Troubleshooting Machine Bread

Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today. I think I will let it be for another fifteen minutes." Our bread machines go ahead and start the bake cycle anyway. The result is a dense loaf of bread that didn't rise enough.

The only way that we know to compensate for those loaves that aren't quite right is human intervention. Most loaves and most recipes that aren't acting right can be fixed to make perfect bread. Many recipes take a little tweaking to come out just right in the individual environments of our own kitchens.

We had a call from the Denver area this week, "My bread machine worked just fine in Australia. Now it bakes hard, dense loaves." (He hadn't tried our mixes yet.) Denver is a much different environment than Australia. Dough will act differently there. But then, dough may act differently in your kitchen than it does in the kitchen down the street.

Most days, in most kitchens, the bread turns out just fine (which is a compliment to modern machines). When bread doesn't come out just right, it's usually because the machine starts baking too soon or too late for a particular recipe in a particular environment. If it starts before the bread has completely risen, the loaf comes out dense. If it rises too much, the top starts to cave.

So, what to do? Most bread machine faults can be corrected if you apply a little human intervention.

? Keep conditions consistent. If you pull the machine and/or ingredients out of the cold garage this week but the warm pantry next week, you will have two different loaves. If you use more or less water or warmer or cooler water, you will have different loaves. Measure carefully and use a thermometer.

? Watch the dough ball. During the second mix cycle, check the dough ball to see if it is too wet or two dry. (Wet dough rises faster than dry dough.) If the dough ball appears too sticky and wet or doesn't hold its shape, add flour a tablespoon at a time. If it is too firm, flakey, or your bread machine begins to "knock", dribble in water a teaspoon at a time.

? Adjust the recipe. Even if your bread is not perfect, it is probably still good. Some recipes are going to take a little adjustment to work just right in your machine, in your kitchen, the way you bake bread. If your bread is not as light as you like, add another tablespoon or so of water next time. If the top has started to cave, add another tablespoon or so of flour next time. Even if your bread is not perfect the first time, it can be the second or third time. Similar mixes from the same manufacturer are likely to act the same in your kitchen.

? Use the oven. When you hear that little beep that most machines make to tell you that baking is about to begin, check your loaf. If your loaf hasn't risen enough or if it has risen too much-it looks too poofy or has started to blister-you have a choice: go ahead and let bake good but not perfect bread or rescue it. To rescue it, pull it out of the machine, form a loaf, place it in a bread pan or on a sheet pan, and let it rise on its own. When it has risen until it is light and soft (probably in 45 to 60 minutes), stick it in a 350 degree oven and bake it until is done-usually 30 to 40 minutes. The top should turn a nice deep brown and the interior of the loaf should reach 190 degrees. (Many bread machine owners use their machines this way and bake with their ovens most of the time.)

Once you have tweaked a recipe (or a mix) for your machine in your kitchen, keep conditions consistent and you should have picture perfect machine bread every time.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.

---

Ebooks, Scripts, Websites, and more...

Adsense websites

Caring For Your Wooden Cutting Board

Researchers have found that bacteria have a tougher time surviving... Read More

How to Cook Rice Right

The easiest way to make rice well every time is... Read More

Picture Perfect Bread

The secret-at least most of it-is in the rise. The... Read More

Better Baking Technique: Is it Done Yet?

Are my breads, cookies, or cakes baked and ready to... Read More

Two for One Dinners: Eggplant

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Microwave Ovens and the Healthfulness of Microwaved Food

Microwave ovens do have benefits. They are certainly convenient. They... Read More

Chinese Cooking Technique: Thicken

"Thicken", or "Thickening" is a very common technique used in... Read More

The Perfect Omelet(te), How to Cook It

Omelet(te)sThey're easy to cook, right?We'll see.The first thing to remember... Read More

Is Your Cookware Poisoning You?

For over 40 years scientists have known that the fumes... Read More

Unique Cake Decorating With Flowers

Flowers as a Cake Decoration, unique and easy to place... Read More

Barbequing, a Fun and Convenient Way to Make Dinner

"There's nothing more enjoyable than having friends and family gathered... Read More

10 Convenient Ways To Eliminate Food Poisoning With Your Microwave

Microwave ovens can play an important role at mealtime, but... Read More

Once-A-Month-Cooking: How to Make Your Plan Work

As one of the oldest children in a family of... Read More

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Thousands of types of bacteria are naturally present in our... Read More

Seasoning An Oven

Untreated cast iron rusts, especially around water. To prevent metal... Read More

Flax Seed Will Add A Little Extra Flavor To Your Recipes

Flax seed will add a pleasant nutty taste to any... Read More

How to Bake: Muffins (with recipes)

Muffins are a mainstay around our house. They are as... Read More

What Are Scoville Units?

To understand what a Scoville Unit is, one must understand... Read More

Wok this Way! (Part 3 of 5) Seasoning Your New Wok

Seasoning is the most important thing you can do to... Read More

Fruit Cake

Are you the fruit cake in your family? Before you... Read More

Two for One Dinners: Ham

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Alone In the Kitchen: Stirring Up Mindfulness

Put on your apron! It's time to stir up a... Read More

How to Care for Your Cast Iron Skillet (includes recipes)

Some of the best meals I've ever eaten were made... Read More

Kid Birthday Cake Idea Collection - Cake Decorating Without Fear

Our kid birthday cake idea collection makes cake decorating fun... Read More

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air,... Read More