09 January 2010 ~ 3 Comments

My Bread Machine Can Suck It

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Did you know there is no gaurantee of success when you use a bread machine? Yup… I speak the truth.   In the past my understanding has always been that even an untrained monkey could add a few ingredients to the machine, turn it on and within a few hours have a beautiful loaf of bread.

Well I am here to say that just isn’t true.  I know because I speak from experience. Yesterday I tried to use our bread machine – dumped in the bread mix, added the water, selected the settings and walked away. Two-hours later I was supposed to have a yummy loaf of bread to go with dinner.  Alas, I did not have such luck. What I had was a loaf of bread with squishy insides and 1/4” deep powdered bottom from where the mix did not get stirred.

Some of you enjoyed (perhaps laughed) at my pain on Twitter yesterday, and my good friend Sarah even brought up the obvious question — Did you use the manual (huh? what? Ummmmm, no…)?

So will I try again in the future? Maybe. But for now my bread machine can suck it!

Bread photo

Looks good until you take it out.

bread machine

I've got the tools.

Mixing

Mixing

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    3 Responses to “My Bread Machine Can Suck It”

    1. Tom Streeter 9 January 2010 at 11:40 am Permalink

      In some models it’s better to put the liquid in before the dry with the yeast going in last. The temperature of the water makes a difference when it goes in as well. Not too warm, but not cold. And I’ve been known to scrape the sides of the pan once during the mixing.
      .-= Tom Streeter´s last blog ..Once again the Daily Show explains it all =-.

    2. ShannanB 9 January 2010 at 11:50 am Permalink

      All very good insights, Tom. Thank you! Def. learned some lessons yesterday. Will probably try once more. who knew it was so complicated!

    3. Marketing Mommy 9 January 2010 at 2:39 pm Permalink

      I’ve been using my bread machine weekly for over 10 years, and the key is NEVER BAKE BREAD in it. I find a recipe that calls for less than 4 1/2 cups of flour/grains and dump in all of the ingredients–liquids first and yeast last. I hit dough and it does all the mixing and proofing.

      Dump out the dough on your counter and shape into a freeform loaf or press into a loaf pan and let it rise again in a warm place. Then bake at 375 degrees.

      Believe it or not I pulled a loaf of honey whole wheat bread out of the oven a minute before I left this comment.
      .-= Marketing Mommy´s last blog ..Hey, hey it’s an office =-.


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