Thanks, Jodi
I’m so happy to hear that.
Steve

Thanks, Barbara
That’s always great to hear.
Steve

Hi Erica,
Yes, it will work without the butter. We forgot to mention it but this recipe is for a 1 lb loaf.

Great idea!
Steve

If you’re ever tempted to try it again, try doubling the ingredients to fit the Zoj.
Steve

I remove the seeds but you can leave them. Be forewarned. The seeds are hotter than the pulp of the peppers so if you leave the seeds you may get an extra hot jelly.
Steve

Good catch. It’s 1/4 cup of soy milk plus a 1/4 cup of soy flour. The recipe will be corrected.
Steve

That should work fine.
Steve

Hi Linda,
I must confess. This was one of the hardest bread recipes I’ve ever made and I’m a certified chef with 45 years of experience and have baked hundreds of different breads. I was intrigued because it’s the only recipe in the bible. If you make it you’re in for an adventure. As for me, I’ll never make it again.
lol
Steve

Thanks, Maria
That’s always great to hear.
Steve

236.5 grams = 1 cup

I’ll develop an article for baking times. The general baking times for yeast breads are an oven temperature of 350 degrees Fahrenheit or 175 degrees Celsius for 30 o 35 minutes until browned to your liking. A good test for crusty breads is to tap on the top and bottom. If it’s hollow sounding, it’s done. A general rule for batter breads also known as cake breads like banana bread or zucchini bread is 425 degrees Fahrenheit or 220 degrees Celsius for 40 minutes to an hour depending on the size of the bread. A good test for any batter bread is to stick a toothpick into the center. If it emerges wet, bake for another 10 minutes and repeat until the toothpick emerges dry;. It also helps to let a batter bread rest in the pan for 10 minutes after you take it out of the oven just to be sure.
Hope that helps and I[ll get to work on that article and we’ll post it on the site.
Steve

The settings and numbers vary by machine. Your instruction manual should have a list of settings and the types of breads or other things identified. If you’ve lost your instruction manual, try the manufacturers website. Most have a “contact us” button and they can either send you to the instruction manual on the Internet or email you a digital copy.
Steve

Hi Manju,

Yes and no. You should definitely lift the lid during the kneading cycle. You want to check on dough ball integrity. If the dough appears loose and watery you should add a tablespoon of flour and give it a minute and see if the dough has thickened up. You want to end up with a nice, smooth dough ball in the machine. If the dough ball appears to be too dry, add a tablespoon of water at a time to loosen it up. If one tablespoon doesn’t do it, add another until you get the desired result. However, you should try avoid lifting the lid during the rising and baking cycle. Even a room temperature draft can cause the bread to sink or fall. Yet, there are times when a recipe calls for you to lift the lid as your approaching the rise cycle or after the rise cycle. Some recipes call for a topping of nuts, cheese, garlic, chocolate chips or other types of toppings like herbs or an egg glaze. In those instances you should be prepared and lift the lid after the rise and top the bread as quickly as possible and immediately close the lid and make sure it’s down tight. In fact, some toppings like cheese or chocolate should be added to the top towards the end of the baking cycle so they don’t burn. Here again, do it as quickly as possible.

You’ll find that some bread types hold up better to draft than others. Whole grain and sourdough breads are a bit more resilient to drafts, while white breads are the most sensitive. The trick to preventing the bread from falling is to only open the lid during the rising and baking cycle when you absolutely have to and depend on the viewing window and a small flashlight to check progress. If you’re lifting the lid just to take a peak you’re risking a sunken loaf.

