Looking for tips on an mechanical bread slicer. We have a slicing guide and even that is not working for my bad slicing skills. The few I've seen on here say they are for crusty bread like sourdough, and we mostly make a softer sandwich type. Would those circular saw looking ones work for that kind of bread as well?
Trying my wife's favorite bread; Hawaiian Sweet Bread. I'm planning on a honey (from my own hive) butter glaze when finished.
Check back in 4 hours to see how it goes!
INGREDIENTS
2/3 cup pineapple juice, lukewarm
1/3 cup water, lukewarm
1 large egg
3 tbsp butter, softened
1/3 cup sugar
1 tsp salt
4 cups bread flour
2 1/4 tsp bread machine yeast
1/4 tsp ground ginger (optional)
INSTRUCTIONS
Add pineapple juice, water, and beaten egg to the pan first.
Add flour on top, covering the liquid completely.
Add sugar and salt in opposite corners of the pan.
Make a small well in the flour and add yeast last, keeping it away from the salt.
Select Course 1 (White), light or medium crust setting.
Start.
For thoseof us who are callenged when it comes to slicing two slices that “match”, I highly recommend an Albert & Grace wooden bread slicer. It’s made of bamboo, is adjustable for thin or thicker slices, it compactly holds its pieces and it looks nice on the counter. I’ve had mine for a year and use it daily! Found it on Amazon and it outshines anything plastic, won’t break and is attractively constructed.
Hi everyone,
I recently bought a Tefal Bread of the World bread machine – 1.5 kg capacity, 19 programs, with accessories for baguettes and rolls. It has loaf size options of 750 g, 1000 g and 1500 g.
So far, I’m really happy with the results. I have already baked a regular white bread, plain rolls, and rolls with Gouda cheese, and all of them turned out excellent.
Today I also baked a 1000 g country bread loaf using the recipe from the manual. I followed the 1000 g version:
The program lasted 3 hours and 6 minutes, and I’m very satisfied with how the loaf turned out. This machine feels like a big improvement over my previous one. The dough mixes better, the programs seem reliable, and the final results so far have been great.
I had to replace my yeast and this is my first time buying Fleischmann's Instant Dry Yeast, the 1 lb brick.
Instructions say once opened preferably store in a glass container in the refrigerator and it should be good for six months. Why does it need to be stored in a glass container?
I'm assuming that this will last longer if I freeze it. Is this true?
Are there any other tips to using this particular yeast? I greatly appreciate it.
Hi guys! I recently followed a banana bread recipe from Bread Dad for the 1.5lb banana cake! He recommended us to use the 1.5lb for the zojirushi mini home bakery 🥰
However after baking, i realised there were pockets of flour that sat unmixed, and it resulted in me picking out baked flour out of my banana bread.
I followed the sequence for in her ingredients and i also used the cake setting as instructed.
Any feedback? (sorry it didn’t occur to me to take pics when i still had the bread)
In the store nearby, I have three options for dry yeast.
Two of which are branded and are around 0.70 euros per 7 grams (very expensive), and one, which is 3-4x less expensive. At first, I used the expensive brand, and never questioned the results - they were fine. But then I decided to go for a cheaper one. And now, it seems like my dough rises much more slowly. And I don't think I've changed other ingredients.
Is it possible that the cheaper version is actually worse, even though it's such a simple product as dry yeast? 🫤
I work with a group of guys that occasionally exchange food stuff from our gardens.
One guy offered me sourdough bread for a gallon of blueberries. We did the swap yesterday
[Mind Blown].
We are already halfway through the first loaf, and my family is really looking forward to me exploring what I can do with a bread machine.
We already make sweet bread pretty routinely. We traditionally used biscuits for egg sandwiches on the weekend--can't wait to explore the possibilities.
I’m trying to branch out and try new recipes. This is an easy and tasty one, plus it was fun to braid and shape.
