Bread Machine Tips

Dear Home Ec 101,

So I’ve finally garnered the courage to break out the 10 year old, given as a wedding gift, but never used Bread Machine. I’ve used it twice to make whole wheat bread. I’m not doing a good job at this. I’ve learned that the ingredients MUST be room temp (not straight out of the freezer like I did) and that the salt and yeast need to be kept apart. But how do I do the 2nd part? I put the water in, then the flour and stuff, and yeast on top. But it starts kneading it ASAP so is there a trick to adding either of these?

~Baffled in Bakersfield

Heather says:

If you are not using the delay setting, it really doesn’t matter much as long as the ingredients are added quickly. If you are using the delay setting, the order of ingredients is: water, oil or butter, sweeteners such as sugar or molasses, salt, dry milk, seasoning, wheat flour, bread flour, white flour, yeast. Obviously not every recipe calls for each of these, just follow the general order for your recipe.

When using kitchen appliances such as bread machines or slow cookers the best advice I can give is to read your manual for specifics. Since you said your bread machine is ten years old, I am assuming the manual may be missing. Look up the manufacture and model on Google. Many times the companies have links to the manuals in pdf format.

Good luck!

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  1. Milehimama on March 3, 2008 at 2:24 pm

    The water should be warm also! Baby bottle warm – not HOT and not COLD.

    Make a little well in the flour (like a volcano) and put the yeast in there.

    I posted about my breadmaker before, and included several troubleshooting and information links:
    Mama Says Bread Machines

  2. Jenn @ Frugal Upstate on March 1, 2008 at 11:16 am

    hmm, if baffled is not using a recipe specifically geared to be for whole wheat, part of her problem may be that there isn’t enough wheat gluten for the bread to rise correctly.

    When I adjust my regular bread recipe by substitute 1/2 whole wheat, then I add 1 TBS vital wheat gluten.

    Just a thought!

  3. Heather on March 1, 2008 at 9:48 am

    The oil floats on the water providing a barrier between the two. Provided you don’t forcefully add the powdered milk very little will actually come in contact with the water before mixing. The flour then forms a good, albeit imperfect seal from the air.
    It would take a long time for bacterial growth to occur in significant quantities.

  4. silver on March 1, 2008 at 9:18 am

    I learned something new! I always thought powdered milk goes in after flour, to keep it from mixing with the water and spoiling. So that shouldn’t be a concern of mine?

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