Bread Machine Basics: One Good Loaf

Happy Loaf, © Copyright 2009 Jade Leone Blackwater

Since my first bread machine post I’ve enjoyed the chance to successfully prepare several loaves of bread. I’ve learned a few troubleshooting techniques, and I’ve settled in to a comfortable groove which begins each Monday with bread baking among my other week-starting activities.

My very first loaf tasted nice enough, but it rose high and then fell in the middle. At first, I wasn’t sure what to think, but then I remembered that the clear, simple user manual includes a useful table at the back: the Troubleshooting Guide. Listed there are several recommendations for adjustments in ingredients, portions, and techniques in order to correct ill-fated bread loaves. I have since reduced the water in my recipes by a few tablespoons, and my loaves come out perfect every time.

I started with the simple white bread recipe offered in the manual, and quickly found that I prefer a modified version of the Italian Herb Bread recipe for my daily bread. This recipe uses olive oil rather than butter, no dry milk, and less sugar. Take out the herbs and add in garlic powder, onion powder, ginger, and nutmeg – all in tiny quantities – and I find myself with a simple loaf that easily accompanies most meals.

Now that I have an easy confidence with loaves, it’s time to try the next step: dough. The user manual for my bread machine includes simple techniques for dough making so that I can try my first homemade croissant: my goal for next week.

Ahead at AppleJade: cold frames have returned to Jade’s house, vegetables are sprouting on the fridge, and affordable home improvements are being planned. I look forward to sharing more!

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Bread Machine Basics, Take One

Bread Machine Take One, © Copyright 2009 Jade Leone Blackwater

For Christmas my mother provided me with an exciting kitchen tool: a bread machine.  (Thanks Mom!)

I’ve been trying to learn how to make breads and pastries for several years.  While I have finally mastered sauces, cookies, and many main course dishes, I seem to fail with most breads.  Perhaps it is because of my casual measuring methods.  Perhaps it’s my lacking upper-arm strength.  Ultimately, I’m inclined to believe that my real trouble with breads is that I haven’t had enough success to a) build confidence and b) understand the real mechanics of bread.

Mom knows I’ve been trying to learn to do things for myself in the kitchen, and most folks know that if there was ever a time to tighten the belt and save money, it’s now.  My goal with this new bread machine is to learn to successfully make homemade breads and other goodies that I would normally pay more to purchase prepared at the grocery store.

Shown here is my new ZOJIRUSHI Home Bake Supreme.  Mom knows her stuff:  this machine also makes jams, cake breads, sourdough starters, and bread doughs for pizza and such.  This morning under a dark 5am sky, I carefully combined the ingredients for a Basic White Bread in the prescribed order, and pushed “Start.”  This might not be the handmade, elbow-greased bread to which I ultimately aspire, but it’s a start.  Plus, my bread is being made while I get to work around the house… not a bad deal!

I’ll follow up to share my successes (or challenges) as I familiarize myself with my new bread machine.  Your comments and experiences are welcome!