West Bend 41300 bread machine review. Bakes a horizontal loaf and features two fixed kneading paddles. A good value for the money.
Breadman BK2000B bread maker machine review. A solid performer for the money offering the ability to bake two 1-pound loaves at the same time.
Cuisinart CBK-100 bread maker review. A lower cost bread machine with a large set of features you would expect on higher priced models.
Breville BBM800XL bread maker review. A very good bread machine with an automatic fruit and nut dispenser and a customized setting option.
Thanks, Jodi I’m so happy to hear that. Steve
Thanks, Pete Sounds like you found some very creative solutions. Steve
Thanks, Barbara That’s always great to hear. Steve
A glass baking dish always works best for batter breads. Steve
Hi Erica, Yes, it will work without the butter. We forgot to mention it but this recipe is for a 1 lb loaf.
We have an article posted on the site about how to convert measures
Great idea! Steve
I’m not sure what you mean by a true semolina texture but the results we got from kitchen testing this recipe were good. You could always try baking it in the oven. Use the dough cycle on the machine and let rise in a buttered bread pan for 1 hour and bake at 325 for 30 to 35 minutes and you might get a better overall texture.
If you’re ever tempted to try it again, try doubling the ingredients to fit the Zoj. Steve
I’m glad you got a good result. The horseshoe shape shows up with a lot of bread recipe variations. The shape is the only common denominator and is usually used as an expression of good luck. 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
Glad to hear you had a good result. One way to get the nuts to stick is to glaze the top of the dough after it has risen to give them something to grab on to. 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
Yes, you can but plain, all-purpose flour has gluten in it.
That should work fine. Steve
Gluten free is always a challenge because the flours never rise like a traditional flour. Traditional bagels are made with high-gluten flours.
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, Lydia That’s always nice to hear. Steve
Thanks, Maria That’s always great to hear. Steve
“Coffee” cake is a generic name for a type of cake often served with coffee. There’s not coffee in the recipe. You could try substituting a cup of coffee if you like. That’s up to you. Hope this helps Steve
236.5 grams = 1 cup
Thanks, YJ Glad to hear it. Steve
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 1/4 cup of cheese from the 1 cup in the ingredients is for each individual pasty. The recipe makes 4 pasties. 4 times 1/4 cup is the one cup in the ingredients. All recipes are kitchen tested and proofread.
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
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
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.
We consulted with vegan chefs and they all say “no” to sugar. You could try a tsp of honey or agave nectar if you want to keep it natural or just add a tsp of sugar but don’t tell our vegan experts. Steve
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
No need to add more water. Just substitute and proceed. Steve
Yay! Happy to hear that. Steve
You are correct, Leah. Sugar does help yeast to rise. I consulted with some vegan chefs for this recipe and they said they don’t use sugar in any of their recipes. They tend to be fairly strict about ingredients. You could add a teaspoon of sugar if you like or a tsp. of honey or agave nectar if you want to keep it natural. The recipe works without sugar (I tested it), but if you don’t have an issue with sugar, it’s fine to add it. Steve
Thanks, Christine That’s always nice to hear. Steve
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
Thanks, Jan That’s always nice to hear. Steve
I hope it comes out great. 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
Let rise in a buttered metal bread pan for 1 hour and then bake at 350 degrees F for 30 to 35 minutes our until crust is browned. Also, you can remove the paddle from the bread pan in your machine after the kneading cycle and before the baking cycle begins to reduce the size of the hole left by the paddle. Steve
Hi Karen, Here’s a good website with a nutrition calculator for various ingredients.
Great to hear. Hope you like the result. Steve
Bake at 350 for 30 to 35 minutes or until crust is browned. Steve
Good thinkin’ Steve
That can vary by machine models but all usually have a visible total time displayed on the machine.
That sounds like a good solution. Steve
Yes, the measures should be cups
The measures should be cups
Cake breads are usually baked at 400 to 425 degrees F.
1 packet should work fine.
That’s great to hear! Steve
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
Two things can help a jam or jelly to gel. One is time, try running the jam or jelly cycle a second time. You could also add pectic. The package directions can help you determine the amount. The problem jelly makers often encounter is that the amount of natural pectin in fruits can vary depending on growing conditions and time of year. The sugar has a gelling quality but if the fruit is lacking in natural pectin for any reason a syrupy jelly can result. The pectin is the best solution for any jelly recipe.