Yes but you may have better success if you use a blend of gluten free flours rather than just one kind. For example, 2 cups of rice flour and 1 cup of buckwheat flour and 1 cup of amaranth flour. I’ve found that gluten free flour blends give a better result. You also might want to proof the yeast by letting it sit in the bread pan with the hot water, yeast and a tsp of honey and a 1/4 cup of your gluten free flour. That will give the yeast a head start and you may get a better rise.
Hope that helps.
Steve

Yay! Happy to hear that.
Steve

Yes

Yay! Nicely done!
Steve

Brain is right, Yeast varies. Always store yeast in the fridge even though you buy it off the shelf at the store. Altitude can also affect yeast. Here are some standard tips. Make sure you add warm water to the bread pan. Sugar helps yeast to grow and cause the bread to rise. Never lift the lid after the kneading cycle. High gluten flours like bread flour give a better rise. Bread machine yeast is the best yeast to use. Proofing which Brian also suggested can help as well.
Steve

That should work fine.
Steve

You can improvise any way you like. You can leave out the seeds or substitute the zest of any fruit. If you add bits of fruit try to limit it to a cup or less and reserve some to top the loaf. That should work.
Steve

Hi Karen,
Here’s a good website with a nutrition calculator for various ingredients.

https://www.webmd.com/diet/healthtool-food-calorie-counter

Steve

Bake at 350 for 30 to 35 minutes or until crust is browned.
Steve

Yes.
Steve

Absolutely!
Steve

Yes, the measures should be cups

Yes, the measures should be cups

1 packet should work fine.

Blame it on Sister Rosina. She was my third grade teacher. She used to bring her fruit cake to class and we all had to eat it. It had the consistency of concrete. I guess I’ve never recovered from the experience.
Steve

White sugar

Thanks, Debra
Your welcome.
Steve

You can cut the sugar but your jelly might be a little syrupy. The sugar actually helps the jelly to gel but the pectin should make up for that.
Steve

Sorry, either one will work. Didn’t have the liquid stuff handy when I took the picture.
Steve

You can do it either way but I’ve found that a get a better and more uniform rise if I take it out before the rising cycle occurs at the end of the dough cycle.
Steve

You are correct. 2 tsps is the best measure

Yes, you can freeze the dough but you need to let it thaw and rise in a lightly buttered bread pan for up to 3 hours before baking at 350 degrees F. for 30 to 35 minutes or until browned.
Hope that helps,
Steve

Do what the manual says and add a tablespoon of flour at a time until you get the right consistency

I used xantham gum and coconut oil

Yes but you’ll need to use the dough setting and let rise on a baking sheet for an hour before baking at 350 degrees F for 15 to 25 minutes until browned.

Thanks, Melda
You made my day.
Steve

Thanks, James
You made my day.
Steve

I’m happy to hear that, Gloria
Hope if works out for you.
Steve

Yes. Use the dough cycle and let the bread rise in a lightly buttered bread pan for an hour. Bake at 350 degrees F. for 30 to 35 minutes until browned.

The recipe is for a 1.5 pound loaf. If you cut all of the ingredients in half you will be ok for a 3/4 pound loaf.

Sorry, it’s a 1.5 pound loaf

Hi Joseph,
A couple of things you could try is cutting the recipe in half to get a smaller loaf if the rise is taking the dough over the top. You could also try reducing the yeast by a 1/2 teaspoons. Yeast is funny stuff. Some is very active and some (if it has been stored a long time) is not as active. That affects the rise. It sounds like you’ve done some very creative improvisation. Remember too that salt (even in very small amounts) is important. It acts as a governor or as a way to moderate yeast growth so it doesn’t cause the bread to rise too fast or too large. A pinch of extra salt may work to tame your yeast.
Hope some of this helps,
Steve

You’re guess is absolutely correct. You want to stop the machine after the mixing and kneading cycle. Machines without a dedicated pasta or cookie dough setting assume you are making a yeast based dough and subject the dough to a rising cycle. This would partially cook a cookie dough which would be not good. Use the standard dough setting and when the machine stops making noise remove the dough. The sudden silence from the machine is a good sign the kneading cycle is complete and the rising cycle is about to commence.
Hope that helps,
Steve

The dough setting is the key. All the machine is doing is mixing and kneading a dough whether it’s for chickpea bread or a pizza crust. After that, how you shape it and bake it is up to you. Hope it all works out well.
Thanks,
Steve

