Hi Tonya, sorry for the mistake – there should be 1 tablespoon of yeast in the recipe.
Add a 1/2 cup of raisins and reserve half a cup for topping after the kneading cycle is complete.
It should freeze fine and skip the xanthan gum if the mix already has it.
Yes, you can use honey, corn syrup or maple syrup. They all provide a source of sugar that the yeast likes so it can grow and multiply. Molasses has the added benefit of imparting a rich, brown color to the bread but it’s only for appearances. Any of the alternatives will still deliver on taste.
This recipe does not require sugar. You can add it if you like. It won’t affect the outcome.
There are a few things to consider and you’ve probably already tried one or two. For one, the pan is held in the machine by some catches in the machine towards the top of the pan. Try rocking the pan from side to side and see if that helps. Second, you could drop some canola oil on the spindle. It might leak into the assembly under the pan and lubricate anything that’s stuck. Finally, you can go to the manufacturer’s website and see if they have a “contact us” or Q&A page and ask them for advice. They should be able to help.
Any oil is fine 🙂
Yes, sweet breads are sometimes referred to as cake breads and in some instances are referred to as batter breads. The setting language varies unfortunately but you should be okay using the sweet setting for a cake bread.
Zucchini bread is a batter bread. The consistency of the dough is a batter-like consistency like pancake batter. This is common with any cake bread or batter bread that uses baking powder and or baking soda in place of yeast. The proportions are correct for a one-pound loaf. 2 cups of flour = a one-pound loaf, 3 cups of flour = a 1.5-pound loaf, and 4 cups of flour = a 2-pound loaf. I’ve made this recipe numerous times in my bread machine and have had no problems. I wouldn’t worry about the batter as a liquid, it’s supposed to be. To solve the overflow problem you might want to assess the size of your bread pan. If it’s only a one-pound bread pan, try cutting the recipe ingredients in half. This recipe shouldn’t overflow even in a one-pound pan but it’s the only solution I can think of.
Yes, you should seal the lids onto the jars after you’ve added the jam or jelly. The resting time assumes the lids are on the jars. Boiling water processing for 10 minutes also inhibits the growth of bacteria.
Yes but you may have a problem with the rise. Bread flour is very high in gluten which helps a bread to rise. Wheat flour is very low in gluten. You also want to have a 100% wheat bread setting on your machine. You could try adding more yeast, maybe an extra ½ teaspoon, but don’t be surprised if your bread is very dense. You’re better off finding a dedicated whole wheat recipe rather than trying to simply substitute one flour for another.
The manufacturers website should have contact information including a support number. Just search the brand name for the machine on the internet and the website should show up as a search result.
Hmmmm, The recipe is correct from an ingredient and proportion standpoint. A variety of factors from altitude to humidity, age of flour to flour brands can affect dough integrity. You did the right thing. If loose, add flour. If dry, add water.
Rising time and baking times are affected by altitude. I would run any setting through the kneading cycle and stop and restart to knead again. You could also try adding an additional ½ teaspoon of yeast. If your machine has a manual adjustment for the baking cycle, add 10 minutes. You could also allow the bread to rise in the bread machine through the rising cycle and transfer to a buttered baking pan and finish in the oven at 350 degrees Fahrenheit for 40 minutes. That’s ten minutes longer than the baking time for a yeast bread at sea level.
Just skip it. The bread will be fine.
Just about any order works as long as the yeast is added last. Some dry ingredients are best added to a wet ingredient to allow it to dissolve and integrate better. This is especially true with salt, sugar, baking powder or baking soda and cornstarch. If in doubt, follow the manufacturers instructions.
Hmmmm. I’ll rebake and see if I can identify any problems. There is one possibility. A leak in the lid on a bread machine or lifting the lid during the rising and especially the baking cycle could cause a yeast bread to fall. The ingredients all make sense from a recipe and proportion standpoint. I’ll give the recipe another go and see what happens. Sorry you’re having trouble.
