Does it have a temperature setting that is low enough to raise bread dough without killing the yeast?
993251
Hmmm....good question...possibly. I don't have this roaster anymore but here's what I think - Put some water in the roaster, put the bread dough in a container that will fit in the roaster and turn it on low, keep an eye on the temp and turn off when the temp comes up some. With the lid on it should retain heat for awhile and then if necessary give it a few more quick heating sessions on low. I think it might work quite well for dough rising if you experiment a bit. I used to have that problem in the winter too - the house ran cool, and I didn't have a gas stove where you could let the pilot light keep it gently warmed in the oven. If that is your situation too this might just be the answer.
993252
Hmmm....good question...possibly. I don't have this roaster anymore but here's what I think - Put some water in the roaster, put the bread dough in a container that will fit in the roaster and turn it on low, keep an eye on the temp and turn off when the temp comes up some. With the lid on it should retain heat for awhile and then if necessary give it a few more quick heating sessions on low. I think it might work quite well for dough rising if you experiment a bit. I used to have that problem in the winter too - the house ran cool, and I didn't have a gas stove where you could let the pilot light keep it gently warmed in the oven. If that is your situation too this might just be the answer. Hmmm....good question...possibly. I don't have this roaster anymore but here's what I think - Put some water in the roaster, put the bread dough in a container that will fit in the roaster and turn it on low, keep an eye on the temp and turn off when the temp comes up some. With the lid on it should retain heat for awhile and then if necessary give it a few more quick heating sessions on low. I think it might work quite well for dough rising if you experiment a bit. I used to have that problem in the winter too - the house ran cool, and I didn't have a gas stove where you could let the... » Read More Hmmm....good question...possibly. I don't have this roaster anymore but here's what I think - Put some water in the roaster, put the bread dough in a container that will fit in the roaster and turn it on low, keep an eye on the temp and turn off when the temp comes up some. With the lid on it should retain heat for awhile and then if necessary give it a few more quick heating sessions on low. I think it might work quite well for dough rising if you experiment a bit. I used to have that problem in the winter too - the house ran cool, and I didn't have a gas stove where you could let the pilot light keep it gently warmed in the oven. If that is your situation too this might just be the answer. « Show Less
993253
Off the top of my head, I think the lowest setting is 225. If you ask at a later date I would be happy to check it. I only used it to roast a turkey.
1992553
I make artisan bread in it and it cooks at 450 degrees. I am not sure if you could go higher. I have had no issues with it.
1951546
It really does not have a dough only setting but you can let it mix, do a rise and remove it at any time then and make like a French loaf shape..I did that today. Worked! Also it beeps between settings so it alerts you to the times to either add, or remove the mixing blade before the second rise and baking...I do like it, the only thing is it is tall and for a short person hard to read the settings...
1001988
I have refrigerated my dough but before using have let it set at room temp for about 10 min. in needs to be somewhat soft so that when you put in cookie press it will squish down and together better. it would take it cold I think as it seems strong.
518196
It should be. For normal bread you want an internal temperature of 190F, and a quick read so you can pop the bread back in the oven, should it need more cooking time, before it starts to cool. Based on the reviews above, this should do the job nicely.
219880
Nope. I have only used it up to about 400 degrees. But I love it! It fills the oven well, makes a great surface for 2 - 3 good size loaves of bread. Seems pretty durable. Easy to clean, too. (I do use a silpat type cover, but egg wash gets under sometimes, and that is easy to clean off.) Well worth the investment.
483343
I'm sorry, I don't remember exactly. - I don't believe I lowered the temp - but I did check on my breads about 5 minutes before the recommended time - I have a cake tester which I use to make sure the center of my breads are cooked. Good Luck and Happy Holidays to you all .... :D
848317
Yes, there is a dough cycle that mixes, kneads and rises but does not bake. I use it all the time for pizza and sticky bun recipes.
1301266
t is annoying. I always use the rapid rise- without adding the extra yeast as recommended and my bread is perfect in 1:55.
21472
This is the second time I have purchased this yeast and it lasts me 1- 2 years, stored in the freezer. I use it in my bread machine mainly for pizza or rolls. I do not bake in the bread machine because it doesn't come out well. But it works nicely for my bread machine on manual cycle.
742726
Hi, Judy. The water needs to be warm so the yeast will work, but any others, room temperature is ok
545651
I use "Breadman." I use the basic setting for 3 hrs, 5 min. It comes out perfect every time. Had this for about 2 years. No problems.
2014493
I use bread machine yeast. It comes in a small jar and I use about a teaspoon more than the recipes call for.
2039654
No sure but I set it at 55 degrees as suggested for wine. Has stayed constant with no issues.
2067237
I never thought about it before, but I have always added the regular amount of yeast that I always have, but the dough raises much higher and faster, so beware if you are using a bread machine, it might raise out of your pan. Hope this answers your question.
2029564
I haven't had this issue with my bread machine. However, make sure the temp is not malfunctioning which could kill the yeast. Yeast likes about 100 degrees but not more then 120. Also, certain flours like whole-wheat or rye could cause a fallen, heavy load as will excess salt and/or cinnamon (after a period of time). Hope this helps a little....I think you may need a replacement also....after 4 loaves I would have given up too....
357398
Are you using a regular home oven for baking? How high can you set the temperature? I'm pretty sure it doesn't go higher than 500-550, which should be fine. I can't imagine baking bread at higher temps than that anyway.