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| Bread Maker |
If you’ve ever tried making your own bread in a bread maker machine and have been disappointed with the results, dont’ give up! It doesn’t mean that the bread maker is useless or that you can’t make decent bread.
There are several things that you could be doing wrong without even realising it when it comes to making bread, from using the right yeast, using ingredients at the right temperature, measuring ingredients accurately, checking the dough, and using the correct amount of salt and sugar. It’s the little things here that make a big difference to how your bread turns out.
There are several things that you could be doing wrong without even realising it when it comes to making bread, from using the right yeast, using ingredients at the right temperature, measuring ingredients accurately, checking the dough, and using the correct amount of salt and sugar. It’s the little things here that make a big difference to how your bread turns out.
Using the right yeast
Quick/Fast acting yeast, also referred to as rapid-rise yeast is the best yeast to use in a bread maker. If you normally keep the yeast in the fridge, (it is recommended that once a yeast packet has been opened, it should be stored in the fridge) it is important to take it out of the fridge a little while before you’re going to make your bread, so that it is at room temperature when you are ready to add it to your ingredients.
Follow the instructions carefully for your bread recipe and ensure that you use the correct amount of yeast. The yeast is the ingredient that makes the dough expand so using the right amount is crucial as to whether your bread rises correctly or remains flat or sinks.
Using ingredients at the right temperature
All the liquids that you use for making your bread should be at room temperature before they go into the bread maker. Yeast grows in warm liquids, so if you use cold liquids then the yeast will not be activated and if you use too hot liquids it will activate the yeast too quickly.
Measuring ingredients accurately
It may sound obvious, but it is a common error that many people make – if you don’t measure out your ingredients accurately it could have disastrous effects on the outcome of your bread. Follow your recipe instructions carefully and don’t guess when it comes to weights and measures. If the recipe says to add a level spoon of something, then make sure it is a level spoon and not a heaped spoon that you add into your bread maker!
In addition to measurements, make sure you add the ingredients in the order that is stated in your recipe. This again can affect the outcome of your bread, if for example you put the liquid in first when your recipe states that you should have put it in last. You’ll be surprised what a difference things like this make.
Checking the dough
Don’t be afraid to check the dough once the bread maker has mixed the ingredients and formed the dough. The surface of the dough should be slightly sticky. If it looks a little cracked then it may need a little more liquid or if it feels too wet then it may need a little more flour. If you need to, add just a little liquid or flour at a time until you are happy with the consistency.
Using salt and sugar
Salt is necessary to flavor the bread, but bear in mind that too much salt will inhibit the yeast’s growth. If you don’t use salt, then your bread may rise too much.
If you are baking sweet breads, be careful how much sugar you use as too much sugar will feed the yeast, causing it first to over-multiply and then to collapse.
Again, don’t be tempted to guess the amounts of salt and sugar that is required. If you stick to the recipes for making bread for your particular bread maker, you’ll soon have the best tasting fresh bread ever.
Quick/Fast acting yeast, also referred to as rapid-rise yeast is the best yeast to use in a bread maker. If you normally keep the yeast in the fridge, (it is recommended that once a yeast packet has been opened, it should be stored in the fridge) it is important to take it out of the fridge a little while before you’re going to make your bread, so that it is at room temperature when you are ready to add it to your ingredients.
Follow the instructions carefully for your bread recipe and ensure that you use the correct amount of yeast. The yeast is the ingredient that makes the dough expand so using the right amount is crucial as to whether your bread rises correctly or remains flat or sinks.
Using ingredients at the right temperature
All the liquids that you use for making your bread should be at room temperature before they go into the bread maker. Yeast grows in warm liquids, so if you use cold liquids then the yeast will not be activated and if you use too hot liquids it will activate the yeast too quickly.
Measuring ingredients accurately
It may sound obvious, but it is a common error that many people make – if you don’t measure out your ingredients accurately it could have disastrous effects on the outcome of your bread. Follow your recipe instructions carefully and don’t guess when it comes to weights and measures. If the recipe says to add a level spoon of something, then make sure it is a level spoon and not a heaped spoon that you add into your bread maker!
In addition to measurements, make sure you add the ingredients in the order that is stated in your recipe. This again can affect the outcome of your bread, if for example you put the liquid in first when your recipe states that you should have put it in last. You’ll be surprised what a difference things like this make.
Checking the dough
Don’t be afraid to check the dough once the bread maker has mixed the ingredients and formed the dough. The surface of the dough should be slightly sticky. If it looks a little cracked then it may need a little more liquid or if it feels too wet then it may need a little more flour. If you need to, add just a little liquid or flour at a time until you are happy with the consistency.
Using salt and sugar
Salt is necessary to flavor the bread, but bear in mind that too much salt will inhibit the yeast’s growth. If you don’t use salt, then your bread may rise too much.
If you are baking sweet breads, be careful how much sugar you use as too much sugar will feed the yeast, causing it first to over-multiply and then to collapse.
Again, don’t be tempted to guess the amounts of salt and sugar that is required. If you stick to the recipes for making bread for your particular bread maker, you’ll soon have the best tasting fresh bread ever.
*Prices/discounts/shipping indicated correct at time of writing/publishing and may be subject to change anytime.
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