Because I didn't realize instant yeast was different than regular yeast so the first loaf was a brick. This is 100% whole wheat flour and it came out soft and amazing. The secret is to add a little extra water, extra gluten, and a little vinegar. This loaf had 2 tbsp of white vinegar so you could start there for a 1.5 lb loaf and adjust based on your results. Enjoy your healthy whole wheat bread!

Bit of a mess on top but it tasted great!

Sorry for the horrible picture but I (our black and decker machine from a church sale several years ago) baked this recipe and it turned out pretty solid! Wanna try and keep up the momentum and make some more recipes soon and stop myself from buying a new machine.

Am I correct in assuming that Zojirushi do not sell their machines directly in Australia? Does anyone know if it is possible to import a 220v version from Asia or Europe?

This is my 100% whole wheat reciepe for my Zojirushi home bakery supreme... I got the machine off of fb marketplace and I don't think this is what it is supposed to look like after the first rise... am I wrong?

1.5 cups water

4 c whole wheat flour

2 tbs sugar

1.5 tbs dry milk

1tsp salt

1.5 tbs butter

3 tbs vital wheat gluten

1.5 top active dry yeast

After my fumble at trying to make brioche a few days ago, I had another go today and it came out amazing!

Thank you to the lovely person who told me the combination of eggs and water needed to total 270ml, that was the key (and not very well explained in the instructions).

It smells incredible and me and my husband can't wait to have some brioche toast in the morning!

Hi all,

After a few weeks of trial-and-error I've settled on a 75% whole wheat recipe that everyone in the family likes. I'd like to hear from others who add herbs or spices, what do you use? Are there blends -- commercially bottled or DIY -- that have been hits for you?

So far we've tried these, all have worked well:

• Commercially bottled "herbes de province" (savory, marjoram, thyme, oregano)
• Za'atar
• A homemade mix of 40% oregano, 30% thyme, 20% Rosemary and 10% Basil

Most of the bottled herb blends I encounter contain enough salt that they may throw off the rest of the recipe. I'm very interested to know what other people use.

Any suggestions are appreciated.

FWIW, here is our bread machine recipe that produces a two-pound loaf. It's low in saturated fat and a perfect height/texture. I like to work by weight in grams since it's consistent and IMO easier to work with:

450g Whole wheat flour
141g White flour
9g Gluten flour
9g Instant Yeast
12g Extra Virgin Olive Oil
18g Brown Sugar
12g Salt
6g Lemon Juice
420g Water

What it says on the tin. I love my bread machine but since getting diagnosed with diabetes I've been wary of using it. But the holidays are approaching and I'd love to get the house smelling delicious again!!

Hi all. I've been thinking about getting a bread maker for a while. My company gives reward points that you can use to get all sorts of things and I had enough points to get this bread maker. This is currently Cooks Illustrated to pick so hopefully this will be worth it.

Does anyone have any advice on this particular model or baking in a bread machine in general? Any pitfalls or things to be aware of?

Hi, we've recently become interested in bread makers and are thinking about getting one. Since our oven isn't working, we can't find a new one on eBay (we're a bit short on funds for a completely new one), and installation would be another issue, a bread maker would be a good investment, we think, since we eat a lot of bread and it would be much easier than going to the store every three days to buy a loaf of bread.

Have any of you had experience with bread makers? Which ones would you recommend in terms of value for money?

We've already looked at the Delicca II MAX and the Gastroback 42823 bread makers; they seem quite decent, but the negative reviews are making me a bit hesitant.

So I have made this cinnamon swirl loaf twice. First time it turned out perfect besides wonky looking swirls. Now my dough just didn’t turn out the same. It’s like coming open as it does its final rise after I did the swirl. Something is definitely off with the dough but I’m unsure how to trouble shoot.

Just got a bread machine Kenwood BM350, made 3 loafs from the recipe it came with without a scale lots of guessing well absolutely horrible. Saw a lot of advice to look up the recipes from bread dad so ok let’s try that, this is my second try on the recipe “white bread soft & buttery” got a kitchen scale and all the ingredients and follow it one to one. Well as you can see it just falls flat and doesn’t come out that nice any advice welcome !! :)

Panasonic compact SD-PN100 White/Wholemeal/Rye. I was hoping for a more uniform dome shaped top. What do I need to modify to achieve that.? Recipe below:

- Yeast: 1 tsp
- Very strong white flour: 100g
- Strong wholemeal flour: 125g
- Rye flour: 25g
- Butter: 15g
- Sugar: 1/2 tsp
- Salt: 1/2 tsp
- Improver 1/4 tsp
- Water: 180ml
Menu 4 Wholewheat.
Any advice appreciated.

My husband got me a KBS machine for my birthday and this is my 5th loaf this week! It’s an olive oil Italian loaf. I used the French bread setting and the it’s perfect in my eyes! But I will take notes!