UPDATE: Rebaked and bread rose fine. You might want to check the lid on your bread machine and see if there is an air leak causing a draft to enter. Also, never lift the lid during the rising or baking cycle. Sorry I can’t figure out exactly what happened.
You can usually get a replacement paddle from the manufacturers website.
Great and thanks!
Rye flour is NOT gluten free.
Yes you can 🙂
Contact the manufacturer and ask for a new paddle or put a thin strip of foil around the spindle and attach the paddle again.
I would contact the manufacturer and see if they’ll send you a new paddle. You could also put a small strip of foil over the spindle to increase the friction of the paddle on the spindle.
For yeast breads set to 350 degrees Fahrenheit for 30 to 35 minutes. For batter or cake breads set oven to 425 degrees Fahrenheit and bake for 45 to 60 minutes until a toothpick inserted into the center of the loaf comes out dry.
Hi Rachel – 3 ounces of spinach.
Cakes are usually baked at 425 degrees Fahrenheit for 45 minutes to 60 minutes or until a toothpick or knife inserted into the center comes out dry. If the batter is still wet, continuing baking for an additional 10 minutes until the test yields a dry result.
Hmmmm. The proportions look right. I’m going to have to rebake to assess.
Cut any ingredients in a two pound recipe in half and reduce by 1/3 to convert from a 1.5 pound loaf to a 1 pound loaf.
Yes you can. For a better rise make sure you put 1 teaspoon of gluten per cup of whole wheat flour.
Here you go: https://www.breadmakermachines.com/recipes/hot-pepper-jelly-recipe/
Unfortunately, you can only start it in your bread maker but you will have to finish it in your oven 🙂
Actually you can get the recipes and nothing else: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/.
All you had to do is ask 😉
Stir away. It’s tough stuff!
The only thing I can figure is that this is not a problem with the yeast, but lifting the lid or a leak in the lid of the machine. That’s what typically will cause any bread to fall. It’s okay to lift the lid during the kneading process or immediately before the rising process, but anytime after during either the rising process or the baking cycle can cause a bread to fall.
Hope this helps! 🙂
The cycles you want to have to replicate the pasta dough setting is a combination of a mixing cycle and a kneading cycle BUT NO “RISING” CYCLE. The duration for mixing is usually 5 minutes and kneading for 15 to 20 minutes. You would also not want to have a baking cycle if your goal is to make a dough or batter in the machine.
There are a few things that can cause a bread to fall or “cave.” The usual problem is a draft of air hitting the loaf during the rising or baking process. The reason for this could be a lid that was not properly closed during the rising or baking process, a defect with the lid on the machine, or someone taking a peek at the bread during the rising or baking process. There could also be a problem with the integrity of the rise. The action that causes a bread to rise is the release of carbon dioxide from the yeast. If the yeast is old or not kept fresh it will not produce enough carbon dioxide to maintain the rise. The easiest way to maintain yeast integrity is to refrigerate it immediately even though it’s typically bought “off-the-shelf” at a grocery store. Yeast is a dormant but living organism and old yeast can be a problem. The only other thought is to use “bread flour” instead of all-purpose flour. Bread flour has more gluten and will produce a more stable and reliable rise.
We hope this helps!
Anytime Patti! We’re glad it worked well for you 🙂
Bob’s Red Mill flour varieties are excellent flours and all can be used in a bread machine 🙂
Hi, yes, you can make barley bread using only barley flour. Instead of adding 3 cups of bread flour to the recipe, just use 4 total cups of barley flour. But be forewarned. Barley flour has very little gluten which yeast needs to rise. You should still add the yeast but it will have less of an effect on the rise of the loaf. Your result will be a crisp, flatbread. It will taste good and has a very rustic appearance, taste and texture but it will be quite dense.