No, here are the proportions: 3 cups bread flour 1 2/3 cups whole wheat flour
Thanks, Debra Your welcome. Steve
Thanks, Rachel Hope your rolls turn out great. 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
You can, but the sugar is one of the things that helps the jelly to gel. If you reduce the sugar by 3 cups try adding 4 ounces of liquid pectin. It’s sold in the baking aisle in grocery stores by the jello.
Sorry, either one will work. Didn’t have the liquid stuff handy when I took the picture. Steve
Thanks, Dennis So glad to hear. You made my day. 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
Thanks, Cody That’s always nice to hear. Steve
You are correct. 2 tsps is the best measure
Oops, forgot it was pizza dough. Thaw the dough until you can work it and roll it out for pizza.
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
Good luck Steve
Do what the manual says and add a tablespoon of flour at a time until you get the right consistency
4 cups of flour will give you a 2 pound loaf but you’ll also have to increase the other ingredients by 1/3.
I used xantham gum and coconut oil
Hi Andy, Try adding an extra 1/2 teaspoon of yeast and omitting the salt. The salt acts as a governor to moderate the yeast growth. Eliminating the salt may give your machine a better chance at getting a good rise. Steve
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, Lily You made my day. Steve
Thanks, Melda You made my day. Steve
The recipe calls for baking powder
Thanks, James You made my day. Steve
If the one cup of water indicated isn’t enough, add a tablespoon of water at a time to get the dough to the consistency you like.
I’m happy to hear that, Gloria Hope if works out for you. Steve
350 degrees F for 30 to 35 minutes or until browned should do the trick. Use the dough cycle on your bread machine and let the dough rise in a lightly buttered bread pan for an hour before baking. Hope that helps, 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.
You can use a salt substitute. The only reason salt is usually added is to actually moderate the yeast growth. If your bread rises too high when you use a salt substitute, try reducing the amount of yeast by a 1/2 teaspoons. Hope that helps. Steve
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.
I meant to say, there in there. They just didn’t make it into the photos.
Sorry, it’s a 1.5 pound loaf
Thanks, LB That’s always nice to hear. Steve
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
Thanks, Karen That’s always nice to hear. 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
You’re right. The flour is added when the chocolate chips and nuts are added. I’ll make sure that is corrected. 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
Here are the revised proportions for a 1.5 pound loaf: 1 8-ounce carton of cherry yogurt at room temperature 1/4 cup of warm water (110 degrees F) 3 tablespoons of butter melted 1 1/2 teaspoons of salt ½ teaspoon of ground nutmeg 1/3 cup of sugar 3 cups of all-purpose flour 2 cups of sweet cherries or canned or frozen cherries 2 ½ teaspoons of bread machine yeast or active dry yeast Remember to, if the dough looks a little dry, add a tablespoon of water at a time until it forms a nice dough ball. If the dough is too wet, add a tablespoon of flour at a time until the machine gives you the same, nice dough ball. lt should look like a large ball swirling around in the bread pan with no dough or flour sticking to the sides of the pan. Hope that helps, Steve
Thanks for the kind words. Glad to hear. Steve
Sourdough will work great. 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
Frozen fruits or vegetables work fine as long as they are fully thawed and at room temperature when you add them. And thank you, I really appreciate your kind words and I hope all of your baking adventures turn out great. 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
Shut it off. You just want the bread to firm up a bit. You can always take it out when it’s done but resting gives the overall loaf a little more structural integrity. Steve
If the butter is at room temperature it will be soft and will easily incorporate into the dough during the kneading cycle. Steve
Yes, you can do anything you want with dough after it has been kneaded by the machine. Steve
Hi Corine, Good luck. If you have any problems or questions just let us know. Thanks, Steve
Thanks so much, Shannon You made our day. Steve
You could try adding an additional egg for a total of 3 eggs. That might make the biscuits fluffier. Steve
You could try freezing the dough but refrigerating may be best. Store bought biscuits usually show up in the refrigerated case. I’d guess a shelf life in the fridge of two weeks. If you do freeze them, make sure they are fully thawed before baking. Hope that helps, 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
It’s a bread machine recipe. The settings in the recipe for a bread machine are very specific.
