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

FAQs

Which flour is best for a bread machine? ›

Be sure to use a flour made from hard wheat, which means it's high in protein, and therefore high in gluten. The gluten combines with water to form the elastic strands that trap carbon dioxide given off by yeast, allowing bread to rise.

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. The bread machine works on a timer and hums along at its regular pace.

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.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

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.

While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.

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.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Do you put liquid or solid first in a bread machine? ›

It depends. Some instructions tell you to put wet ingredients in first, followed by dry ingredients. Others suggest you put the flour in, followed by salt and sugar, then wet ingredients, and finally the yeast. Almost all recipes will suggest you add the yeast last, otherwise, the dough won't rise quite as well.

A: Why does it rest before kneading? The rest period lets the bread pan and its contents warm up to the right temperature. This is an important step if you keep flour and yeast in the fridge or freezer. After resting, the bread machine will continue mixing and kneading the ingredients.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

"Bread machine bread flour" is the same thing as bread flour; both contain more gluten than all-purpose flour. If you don't have bread flour, you can make a substitution: 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets) to make 1 cup of bread flour.

Yes, you can easily use all purpose flour in a bread machine. All purpose flour is used in many bread machine recipes, especially sweet “quick breads” such as banana bread, pumpkin bread, gingerbread, zucchini bread, etc. You can also use all purpose flour to replace bread flour in many sandwich-type breads (esp.

This is because the higher protein content of bread flour will help you create the high rise and rustic crust of an artisan style loaf. If, however, you're looking to bake a super soft brioche, you'll need to use a bread flour in the lower protein range.

There are 4 types of wheat flour that are most used in bread recipes. : all-purpose flour, bread flour, whole wheat flour and white whole wheat flour.