The only thing we can figure has to do with the quality of yeast but there are other factors to think about. Yeast is a dormant, living organism. It’s a form of fungus that releases carbon-dioxide while growing and multiplying to cause a dough to literally inflate or rise. The key thing to consider is to always refrigerate any yeast even though you buy it off the shelf at the grocery store. Refrigeration will keep the yeast cells alive and active. The problem many of us face is that we don’t use our yeast with great frequency although that’s not true in our kitchens, but it is possible in some home kitchens. Bread machine yeast is the best. It comes in a jar and while it seems a little pricey, it’s a great value when you consider the amount of yeast you get for the money. However, that quantity will last a long time and it’s all the more reason to keep it refrigerated. The only other possibility is any exposure to air during the rising process. Some bread machine lids need to be pressed down firmly and others actually have a defect that doesn’t allow for a good seal. We’ve occasionally found that to be true in some of the reviews we have done. Most importantly, don’t be tempted to lift the lid on the machine while the bread is rising. That can cause it to fall as well. You also want to make sure your water is warm to around 110 degrees Fahrenheit. Not significantly warmer or cooler. The easiest way to do that is to microwave a cup of water in a Pyrex measuring cup for 40 seconds. That should get you real close to the 110-degree mark. If you have a cup and half of water 60 seconds in the microwave will do the trick. That’s about the best we can figure because you’ve already taken the extra step of trying more yeast. Sorry it’s been a struggle and we hope some of these suggestions help.
A possible problem is that cornmeal comes in two forms and many grocery stores label both forms the same way: “cornmeal.” One form is very granular and will blend well with the 1 ½ cups of yogurt. The other form has a flour consistency and will not blend as well using only yogurt as a liquid additive. The solution is to pursue the option of adding water to get a batter-like consistency up to one cup.
You can use this link to convert everything: https://www.breadmakermachines.com/converting-weights-and-measures-for-your-bread-machine-recipes/
1 cup bread flour = 120 grams.
1 cup milk – 127 grams.
110 degrees Fahrenheit = 43 degrees Celsius.
Here you go: Orange Marmalade Recipe
I will add it to the list of recipes we are planning to make. The list is very long so it may take some time 🙂
You can check the full list so far right here: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/
We will upload a marmalade bread maker recipe in the next few days. We will comment here again once it’s on our site!
Let us know how it goes! We’re going to add 6 new jellies and jam recipes inthe next week or so – orange marmalade, hot peppers, pineapple, onion, tomato and pomegranate.
About converting cups to grams, check out this article: https://www.breadmakermachines.com/converting-weights-and-measures-for-your-bread-machine-recipes/.
Cups of sugar to grams: 1 cup of granulated white sugar equals ~200 grams.
Yes, it can be made without milk powder. Just skip it.
There is fat in the seeds, nuts and the flour.
I’m sorry it didn’t work out for you. Not sure why though. This is a very basic bread recipe – all you need is to follow the ingredients and directions and that’s it 🙂
Let us know how it goes!
Make sure to follow the recipe and also read the comments – they have some additional tips! 🙂
Hi, not sure I quite understand. What do you mean “measures in weight for how long to cook” ?
No, you don’t have to do the egg wash if you’re not using seeds. But an egg wash gives a nice glistening look to the finished bread. However, if you’re allergic to eggs or have another reason to not use them, that’s okay. The bread will still come out looking and tasting great
The proportions are right, but the options vary. The recipe calls for a variety of “wet” ingredient possibilities. Try using buttermilk next time instead of thicker ingredients like yogurt.
Whenever that happens, add a tablespoon of water and assess the result. If it gets too wet, add a tablespoon of flour and do the same.
There is nothing wrong with this recipe. A common problem is humidity. If the flour is extra dry it needs more moisture. Adding a tablespoon at a time to get the right consistency is all that is needed. You did the right thing. Also, the other wet ingredients including the molasses and the oil should have helped. I re-baked this using thin recipe and had a good result but you did the right thing adding a bit of water to compensate.
Bread flour has more gluten. All-purpose flour has less. Both should work well with this recipe but bread flour will give you a better rise.
Hi Judy, yes – 2 cups. Sorry! 🙂
We have a complete, thorough article about making jam in a bread machine: https://www.breadmakermachines.com/jellies-and-jams-bread-machine/. If you have any specific questions, please let us know 🙂
Sorry to hear that!
