This Bread Machine Dough Recipe Makes the BEST Homemade Bread! (2024)

FAQs

How do I make my bread machine bread better? ›

Some recipes will advise adding sugar, which, in addition to making the bread a little sweet, helps the yeast to rise better. Others also suggest adding a little oil, such as olive or vegetable oil. This helps the dough form, preventing it from sticking to the sides of the pan, and makes the bread more tender.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

You don't have to worry about added sugars in the form of processed fructose corn syrup or dextrose, which are just empty calories. Store-bought bread is also often higher in sodium and contains more trans fats due to margarine and vegetable shortening.

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

Both commercial dry yeast and instant yeast are suitable for bread machines because they are designed to be added directly to the dry ingredients, and they don't require proofing in water before use.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

What are the three most important ingredients in bread? ›

Spices: Adding spices like cumin, coriander, or fennel seeds can give bread a unique and delicious taste. Cheese: Grated cheese, such as cheddar, can be added to the dough to make cheese bread. Seeds: Adding seeds like sunflower, pumpkin, or sesame seeds can add a nice crunch and flavor to bread.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

It makes bread soft, and it gives it a wonderful flavour and aroma. The mouthfeel of bread made with butter is smooth and pleasant.

You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread. In other words, your bread will be more like a sandwich bread.

- Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves.

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.