The breadmaker rests for up to an hour after starting. What is this for? Seems like the wet and dry ingredienats sitting for an hour would make paste.
1301265
My understanding is that it's to let the ingredients get to the same temperature, especially refrigerated yeast which won't work well when cold. I have never noticed it doing more than 20 minutes, though it's not like I time it... still, not a full hour. But yeah, being unable to skip that step is one of the few things I dislike about this machine.
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.
1301267
Just guessing here, but I would say it's to bring all ingredients up to the same temperature. I have used mine consistently for about a year and have so far been pleased. Of couse, I have to admit that I use it mostly for making dough and then bake in oven cause I have lots of time to do that and prefer the loaf size to easily make sandwiches and toast
1301268
Nope doesn't make paste and like others say here it seems to allow ingredients to stabilize temps. Good for me 'cause our water is real cold, and I keep my gluten flour and yeast in the freezer. I think this rest period is key to the excellent quality bread I get from this - as long as I don't forget the yeast. I've had my machine for 7 years. Love it.
1301269
As I understand the rest is to allow the ingredients to stabilize at room temp. What I know is the bread maker does an excellent job. Hope this helps
1301270
Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's... » Read More Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. « Show Less
1301271
When using the whole wheat setting, the bread machine has a "rest" period to give the flour time to absorb the water and soften the grains of whole wheat. This makes for a chewier and less dense whole wheat bread.
171522
Absolutely. After mixing the flour with the wet ingredients it should rest if possible for 15 min approx. This allows the flour to absorb all the moisture and that makes it less sticky to press. I use heavy plastic (cut from freezer baggies) on both sides and just peel off and toss on hot cast iron flat pan. Every dough I have tried comes out great.
1205228
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
1170731
It depends what type of bread, size and type of crust you plan on making. It is usually around 2 hrs. You don't have to watch it. You can put your ingredients in and walk away. The Cuisinart CBK-200 has a delay start feature. So, you could even place your ingredients in at bedtime and wake up to freshly baked bread.
1260398
I have not had that happen with my bread machine. I started on light, but changed to medium because I like a tanned bread but still done through. I have even developed my own banana bread. The first time it was too dense, then I decreased the flour and it was perfect. Perhaps the recipe needs to be smaller to accommodate darkness.
2201744
I am not absolutely sure, but it could be due to some of your ingredients! Be sure to follow the recipe measurements and instructions exactly, and use what they recommend. It calls for bread flour, I have had success with using regular flour, but stick to what is called for and see if it makes any difference (if you are using something else) it could also be the yeast. make sure it is fresh and not outdated It doesn't sound like it is the machine, as you say the bread is baked. I also had a bad loaf when I first started, it was when I made the 2 lb. loaf, it came out heavy and did not rise so I made sure I followed the recipe exactly and my ingredients were fresh and I stuck to the 1 and 1/2 lb recipe and it has worked fine every time. Hope this helps!!
2074418
I've had similar issues with a completely different bread maker and I think it's just something you have to accept about bread machines. My mom suggested pouring at least some of the oil over the paddle posts *before* putting the paddles on to make them come out more easily. However, this means they'll still be in the bread.
1242028
Complete the input for the bread you are wanting to make; then add time needed for it to be ready when you want. Works great but be sure you do not use the delayed setting for breads that contain milk or eggs.
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
228543
Sounds like too much dough or batter was placed into the pan. I have only ever filled it between half and 3/4 to the top and have never had those problems. You could increase baking time, the cover will keep it from drying out. When I take mine out of the oven, I just let it sit in the pan with the cover on for 5 to 10 minutes as the center will continue to cook.
1210074
I don't use a bread machine. It is a lot easier with a stand mixer and about twice as fast as a bread machine. Use a little more water and beat for about 4 minutes on about number 6 or 7 on the mixer. It makes perfect bread. Also. I slice it and wrap six or seven slices in plastic wrap and then foil and freeze it. It lasts forever and I just take out what we need for a few days.
1770862
Could experiment and try what you do with brown sugar... place a very small piece of bread in there and wait. Next morning you should have it unclumped.
1511896
You have to do some experimenting. Depends on the type of bread -soft/white , whole wheat, multigrain, etc. Where do you keep your bread? In the fridge, in a basket or breadpan? And then find the right setting.
480530
the secret is sugar. whatever i make, i always add one table spoon of sugar. sugar helps yeast growing. and you can also start with the dough cycle, then keep it in the machine for several hour, then just use the bake cycle. that way the bread will have more time to grow. shouldn't be too hard.
199450
Just for your info, iI used Ball Citric acid (1/4 tsp) yesterday when I baked bread....it added just a teeny tiny bit of tang....will use more net time, but not a lot :)
264070
I use mine all the time for bread. My recipe actually calls for about the same amount of ingredients you use but have found that, because this does such a good job in 3 minutes of processing, I have cut back to about 2 1/2 cups of dry ingredients and I get an even nicer, lighter bread. Let me also suggest that,even though the friction of the processing DOES warm the dough substantially, I've learned that starting with 95 degree (F) water helps the dough rise faster and better. I find that no less than 2 min nor more than 3 min of "run" time is perfect for WONDERFUL bread.
794350
i add yeast to bread machine then warm water.add salt last. hopes this helps. ted