r/BreadMachines

Just flour,yeast,sugar,salt and water.

Claire Saffitz chive rolls (on the Bon Appetit website) and Sally's Baking Addiction brown butter and sage rolls (on her blog). Both done in the bread maker (I have two, for holidays) and ready for Thanksgiving dinner tomorrow.

Und trotzdem ist es schön fluffig geworden. Gebacken im Panasonic Automat im Dinkelmenü.

After bouncing between couches and the streets for the past 15 years, I finally got a place of my own, and decided to celebrate by making something I've always wanted to try. I used a bread machine I got from my girlfriend's aunt to mix it and proof it, but did the final bit by hand. Extremely happy with how it turned out.

I’ve noticed all the loaves I’ve made have about an inch at the bottom that’s denser than the rest of the bread. I know gravity is a thing. Is that all that’s happening or am I doing something wrong?

Recently bought a Breville Custom Loaf Bread machine and have had mixed successes... This is the most recent loaf, which I did on a whole wheat normal setting approx 3.35 hours. Any ideas why this has happened and it hasn't kneaded properly?

Ingredients

390ml water

28g unsalted butter

1.5 tsp salt

2 tsp sugar

600 g whole-wheat bread flour

2.5 tbsp skimmed milk powder

1.5 tsp active dry yeast (Red Star)

My Mum gave me this breadmaker and it’s about 15 years old and was in mint condition. Unfortunately, when my housemate was trying to get bread out, he scratched the bottom a little bit. Will this still be okay to use or should I look to replace this part?

Maybe one of the best garlic breads I've ever made???

Garlic knot buns to use for crispy Caesar chicken sandwiches using my favorite enriched dough (seen here), compound butter (only used 1/3 - 1/2 of the below recipe, just enough to get the cheese to stick), and an Italian cheese blend (this one was mozzarella, provolone, Asiago, and Romano).

Egg-washed and baked @ 375°F for 20 minutes.

Compound Butter:
- 1 tsp garlic powder mixed with 1 tsp water
- 8 garlic cloves, crushed and rough-chopped
- Zest of 2 lemons
- a big handful of Italian parsley
- a big pinch of red pepper flakes
- a handful of pre-grated parm
- 2-3 T olive oil
- 2 sticks (225g) butter, softened but cooler than room temp

Add everything but the butter to a food processor and run until it becomes an even (but still rough) paste consistency. Add the butter and run until smooth and cohesive. Good on nearly everything, but especially rubbed onto fish or under chicken skin before roasting.

This is my machine and this is a loaf of half all-purpose & half whole wheat flour. I set it to the dark setting and this is what I get. Doesn’t seem very dark to me, though it’s good and I enjoy it. I’m just curious if it’s supposed to be darker? Anyone have any other experience where it comes out darker than this? If this is dark, I don’t ever see needing to use the other two lighter settings. Not for bread at least. Maybe it would be different if this was all white flower. Thoughts?

when i was a teen, my grandad got me a bread machine and my loaves never turned out any kind of beautiful [pale, hard, dense] today my partner and i pulled it back out and we ran into the same problems [pale. hard. dense. chewy??]

it tastes fine, but i really have no idea where i'm messing up. i follow the machine's booklet and i really don't think i have ever had a truly successful loaf 💔

please help sobbbssss i just want to make my partner bread that tastes and looks good! save us breaddit 🙏🙏🙏

I baked a chocolate chip bread loaf and it came out perfectly after reducing all liquids. I posted previously about my breadmaker experiences with my loaves never cooking completely. The issue was my loaves were always undercooked in the center. Thank you.