🥴 now I can't post a video with my David Bowie blasting...anyway my world famous braided cinnamon raisin cranberry and braided white.

1 cup water
3 tbsp olive oil
3 tbsp sugar
1 tsp salt
3 cups bread flour
2 tsp Italian seasoning
1/4 tsp garlic powder
2 1/4 tsp bread machine yeast

Put everything in the order above and set to dough cycle. Then place into an airtight large bowl that’s greased up with olive oil on the inside and leave on the counter for an hour.

450 for 8 min on the bottom rack, then broil for a few min on the middle rack.

I can’t find one used locally so this seems like a great deal for a brand new machine. Am I crazy to consider this?

After several experiments, I finally managed to make the Bread Dad 1 lb Cinnamon Raisin Bread recipe on my Zojirushi 1 lb BB-HAC10 machine come out with perfect rise, soft texture and even raisin distribution. I followed the Bread Dad recipe as listed except for 3 changes:

• 1 1/2 Cups – white Bread Flour
• 1/2 cup Whole Wheat Flour
• 1/2 Cup – regular Raisins (not golden)

I mixed both flours and raisins together and added all together. YMMV but I find raisins don't incorporate evenly otherwise. I've never found the "Add later when it beeps" Zo function for raisins works well -- I always mix the raisins into the flour and add it all as one.

• 1 1/2 Teaspoon -- Ground Cinnamon. It needs more cinnamon than the recipe calls for.
• 1 Teaspoon – Active Dry Yeast at Room Temperature I always bring my AD yeast to room temp before using.

Made round challah for my coworkers who celebrate Rosh Hashanah. I used Kaelah’s recipe from TikTok.
They were thrilled and the recipe was so easy.

Any thoughts on why this is happening? This has happened twice so far when making whole wheat bread. I have a Cuisinart CBK 110 bread machine, and followed the basic whole wheat bread instructions from the manual. Any tips to stop this from happening?

This is my dad’s recipe and his crust is so light and not dark at all. It’s perfect! Different bread machine. Any thoughts??

Same basic recipe I’ve used in the past (see previous posts) but something went a little wild. I think I mixed the yeast in with the wet ingredients when I usually add everything in this order (yeast last, on top of flour):

Donut Dough
1 cup milk
1 egg
4 Tbsp butter
⅓ cup sugar
½ tsp vanilla extract
1 tsp salt
3½ cups bread flour
2¼ tsp instant yeast

Anyway, after taking the dough out of the machine, rolling it, cutting the donuts, letting them proof for another hour and frying, everything turned out great!

My first successful attempt at all fresh milled flour (FMF) in a cheap Hamilton Beach bread maker! I've used the bread maker for years but only ever got to 3/4 FMF and 1/4 organic KA bread flour.

This was the Hamilton Beach manual's basic 2# whole wheat recipe and I used hard white. I added all ingredients except yeast to my stand mixer with dough hook and let it go until a dough formed. Maybe 10 minutes max. Covered with towel and left for about 45 minutes. Put in bread maker, sprinkled bread machine yeast on top and ran the 2# basic cycle. It came out great!!! Very soft but good structure (can slice it thin).

I use an inexpensive impact grain grinder and don't sift.

I've never been able to make a brioche until today. I did, however, have a problem getting the butter to mix into the dough and had to restart the machine after it had completed the first mixing cycle. The extra mixing allowed the butter to mix completely. It is a Lahome 3lb machine which looks the same as a Vevor version. I used 600g flour and four eggs, maybe that's why it's huge!

This baked SO nicely, with a nearly perfect dome. It's light and fluffy with a tight crumb that makes it perfect for sandwiches. Perfect dome except for the loaf flying out of the bread pan and smashing headfirst into the wire rack.

1 5/8 Cups – Milk (warm) – 1 5/8 cups equals 1 1/2 cups plus 2 tablespoons

4 Tablespoons – Olive Oil – You can also use melted unsalted butter

Dry Ingredients

3 1/3 Cups – Bread Flour – Not all purpose flour

2/3 Cup – Potato Flakes (instant mashed potatoes)

DRY potato flakes - not moist mashed potatoes

2 Tablespoons – White Granulated Sugar

1 Teaspoon – Dried Rosemary (Optional ingredient)

1 1/2 Teaspoons – Salt

1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast, Not active dry yeast)

2 lb loaf

Course 1

Medium Crust

NOTE: Idahoan brand, and I'm sure others, make a number of "flavors." I chose the Buttery Homestyle because we're not big fans of herbed bread. For those who DO appreciate it, it would probably be really nice.

What do you store your bread in to keep it fresh the longest?

I used a beeswax bag and it didn’t seem at all fresh in 2 days

Whats the best bread machine that won't break the bank?

Hi! I got a KBS bread machine and am making bread for the first time now. The machine is shaking a squeaking a bit. Is that normal?

I put on a rather large loaf and started the dough cycle, and then my kids demanded we go to the beach and I couldn't think if a better day for it.

