How to Use a Bread Machine

Make the most of your bread machine with these easy tips. 

By: Judy Garnett

1.  Try using Rapid Rise yeast and check the date before you make the purchase.  Keep the yeast in the refrigerator and always bring it to room temperature before using.  I have been using bulk yeast lately because it's more economical.  I use 2 1/2 level teaspoons of the bulk yeast in lieu of a package of yeast.

2.  Use bread flour instead of all-purpose flour. It has more gluten.   If you are using darker flours such as rye, whole wheat, etc. use at least 1 cup of white bread flour along with the other flours and try using 1 teaspoon vital wheat gluten for each cup of flour called for in the recipe. At times I also use 1 teaspoon of lecithin for each cup of flour. It helps the elasticity and rise of the bread. If you can't find either product, call all your local health food store.  Drug Stores often have lecithin near the vitamins.

3.  Check to see that all liquid ingredients are not too hot or cold.  95 to 110 degrees is about right. I use a very unscientific method for the warm water and milk. I run hot water from the tap and give it the "bath water for baby" test on the wrist.

Have your other ingredients such as eggs and butter at room temperature.   If the ingredients are too hot or cold, it may kill the yeast.

4.  The key to using the auto- bread machine is to have the correct proportion of flour to liquid. After the dough has kneaded for a few minutes in the bread machine, look in and see if there is one ball of dough which is incorporating most of the flour from the sides of the pan.

While it is in its first knead (before it goes into the fermentation stage), touch the dough lightly. It should be in one soft ball. If your finger has sticky dough on it, add a tablespoon of flour. Let it knead a minute and touch it again and check to see if it is still sticky. Keep adding a tablespoon at a time only until it is no longer sticky.  Do not overdo it.  It should be a nice "soft" ball. If it just makes a slight indentation and doesn't look crusty it's probably about right. If it feels too dry or is in two or more balls, or if the bread machine seems to be laboring or is "walking", add a tablespoon at a time of warm water. Be careful not to add too much liquid.  If you add too much liquid in proportion to the flour, the dough may rise too much and overflow.   In addition, your bread will not be done in the center.

 5.  If you look in and see that the dough is threatening to rise up over the top of the bread pan, do not panic.  Poke the dough a few times with a toothpick, skewer,  or fork until it deflates.