There’s no difference between olive oil and vegetable oil when it comes to a bread recipe so that’s not the problem. You could try omitting salt which inhibits yeast growth; adding an additional teaspoon of yeast, making sure you store the yeast in the fridge and that it’s recently purchased to make sure it is healthy and active. Use bread machine yeast which is more robust or fast-rise yeast which has more active yeast or shutting the machine off after the rising cycle to add more time to the rising time. You’ll have to set a baking cycle only when you turn the machine back on or the kneading cycle will tear apart the dough ball. We’ve kitchen tested this recipe and it should work. It’s possible you need to buy some new yeast and omitting the salt could give it a better chance. Selecting proper settings are also important and the wheat bread cycle is best with the proper loaf weight and crust selection. Sorry you had problems. We’re going to try the recipe again in our kitchens and assess what happens 🙂
Yes, After the dough cycle and the first rise, remove the dough to a buttered, metal bread pan and let rise again for 45 minutes. Preheat the oven to 350 degrees F. and bake for 30 to 35 minutes. Remove from oven and let rest for 10 minutes and then slice and serve.
Even with the gluten from the bread flour the lack of gluten in the ancient grains could need to be compensated for with the addition of the vital wheat gluten. You can try it without the vital wheat gluten if it’s hard to find but you might get a smaller rise from the dough. Another way to compensate for a shortage of gluten in any recipe is to omit any salt from the ingredients or add an additional 1/2 teaspoon of yeast and another half teaspoon of sugar or honey.
hope this helps 🙂
I would suggest to check our recipe page: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/. There are many recipes there 🙂
The simple answer is no but there is a solution. You can use the basic dough setting, but once the kneading paddle stops remove the dough from the bread pan. Following the kneading cycles on many bread machines there is a rising cycle. This rising cycle subjects the dough to heat to encourage the yeast in the dough multiply to create the rise, but pasta dough does not have yeast. It’s typically a combination of water, eggs and flour but no yeast. If the pasta dough is subject to the heat of the rising cycle it will come out dry and crumbly. You want an elastic dough that can be rolled out on a floured counter-top or in a pasta machine.
Hope this helps!
You can add any vegetables you like. The idea of a pot pie is essentially a leftover pie and any vegetable leftovers can be added and the chicken either cooked or raw as long as the full baking time and temperature is fulfilled.
There are a few things to keep in mind:
1) The measurements should be very precise.
2) The water should be heated to 110 degrees Fahrenheit. The easiest way to do this is to microwave the water in a Pyrex measuring cup on high for 40 seconds. The water will be very close to 110 degrees.
3) Bread machine yeast or active dry yeast work well but both should be kept refrigerated the minute you get them home. Yeast is a living organism even when dry in the jar or package and both age and temperature will affect the how well the yeast will create a rise in the dough and the finished bread.
4) Bread machine yeast delivers a better rise.
5) If all of these steps have been followed it’s possible that the bread machine is not allowing sufficient time for the rise. It’s an unfortunate fact, but bread machine settings and cycles sometimes vary. If you suspect that, omit the salt and up the yeast amount to 3 teaspoons.
6) Make sure you add the ingredients to the bread pan in the order indicated in the ingredient list. The yeast should always be added last on top of the flour.
The chicken can be put in raw or cooked as long as it bakes the full time.
Both will work fine. Bread machine yeast is bet.
Hi Cindy and Inna,
Either let the bread rise longer or add an additional teaspoon of yeast and make sure you refrigerate your yeast.
Either light or dark rye flour is fine 🙂
We do not have a beer bread recipe without yeast.
We do have 2 yeast-free recipes:
Yes, you can with flour, arrowroot or a gluten-free flour like buckwheat flour or millet flour.
Unfortunately, no The jam and jelly setting runs at a very high heat for a longer period of time than any other cycle on a bread machine. Sorry about that. You could try running the basic white cycle twice,, but you may end up with more of a syrup than a jelly. Adding extra pectin or gelatin might help..