Try 2 tablespoons of vital gluten. If you think you need more, try 2 1/2 tablespoons. Hope that helps, Steve
Hi Mohammed, You’re fine with the 2 cups of barley flour and 2 cups of bread flour. The bread flour has the most gluten of any flour so that should help the rise. You could try adding baking powder but yeast breads usually don’t need it. And yes, you can substitute honey for sugar in equal proportions. Hope that helps, Steve
Great idea. The vital gluten really helps. Steve
Do a Google search for “nutrition facts.” It takes you to a website that gives you the nutritional value of specific ingredients. Hope that helps, Steve
Yes. There are no animal products in the ingredients. Steve
Hi Jan, So glad you liked it and yes, you can substitute any kind or nut or mixed nuts as long as you stay in the neighborhood of the proportions. Steve
Thanks, Lynda That’s so nice to hear. Steve
That’s so nice to hear. Thanks, 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
3 cups of flour are the typical measure for a 1.5 loaf. If you are working from a recipe for a 2 pound loaf, cut the ingredients by a third. If you want to make a 1.5 pound loaf with a recipe for a 1 pound loaf, increase the ingredients by a third.
Any kind of hard cheese should work fine and no adjustments necessary if you stay true to the cheese proportions. Steve
Great to hear. Thanks, Judy Steve
Aqeel, Thank you so much. You made my day! Steve
Thanks, that’s always nice to hear. 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
All bread flour is white flour. Bread flour has more gluten then any other flour and yeast thrives on gluten. The bread flour helps to compensate for all of the other grains in the bread. Wheat flour has less gluten than white flour so it is not referred to (commonly) as a bread flour. Steve
That’s great to hear, Kattie. Thanks, Steve
I’m so glad you all liked it. Steve
Thanks, Aida. That’s always nice to hear. Steve
Substitute one large egg yolk for every tablespoon of lecithin powder. Egg yolks also have a much higher fat content than lecithin. If that’s a problem, look for an egg replacement powder at your local health foods store. Follow the instructions on the box for proper measurements. You could try skipping the lecithin but you might get a denser bread.
Not sure where you found corn starch in the recipe ingredients. That’s typically not an ingredient in bread recipes. Steve
Yes to all of the above. You can add any seeds whenever you want and an extra egg could help the rise. If the extra egg makes the dough to “wet” add a tablespoon of flour to firm it up. Steve
Rye is low in gluten but not gluten free. Steve
That’s great to hear. I work very hard on these recipes and always test them in the kitchen. Thank you, 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
There are a few reasons why a bread falls. One solution is to cut back on the yeast. The fundamental problem with yeast is the activity of the yeast varies from one packet to the next. Old yeast will not rise as much, fresh yeast sometimes cause too much of a rise. When the bread rises too much, it sometimes falls or deflates. People have also run into problems when they open the lid on the bread machine during the rising and baking cycle. I’m sure you didn’t do that, but I’ve had that problem myself when I wanted to sneak a peek. Just so you know, 100% rye bread is a tough recipe. Rye flour is very low in gluten and the rise from the yeast is always a very delicate balance. Experimenting with the yeast amount might be the best way to find the best result. I hope that helps. Steve
You can leave it out or substitute an equal amount of sugar or maple syrup. Steve
Substitute one large egg yolk for every tablespoon of lecithin powder. Egg yolks also have a much higher fat content than lecithin. If that’s a problem, look for an egg replacer powder at your local health foods store. Follow the instructions on the box for proper measurements. 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
The eggs don;t have to be beaten and you can use as many or as few or no eggs if you prefer. The eggs give a lighter texture to the bread to help compensate for the lack of gluten which yeast thrives on. Try it with fewer or none and see if you like the result. Steve
One egg yolk. Steve
The picture is the final result of all of the ingredients listed in the recipe. Rice flour or additional buckwheat flour can be substituted for the soy. Steve
Yes, egg yolk would be a good substitute. Steve
Both almond milk and oat milk would work fine. 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
Yes, that will work.
Any milk will work fine. Steve
A pasty is a type of pocket pie that was popular in England. The plural is pasties. Steve
Sounds like great ideas all around. Glad you liked the recipe. Steve
That’s always nice to hear. 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
You can always cut the sugar or substitute the same amount of honey, maple syrup or agave nectar. Don’t skip the sugar entirely though. Yeast needs a little sugar to grow. In batter breads you can eliminate the sugar altogether if you want. 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
Insert a wooden skewer or knife into the center of the bread after it’s done. If it emerges wet, set the machine to cook another 10 minutes or just set it to start baking again and time 10 minutes and test again. Batter breads are finicky but you can compensate with that test. 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
Hi Julie, The order in the recipe is my best guess based on what the majority or bread machine manufacturers recommend and based on my own kitchen tests with the recipes. If your bread machine manufacturer recommends a different order, go with their directions. Hope that helps, 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
Your ideas are good and could get you a better result. One thing to always do when baking a batter bread is insert a toothpick into the center of the bread when you think it’s done. If the toothpick emerges wet, bake it for another 10 minutes until the toothpick emerges dry. Oven temps vary from one oven to another so that’s the only way to know for sure that a batter bread is done. 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
That’s a good solution although no-yeast breads always tend to be denser than yeast breads because they are more in the category of batter breads or cake breads. As a result, they rise in the oven and not before before baking the way a yeast bread rises. 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
The order indicated is the order that are listed in the ingredients section of the recipe. If your bread machine manufacturer recommends a different order for ingredients in general, follow their directions.
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
That’s great news, Michelle. And yes, always follow the manufacturers recommendations for recipes and how and when to add ingredients to your bread machine. Manufacturers have different recommendations tailored to their machines so go with what your instruction book tells you. 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
Zojirushi is the top of the line in the world of bread machines. They are a bit pricey but their satisfaction, dependability and endurance scores put them at the top of the game. You made a good choice. As for Panasonic, it made one of the world’s very first bread machines. I have one and it still works like new. It only has 4 settings but it came from the stone age of bread machines and I love making a loaf in it from time to time. 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
I have a Zojirushi with two collapsible blades and it makes a horizontal loaf. It works great and the only thing I’ve had to do is make sure the collapsible blades are thoroughly cleaned of any remaining dough so the hinges will collapse properly for the next loaf. 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
The manufacturers website might have some tips or you can contact them. It sounds like the sticking or problem with your kneading paddle could be something to do with the spindle bearings in the bottom of your bread pan. Take a look and see if any flour or other ingredients got into there. You could also try oiling the bearing and the paddle spindle with vegetable oil and manually turning the blade while oiling. If the problem persists you might need to order a new bread pan or complain to West Bend and they might send you a new one for no cost. Maybe. Hope that 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
I hope your cookie come out great. Make sure you have a cookie dough or other dough setting like pasta that will work for cookie dough. A standard dough setting assumes you are making a dough with yeast and has a rising cycle where the dough is subjected to heat for up to an hour to allow the dough to rise. This rising cycle wreaks havoc on cookie dough and pasta dough because most cookie doughs have butter and sometimes eggs as an ingredient especially in pasta dough. You just want the machine to mix and blend the dough, not partially cook it through a rising cycle. Take a quick look at your bread machine instruction manual to make sure you choose the right setting. If all you have is a standard dough setting you can still use that setting but the minute you hear the mixing and kneading cycle is over, remove the dough. That’s when the rising cycle starts with a standard dough or “leavened” dough setting. I’m sure your cookies will come out great 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
Different ingredients react differently to temperature so knowing which crust color to set is sometimes a process of trial and error, although most bread machine recipes should indicate the best crust color. I see you got the Hamilton Beach. I reviewed that machine and you made a good choice. 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
Hi David, I’m sure your recipes are fine but bread machines are a little fussy when it comes to ingredients, proportions and the order that things are added to the bread pan. The good news is that most manufacturers kitchen test their recipes in their machines so following their directions should give you the best chance at a good result. 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
Hi Leslie, Yup. That should work just fine. Steve
That should work just fine. Steve
No need. Use the pumpernickel rye flour. You’re good to go. Steve
Hi Lisa, Your Creuset, ceramic cast iron skillet will work just fine. Steve
The Creuset cast iron skillet would work 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 Manu, That would be an interesting added ingredient but coffee cake was used to describe a general category of cake breads that are often served with coffee. However, you could add a tablespoon of instant coffee and should still get a good result if you want a hint of coffee flavor. Steve
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
The oven is always an option after using a dough cycle on the bread machine. In general, yeast breads should be baked at 350 degrees Fahrenheit for 30 to 35 minutes and cake or batter breads should be baked at 400 degrees F. for 40 to 50 minutes. Also, when baking a batter bread in the oven make sure you stick a toothpick in the center of the bread to check to see if it’s done. If the toothpick emerges wet, bake for another 10 minutes until the toothpick emerges dry. Hope that helps. 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 Paul, I’m sorry you had a bad result. Yes, I did bake the pumpernickel bread using that recipe. All I can figure is that the flours may have been too dense. That can happen if they are subject to humidity. One solution is to sift the flours. You could also add a little bit more water a tablespoon at a time to get the right dough consistency. A standard piece of advice I’ve added to many recipes is that you should keep an eye on the dough during the kneading process and if it’s too dry, add a tablespoon of water until the dough reaches the right consistency. If it’s too wet, add a tablespoon of flour at a time to get the right consistency. I may need to put this tip into every recipe because humidity affects flour very easily particularly because most flour are packaged in paper bags. I hope this helps. Steve
Sorry for the mistake! It should be 1 cup buttermilk.
There’s always a challenge when making a cake bread. You can tell when something is a cake bread because the recipe calls for baking soda and/or baking powder instead of yeast. The test for doneness is to insert a wooden skewer or knife into the center when you think it’s done. If the knife or the skewer come out wet it means the cake bread needs more time. There are settings on most bread machines that let you add baking time. I would start with 10 minute increments and test again with the skewer or knife until it comes out dry. If you don’t have custom settings on your machine you could try the 2.0-pound loaf setting or take the entire loaf and finish it in the oven on a baking sheet at 425 degrees Fahrenheit, again testing the center every 10 minutes. The outside of the loaf will have enough integrity to support the loaf in the oven. I hope this helps.
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.
You can make the batter for a cake bread using a cookie dough or pasta dough setting. If all you have is a basic dough setting, use that but pour out the batter before it goes into the risig cycle. To bake, preheat oven to 425 degrees Fahrenheit and bake for 45 to 60 minutes. Insert a toothpick into the center to test for doneness. If the toothpick emerges wet, bake for another 10 minutes and retest until the toothpick emerges dry.
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.
Either one will work. Bread flour has more gluten but all-purpose has gluten too. This is a cake bread so gluten is less of an issue because there is no yeast and gluten is the favorite food of yeast.
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.
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.
Not much. Salt helps to manage yeast growth but you should be fine if you want to use either salted or unsalted butter.
1 cup of flour and a tablespoon of warm water.
Yes, you can replace the all purpose gluten free flour with Almond flour. Yes, you use yeast for a bread machine instead of the xanthan gum.
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.
It doesn’t have to be soy lecithin.
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.
Yes, you can add walnuts. This bread will be good at room temperature if wrapped or bagged in plastic for one week. If kept in the fridge, it will be good for up to two weeks. If frozen, good for up to a month but you’ll need to thaw or toast a frozen piece first. Regardless of how you store it, make sure you wrap it up somehow or it will dry out and harden.
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.
Ancient grains are typically defined as seed grains from weeds used before grassy grains like wheat or rye were cultivated. They include Amaranth and Quinoa which are seeds from the flower stalks of weeds. Ancient people improvised and did the best with what they could forage and gather. If you want to make a truly ancient bread, use a flour made from amaranth and quinoa and maybe a rice flour. Some stores like Whole Foods and others have these grains and flours. These combinations go back 3,000 to 4,000 years across cultures including MesoAmerica. Just know they are low if not absent of gluten so you may have a dense bread unless you add a product called “vital gluten” or you can just go ancient and chew on the relatively unleavened bread. Good for you for connecting to our distant past! You might have to experiment a bit to get it right or to your taste. But then again… ancient people did the same thing.
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 Shannon, I use a regular, serrated bread knife. Also, When slicing bread with a bread knife, let the knife do the work. Saw back and forth without too much pressure and start your slice towards the back of the bread and work the sawing action towards you.
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.
