Bread Machines & Makers - Guides & Recipes | Taste of Home (2024)

FAQs

What is the best order to put ingredients in a bread machine? ›

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

Both commercial dry yeast and instant yeast are suitable for bread machines because they are designed to be added directly to the dry ingredients, and they don't require proofing in water before use.

Yes, you can easily use all purpose flour in a bread machine. All purpose flour is used in many bread machine recipes, especially sweet “quick breads” such as banana bread, pumpkin bread, gingerbread, zucchini bread, etc. You can also use all purpose flour to replace bread flour in many sandwich-type breads (esp.

Some instructions tell you to put wet ingredients in first, followed by dry ingredients. Others suggest you put the flour in, followed by salt and sugar, then wet ingredients, and finally the yeast. Almost all recipes will suggest you add the yeast last, otherwise, the dough won't rise quite as well.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf. Whilst this is not the biggest hinderance, it can be an annoyance to those who aim for gold standard loaves.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

Zojirushi Home Bakery Virtuoso Plus Bread Maker

Anyone who takes home baking seriously will appreciate all the features and options packed into this Zojirushi bread maker, and its performance during testing made it our best overall pick.

I have successfully made bread in my bread machine using Fleischmann's Traditional Yeast, which is in the form of tiny balls that are much coarser than those of Bread Machine Yeast.

“How do I proof yeast to test for activity?” To proof yeast, add 1 teaspoon sugar to ¼ cup warm water (100°–110°F). Stir in 1 packet of yeast (2-¼ teaspoons); let stand 10 minutes. If the yeast foams to the ½-cup mark, it is active and you may use it in your recipe.

Can I use milk instead of milk powder in bread maker? ›

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

First of all, the stirring function of the bread makers is not sufficient to completely mix the eggs so it is better to beat the eggs before adding them into the bread pan.

Very easy and delicious. I heated the water and milk slightly and melted the butter. My machine suggest adding liquids first, then dry and yeast last. Result was a perfect, soft on the inside and crusty on the outside loaf of bread.

King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour.

In the Panasonic, the yeast goes in first, then the dry ingredients and then you pour the water into the side of the pan.

If your breadmaker has a yeast dispenser (SD-YR2550, SD-YR2540), add the yeast there. If your breadmaker has no yeast dispenser, add the yeast into your bread pan first. Then add all remaining ingredients (top-to-bottom order) into your bread pan.

2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.