This recipe is easy to bake in a conventional oven. Put the ingredients i the bread machine bread pan in the order indicated and select the bread dough setting. Preheat the oven to 350 degrees Fahrenheit. When the dough cycle is complete butter a baking pan and let the dough rise for 30 to 45 minutes. Once the dough has risen, bake fore 30 to 40 minutes until golden brown and let rest for 10 minutes. Remove slice and serve.
Corrected. Sorry and thanks 🙂
Sorry for the mistake. The right amount is 1 1/8 cups
We are currently working on making almost all possible recipes. Sponge cake is on our list too but it may take some time.
Here is the full recipe list so far: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/
You can make gingerbread cookie dough in the bread machine but you need to follow a dedicated gingerbread cookie recipe and either use the paste dough, pizza dough or cookie dough setting which some machines have. If all you have is the dough setting you can add the gingerbread cookie recipe ingredients to the bread pan and select the dough cycle, but remove the dough after the kneading cycle. The basic dough setting has a rising cycle that surrounds the bread pan with heat to allow yeast to rise and that compromises a cookie dough which typically uses baking powder and/or baking soda instead of yeast. Hope that helps
Hi Katie, I’m sorry to hear that! Here is what went wrong and your options to prevent this from happening again:
This recipe requires a bread machine with a dedicated “Cake Bread” setting. A regular or basic bread setting won’t work. Precision measures are also important. If the bread machine does not have a dedicated cake bread setting the batter can be made in the bread machine using either a pasta dough or pizza dough setting. Cake breads or batter breads do not rise before baking and the basic bread setting and even the basic dough setting have a rising cycle where heat surrounds the pan so a yeast bread can rise. If a batter bread using baking soda is subject to this rising cycle before baking it will be hard and flat. You can make the batter in the machine and finish in the oven in a buttered baking pan at 425 degrees Fahrenheit for 40 to 45 minutes. Insert a knife or wooden skewer into the center of the lemon cake when done baking and if it emerges wet it needs another ten minutes of baking time. If all you have is a basic dough setting you can use that to make the batter but pour it out after the kneading cycle and before the rising cycle for a yeast bread begins. Hope this helps.
I’m not quite sure what you are getting confused about 🙂
Can you please try explaining again?
About 3 to 4 8-ounce jars would be the right amount.
Yes, there shouldn’t be a problem 🙂
Hi, yes you can!
Do you mean you use a gluten-free recipe, but can still taste yeast in your bread?
If the machine has a pizza dough setting that could mix the batter but the cake would have to be finished in the oven at 350 degrees Fahrenheit for 45 minutes. Otherwise there’s really no solution.
Any fruit sauce would work from blueberry sauce to strawberry sauce. Personally I’d make a sauce made from pears.
We mean bicarbonate of soda (baking soda).
Yes, jam sugar is fine
We are working hard to provide as many recipes as possible including photos, for free. We will also post new gluten-free recipes in the near future. You can find them all here: https://www.breadmakermachines.com/full-bread-maker-machines-recipes-list/
Hi, Bobsredmill is a great resource.
I haven’t used this flour, but if you simply replace the flour in the recipes with the 1:1 flour, using the same portions, it should be fine.
Let me know if you have any difficulties. 🙂
Sure: 1 cup of chopped strawberries mixed with ½ cup of sugar.
Let rest for 20 minutes to glaze strawberries and then spread on the middle layer of the cake before frosting.
Also added it to the article. 🙂
I’m not sure what 1:1 flour is. Maybe try to provide some more details of what are are trying to do 🙂
Hi, sorry for the late response –
If you have a good, active starter you don’t need the additional yeast. Some starters get diluted over time and need a little help. It’s more of precaution as you get used to working with sourdough.
Sorry for the late response –
All you would have to do is blend the tomatoes and the basil and substitute for other fruits in the same proportion.
Hi, it’s 1/4 cup oil. Sorry for the mistake and the late response 🙂
Are you sure it’s even an option?
You are right, we apologize for the mistake.
We have corrected the article.
We are sorry for the incorrect info!
About the prices – we take them from Amazon. But since the sellers change the prices on a regular basis, we write “estimated price”.
You can download a comparison file and manuals here: