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Bread Recipes and/or Bread Machines

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    Bread Recipes and/or Bread Machines

    The Home Ec thread has sparked my desire to attempt bread making again. I found my two bread books on bread 101 but haven't read them again. They were stuffed in the back of a cabinet after a long ago attempt and forgotten. My friend mentioned bread flour and a bread machine yesterday during our conversation.

    I remember watching my grandmother making bread in the olden days of 1960's so understand the general concept. I have AP flour on hand and found yeast packets yesterday.

    What flour do you use? Bread machine?

    Please post any favorite recipe or tips and tricks if you like.

    I've made this before and it's pretty fool proof.

    Foccacia by Tyler Florence

    Makes a great sandwich!
    ๐ŸŒบ Lorie


      When I baked bread regularly I used bread flour. Now I use all purpose because it's what I have on hand. Don't bake it like I used to.
      โ€œWhat we do for ourselves dies with us. What we do for others and the world, is and remains immortal.โ€

      ― Albert Pine


        I usually use white flour, sometimes self rising but not always. If making your own yeast generally wheat flours work best for "starting" the starter, as they ferment faster but personally I use white sometimes with a little rye added. Anyway, here are some recipes I've used:

        Making yeast from scratch:

        I usually then proceed to use that starter with this bread recipe:

        I have also liked the following read recipes although they use store bought yeast. I think you could as easily use 1 cup your own home made yeast per 1 teaspoon store bought yeast. You may have to play around with adjusting the amount of flour you later add. Homemade yeasts tend to take longer to rise so it could be several hours of rise time.

        Crusty Italian Sanadwich Rolls:

        The Ultimate Homemade Sandwich Rolls:

        Light Airy White Bread - Bread Machine Dough Cycle Only

        1 1/4 C milk
        2 tsp butter
        3 C flour
        1 tablespoon sugar
        3/4 tsp salt
        1 tsp yeast

        Place liquid, herbs/spices, flour, yeast in machine bowl in order suggested for your machine. Turn on Dough cycle.
        Remove dough after cycle completes. Punch down and knead a bit, maybe 2 minutes. Pil pan, place dough, cover and let raise until double in bulk. Bakke 375 for 30 minutes. (Add 5 minute increments if not done) I usually add a roasting pan of water to the oven for nicer crust.
        Women are Angels. When someone break's our wings we will continue to fly-usually on a broomstick.We're flexible like that.


          I've been baking bread for 55 years and experimented with all the bread recipes from all the books...but the best recipe was the one passed from my Great grandmother, to my grandmother to my mom and all her sisters. I tried tweeking it..but it doesn't need tweeking.
          So here are the hints to make it light
          I have discovered that flour with barley malt flour in it works best. Not self rising. Wheat is too heavy and makes a brick.

          Start with scalding milk (use 1-4 cups depending on how much bread you want to make
          put 1 tablespoon crisco per 1 cup of milk into the pan
          2 tbsp sugar per 1 cup milk
          a dash of salt

          Then cool your scalded milk to 120 degrees. If you are in a hurry...add crushed ice

          in a cup of 115-120 degree water stir in 1 tbsp dry yeast for 1-2 cups milk or 2 for more milk

          put all of this in a stand mixer when it is at the 115-120 degrees and add enough flour to make a really really sticky dough. I use the whisk on my machine. Continue beating with the whisk for 10-15 minutes. This will be a sticky loose batter.

          Now, let it rise until double. Then put the bowl back under the stand mixer with your dough hook..not the whisk and add flour. Only add enough flour so that when you put your thumb which is coated in flour into the dough and it isn't sticky. Don't use too much flour. add it slowly...a 1/2 cup at a time.
          Now, continue mixing with the dough hook for at least 10 minutes. The larger the batch the longer you should beat it.
          Remove the mixing bowl and dump your dough into a crisco greased bowl twice as large as the amount of dough you have made. grease the top of the dough with crisco
          Cover with a warm damp towel and let it rise til double
          punch it down, fold it over a few times and let it rise again.Now you are ready to put it in baking pans for bread, rolls, cinnamon rolls etc.
          Let it rise again and bake in a hot oven at 375 for 35 min for loaf bread, 20-25 for rolls.

          Walk in peace with the Lord by your side.