Thanks for the kind words. Glad to hear.
Steve

Chunks of cheese would work fine. Just add in the same proportions. Harder cheeses will hold up better during the kneading cycle although you could add your cheese chunks towards the end of the kneading cycle when we sometimes add fruit and nuts. You could also try adding cheese curds. They’re cheaper and may hold up during the kneading cycle regardless of when you add them.
Hope that helps,
Steve

Yes, you can replace the flour with gluten free flour but I would try a few things. One, use 2 or more gluten free flours if you can. A rice flour and a buckwheat flour for example. You only want to use a total of 3 cups of flour but you can blend as many gluten free flours as you like. Two, it really helps if your bread machine has a gluten free setting. Some do and some don’t. The gluten free setting goes through an additional kneading and rise cycle and bakes the bread at a lower temperature longer to compensate for the lack of gluten. Yeast thrives on gluten and without it, the yeast struggles to grow and release carbon dioxide which causes a bread to rise. Three, be prepared to have a dense loaf. It should still be quite good and gluten free but gluten free breads are often denser and heavier than leavened breads made with regular flours. Hope that helps and good luck.
Steve

If the butter is at room temperature it will be soft and will easily incorporate into the dough during the kneading cycle.
Steve

The herb amount is really up to you. The general rule is 1/3 fresh because they are more flavorful. It all gets down to how much you like the herb and how it looks when you sprinkle them on.
Steve

Hi Corine,
Good luck. If you have any problems or questions just let us know.
Thanks,
Steve

You could try adding an additional egg for a total of 3 eggs. That might make the biscuits fluffier.
Steve

Hi Rod,
That’s great to hear. The high rise you got could have happened for a variety of reasons. One is that some yeast packets show up with very healthy, hyperactive yeast. It’s rare but it happens. Also, the salt acts like a governor or control over the yeast. The salt moderates the yeast growth. If it keeps popping your bread machine top you can either try adding an additional 1/2 teaspoon of salt or reduce the ingredients by 1/4 to get a smaller loaf. That means you would use 3 cups of flour instead of 4 and then reduce the other ingredients the same way.
Glad you liked the recipe.
Steve

Try 2 tablespoons of vital gluten. If you think you need more, try 2 1/2 tablespoons.
Hope that helps,
Steve

Great idea. The vital gluten really helps.
Steve

Yes. There are no animal products in the ingredients.
Steve

Thanks, Lynda
That’s so nice to hear.
Steve

The standard formula is the following:
2 cups of flour = 1-pound loaf
3 cups of flour = 1.5 pound loaf
4 cups of flour = 2-pound loaf
5 cups of flour = 2.5 pound loaf.
Each cup of flour equals a 1/2 pound of bread. The other ingredients should be adjust proportionally
Hope that helps
Steve

Any kind of hard cheese should work fine and no adjustments necessary if you stay true to the cheese proportions.
Steve

Aqeel,
Thank you so much. You made my day!
Steve

Thanks, Robin
I work very hard on these recipes and bake all of them to test them in the kitchen and it’s so nice to hear someone say good things.
Steve

That’s great to hear, Kattie. Thanks,
Steve

Thanks, Aida. That’s always nice to hear.
Steve

Not sure where you found corn starch in the recipe ingredients. That’s typically not an ingredient in bread recipes.
Steve

Rye is low in gluten but not gluten free.
Steve

I have the same question. It’s not in the recipe and corn starch is not the best ingredient for bread baking in most cases. I think someone may have typed corn starch and meant corn flour.
Steve

You can leave it out or substitute an equal amount of sugar or maple syrup.
Steve

If you do a Google search for “nutrition facts” it takes you to a website that lets you isolate and identify the nutritional properties of anything. Give it a try.
Steve

One egg yolk.
Steve

Yes, egg yolk would be a good substitute.
Steve

I’m so sorry you have a bad result. I’ve baked this bread using this recipe and it worked. I’ll test it again to make sure it’s right but the photos are from the time I baked this recipe.
Steve

