In this section...
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Be sure to read and re-read your bread machine instruction manual before using your machine.
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Know your bread machine capabilities. Reduce the volume of the original recipe to fit the flour and liquid capacities of your bread machine. Compare the recipe with similar recipes in the manual. Most recipes will be reduced by half or two-thirds.
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The ideal temperature for ingredients is 750-850F. A thermometer is necessary. Some machines have a warming cycle that brings all ingredients to the proper temperature. If yours doesn’t, a quick, easy method is to combine the liquid ingredients and microwave them to the desired temperature.
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Check the yeast’s expiration date for freshness. Tightly seal containers of yeast and refrigerate or freeze. Bring the amount needed to room temperature before using. One package equals 2 1/4 teaspoons, or 1/4 ounce.
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Refer to machine instruction manual concerning type of yeast to use. Bread machine yeast is a highly active yeast with a fine granulation that disperses more thoroughly. If no bread machine yeast is available, active dry yeast may be substituted in equal amounts for bread machine yeast.
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Because you are using a machine, accurate liquid and dry measurements are essential. Use liquid measuring cups for liquid ingredients and dry measuring cups for dry ingredients. Measuring flour accurately is especially critical: be sure to first stir flour, then spoon it into the measuring cup and always level it off.
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Place ingredients in the baking pan in the order suggested by the manufacturer. Do not let the yeast touch the liquids. This is imperative when using the delayed timer cycle.
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Use fresh ingredients. With timed delay, never use perishable ingredients -- fresh milk, meat, eggs, cheese, yogurt, orange juice and vegetable purees -- because they may spoil while sitting in the machine. They may cause food-borne illness if left without refrigeration for an extended period of time. Unless making sourdough, fresh milk should not sit for more than 1 or 2 hours but you can use powdered milk if it does not touch the liquid.
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We recommend AWWPA’s Handcrafters Flour specialty blended bread flour because it has a higher percentage of protein than all-purpose flour. Protein forms the gluten structure of the bread, producing greater volume and texture.
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Cracked wheat or bulgur should be soaked or cooked to prevent scratching the pan. They will add more texture and chewiness to the bread.
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To improve loaf height, texture and structure, add 1 to 2 tablespoons of wheat gluten to recipes using whole wheat, rye, or other whole-grain flours, or when making specialty-type breads. Gluten can be purchased in supermarkets, at health food stores or through the Hodgson Mill website.
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Flour absorption is very important in making a great loaf of bread! All flours have different absorption rates. Good bread flour has more absorption. Therefore, it is important to check the consistency of the dough about 2 to 3 minutes into the first kneading cycle. It should form a soft, smooth ball around the kneading blade. If the dough is too sticky, add 1 teaspoon of flour at a time until the dough forms a ball and does not cling to the sides of the pan. If the dough is too dry and/or the motor is laboring, add 1 teaspoon of water at a time until the dough becomes the desired consistency.
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When cooling, the bran in whole wheat flour will continue to absorb moisture out of the bread and possibly drying it out. Therefore, if you are adapting a white flour recipe to whole wheat or even partial whole wheat, you may need to add a little more liquid than the recipe requires.
*Contributed by the Kansas Wheat Commission and American White Wheat Producers Association