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How to Get the Best From Your Bread Machine

As a baker of bread for over 50 years, I purchased a bread machine a few years ago. Most my recipes call for 5 loaves at a baking. However, once the 5 kids were gone we did not need so much bread. The bread machine solved the problem and I love it. Over the past 7 years of using it I have amassed some tips that have helped me and might help you.

Regardless of what your machine manufacturer says I find the bread comes out best when the order of ingredients is as follows: Water first, mix second, Vital Wheat Gluten (should you like to add that) and the yeast last. This prevents the water from coming in contact with the yeast before the cycle begins. This is extremely important if you are using the delayed bake cycle on your machine.

To find your machine capacity fill pan with water and measure quantity in cups. Follow 1 pound instructions if pan holds less than 11 cups of water or 1.5 - 2 pound instructions if pan holds more than 11 cups of water.

No two bread machines are alike thus each loaf of bread you bake will be unique due to the machine features, the package mix you might be using, your altitude and the humidity the day your are baking.
Most packaged bread mixes come with pre-measured yeast packets. Use the entire package of yeast when you make a full loaf of bread. A word of wisdom to those of you who are like me and have no problem buying bread mixes in a salvage grocery store. I love getting a $2.98 or $3.98 favorite product for 50 cents! However, I learned the hard way. Take the yeast packet and empty it into your kitchen sink drain. (It is good for your septic tank should you have one) and then use fresh yeast. You will probably be wise to use 1.5 tsp. for a 2 pound loaf.
I find it simple to take my required water and put it into a microwave safe container for 1 minute. It seems to be the correct temperature once I pour it into my bread machine which automatically cools it down. If my recipe calls for butter, I cut it up into small pieces, throw it into the water and then put it into the microwave. It melts as the water heats. If you are not sure of the temperature of the water (which should be room temp. (75 F - 85F) then it is better to be on the cool side. Water that is too hot will kill your yeast.
If you use your rapid rise cycle (less than 2 hours) you will probably find your loaves are shorter.
Before buying a bread machine figure out whether it produces a tall vertical loaf or a traditional horizontal loaf. Tall vertical loaves when sliced usually stick up above your toaster when you make toast.
Sweeter breads such as Hawaiian bread will have a darker crust. If you want a lighter crust bake on the light setting.
Do not use the delayed cycle setting for sweeter breads or when adding ingredients such as milk or eggs.
Whole grain breads do not rise as much as white breads.
I find that unbleached flour produces better loaves of bread for me.
Remove bread from the pan right after the baking is complete in order to avoid having damp bread which sometimes results from the bread sitting in the pan too long.
When your bread has a gnarly, knotted top it usually is because your recipe did not call for enough water. You want to add a Tblsp. Water at a time until the dough forms a smooth ball.
If your dough will not form a ball or is very wet and sticky try adding 1 Tblsp of flour at a time until the dough is smooth.
If your dough is lumpy, uneven or bumpy or the machine sounds like it is struggling, add a Tblsp. Water at a time until the dough forms a smooth ball.
If your bread is not baked completely then your mix is usually too big for your machine.

Learn more about this author, Arlene Wright-Correll.
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