How can I adjust the Package bread maker recipt to use it for bagels after rising takes place. Its too thin to form, boil and bake after rising.
2083895
I think it would make great bagels. That said, you should go onto Pamela's website at pamelasproducts.com. They have numerous videos as well as a "contact us" section. You could also add a question to their Facebook page.
2107893
Or, as an experiment, you could try using the yeast cube and warm water solution on the sourdough bread setting. That might possibly work, as both would begin from a warm starter.
1259454
Once you get used to the order that ingredients are added to the machine - you can adapt any recipe that makes 2 loaves by halving the ingredients. In fact one of my favorite recipes is for a New York style Jewish Rye bread that I got online. I suggest using the recipe booklet that came with the machine until you know which ones appeal to you , and then readin recipes online to try to find alternatives tha tyou may prefer. Good luck to you.
2201748
I had that problem, too. After spending all weekend tweaking around with the recipe that came with it, I finally got a good loaf when I cut the salt back by 1/4 tsp. Just make sure that you use Active Dry Yeast, and, NOT Quick Rising Yeast.
384756
We put the slice on the rack (not a pan) in our toaster over and turn it up as high as it will go. I think it has something to do with how dark the bread is (darker type bread seems to take longer to toast) as well as how dense it is. I don't think it will ever get as "toasty" as regular bread due to the density, but you can achieve a satisfactorily toasted piece usually. I have also put it into a non-stick fry pan - with no oil or butter- and toasted it there. That has worked for me.Good luck.
1449549
yes, my bread machine set on the dough setting includes one rise. At the end of the cycle, reset it on the dough setting and let it run about a minute to punch down the dough. Remove the dough from the machine, form it into a log that fits the pan, then let it rise one more time until it is domed at least 2 inches high over the pan, then into the oven at about 350* until an instant read thermometer reads 190* for most recipes.
1562306
the problem is that larger than normal mass produced white bread have a difficult time fitting in the toaster slots. I have to flip the bread to toast it all and that means parts of the bread get more heat than the rest. If I watch it the entire time I can head this off, but I thought the toaster was automatic so I wouldn't have to stand there the whole time. Mine is the four slot type.
917542
I make yeast bread with it but I put it in a Pullman loaf pan. It does rise just fine if you figure out the proper yeast amount. It makes a nicely dense yeast bread that will double in size.
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.
2042796
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!!Breadlady
1471749
If you have a bread making machine, then it self rises in the machine. If you make it by hand you want it to rise in a warm spot, not a drafty spot.
545654
I use a Toastmaster breadmaker. You need a breadmaker with a 2 lb loaf capacity. Make sure it's wet enough. I usually end up adding a tiny bit of extra water. It always turns out good when I use real eggs. Sometimes I use "flax eggs," and it doesn't raise as much. My kids need to eat GF, but my husband and I do not, and we still enjoy this bread!
1485117
Did you open the top while it was baking? That can prevent proper baking. Otherwise you could just have a defective machine. Try to get a replacement and then bake another loaf.
2201747
I am having the same problem, two loaves, one white one light rye, both collapsed before the bread was done. I am using fresh ingredients, following the recipe exactly and measuring accurately. Since in both cases the bread looks wet and under cooked I will try leaving out some water. I may also cut back a pinch on the yeast as the loaves seem too large for the machine even though I am only making 1.5 pound loaves, not 2 pound.
1232929
Before I put the bagel in the cutter, I do press it down to flatten it a bit. Sometimes the top will stick out, I will just line up the cutter edge and press down.
1534812
I've put standard sandwich size bread as well as oversized "country size" bread in it. I've also put in sliced specialty breads like Ecce Panis Tuscan Boule or La Brea's 3 Cheese Semolina in it. All have been successful. The length of the bread has never been an issue for me - I've found I need to make sure bagels are evenly sliced, though.
1733911
Angel: New Breadman Ultimate Plus:Purchased new machine on Amazon, baked with reg flour and came out great, twice tried Red Mill gluten free bread mix following the instuctions exactly but both came out larger than 1/1/2 lb and raw in the center of the loaf. Anyone have any suggestions?