            Thank you ladies! These recipes and tips will certainly make a fun and yummy adventure in my kitchen


              When I was a stay at home mom with kids still at home, I baked bread from scratch. I would make 6 loaves at a time. For the past several years I've been using a bread maker machine. I basically use the recipe from the booklet that came with the machine. I prefer to use organic, unbleached flour -- a mix half & half of whole wheat & white. However, DH has an allergy to wheat, so I buy spelt flour at my local natural grocers. The recipe calls for water (no milk), oil, flour, honey, salt, & yeast. I buy bulk yeast at the nat. groc. I prefer to use the dough cycle, which takes 90 min. Then I knead the dough, place it in a greased bread pan, let it raise ~ 25-30 min. & bake it in the oven. My oven seems to bake a bit unevenly, so I turn the pan half way through. I bake it for 1 hour, but I reduce the temp. to 325 F. for the last 15 min. I mix up a 2nd batch & do 2 loaves each time I bake.

              Years ago I was "into" sourdough baking big time. I experimented with recipes. I made the starter from scratch & kept it fed on a regular basis. I have several books on SD, plus, I have a whole notebook of my hand written recipes that I tried over the years. That time period was prior to my developing Type 2 diabetes, when I could eat all those goodies. I've used SD in cookies, cakes, toppings for cobblers, & many kinds of bread.

              I love the smell of baking bread in the house. Go for it!


                Thank you Joy.

                I have wondered about your spelt bread and what was involved with the process.


                  I make sour dough bread for myself. My recipe has oatmeal, bread flour, and whole wheat flour. This bread doesn't seem to raise my blood sugar (I'm a type 2 diabetic).


                    My mom and I bake homemade bread all the time using a Bread Machine. Over the years, we have gone through many bread machines, though currently we have a Oster 2lb Expressbake Breadmaker that we got from Walmart. For most of the breads that we bake, we usually use All Purpose Flour as either Organic or Unbleached.


                      I make homemade bread in my bread machine all the time. I have a Zojirushi bread machine that my DD gave me for Christmas about 10 years ago. I make whole wheat bread that DH & I just love. Using part whole wheat flour & part all purpose flour keeps it on the "lighter" side of pure whole wheat bread. I've always had a problem getting my baked loaf out of the bread machine when it is done as it sticks to the sides & 9 times out of 10 the "paddles" come out inside the bottom of the bread. I have to pry them out of the bread & it leaves big holes in the bottom of my bread. A dear friend told me the magic solution for my problem. When the bread starts it's final rise cycle, remove the dough from the bread maker & take out the paddles & do not put them back on the little knobs in the pan. Do NOT TURN OFF THE BREAD MAKER. Spread a bit of oil on the knobs where the paddles were inserted & smear a little oil around the inside walls of the pan. Knead the dough slightly, form the dough into a smooth loaf shaped form & return it to the bread maker pan. Let it continue the finishing rising & baking cycle. The bread comes out of the pan so much easier using that method.

                      I would love to have someone's tried & true Jalapeno Cheese Bread recipe.

                      Light Whole Wheat Bread
                      1 1/4 cups water
                      3 T. honey
                      1 1/2 T. vegetable oil (I use olive oil)
                      1 2/3 C. white flour
                      1 1/2 C. whole wheat flour
                      1 1/2 t. salt
                      2 1/4 t. active dry yeast (I use the fast rising yeast)
                      To bread machine add water, honey & vegetable oil.
                      In separate bowl mix white flour, wheat flour & salt.
                      Pour dry ingredients on top of liquid in bread machine (do not stir in)
                      Place dry yeast on top of dry ingredients in bread maker (do not stir in)
                      Bake according to bread maker.
                      Last edited by osewme; September 10, 2020, 05:30 PM.


                        My bread machine along with 50% of my kichen was stolen in a military move. So sad. I did love making bread. I still have by hand. My daughter bakes now as well.


                          I've never used a bread machine. It might have been the way it was made, but when a friend used one, the bread came out dense and doughy. Ever since then, I have never had the desire to buy one.

                          I use bread flour and not AP, because the gluten makes a better crumb in the bread (in my experience). I also use unbleached flour like King Arthur's just because I think it's better (no science or evidence to back that up, though). One thing I do insist on is using yeast from a jar and not in the packets. For some unknown reason when I use yeast from the jar it seems to work better. I keep my yeast in the refrigerator, which doesn't hurt it at all when you're ready to use it. In fact, it will stay fresher longer in the fridge.

