Bread Machine Basics: One Good Loaf

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!