Cardamom Bread: Your New Favorite Bread Machine Recipe (2024)

FAQs

Why does my bread machine bread come out so dense? ›

too low of a temperature during the rest phase slows the yeast and it will not work fast enough to rise the loaf. Not enough sugar, too much salt, or other problems with the recipe. Salt helps form gluten to trap gas bubbles made by the yeast, and yeast needs sugar to feed on and make gas.

Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it's higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

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.

You add the ingredients, and the bread machine makes and bakes the bread in one handy appliance. Liquid ingredients are added first, then oils or fats, dry ingredients, and finally yeast (if your recipe calls for it). The machine will mix, knead, rise, and bake the dough to a beautifully soft bread with a crisp crust.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

the easiest active ways to buy a bread improver in a special softening property. you can try to put in more olive oil or some other type of fat you are using. when the bread finally stops kneading you can spread the top crust with olive oil with eggs or both combined. you can spray top crust with water.

One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf. Whilst this is not the biggest hinderance, it can be an annoyance to those who aim for gold standard loaves.

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

“What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise^® Instant Yeast?” Mainly names, but these are all the same yeast! Use interchangeably.

What happens if you use regular yeast in a bread machine? ›

So called "bread machine" yeast might be a little faster acting, but I think you'll be just as successful using "regular" yeast. As per your edit, you may have better luck if you proof the yeast. Heat a small amount (1/4 cup or so) of the liquid to just warm (~105F, ~40.5C) and stir in the yeast.

First of all, the stirring function of the bread makers is not sufficient to completely mix the eggs so it is better to beat the eggs before adding them into the bread pan.

Condensation can build up in a bread machine if it is not opened at the end of the baking program. If a loaf is left in the machine after baking it can absorb the moisture from the condensation and become soggy. For future bakes, remove the loaf at the end of the baking cycle.

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Move the dough (either in the bread machine pan or to another bowl) to a warmer location. This might hasten the rising process.

- 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.

Getting the amount of flour right is vital due to the high flour ratio to the other bread ingredients. Measuring one or two tablespoons too much per cup (easy to do) can cause your bread to be dense.

When making bread it is very important to use bread flour instead of all-purpose flour. Why can't you use regular all-purpose flour, you might ask. Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product.

Under-Kneading

As the yeast absorbs the flour and sugar, it releases gas bubbles, which then make the bread less dense and more airy. Long story short: poorly-kneaded bread dough manifests poor-quality texture! A typical knead-doughing stage should last about 15 to 20 minutes.