Any milk will work fine.
Steve

Sounds like great ideas all around. Glad you liked the recipe.
Steve

Always. You can take the ingredients and knead by hand, knead with a dough hook in a mixmaster bowl, or just use the dough setting to get a bassic dough and then shape it into any form you want like buns or rolls and bake either on a baking sheet or if you want a loaf of bread, drop the dough into an oiled bread pan and bake in the oven at 350 degrees F. for 30 to 35 minutes or until browned.
Steve

Yes. pull the dough after using the dough cycle and place it in an oiled pan if baking a yeast bread or pour the batter if making a cake bread into a dry pan. Bake yeast breads at 359 degrees F. for 30 to 35 minutes. Bake batter breads at 425 for 40 minutes to an hour. Always test batter breads by inserting a toothpick into the center when done. If the toothpick is wet, bake another 10 minutes until the toothpick emerges dry.
Steve

If the bread machine indicates a different order of ingredients, follow their directions. We try to determine ingredient orders that are the average across bread machines but there are variations. If in doubt, follow the manufacturers instructions.
Steve

Bread machines vary and their instruction manuals often recommend different ingredient orders. We try to find the most common ingredient additions and order that will work with most bread machines. If your manufacturer recommends a different order, follow their directions.
Hope that helps,
Steve

Add the vinegar later could be a good move because the mixing and kneading cycle does work the batter a long time. No-yeast breads or batter breads with baking powder and or baking soda rise in the oven while baking not before like a yeast bread. Reducing the sugar might help but if you continue to have problems you could also try adding an extra 1/2 teaspoon of baking powder.
Steve

The order indicated is the order of the ingredients list in the recipe. If your bread machine manufacturer recommends a different order, follow that. We’ve tried to provide an order that is common to most bread machines but there are variances.
Steve

This is the order indicated in the ingredients:
1 teaspoon of salt
4 teaspoons of baking powder
1 ½ cups of water
¼ cup of olive oil or canola oil
2 eggs
1 tablespoon of white vinegar or apple cider vinegar
3 cups of whole wheat flour
Put the ingredients into the bread machine in that order. The reason it’s important is that the vinegar will react with the baking powder during the kneading process. If it comes in contact with the baking powder too soon, you won’t get a good rise while the dough is baking.
Steve

Hi Audrey,
I would assume that any oil a manufacturer used in a bread machine would be a food-safe oil. But you never know. I’d start by contacting the manufacturer. Most have a website and an option on their site to contact them. Inquire about the black oil to find out what it is, if it’s safe and how to stop the machine from releasing it. The only way to get to the root of the problem is to take the base of the machine apart and see why the spindle is leaking. You shouldn’t have to do that. If the oil is food-safe (I hope) you may just have to give it a quick clean after each use (which you also shouldn’t have to do). I’d start with the manufacturer and if they don’t give you a satisfactory response, I’d ask for a replacement or refund. Hopefully they are responsive.
Hope that helps,
Steve

Hi Jimmy,
Good choice. Cuisinart makes excellent cooking tools. I reviewed your machine on our website and it received high marks from its owners. I guess we can add you to that list. Happy to hear you’re happy.
Steve

Hi Annie,
We have an article on our website about conversions for weights and measures. https://www.breadmakermachines.com/converting-weights-and-measures-for-your-bread-machine-recipes/
You could also google “converting cups to” and google will often pop up and list all the conversions you might be thinking about. Weighing ingredients is actually the best way to measure ingredients for baking. It’s how the pros do it but most people don’t have a baker’s scale so we default to cups and spoons.
Hope this helps,
Steve

I have 3 bread machines and my original Breadman is still going strong. I’ve had it for years and it’s like the Energizer Bunny. It just keeps going and going and going…
Steve

