Famous bread recipe *Free*

[IceMole]

I think I will go buy a breadmaker now, this thread made me hungry

 

[TitanDiddly]

I will try this.

 

[RideFree]

Originally posted by: Woz

Originally posted by: Woz
My first attempt came out very dense and heavy. What did I do wrong?

RideFree, don't you have any advice for me? I need some bread for turkey sandwiches!

mmmmmm! Turkey sandwiches...
You're going to have to post a lot more info than "...what did I do wrong?"
There can't be more than about 500 reasons...
What does your breadmaker book have to say about it?

 

[vsfoxe]

ECartman said:

bump for jfkjr

LOL!!

OP, We have an Oster Model 5821, also. Had it many years now. Tried the recipe and it is delicious as advertised. Thanks!

 

[Woz]

Originally posted by: RideFree
mmmmmm! Turkey sandwiches...
You're going to have to post a lot more info than "...what did I do wrong?"
There can't be more than about 500 reasons...
What does your breadmaker book have to say about it?

I found the book. I pushed Basic and hit start, maybe I had it on a darker crust setting without realizing. Also, by glancing in the book, it seems my habit of tapping the measuring cup down to level the flour when measuring may have resulted in packing it and using too much. What do you think?

 

[Woz]

There can't be more than about 500 reasons... LOL!

 

[BatmanNate]

I've made this recipe 5 times now with my free breadmaker my mother in law was gonna throw out and it's turned out great. Hot deal, thanks OP!

 

[Madman34]

Looks great Im going to give it a try today

 

[RideFree]

Originally posted by: Woz

Originally posted by: RideFree
mmmmmm! Turkey sandwiches...
You're going to have to post a lot more info than "...what did I do wrong?"
There can't be more than about 500 reasons...
What does your breadmaker book have to say about it?

I found the book. I pushed Basic and hit start, maybe I had it on a darker crust setting without realizing. Also, by glancing in the book, it seems my habit of tapping the measuring cup down to level the flour when measuring may have resulted in packing it and using too much. What do you think?

Are you using fresh ingredients?
Tapping the flour down or stirring it is necessary to get rid of the air pockets in the flour. But, you're right, flour should not be packed.
The book list several other factors that you did not mention. Try another loaf. Fresh ingredients are important.

 

[Buz2b]

Originally posted by: Woz
There can't be more than about 500 reasons... LOL!

Could be a water temp problem or an expired yeast problem. The OP mentioned using "room temp" water. That can mean many things to different people but generally speaking if you have it around 85 degrees you should be fine. Check the code date on your yeast also.

 

[billtmore]

FWIW I see many many used and abandoned breadmakers at the local goodwills some of them as cheap as 5.99

 

[RideFree]

A $6 breadmaker would be pretty easy to amortize...

 

[spc hink]

Thank you very much OP for the recipe. I will give it a try tommorow.

 

[2canSAM]

Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.

http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg

 

[mfbf]

Have you made any breads from the recipe in your breadmakers book? My first shot at this recipe did not work so well and I haven't tried it again yet. Other breads I have made by following the recipe in the breadmaker book works perfectly. Also are you layering your ingredients correctly?

 

[Thump553]

mfbf: What is the proper way to layer the ingredients? Our bread (this and one other recipe) have only been rising 3/4 of the way. The yeast seems ok (tested it by putting some in warm water with sugar added-it bubbles in a few minutes).

 

[2canSAM]

Originally posted by: mfbf
Have you made any breads from the recipe in your breadmakers book? My first shot at this recipe did not work so well and I haven't tried it again yet. Other breads I have made by following the recipe in the breadmaker book works perfectly. Also are you layering your ingredients correctly?

Have used many of the premade kits, but not any recipes from scratch. Layering the ingredients as listed in this recipe. Also create the little pocket for the yeast. According to the book that came with my bread maker a collapsed loaf while baking is caused by too much yeast or too much water. This was the first loaf that I dropped the amount of yeast on and it came out a little better. Am going to try to decrase the water a little next go round.

 

[scdill]

Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.

http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg

Been there. Couple of things that have caused this for me:
-- Too much yeast
-- Too slack of a dough (too much water in the dough)
-- Low protein flour

First item -- you've already cut back on the yeast

In reference to the second. For my breadmaker, an old don't even know the name of it machine, I like to finish the kneading cycles with a single well formed ball around the paddle. The ball can be tacky but not sticky. At the start of the kneading cycle there is some dough on the bottom that is not part of the ball.

Item three. There can be quite a difference (usually protein) between a good quality flour and a cheap house brand generic. Two good consistant flours for me are Gold Medal and King Arthur. Some house brands also work good. An interesting link on the testing of several flours http://www.sourdoughhome.com/flourtest.html

 

[ChurchOfSubgenius]

Try out this beer bread recipe, people ask me to bring it wherever I go. I don't own a bread maker so it is written as such.