                          Also, be sure your kitchen (or wherever you let it rise) is hot and humid. To do well, bread needs to rise twice and if you're area is not warm enough sometimes the second rise doesn't do as well. Doing it on the stove with the oven turned on but the heat very low seems to work well for me. I also use honey in my bread to give it better flavor and give the yeast something to chew on.

                          I make my own bread because I cut down considerably on the salt (sometimes I don't use it at all). It definitely affects the taste of the bread and also can make it rise quicker and higher as salt is a yeast retardant.

                          The one issue I've had is trying to make whole wheat bread. I finally found a recipe that I want to try. It comes from The Old Mill in Pigeon Forge, where I buy my flour online.

                          Honey Whole Wheat Bread

                          4 cups whole wheat bread flour
                          2 1/2 cups white bread flour
                          1 3/4 cups milk
                          1/2 cup water
                          1/3 cup vegetable oil
                          1/3 cup honey
                          2 large eggs
                          2 teaspoons salt
                          2 packages dry yeast or 4 1/2 tsp. of yeast from a jar

                          Place the whole wheat flour and white flour in a large bowl and stir to combine. Set aside.
                          Heat the milk in a saucepan over medium heat until it almost boils. Turn off the heat and let the milk cool in the pan (to about 105-110 degrees). Put the water, oil, honey, eggs, salt and yeast in a bowl of an electric stand mixer and blend. When the milk has cooled, pour it into the bowl with the yeast mixture and combine. Add the flour mixture, blending on low (doing it in one cup increments will likely work better than dumping it all in at once). When well blended remove the beater and add a dough hook. Knead for five minutes on medium. You can also knead the dough by hand.
                          Mist a large glass bowl with oil spray and turn the dough into the bowl. Cover with a kitchen towel and place in a warm place until doubled in size. Deflate the dough and knead by hand until smooth (you may have to add up to 1/;4 cup of flour to bring the dough together). Divide the dough in half and place into two greased 9 inch bread loaf pans. Cover with a towel and let rise again until doubled in size (about 45 minutes to an hour).
                          Put the pans in a cold oven and heat to 350 degrees. Bake until the loaves are deeply browned. Depending on your oven that could take anywhere from 35 to 50 minutes.

                          Although this is not a requirement, the best way to tell if bread is done is to take it out of the pan and take its temperature. The bread should be between 180 to 200 degrees. Use an instant read thermometer in the BOTTOM of the loaf. Also tapping on the top of the loaf is another way to tell if it's done, if the bread sounds hollow and the crust is hard.

                          There's nothing more directly linked to who we are than the fabric that we make.
                          --Ken Burns


                          • minipinlady
                            minipinlady commented
                            Editing a comment
                            I agree , Rob, that bread machine bread is not the same. That said I do have a bread machine, but I only use it to make the dough, and than I let it rise in bread pans , and baking it in the oven. My sister in law starting doing the same when I told her how I do it.. We are getting older and the bread machine does save a lot of work for old hands.

                          • Rob the HOAQ
                            Rob the HOAQ commented
                            Editing a comment
                            My Mom did the same thing. I have a Kitchen Aid stand mixer, so to me that's just about as easy, although I am cognizant that there will likely come a day when I won't be able to move it to the counter. Certainly I am in favor of whatever works.


                          • Hillbillyhike
                            Hillbillyhike commented
                            Editing a comment
                            I mostly use the dough cycle as well. Hubby mainly wants buns. Plus I enjoy playing with the dough. Lately I've been using my Kitchen Aid, as I've had time.

                          I do both depending on the time I have. My bread machine is great when I'm working and busy helping my parents and when it's not winter and the garden needs attention. My booklet suggests bread flour. From scratch the flour depends on the recipe, but I agree with Rob about the crumb. If you do use AP flour I would suggest finding a recipe that uses it, as the flour quantity may vary if you don't. Personally I prefer bread flour and bread from scratch, but you can get some fantastic bread machine recipes out there.

                          This my favourite recipe for buns right now. I just made some today. I haven't tried baking it as a loaf but will next time. The bread machine cookbook my SIL gave to me years ago and has wonderful recipes in it.

                          20200911_133804.jpg15998638516166952984603459319636.jpg Joshua Weismann is where I learned to make sourdough starter. He has a great tutorial. I didn't use rye...just AP flour. I make sourdough crackers from the discards.

                          Rainy days are for quilting. Thank goodness I live in a rainforest! ๐Ÿ˜


                            Thanks for all the great posts and pictures!