Hi Dawn,
The one trick is to use seedless grapes and then decide if you want to peel the skins. A simple way to do that is to drop the grapes into boiling water for 30 seconds and then scoop them into ice water for a minute. The grape skins should split and you can just pull the peels off. I would then chop the grapes and add them to the bread pan in the amount indicated by the recipe and you should get a good result.
Hope that helps,
Steve

Those icons show up on a lot of bread machines. It’s largely due to translation issues across countries and especially in Asia. For a manufacturer to customize the key pad for each language and country would add to the overall cost of their machines and cause a logistical headache so they try to accommodate everyone with icons instead of words. The only thing you can do is exactly what you did but I’m surprised the manufacturer didn’t provide a page with various translations of the icons in their instruction book. That would have made it all a lot easier for you and everyone else.
Steve

Almost all bread machines are loud during the mixing and kneading cycle especially when the ingredients begin to form a firm dough ball. The reason the yeast dispenser limits the amount of yeast is because too much yeast can cause a dough to mushroom while rising and then collapse while baking. Panasonic knows this and that’s why the dispenser limits the amount that can be added. A standard packet of yeast has 2 1/2 to 2 1/4 teaspoons and that’s more than most recipes call for. Hope that helps,
Steve

That should work just fine.
Steve

Hi Lisa,
Your Creuset, ceramic cast iron skillet will work just fine.
Steve

“Coffee” cake is a general description for a cake eaten with coffee but you could get a little coffee flavor by adding a tablespoon of instant coffee to the recipe. It shouldn’t affect the yeast and will give the finished cake a nice light, brown color.

Hi Becky,
Sorry to hear about your collapsed bread. It has happened to me from time to time after baking thousands of loaves of bread. I’m sure you did everything right but here’s some of the things I have learned the hard way over the years.
1. When I’ve added too much yeast or by chance, happened to have a batch of hyper-active yeast (too fresh and too healthy) I’ve seen my bread dough rise beautifully only to find that the yeast overdose caused it to over inflate and collapse. I learned very quickly to measure my yeast carefully and over-active yeast is just bad luck.
2. Altitude. My brother lives in the Rocky Mountains and I learned very fast that high altitude allows breads to rise way higher and faster than low altitudes. I’m not sure where you live, but if you’re at a high altitude, try a little less yeast.
3. It’s okay to open the lid to the bread machine during the kneading cycle, but once a bread machine goes into the rising cycle and baking cycle lifting the lid can cause the dough or the baking bread to collapse. I’ve also had comments from people that their lids on their baking machines would not close all the way and that can make collapsed bread a chronic problem.
4. Bread flour is a good flour to use in a bread machine because it has a lot of gluten. More gluten than all purpose flour. Gluten really helps yeast to grow and rise. Maybe try using all-purpose flour if you used bread flour. All-purpose flour is a good flour and it has less gluten so that may tame the yeast.
5. Bad luck. Sometimes dough doesn’t cooperate and lets the yeast bubbles (carbon dioxide) escape causing the bread to fall.
6. Never skip the salt. Salt in many bread recipes is a very small amount and has nothing to do with the taste. Salt acts as a governor to moderate the yeast growth. It’s another reason why yeast runs rampant and over-inflates the bread.
7. If you want to try again, try just topping the dough with cheese rather than incorporating it into the dough. Cheese can interfere with the dough integrity and cause the yeast bubbles to permeate the dough in a haphazard pattern.
I hope you have better success. I’ve made this recipe many times and have been lucky so far, but as I already mentioned I’ve had my share of bread fails and hopefully this is a rare event for you.
Steve

Hi Paul,
Yes I did make the bread using the same recipe. All I can figure is that maybe your flour was too dense as a result of humidity. A solution is to sift the flour. Because most flour come in paper bags they can cause the flour to become heavier and denser which throws off the proportions. A tip I’ve added to many recipes and will add to recipes from now on will be to check the dough during the kneading process. If it looks too dry, add a tablespoon of water at a time until the dough has the right consistency. If it looks too wet, add a tablespoon of flour at a time to get the dough ball right. I’m sorry you had a bad result and I hope this helps.
Steve

Hi Peg,

Sorry for the mistake! It should be 1 cup buttermilk.