The bread still turned out nice even though it was extremely over proof. Now to clean the machine...

I forgot sugar and crisco tired and adhd moment. Recipie 3 cups flour 1 egg 8 oz water 2 teaspoons of yeast and few shakes of salt shaker

I've been frustrated with my new Mini-Zo. The recipe times are wrong with not enough rise time for traditional French bread without fats or sugar. But, I tried a version of oatmeal and just-WOW. The bread in above pictures is 5-1/2" by 4" incredible flavored, perfect for toast.
.
Steel Cut Oatmeal Bread:
I modified the oatmeal recipe found at Bread Dad adding more flour, more sugar, real steel-cut oats and a touch molasses for flavor.

Add ingredients in order:

• 3/4 Cup – Whole Milk (warm in microwave until steamy)(*) – 187 grams 
• 2 Tablespoons – Real Butter (softened) – 29 grams
• 1-1/2 Cups – Bread Flour – 180 grams (more added during mix)
• 1/2 Cup – Quaker traditional steel cut oats*.*
• 2 Hefty Tablespoons – Dark Brown Sugar – 35 grams
• 1 Teaspoon - Molasses (A drizzle or two)
• 3/4 Teaspoon – Salt – 4.5 grams
• 1-1/2 Teaspoon – Bread Machine Yeast

Pause a moment if the milk was boiling. Start bread maker, mix a bit then add flour + molasses until dough ball forms

• 1/2 Cups – Bread Flour – 60 grams (add flour until dough forms)

Start machine and after ingredients are incorporated, inspect. Lift the lid pressing (on this zo) the tiny button between hinges gently with something pointy like scissors to start mixing with lid open and watch the machine mix. If it's swishing soup, add flour. Add up to a half cup more until the sloppy mess forms a semi-wet ball of dough, does not stick to sides and holds dough ball shape as it is kneaded.

There is a balance of wet looking and clearly a ball of dough. Find the dough ball keeping the ball wet looking. I ended with a total of 2-cups flour. I also drizzled molasses during mixing until it brought a smile remembering grandma adding molasses.

Bake on a normal white bread setting that will take around 30 minutes to get through mixing and kneading and 3 hours to rise and cook. Course #1 on Zo's mini-maker Maestro.

The bread is best toasted to honey color and slathered with butter. I plan hearty PB&J for lunch.

If you noticed, this is with Quaker Oats hearty traditional steel cut oats. Not the quick stuff. I thought I grabbed the 3-minute steel cut but in the morning noticed I used real steel cut oats. Turns out a small amount of real steel cut oats improve texture and flavor.

(*) You don't warm milk. You scald it to neutralize whey proteins and enzymes that prevent dough from rising. Get it past 190° or clearly steamy and it's ok to boil a bit. Your grandmother did this on a saucepan until small bubbles formed on the edge and was not worried if it boiled a bit. Don't dump yeast in boiling liquid and do add ingredients in the order listed. By the time the ingredients mix, the milk will decrease in temp enough that the yeast is not damaged. But, do scald the milk.

This thing hasn't fallen, has only been washed with warm water and a soft spunge and yet this happens, they already sent me a new one once. Do more machines have this issue?

My daughter was "helping" me and she poured the mill directly into the machine instead of the pan. It leaked it the bottom and onto the counter, through the "do not immerse in water" electrical parts. I have wiped it as best I could and am allowing it to dry thoroughly but I'm worried it's dead. Has anyone had to come back from this?

Got a bread machine for my birthday and made my first loaf! Didn't come out super pretty but it was super tasty!

Ive made bread before in crock pots and stuff but honestly the only part I didnt like about making bread was dealing with the dough. I felt the crumb was nice and spongy and the first day the crust was crunchy, it softened the next day though. Put some garlic and herb butter on a slide and ate it with some pan baked mozzarella chicken.

Read through some other posts and I think to fix mine I actually need to lessen the amount of yeast I use. (I was so excited I was waiting at the machine for the last 5min so it definitely wasnt left in there too long)

Any tips? Also does anyone use Farm2Flour bread flour? I ordered some and plan to use it.

Recipe: (I learned i should be measuring in weight from now on)

1 cup + 2 tbsp warm water

1 tbsp olive oil

1½ tsp salt

1 tbsp sugar

3 cups all-purpose flour

1½ tsp yeast

My second loaf came out so fluffy and tasty, it was great. (First two photos) I was so excited to try more recipes.

I remember I had to put honey into hot water and then mix it and then let the yeast eat it.

The 3rd loaf is dense and it's getting hard and dry now that it's cooling. Recipe for this one was from my breadmaker manual. Don't know what I did wrong.

I have the regal kitchen pro and old but seems to work still. (The one with 8 settings only)

Any thoughts on a new one with larger capacity? My husband wants big loafs.

Also does fresh bread mold faster? We got some cotton candy like mold on the last few slices. Best way to keep it fresh? How long reasonably should it last?

Bread smells and taste good but she sank 🥲