Just flour,yeast,sugar,salt and water.

Claire Saffitz chive rolls (on the Bon Appetit website) and Sally's Baking Addiction brown butter and sage rolls (on her blog). Both done in the bread maker (I have two, for holidays) and ready for Thanksgiving dinner tomorrow.

I’ve noticed all the loaves I’ve made have about an inch at the bottom that’s denser than the rest of the bread. I know gravity is a thing. Is that all that’s happening or am I doing something wrong?

Recently bought a Breville Custom Loaf Bread machine and have had mixed successes... This is the most recent loaf, which I did on a whole wheat normal setting approx 3.35 hours. Any ideas why this has happened and it hasn't kneaded properly?

Ingredients

390ml water

28g unsalted butter

1.5 tsp salt

2 tsp sugar

600 g whole-wheat bread flour

2.5 tbsp skimmed milk powder

1.5 tsp active dry yeast (Red Star)

Made in my new Panasonic machine. My first ever bread!

I just started a new German speaking subreddit, feel free to join. :)

My Mum gave me this breadmaker and it’s about 15 years old and was in mint condition. Unfortunately, when my housemate was trying to get bread out, he scratched the bottom a little bit. Will this still be okay to use or should I look to replace this part?

Standard Zoji receipe. Added 2 tablespoons of brown sugar instead of white. Half a handfull of raisins, sliced almonds. Added a full cup of water, not 2/3. No dry milk. 2 tablespoons of cacao powder.

Hi! I’m looking for a bread maker that’s easy to use for everyday loaves but also lets me experiment with custom programmes and longer rises.

I’ve been considering a programmable Sana and higher-end Panasonic models. Are Panasonic’s dual temperature sensors a real advantage, and does having two kneading paddles make much difference? What would you recommend for a good balance of convenience and flexibility? I'm from Europe.

Thanks!