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Grandmother bread in a bread machine.
September 22, 2009
6:34 pm
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tea4too0
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Banty
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Hopefully someone will be able to help me.  I have been trying to get a good loaf of bread from my machine since i got it for 2 dollars at a flea mkt.  I was using regular all purpose flour at first and then found bread machine flour. Now I can't find that so am using just bread flour. It didn't raise very well w/the regular flour, and raised toooooooo high w/the other 2. I may be using the wrong kind of yeast. Red Star Quick Rise.

Any suggestions will be taken to heart and used right away.

Terry

September 22, 2009
7:01 pm
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Pete
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No answers for you, but wanted to let you know that I will be following the responses because I have basically the same problem!  (Good deal on a barely used machine, with no manual!)

I keep forgetting to get bread flour, so have not yet given it a good test.  Had a similar problem in that the bread rose too well, then collapsed.  Still tasted decent enough but was really ugly.

Tried a loaf yesterday exactly the way I'd done it the previous couple of times but added a TBS of the dough enhancer just to see if the added gluten would help.  It seemed to – didn't rise as much or as fast and didn't fall this time.  Next time I may just add about a Tsp or so of gluten.

If you have no manual, they are available online sometimes and some can be ordered from the manufacturerer.  It helps to have friends who will look as well.  (Thanks again, Cindy!)

Anulos qui animum ostendunt omnes gestemus!

September 22, 2009
8:30 pm
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IowaDeb
Quad City Area
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I finally took my bread machine down off the shelf and brought it upstairs. Now I'm searching for Cindy's grandmother bread conversion( where oh where is it??) to try . I have a Toastmaster model 1185, it's a bucket model that also makes butter and breadsticks. I have a recipe that I got off of King Arthur flour Website that worked out great in it ,only it used milk and butter. 

Sometimes,I live in my own little world, but it's okay because they know me here.

September 22, 2009
8:44 pm
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CindyP
Hart, MI
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The conversion is here somewhere, but I can't find it either!!

2 # Loaf  (1# Loaf)

1 2/3 c. quite warm water   (1 1/4 c.)

4 c. all purpose flour   (3 c.)

2 Tbl sugar  (2 Tbl)

2 tsp salt  (1 tsp)

1 Tbl yeast or 1 pkg yeast  (1 1/4 tsp)

Put in bread machine pan in order given.  Set to “Basic” or “White” and the darkness you like.

***  Liquid is a HUGE factor in your bread raising right in the bread machine.  Always check after the dough has mixed up, usually around 2 minutes into it.  Touch it with your knuckles.  It should have the feel of a sticky note.  If there's too much liquid, add a tablespoon of flour at a time, if there's not enough liquid, add a tablespoon of water at a time.  This is one reason the loaf will fall Cry

My girlfriend uses the quick rise yeast with a 1# loaf and the loaf is as big as the pan!!  That may be one of the reasons it raised toooooooo much!  I use bulk instant yeast.  (Sam's Club 2# of yeast for $4 and something — keep it in a closed bowl in the fridge — WAY cheaper!)

Hope this helps!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 22, 2009
9:26 pm
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Pete
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Great info to have, Cindy, for us bread machine neophytes!  Never used one, never wanted one, so when this one arrived mysteriously on a day I just happened to want fresh bread and no time to make it until late in the evening, figured it was about time to get used to using one.

At least we now know I use the right yeast for it – I get mine at Sam's, too! 

Anulos qui animum ostendunt omnes gestemus!

September 22, 2009
9:49 pm
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Woodwife
Houston-ish, TX
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Hi,

I'm new here :) Wave

I make all our everyday bread using my bread machine. I got it at a thrift store many moons ago. I only use it to do the grunt work then I bake in the oven. I like the way it turns out better than when the machine bakes it.

This is the recipe I use for our soft sandwich type bread. It's very similar to the Grandmother Bread recipe except that it has oil in it. I suppose if you left the oil out it would be pretty close to GB. I'm going to try it next bread baking day.

I use Gold Medal Better For Bread flour because it's easy to find at the grocery store and I like the taste. I've also used regular store brand AP flour with some vital gluten added. King Arthur AP flour is also very good and it has as much protein as some bread flours so extra gluten may not be needed.

1 c warm almost hot water

2 T sugar or honey (for brown bread I use 2 T brown sugar and 1 T molasses)

2 tsp instant yeast

1/4 c oil

3 cups flour (for brown bread I use 1 1/2 c white and 1 1/2 c whole wheat)

1 tsp salt

Place in bread machine pan in order given. Use the dough setting for white bread (unless you're making brown). Let the machine take it through the first rise. After the first rise oil your hands, shape the bread and place in a bread pan coated with cooking spray.

Let the dough rise for 1 hour or until it's over the top of the pan. (Here in TX when it's warm it only needs to rise about 45 mins. During the winter it sometimes takes longer and I usually let it rise in a warmed oven.)

Bake a 350* for 35 mins.

Brush with butter while still warm and wrap in plastic wrap. This steams the crust a bit and makes it tender. Don't slice (if you can help it) until it's cool.

Happy Flower

It's like herding cats . . .