3 cups self-rising flour (reg flour with yeast and such would be better but I have never needed better)
1/3 cup sugar
2 beers (12 oz) (I find that reds give it the best taste)
1/2 cup melted butter (I have never used margerine, it might produce off-taste)

mix in large bowl and tranfer to two greased loaf pans, push dough to edges and try to flatten as much as possible, pour equal amounts of butter on each loaf top, bake @375 for 30 mins
let cool for at least an hour (wire rack preferred) slice off a peice and toast till slightly crispy, top with light coat of honey butter and die happy.

 

[2canSAM]

Originally posted by: scdill

Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.

http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg

Been there. Couple of things that have caused this for me:
-- Too much yeast
-- Too slack of a dough (too much water in the dough)
-- Low protein flour

First item -- you've already cut back on the yeast

In reference to the second. For my breadmaker, an old don't even know the name of it machine, I like to finish the kneading cycles with a single well formed ball around the paddle. The ball can be tacky but not sticky. At the start of the kneading cycle there is some dough on the bottom that is not part of the ball.

Item three. There can be quite a difference (usually protein) between a good quality flour and a cheap house brand generic. Two good consistant flours for me are Gold Medal and King Arthur. Some house brands also work good. An interesting link on the testing of several flours http://www.sourdoughhome.com/flourtest.html

good points, using Gold Medal so I will try to cut back the water and see how it goes. Any recommendations on how much water to cut back, 1 ounce, 2 ounces?

 

[weirdichi]

Hmm.. now to find a bread machine.

 

[knightc2]

Originally posted by: ChurchOfSubgenius
Try out this beer bread recipe, people ask me to bring it wherever I go. I don't own a bread maker so it is written as such.

3 cups self-rising flour (reg flour with yeast and such would be better but I have never needed better)
1/3 cup sugar
2 beers (12 oz) (I find that reds give it the best taste)
1/2 cup melted butter (I have never used margerine, it might produce off-taste)

mix in large bowl and tranfer to two greased loaf pans, push dough to edges and try to flatten as much as possible, pour equal amounts of butter on each loaf top, bake @375 for 30 mins
let cool for at least an hour (wire rack preferred) slice off a peice and toast till slightly crispy, top with light coat of honey butter and die happy.

How do we convert this over for a use in a bread machine???

By the way, I just tried to make a potato rye loaf using 2 1/2 cups white flour, 3/4 cup rye flour, 1/2 cup instant potatoes, a little beer, onion powder and dill weed. It was pretty tasty, but I couldn't tast the rye??? I guess I'll have to add more rye flour. My sister in law said it tasted like a whole meal in one piece of bread! It reminded me of Thanksgiving dinner...

Thanks again to the OP for rejuvenating my bread making desires.

 

[TekDemon]

Man I was all set to get in on this deal until I read the price increases.
In fact, it could cost me almost 20 cents!!! I can't afford that kind of money, what do I look like, a multi-hundredaire or something?!

Haha I kid of course, but it's unfortunate that your thread is making me want to go buy a bread machine really bad when I don't even eat that much bread (being primarily a rice eater).

You know what's going to happen now? I'm going to end up with a kitchen with both a ridiculously expensive japanese rice cooker and a ridiculously expensive breadmaker. *sigh*

 

[ECartman]

My friends and family now run when they see me ... for fear I will foist ANOTHER loaf of bread on them. I'm buying the 25lb bags of flour at Costco .... I cannot stop.

Do I need help yet?

 

[scdill]

Originally posted by: 2canSAM

Originally posted by: scdill

Originally posted by: 2canSAM
Tried this a few times and not much luck. Bread always collapses during the bake cycle. All fresh ingredients, Water temp at 83 degrees F. This last batch was made using 1 1/2 of Yeast instead of 1 3/4. Any thoughts? BTW Breadmaker is the Westbend Bread and dough maker.

http://pics.bbzzdd.com/users/2canSAM/Bread1.jpg
http://pics.bbzzdd.com/users/2canSAM/Bread2.jpg

Been there. Couple of things that have caused this for me:
-- Too much yeast
-- Too slack of a dough (too much water in the dough)
-- Low protein flour

First item -- you've already cut back on the yeast

In reference to the second. For my breadmaker, an old don't even know the name of it machine, I like to finish the kneading cycles with a single well formed ball around the paddle. The ball can be tacky but not sticky. At the start of the kneading cycle there is some dough on the bottom that is not part of the ball.

Item three. There can be quite a difference (usually protein) between a good quality flour and a cheap house brand generic. Two good consistant flours for me are Gold Medal and King Arthur. Some house brands also work good. An interesting link on the testing of several flours http://www.sourdoughhome.com/flourtest.html

good points, using Gold Medal so I will try to cut back the water and see how it goes. Any recommendations on how much water to cut back, 1 ounce, 2 ounces?

Long round-about answer: When I first started this bread-baking addiction I had a problems with what "a cup of flour" meant. In weight, a cup of flour can go anywhere from 4ozs. to almost 5ozs. depending on how loosely or tightly packed it is in the cup and other things.

I read somewhere that a better way of measuring flour and water is by weighing them. My bread machine and the recipies I typically make work out best at about 62-63% of the flour weight in water. Example: if I were making a small loaf that called for 2 1/2 - 3 cups of flour, I would use 10 ozs of flour and 6.2 or 6.3 ozs of water. Being anal does help.