Good luck!

Hi Ronald,

The size of the pan depends on the final size of the cut buns. 12×9 could work but if they are to snug you want to find a larger pan. Larger is better if in doubt. With regards to the butter it should be as indicated: 2 tablespoons. It’s used for the glaze spread over the rolled out dough before it’s rolled into a log for slicing.

Hi Cathy,

There are 3 teaspoons in a tablespoon. As the article explains, many ancient grains are low in gluten. Bread flour can compensate but many of the recipes indicate yeast up to 2 ½ teaspoons. If you felt your effort with the recipe rose to high, let us know. We kitchen test every recipe and this one worked in our kitchen at 1 tablespoon of yeast.

Hi Madison,

425 degrees Fahrenheit for 40 minutes to an hour. Insert a toothpick in the center of the loaf. If it comes out wet, bake for another 10 minutes and retest until the toothpick emerges dry.

Hi Darlene,

That could work. You could also add some rice flour or buckwheat flour to keep it gluten free. You may have to experiment a bit but if it helps your husband for the long term it’s worth a little trial and error.

Hi Sue,

1 cup of flour and a tablespoon of warm water.

Hi Meg,

I HAVE TO DO SOME RESEARCH HERE. It was kitchen tested but I’ll also cross-reference with other similar recipes on the Internet to see if there’s variance or any identification of problems. Gluten free does present challenges due to the fact that yeast want gluten to grow and cause a bread to rise.

Hi Renee,

There are typically two reasons why a loaf will fall during the baking process in a bread machine.

1. Yeast integrity. The best yeast to use in a bread machine is actually called “Bread machine yeast.” It comes in a jar and while it appears expensive it’s actually a great value considering the amount of yeast you get for the money. What few people know (and the yeast manufacturers never tell you) is that all yeast should be kept refrigerated after purchase. Yeast is a dormant organism ( a form of fungus) and both time and temperature will compromise the health of the yeast resulting in a less effective rise overall.

2. Drafts or air leaks from the bread machine lid. A draft of cooler air over the surface of a loaf can cause the loaf to fall while rising or baking. Typically this happens when people lift the lid during the baking cycle to see how the loaf is doing. It’s okay to lift the lid during the kneading cycle, but never lift it once the loaf starts to rise and bake. Even if you don’t lift the lid, a lid that does not seal tightly can also allow cooler air to enter the baking chamber. This is a mechanical defect. Any lid on a bread machine should close with a firm seal without extra effort.

If your machine is still under warranty you might want to consider returning it if the yeast or the lid solutions don’t work. A loaf that has fallen is still good to eat, it just doesn’t have the look most of us want when we put our fresh bread on the table.

Hi Leann,

Pie dough does not need to rise and the basic dough setting has a rising cycle towards the end of the setting which not only extends the total time in the machine, but subjects it to heat to help thea yeast dough rise.. Pie dough more butter if any yeast. You can use the basic dough setting, but take it out before the rising cycle starts after the kneading cycle. If your machine has a pasta dough setting or cookie dough setting that would be ideal because they also omit the rising cycle and will give you a blended dough not subject to the heat of a rising cycle. Pie dough has a lot of butter or shortening and the heat from the rising cycle in a basic dough setting would compromise the pie dough.

Hi, you can use either fresh-grated coconut or the coconut flour. I prefer the fresh grated coconut or you can split the difference.

Hi Patti,

To convert the recipe from a 2.5 pound loaf, reduce the ingredients by 1/5. As a general rule, total flour amounts translate to loaf size in the following way:

2 cups = 1 pound loaf
3 cups = 1.5 pound loaf
4 cups = 2 pound loaf
5 cups = 2.5 pound loaf

The critical thing is to keep you total loaf proportion to 4 cups of flour and adjust the amount of water by reducing the total water by 1/5. You would also apply this 1/5 reduction to other ingredients like yeast, sugar and salt but those proportions are less critical than the flour and water.

