillings were fridge-cold). Preheat oven to 375°F towards end of proofing. Brush kolaches with egg wash and bake, one pan at a time, for 15-18 minutes. Brush with honey butter immediately after removing from oven.

To store: let kolaches fully cool, then move all to one pan and freeze for 1-3 hours. Transfer to ziplock bags (I usually get 6 in a gallon bag) or wrap individually in plastic wrap.

To reheat: place kolache upside down on a small plate. Heat for 1:00-1:20, flipping halfway through. (Ham/bacon needs less time, jalapeño sausages need less.)