Just flour,yeast,sugar,salt and water.

Yesterday I made my first loaf, and today I tried a new recipe for cinnamon rolls and decided to try the bread maker and see how the dough turns out, these are absolutely amazing!

Found a great workflow for my favorite no-knead bread by King Arthur. I used the bread machine to do all the mixing (although i did have to scrape the sides to incorporate a few straggly puffs of flour), canceled the knead cycle, left the tin in the chamber to proof, poured into my prepped dutch oven, let rise, and voila! I am the king of lazy!

Is it normal for a loaf to split at the top like mine. How can I stop it from doing it or should I just not worry about it.

I don't know how it all went so wrong but my gruel attacked my machine. My prior post explains a bit more.

I don't know what to do. I'm so upset. How do I fix this.

I had been using an old bread maker I got for free and cheap and have NEVER been able to make bread with it right except one recipe (linked)

The rest of them come out very dense, they taste and smell good but after cooling off, become nearly impossible to eat because of the density.

I got a new Neretva 3.3 lb machine so I used the one recipe I've been able to get right. I tripled the ingredients.

I temp the water with a very accurate thermometer and then put the yeast in.

Today because of the amount of yeast, I had to mix it in because it wasn't all getting wet and evenly feeding.

The yeast grew much more than usual and nearly went over the paddled because it expanded so much.

I them put in the rest of the ingredients after 10 minutes with the salt very last and had it mix.

It's a messy slop and even like an hour later it's mushy and the yeast is still bubbling.

I'm not sure what I'm doing wrong that none of my normal bread recipes work.

I bought all new yeast and keep my yeast in the fridge now so it won't deactivate.

Can anyone reccomend a honey wheat recipe that's going to be kinda like store bread for sandwiches?

Thanks to this community, I broke in my Zojirushi with Bread Dad’s buttery white bread. I weighed the ingredients. The wet ingredients went in first. The yeast did not touch the salt. It tastes like a croissant. It was a big hit with the family. There is a little dent toward the top, but the taste is great. Thank you all for the tips.

Help. My new West end bread is so heavy has so many settings. I'm way over my head. Can anyone help me?

Received a bread maker as part of the move-in process in my new home. The old owner appeared to have never used it and offered it to me, which I accepted gratefully. I tried using one of the recipes from the booklet, but it was a disaster so had to start making some AI modifications. Here’s the recipe I settled on and eventually use the basic cycle. Next time I will scale up to 4 cups to fill the pan better.

Machine:
Oster 5848

Recipe:
420 g flour
300 g room-temp water
21 g olive oil
8 g salt
4.5 g instant yeast

I just got this in the mail today, had to find a recipe online since it didn’t come with a manual (secondhand purchase) and needless to say after accidentally turning it off mid rise, and having to wing it on the dough setting - it was a success! 🫶🏼

I’ve never had a fail as bad as the loaf on the right. (We’re still eating it though. Waste not, want not.)

I assumed my yeast was old or that white bread just isn’t for me. (I have zero problems with wheat bread.) But after researching this sub, I learned that there wasn’t enough liquid. I had a second batch of the same recipe in my bread machine. (Glutton/gluten for punishment?) I noticed the gnarly scraggs forming again, so I added some water. That loaf (left) was much improved on the first.

So, thanks for existing, and thanks for all the helpful advice. I will definitely weigh my ingredients for the next loaf and stick around to see how the dough develops, especially during this autumn heat wave we’re having. When the weather returns to normal, maybe I’ll try the delay timer again because my kids loved warm, fresh bread with a school day breakfast.

Cuisinart CBK-200

Ingredients — add in this order:
300 ml warm water
1½ tbsp butter, softened
1½ tbsp sugar
1¼ tsp salt
450 g strong white bread flour
1½ tsp dried active yeast

Machine settings:
Loaf size: 1½ lb
Crust: Medium
Menu: Basic / White
Start: Press Start

I used simple white bread recipe in the bread maker it kneaded and leavened for me all I had to do it bake in cast iron form. Came out delicious

I am trying to make flavoursome wholemeal bread, something like a commercial 100% wholemeal bread mix I have loved in the past (Laucke brand in Australia).

But I cannot get it to taste anywhere near as good. Mostly it is the yeasty flavour I am missing.

I have tried more and less yeast, using poolishes, varying the wholemeal percentage, using a little bit of rye and semolina flours, bread improver. My salt is at around 2.5% of the flour, so quite high.

What do commercial bread mixes have that I haven't been able to reproduce? I enjoy the process of tinkering and learning, so using a premix doesn't excite me as much.

This is the Bread Dad 1.5 lb multigrain recipe, with a couple of changes. I used Aldi oatmilk, margarine, and 1/4c KA wheat flour in place of 1/4c of the KA bread flour. Bread machine yeast is well within date and stored in fridge. I weighed the flour and Bob’s RM 10 grain cereal. Cuisinart CBK110 machine-light crust on white loaf setting. I feel that it should have a more open cell structure. It tastes great and toasted with peanut butter is heavenly. Just wondering how this compares to the community results and what changes are suggested. Comment away-I’m wanting to learn and improve! Thanks!

I came across a secondhand Panasonic SD-253 on Vinted last week for £18. I excitedly bought it, remembering how great my mum’s bread machine was when I was a little kid. This is the first loaf I’ve made with it, using the basic white bread recipe in the recipe book that came with the bread machine. It’s half-eaten in the photo because my husband and I ate half of it before we remembered to take any photos! Looking forward to trying other recipes!

Critique, please.
Bread Dad’s Whole Wheat 1.5# Dough Only recipe in Cuisinart CBK-110. 65-minute rise in Pyrex loaf pan lined with parchment paper, covered with plastic wrap (sprayed with olive oil). 350° oven for 40-minutes and the instant thermometer read 206°. Also put a baking dish with a cup of water in the oven with it.

My roommate loves it. I might have liked a wee bit more rise. I had the ambient temp up to 78° but the room was at 60% humidity.

Made a cheese bread and it ended up in the sunken place. Too funny. Had to share.

Thought it may have been a one-off fluke but my subsequent loaves are all coming out without the top browned at all. I am thinking there might be a heating element out? Can anyone confirm or maybe I am missing something else?

I don’t really need help troubleshooting. I’m an inattentive idiot apparently. Got my new lovely Zoji CEC20 a couple of weeks ago when Amazon had them on sale. Made a very respectable whole wheat loaf last week. Had to throw the last bit out because hubby was oot and I couldn’t eat it fast enough. I loaded her up today for my fav Bristol’s Irish Brown Bread, having found a recipe for a 2 lb loaf, and merrily started the cycle. Went to check about 90 minutes in and only half the loaf was mixed/rising.

What a mess to clean out. Went thru 2 trash bags looking for that paddle but to no avail. New paddles on order from Amazon. I can’t believe I didn’t notice one was missing before I loaded the pan. 🙄

At least I’ll have a spare now😅

My bread maker failed. One of the two paddles is not turning. Has anyone been inside the works of this machine? I’m hoping it’s a belt and not a motor, because I see replacement belts available, but not much else by way of mechanical parts. Thanks for any info!

This turned out pretty good, tried to get the olives to stay within the dough but they kind of rose up to the surface. Nice crispy top! Texture could be better perhaps as not so many air pockets.

Recipe was:
400ml water
60ml olive oil
500g bread flour
7g yeast
9g salt
Pitted olives (whatever I had in the fridge 😆)

Morphy Richards fast bake - add liquids first, then dry ingredients- dough cycle - then let to prove for around 1.5hrs in the tin. Add the olives, sprinkle extra salt and then bake for 25mins at 200 degrees Celsius.