#1. This may be a yeast problem. The best yeast to use is actually called “bread machine yeast.” It’s sold in a jar and costs from $6 to $8 USD. That may seem expensive but when you consider the quantity of yeast you get for the money it’s a very good value. #2. Always store yeast in the refrigerator whether it’s in a jar or a packet. Yeast is a dormant, living organism. It’s actually a form of fungus. When it comes in contact with warm water, flour and sugar it begins to multiple and give off a waste product: carbon dioxide. It’s the carbon dioxide that literally inflates the dough and causes it to rise. #3. Measure all ingredients precisely. Use a dry measure cup for things like flour or oatmeal and run the back of a knife across the top of the cup to get a precise measure. Do the same with teaspoons or tablespoons. Baking is like alchemy and is very unforgiving if measurements aren’t precise. #4. Any liquid added to a recipe like water or milk should be 110 degrees Fahrenheit or 43 degrees Celsius. This is easy to do with a microwave oven. Put one glass of water into the microwave on a high setting for 40 seconds. You will find you are very close to the temperature. This is another critical step for yeast. Yeast likes warm water or warm milk. #5. Add ingredients to the bread pan in the order indicated in the ingredients section of the recipe and always add the yeast last, on top of the flour or other dry ingredients. #6. Try using bread flour as an added ingredient. Bread flour is the highest in gluten and yeast loves gluten. It costs a bit more than all-purpose flour but the results are worth it. #7. With regards to “activating” yeast this step is sometimes referred to as “proofing.” It’s rarely done with bread machine recipes. It involves adding the yeast to warm water and a sweetener like sugar or honey to give the yeast a head start for flours that are low in gluten or gluten-free and even then, that’s not always necessary.
Hope this helps 🙂
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 Liz, I’m not sure that cutting the sugar in half is a good idea and it has nothing to do with sweetness. Sugar and heat are two of the things that help a liquid or fruit to gel into a jelly or jam upon cooling. If the recipe also calls for the addition of pectin, that would compensate for less sugar. If it doesn’t you might end up with plum syrup.
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 Paul – yes we do. For example: Seven Grain Bread Recipe Ancient Grains Bread Recipe Diabetic Multi Grain Bread Recipe Crusty Whole-Grain Bread Recipe
You can also view the full list of our recipes here: (note: we add new ones on a regular basis) Full Bread Maker Machines Recipe List
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.
You can make cherry jam. The cherries need to be pitted and chopped in a food processor or blender. You could also reduce them to cherry juice in a juicer or strain after using the food processor or blender. The best recipe would be any recipe for berries like blueberries or strawberries. You may need to add some pectin (Knox gelatin) to help firm up the jam or jelly which is a standard addition to any jam or jelly made with juice.
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. (-:
Good news and bad news if you want to make a jam or jelly and don’t have a jam or jelly setting on your bread machine. The good news is you can use the basic white bread setting to mix, mash and start your jam or jelly. The bad news is that the jam and jelly setting on bread machines gets to a higher temperature than any other setting on the machine. The setting also maintains the heat longer. The high heat is necessary to allow the sugar, gelatin or pectin and the natural pectin in fruit to sufficiently gel when chilled.
Our recommendation is that you try it with the white bread setting and pour the jam or jelly into sterilized jars, cap, let them rest at room temperature for an hour and refrigerate. You may get lucky and have a nicely gelled jam or jelly or you may end up with a fruit syrup. That would be really good on pancakes or waffles, but it may not be what you want. If you have success it’s probably due to higher amounts of natural pectin in certain fruits. If you don’t have success there are a couple of alternatives
You could start the white bread setting again and run it for a second time. Unfortunately that would take about 7 hours to run the basic white setting twice.
The best solution is to take the fruit syrup either directly from the bread machine or from your jelly jars and pour it into a saucepan and heat it over medium-high heat until it comes to a boil. You have to stir constantly. Once it starts to boil reduce it to medium to medium-low heat. You want the bubbling to continue, but if it becomes robust you could get burned. Sugar in anything makes everything extremely hot. After 5 minutes of gentle boiling and constant stirring, remove the saucepan to a cold burner and let it rest for 5 minutes. Pour it back into sterilized canning jars and seal, let rest at room temperature for an hour and refrigerate. You should have a better result and a consistency more like the jam or jelly you want.
One thing to keep in mind you do anything like running a setting or finish on the stovetop, you should try the basic white bread setting; jar the jelly or jam and assess the result after refrigeration.
Hope this helps Thanks, Steve
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, just skip the dry milk ingredient. Adding liquid milk will affect the consistency of the dough.
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.
No need to reduce the juice. The sugar and the recipe make it all work.
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!
Jelly made in the bread machine can be jarred and processed in a water-bath. Check canning timetables on the Internet for jams and jellies to determine the proper amount of time.
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 🙂