Originally posted by: slappomatt
Ridefree. I bought a breadmaker specificly for your recipe and I didnt think it came out all that special. it wasnt bad. but I wouldnt call it the ultimate. could you please list the specific brands and or styles of ingediants you used? I'm sure I used the wrong something... I have had decent luck with a few of the recipes that came with the bread maker though.
thanks!
I'm making Ridefree's recipe for the first time right now. It's in the preheat stage. I'm using the whole wheat 2 lb. cycle with my Breadman Ultimate. I hope that's right. Edit: Reading the OP, I see that Ridefree specifies the white bread bake cycle. Oh well, I'll just let it do its WW cycle thing and see how it comes out.
Here's my own Whole Wheat Bread recipe that I make all the time, refined and perfected over a period of months for my Breadman Ultimate (it comes out perfectly every time now). I've made this recipe triple digits number of times. It's not as cheap to make as Ridefree's, but it's very wholesome and satisfying. You'd be amazed how delicious this is just toasted with some butter. Of course, I do all kinds of things with it. Now, I have a digital scale in my kitchen ($10-15 or so at Harbor Freight), and I use it every time I make recipes in my Breadman. Once having weighed volume measurments and compiled a table of equivalents, it makes cooking with the Breadman (and most other recipes) much easier and fuss free. Hint: When measuring ingredients, it's usually easier to place the container from which you are removing an ingredient onto the scale and pressing the zero-out button ("Tare"). Then remove X amount and the scale shows -X. It's important when using a bread machine to make accurate measurements. I also use powdered eggs + water in place of eggs when cooking unless it's an omelet or such.
Here's my own Whole Wheat Bread recipe (all "oz" refers to weight measure):
Water: 11.1 oz
Powdered egg: 0.2 oz
[If not using powdered eggs, instead use 1 lg egg and subtract 2 Tbls water]
Oil: 0.5 oz
Salt: 0.2 oz
Nonfat Dry Milk Powder: 1.3 oz (1/3 cup)
Whole Wheat Flour: 8 oz
White Flour: 8 oz
Sugar: 1.3 oz (3 Tbls)
Wheat Bran: 0.45 oz (1/3 cup)
Wheat Germ: 0.9 oz (1/3 cup)
Pumpkin Seeds: 1.5 oz (1/2 cup)
Active Dry Yeast: 0.17 oz
Two pound whole wheat cycle. I remove the paddle at the beginning of the last rise cycle (and push the dough down flat into the pan), which occurs 2:05 into the whole process. At the conclusion of the bake cycle, remove from the pan and place on wire rack to cool completely (3 hours) before slicing with very sharp knife (be careful!). Store in plastic bag in refrigerator and generally toast before using. Keeps virtually indefinitely when stored this way.