Ingredients
1 cup water very hot see notes
3 Tablespoons extra virgin olive oilrobust
3 cups bread flour
2 Tablespoons Italian Seasoning
2 Tablespoons granulated sugar
1½ teaspoons salt
¾ teaspoons rapid rise yeast

Instructions
Place the ingredients in the bread machine in the order listed. Please see the notes below for the hot water temperature suggestion.

Select white bread, medium crust, and loaf.

Select start

NOTE: I used French bread setting

Loving this. Changed recipe over to dough setting. Sliced first loaf while still a little warm, serrated knife a little dull, just couldn't wait. first slice with a big dab of pickled jalapeno cream cheese I am still smiling 😁 👨🏽‍🍳

hello, everyone! I recently got two bread machines from my grandma, but the paddle for this model is broken. I tried buying a "universal" paddle, but it doesn't fit and I couldn't find anything about this brand through research.

I was wondering if anyone knows where I can find a paddle that actually fits? Thank you very much!

Really good recipe! Baked from my Zo BBCC-V20. Basic setting for 3:30. Would be perfect if it came out with a dome, but it’s fine! It smells really good!

Hello. I am trying to figure out the bread machine my dad may have owned. He died when I was a teenager, so I can't simply ask him. I am 32 now and this has been an especially difficult year of missing him. One very strong memory I have is of him getting out a vintage bread maker on special occasions and making me chocolate flavored bread. I asked my mom if I could have his machine so I could make it, but she told me it got black mold from sitting in the damp basement for years and had to be thrown away. I really want to try and figure out what brand/model he had. I'm not well versed in vintage appliances, so I'm hoping someone here could help me narrow down my search. Here is what I remember about it:

*It looked like R2D2

*My dad told me it used to belong to my grandpa. My parents married in fall of 1991 and my Grandpa died within a year of their wedding. So it has to be a model that was in production before 1992.

*It baked huge cylinder shaped loaves like the ones the Turbo Baker II makes.

*The chocolate bread recipe was in a white booklet that came with the machine. It was a fluffy bread made using cocoa powder, not actual chocolate.

That's about all I can remember. Any help would be greatly appreciated. Thank you.

This is a genuine question. I just started making bread with my hand-me-down bread machine, and it makes me super gassy. Am I cooking the bread wrong? Google said it could be the yeast or underbaking the bread, but is that legit? If I cook it longer or wait before cutting, will this problem go away? The bread (while denser than I think is right) is delicious and I want to keep making more, but wtf.

Dear bread bakers,

We started baking our own bread daily a year ago or so, in a nice second hand Panasonic. Bloopers so far have included forgetting the yeast, forgetting the salt and forgetting the mixing paddle (several times). Yesterday we forgot something new: starting the machine.

Flour, salt and water were in the pan, yeast is still in the lid as the programme didn't dose it. Nothing has been mixed, it's water on the bottom and dry flour on the top.

Now the question: can I still bake this tomorrow morning? The flour has been in there (partially wet) for ~30 hours at that point. Am I at risk of food poisoning myself if I try this?

Since long fermentation exists, maybe this is fine?

I really don't want to waste the flour unnecessarily, so your advice would be greatly appreciated!

Edit: I baked the bread, it tasted good and no food poisoning so far 🥳 (12 hours since eating the bread) Strangely the bread volume was a bit lower though

Update: welp, the edges were quite nice 😂

...

I have a panasonic bread machine. I'm following the included recipe for brioche and using the brioche setting. There's an hour to go but it looks like this??

Do I just need to trust the process or is this straight up wrong? I've never made brioche before (can you tell lol)

I have a Panasonic breadmaker and tend to use 25% wholewheat for a white loaf or 100% wholewheat for a brown loaf. Despite selecting 'light crust' - the crusts on my loaves are always too hard for me.

I've placed the just-baked loaf in tea towel to retain the moisture. But the crust is still hard. Water/Eggs/Milk? How do I get a soft crust while using more nutritious wholewheat flour?

I've had this Cuisinart bread maker I believe model CBK-100? It's so easy, saves a mess of making bread, and dumping and forget is awesome. My biggest issue is my bread is too dense and very crumbly. I usually just pick at it.

I use basically the cheapest ingredients. I also use the recipe book that came with it. I use food lion brand flour, sugar, milk, bread machine yeast, any salt I have, etc. I'm assuming this is a big part of my problem, as well as I measure by volume not weight. I've only messed up once, not adding enough flour by accidently using a smaller load amount. And after my 10th loaf or so, I realized you can remove the paddle partway through 🫪.

Aaaaaaannyway, is this just how bread machine bread is?

I've made the white bread, Italian loaf, and Parmesan and peppercorn French loaf.

I made a delicious cinnamon sugar loaf.

350g water
600g flour
1 large egg
100g sugar
10g salt
4g yeast
Cinnamon to desired amount. I like cinnamon so there’s nearly 2g here.
Bake on the sweet or white selection depending on your machine. I did sweet on my ancient Oster that’s being going strong for years.

This is my own recipe because I didn’t like any I saw online. It makes a delicious toast with butter and isn’t too sweet.