Bread making in machine problems
#11
Senior Member
Join Date: Sep 2010
Location: Central Missouri
Posts: 462
I have to use 2 T less liquid in mine. I watch and if the dough is too dry due to low humidity etc., I then add the water back in a teaspoon at a time, but most of the time I don't add anything back in. My one breadmaker is a square baker pan and it makes more crust than we like so I use it for a dough machine and first rise then bake it in the oven after the second rise. The other one I bought from a friend has a regular loaf baking pan, but I have to watch it when it shapes it for the second rise it does not do a good job so I have to help it along, so the loaf isn't skinny on one end and fat on the other. I also find I have to add more yeast to the bread dough, so use a combination of bread yeast and regular yeast. You just have to play with it. I am going to try a little more salt in my next loaf as while my crust doesn't fall in, it is pebbly and not smooth as I would like it to be. Bread tastes good and it seems to happen whether I do it in the bread machine or in the oven.
I use both recipes from scratch as well as some mixes. We like the Royal Hawiaian (sp) bread with just a light sweet taste to it. Hubby dearly loves that one. I have also made hamburger buns using the dough feature, but am not impressed with the recipe I have for them. They sure don't stay fresh over a day it seems, and I hate stale bread whether it is bought or homemade.
It might be nice if we all shared our bread recipes in the recipe section, we might get some new ideas, how about it?
I use both recipes from scratch as well as some mixes. We like the Royal Hawiaian (sp) bread with just a light sweet taste to it. Hubby dearly loves that one. I have also made hamburger buns using the dough feature, but am not impressed with the recipe I have for them. They sure don't stay fresh over a day it seems, and I hate stale bread whether it is bought or homemade.
It might be nice if we all shared our bread recipes in the recipe section, we might get some new ideas, how about it?
#13
Super Member
Join Date: Jul 2010
Posts: 6,430
I love the Z bread machine! I agree that it sounds like a thermometer problem. Just do what the others suggested: use the kneading portion of the bread making and then finish in the regular oven in one or two loaf pans. There is NOTHING in the world that smells like homemade bread. Hope you solve your problem.
#14
I no longer use a bread machine,tho both of mine worked fine.
The crust on loaves from either machine made a harder crust than I liked.
A friend said to use the end of a stick of butter,rub it over the crust lightly,then cover with a clean towel,when bread came out of bread maker.Made it perfect !
The crust on loaves from either machine made a harder crust than I liked.
A friend said to use the end of a stick of butter,rub it over the crust lightly,then cover with a clean towel,when bread came out of bread maker.Made it perfect !
#15
I think I may know my problem thanks to you....I have been using 3 tsp. of the glutin but will try the 2 instead.
I figure if I incorporate all the information given I may (someday) get that "perfect loaf of machine made bread. I have in the past but lately not so.
Thank you and everyone else who gave me their nuggets of good advice.
I figure if I incorporate all the information given I may (someday) get that "perfect loaf of machine made bread. I have in the past but lately not so.
Thank you and everyone else who gave me their nuggets of good advice.
#18
Junior Member
Join Date: Nov 2010
Location: East Coast FL
Posts: 277
I know my Zojirushi heats my water but I warm it first before putting in the pan. Also add my butter to the water. Usually your type problem arises when flour or yeast isn't fresh. Check after it mixes a few minutes and you will know if you need to add or reduce flour or water. Good luck!
#19
Super Member
Join Date: Apr 2011
Location: Bosque County, Texas
Posts: 2,709
I have your same machine. Try the machine on another setting. For instance, if you're making wheat bread usually, bake a loaf of French bread or make rolls or pizza dough = really anything that uses totally different settings. Occasionally I have to do this to get the computer in my machine to reset itself. It's not a bad deal to have a new type of bread on occasion and it has solved all my problems with my machine. My machine just seems to get tired of making the same old recipe all the time and forces me to do something different. Then it happily goes back to making my favorite perfectly.
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