How I use my bread machine to make a whole wheat loaf
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25 Responses to How I make bread
I don’t have the scale.Can you talk in cup,tbs.etc. Terms?? Did you ever hear of bread machine bread made with regular flour not bread machine flour( much more expensive)????
wold you try making a gluten, wheat, soy and nut free bread?, i just found out my daughter has and intolerance to these ingredients and now i am having to make my own as most gluten free breads from the shops hare made with almond flour and she is allergic to almonds. would love to see a video made .
Bread machines break after a few months of regular usage if the mechanical solution for transmitting force from the engine to the vat relies on two tabs made from bended plate that are stressed from both sides. A solution comparable to Uri Geller’s spoons. I’ve got a broken Backmeister 8625. Be careful when choosing yours.
I find that adding the yeast to the water and letting it set for 10 mins. works real well. And dude, you need more counter space. Good lord! I could never work like you do…on the floor?? Well I guess it works for you…great looking loaf!
I recommend putting the salt and the honey into the water before adding the flour. The honey and salt will both dissolve into the water, which will give you more even distribution. Also, you won’t have to worry about the salt hitting the yeast before the proper time, especially if you’re doing a delayed bake.
that’s awesome..
Im learning to to cook, and its a great idea to make your own bread- it would seem.
—-
dumb question?- how do you get it sliced- like in the stores?
so far your recipe has been the best one to come out of my bread machine, I prefer it to store bought whole wheat, thank you for posting it. This will become a regular in my kitchen.
I believe it is chemistry too. Even in cooking if you put too much of one thing it can spoil the whol thing. In baking it is even more important. Most people who are not good cooks do not realize this.
There are a few chemical processes going on in bread making and ingredient amounts are almost critical. For a certain volume of flour you need a specific amount of yeast for proper rising force. You need to feed the yeast…but not too much or the loaf will overexpand so you need to measure all sugar sources. Salt is a yeast retardant, that’s why you don’t mix the salt and yeast, he didn’t seem to know that. Too much salt and you’ll kill the yeast. Don’t measure and you’re wasting ingredients.
I don’t have the scale.Can you talk in cup,tbs.etc. Terms?? Did you ever hear of bread machine bread made with regular flour not bread machine flour( much more expensive)????
mirasprofile
November 9, 2012 at 9:45 am
so all the bugs on the floor can get in and help make it taste good 😉
devonmale69
November 9, 2012 at 9:51 am
you weigh water?
devonmale69
November 9, 2012 at 9:56 am
wold you try making a gluten, wheat, soy and nut free bread?, i just found out my daughter has and intolerance to these ingredients and now i am having to make my own as most gluten free breads from the shops hare made with almond flour and she is allergic to almonds. would love to see a video made .
o0MzSector0o
November 9, 2012 at 10:32 am
Bread machines break after a few months of regular usage if the mechanical solution for transmitting force from the engine to the vat relies on two tabs made from bended plate that are stressed from both sides. A solution comparable to Uri Geller’s spoons. I’ve got a broken Backmeister 8625. Be careful when choosing yours.
ieonqutav
November 9, 2012 at 10:37 am
I find that adding the yeast to the water and letting it set for 10 mins. works real well. And dude, you need more counter space. Good lord! I could never work like you do…on the floor?? Well I guess it works for you…great looking loaf!
philanna38
November 9, 2012 at 11:27 am
why is your bread machine on the floor? does it make bread taste better?:)
adamson001
November 9, 2012 at 11:43 am
Great vid and idea about using the scale. I’d probably put Saran wrap over the scale when adding ingredients.
garyspong
November 9, 2012 at 12:11 pm
Great vid and idea about using the scale. I’d probably put Saran wrap over the scale when adding ingredients.
garyspong
November 9, 2012 at 12:37 pm
wow it looks pro to me hehehe. Thanks for the video. btw, can you tell me which bread machine is that??
mayo9al7a
November 9, 2012 at 1:25 pm
I’ll try that next time
baerfoot1
November 9, 2012 at 2:16 pm
I recommend putting the salt and the honey into the water before adding the flour. The honey and salt will both dissolve into the water, which will give you more even distribution. Also, you won’t have to worry about the salt hitting the yeast before the proper time, especially if you’re doing a delayed bake.
donutgabe
November 9, 2012 at 3:10 pm
LMAO
Rachel Tseng
November 9, 2012 at 3:53 pm
I love Bob’a Red Mill! Great Choice :)
OSUMajorette
November 9, 2012 at 4:40 pm
Different and delicious recipes for your bread machine to make the blog only bread machine, go to:
maquinadepao.blogspot.com
mauricio1987m
November 9, 2012 at 4:54 pm
What breadmaker is that? Does the B&D work similar to the the Panasonic?
dvong100
November 9, 2012 at 5:49 pm
I use a serrated bread knife. Not quite as even as store bought but does the job.
baerfoot1
November 9, 2012 at 6:11 pm
that’s awesome..
Im learning to to cook, and its a great idea to make your own bread- it would seem.
—-
dumb question?- how do you get it sliced- like in the stores?
Omnipharious
November 9, 2012 at 6:11 pm
Glad to hear of your success, I still use the same recipe after many years.
baerfoot1
November 9, 2012 at 6:45 pm
so far your recipe has been the best one to come out of my bread machine, I prefer it to store bought whole wheat, thank you for posting it. This will become a regular in my kitchen.
RashtraVishnu
November 9, 2012 at 7:16 pm
im making your recipe RIGHT now. excited to see how it turns out.
RashtraVishnu
November 9, 2012 at 7:18 pm
with such precise measurements you must get very consistent results.
RashtraVishnu
November 9, 2012 at 7:34 pm
Finally cooking or baking is not common sense like most people believe. Thats why you dont see too many good baker or cooks
tangnatalaga
November 9, 2012 at 8:31 pm
I believe it is chemistry too. Even in cooking if you put too much of one thing it can spoil the whol thing. In baking it is even more important. Most people who are not good cooks do not realize this.
tangnatalaga
November 9, 2012 at 8:59 pm
There are a few chemical processes going on in bread making and ingredient amounts are almost critical. For a certain volume of flour you need a specific amount of yeast for proper rising force. You need to feed the yeast…but not too much or the loaf will overexpand so you need to measure all sugar sources. Salt is a yeast retardant, that’s why you don’t mix the salt and yeast, he didn’t seem to know that. Too much salt and you’ll kill the yeast. Don’t measure and you’re wasting ingredients.
gblan
November 9, 2012 at 9:15 pm