September 22, 2009
10:08 pm
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Woodwife
Houston-ish, TX
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I just wanted to add that the granulated yeasts – quick rise, rapid rise, bread machine yeast – are all the same.  They're instant yeast as opposed to cake yeast which is different. Cake yeast has to be disolved before using. So if you're using granulated yeast don't worry about the wrong kind. Check the experation date though.

Having said that they're all the same there are some people who prefer one brand over another. I've used Red Star with great results. The SAF brand comes highly recommended. Lately I've been using Fleischman's yeast which comes in the two 1lbs bricks from Sam's and it works just fine for me :)

It's like herding cats . . .

September 23, 2009
6:31 am
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hip chick
New England
Hatchling
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I am going to try this later this afternoon.  I've never let it bake in the oven and I really want to as I don't really like the shape of the loaf in a bread maker.

September 23, 2009
6:47 am
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CindyP
Hart, MI
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and make cinnamon rolls!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 23, 2009
6:53 am
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CindyP
Hart, MI
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Our daughter has been using the bread machine to do all of the kneading (and I am very proud of her — a 21 year old making her own bread!!) because she is so pregnant, and the kneading gives her pains ……..but then bakes in the oven.  She said it has a lot better texture than the bread machine baked.

The other day her BF had brought home a loaf of bought bread……..Alex (3 yo) wouldn't eat it……he said it wasn't REAL bread! Laugh  I have 1 more family converted!!!!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 23, 2009
8:18 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I've never liked bread baked in a bread machine either.  The shape is weird, plus, I don't know, there is just something about bread baked in an oven!  I had a bread machine once and I don't even know what happened to it.  I didn't like it!

Clover made me do it.

September 23, 2009
9:27 am
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GeorgiaZ
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I dont know about a bread machine, but Makayla likes making it.

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Never too young to start them. I'll have her sewing and quilting in no time!

September 23, 2009
9:29 am
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Pete
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Agree whole heartedly with bread maker breader being pretty weird.  And in my life, I don't see much point in having the breadmaker “make” the bread, then putting it into a pan and into the oven.  My mixer is easier to clean!

But that's why they have chocolate and vanilla ice cream – so we can each eat what we like.  Same with using a bead machine – it's bound to be better than store bought, so if it works for whoever is using it, fine with me!

The first time in my life I ever considered wanting one was a day I'd been busy all day making jam and thought in the midst of the process how lovely it would be to have a fresh loaf of bread for the fresh jam, with no time to stop to make bread.  That particular day, a loaf from the breadmaker would have been far superior to having no hot loaf of bread of any kind.

Anulos qui animum ostendunt omnes gestemus!

September 23, 2009
9:53 am
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Suzanne McMinn
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Georgia, that is ADORABLE!!!

Clover made me do it.

September 23, 2009
11:34 pm
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monica
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WaveThis is my recipe that came with the bread maker: 

          Basic White Bread

  • 9 ounces lukewarm milk (from the fridge, about 45 seconds in the microwave)
  • 3 cups flour
  • 1 1/2 Tbsp sugar
  • 1 1/2 teas salt
  • 2 Tbsp butter
  • 2 teas active dry yeast

Most bread makers are made to have the ingredients loaded in the bread maker a certain order.  For example, mine states that any liquids are put in first at the proper temp.  Flour is added next (I can't tell the difference between all purpose VS Bread machine–self rising however WILL not be a good choice!). All purpose is cheaper anyway!  I then put the small dry ingredients in the corners.  To do this I toss some of the measured flour to the corners to heap them up a bit, then add the sugar and salt to opposite sides.  The middle part where I have hollowed out gets the yeast.  Let the bread machine mix them together–the sugar 'feeds' the yeast, the salt makes the yeast stay controlled.    I add the butter after the flour gets worked in a bit, otherwise it can't coat the pan properly and it won't mix. 

I have not tried Grandmother Bread in my machine, but it sure does sound good.  Your local libary may have a book that can help you out a bit also. 

Bread machines are Very precise in how much of each ingredient is added.  This is definitely a good reason to buy some good measure cups and scoop the flour in, rather than direct into the storage container, because doing so packs in the flour.  

Don't throw your mistakes away (unless they are really bad) they make excellent french toast and bread pudding.  Good luck & try another loaf!Hungry

My budget plan is NOT getting a cart when I go to the store.

September 25, 2009
2:01 am
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tea4too0
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Banty
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Thank you everybody.  I don't feel quite so alone now, and I loved reading all the responses.

   I used to make bread every week. I even started selling it,  cinnamon rolls and egg noodles, at a craft shop.  But now I am not able to knead the dough due to fused discs.

   I may try letting it do all the kneading and pull it out for the 2nd rise and bake it in the oven.

   Terry

September 25, 2009
7:40 am
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monica
Mighty Chicken
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I bet there is a “dough” setting on your machine, or you could set your stove timer for a few minutes before so you can take it off before the next cycle starts. 

My budget plan is NOT getting a cart when I go to the store.

October 4, 2009
1:41 pm
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IowaDeb
Quad City Area
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I made the 2#loaf of grandmothers's bread using King Arthur's bread flour and Red Star regular yeast and it did rise too high and fell in the middle. It tasted great anyways, will make it again and may try a 1 lb loaf and check the dough by feel instead of look…. I have made it by hand a few times and it has turned great!

Sometimes,I live in my own little world, but it's okay because they know me here.

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