If you make a 2.5 pound loaf in a machine that only has a 2 pound capacity the bread can overflow at the top after rising and can burn on the inside of your machine. That makes for a very tough cleanup. And of course you can delete the oat bran and increase the rye or other flour type to take its place. Just make sure you don’t exceed the 1/2 cup proportion indicated for the oat bran. You’ll still get a great multi grain result. Let us know if this works and if you have any problems we’ll work with you to sort it out.

Hi Jessie,
There are two ways to handle the paddle the insert.
#1. Pull the dough ball out of the bread pan after the rising cycle and before the baking cycle and physically remove the paddle. Return the dough ball to the bread pan and let the baking cycle continues. It will still leave a small hole but it will be no larger than a pencil about one-inch deep.
#2. Remove the entire dough ball from the bread machine after the rising cycle and place into a buttered or oiled bread pan. Let rise again for 30 minutes and bake in a pre-heated oven at 350 degrees Fahrenheit or 176 degrees Celsius for 30 to 40 minutes.

Hope this helps!

Hi Martha,

The key to making any cake in a bread machine is to ensure it has a “cake setting.” Without that setting you can still use the bread machine to make the batter using using the pizza dough or pasta dough cycle or use the bread dough setting but remove the batter before the dough setting tries to cause the batter to rise. Cake breads or “batter” breads don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. The typical oven setting is 425 degrees Fahrenheit for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet add another 10 minutes. In the article and the recipes a lot of these tips are covered along with solutions to both using the bread machine for the full baking cycle or baking and finishing in the oven. Hope this helps.

Hi,

You’re in luck. Because this is a cake-bread or batter-bread recipe you don’t need sugar to feed the yeast. Batter-breads rise towards the end of the baking cycle because they depend on baking powder and/or baking soda, Any sweeteners are for flavor rather than a fuel for yeast. You may need to adjust your amount of Stevia or honey as you continue to experiment, but this should be a good starting point.

Hi,

Yes you can substitute honey for sugar in a jam or jelly recipe in your bread machine, but here are a few things you need to be aware of. For one, natural sugar has certain gelling or setting properties when brought to the proper temperature. This helps the jam or jelly to set and create a firm texture. Honey lacks some of these properties. There are two solutions. One is to use fruits high in natural pectin. Pectin is a thickening agent that creates a gel. These fruits include: Peaches, apples, oranges, grapefruit and apricots contain the highest amount of pectin among fruits. For example, one small peach contains 0.91 gram of pectin, while 1 cup of apple slices contains 0.654 gram of pectin.

Another thing to consider is addition of pectin from a store-bought source. A common brand name for this type of product is “Know gelatin.” I would add a package to any jam or jelly recipe made with honey and you may find you need to add two. You’ll have to experiment but don’t be surprised if your first effort results in a syrup. In that case, enjoy the syrup on some pancakes and try, try again. (-:

Hi Becky,

Most bread machines do a double knead and double rise cycle. It’s not the machine but the ingredients and how you have combined them. Measure carefully and add the yeast last on top of the flour. This is an unusual occurrence considering that you have had mixed results.

Hi Katie,

The proper water temperature activates the yeast at the outset. It will maintain long enough to give the yeast the best chance to grow and rise in the dough. It will cool down eventually, but by then the yeast has started to do its job.

Hi Martin,

Most people have the opposite problem. You might want to try using all purpose flour or whole wheat flour. Maybe a blend of half whole wheat and half all purpose flour. You might also want to reduce the amount of yeast by a 1/4 to a 1/2 teaspoons less. Adding a bit more salt like a half to a teaspoon in addition to what the recipe indicates can also reduce the activeness of the yeast. You might have to experiment a bit 🙂
Good luck!

Hi Kim,

I am not aware of a bread machine that let’s you do a delayed setting for the dough cycle, but I suspect a machine with custom settings might allow that. Let us know if you find one 🙂

Steve.