I posted a screenshot of the ingredients but I’ll link the recipe below. It’s from bread machine diva. Yum!
https://www.breadmachinediva.com/challah-bread-recipe-for-the-bread-machine/
Hi everyone I am new here and I have purchased a Neretva Bread Machine off of facebook marketplace my husband and I are trying to get back to basics (bread making ,canning etc) I have always made my own sweets as in cookies and baked goods. But I am having a ball with this bread maker, I didn’t know if it was a reliable name brand but so far it has been amazing.
I have seen the places some have dropped to go to and so far everything has turned out great! I am learning how to do the dough , jam and so on.
I am looking for a good book that can really tell me the basics but I am learning a lot from all of you! Have any of you heard of this brand ?
Got our Panasonic delivered yesterday. Set it to work this morning. Made a medium sized, medium crust white loaf. I’ve just ate the end and am very happy with the results. Used the recipe from the instructions sent with the machine.
I recently moved and the Red Star Rapid Rise yeast that was always kept in the refrigerator was left out of the refrigerator for three days. The current temperatures here have been 85-90°F and at night they are dropping down to the upper 60s.
Will this yeast still be good and should I return it to the refrigerator? What is the best way to test Rapid Rise yeast?
ive read the manually thoroughly when i first got it and made a regular white loaf, all was well!!!
im now making a cinnamon rolls and want the machine to kneed but bake them myself in the oven.
now i dont remember if it chimes a couple times when the kneading cycle is done.. so do i just eyeball it before it bakes? and what should i do to have a smooth transfer? thank you!
hi! im new to baking. 2nd time using my bread maker and i started my dough before realizing there was a difference between the basic and dough cycle. this is how my dough looks after i assume its close to being completed to kneading while in the bread cycle. i want to knead in the cycle and make in the oven. this is the current state its in after i panicked and realized i messed up the setting. any help to tryyy and save it?
1 cup (237 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) nonfat dry milk (I used Nido as it's all I had)
2 Tablespoons (30 ml) maple syrup
2 Tablespoons vegetable oil
1 cup (237 ml) whole-wheat flour
2 cups (473 ml) bread flour
1 1/2 teaspoons (7.4 ml) bread machine yeast
Makes 1.5 lb loaf
Made in an old Hamilton Beach machine
I cleaned it out completely just because.
I found a Breadman recipe book a few months back so I’ve been on the lookout for a Breadman machine. I found one today for $12.99!
I’m so used to my other machine taking 3 hours. This one was 2 hours and 40 minutes for a 1.5 lb load. The crust is absolutely perfect! It was super quiet and the alarm at the end of the cycle wasn’t bad at all.
Recipe that I used is pictured.
So today I made a loaf of banana bread, it turned out alright flavor wise but the texture came out little too dense, I read that could happen when you over beat/take too long from adding the baking powder to the baking process, and if I am being honest I think my machine does take way too long to start baking.
I am using a Neretva 2LB bread machine, I used the "cake" program to bake the loaf, this is the recipe I used, ingredients listed from first to last on the pan:
The cake program on my machine does a 10 minute initial stir, then a 5 minute rest, another 15 minute second stir, another 8 minute rest and finally a 22 minute third stir, isn't that too long? Doesn't the chemical reaction from the baking powder and soda start immediately after coming in contact with a liquid (so the first stir), I was thinking on adding the baking powder and soda on the second or even the third stir instead of the beginning.
I started making Keto bread 4 years or so ago. I stopped for a year as I was too busy (lazy) but this afternoon, I got the Breadman out, dug out my recipe Excell SS, and selected one of the recipes.
It came out absolutely perfect, and there was no sugar spike after eating a thick crust piece.
My trusty Breadman was purchased, in like new condition, from my local Goodwill for $8. I believe it was produced in the last century, based on the copyright date in the manual.
I am wondering if the latest models of bread machine would have any technology improvements worth the $100-$300 upgrade? I am curious about some that have a low carb program. What does it do?
Suggestions and comments most welcome.
Thanks!
Bob