I have REGULAR white flour and I really don’t want to have to look for/buy "SPECIAL" flour just to make a loaf of bread! I just got a new bread machine and am really anxious to try it out….but I’d like to just be able to work w/what I’ve got in my kitchen already.
Anybody have a recipe that they’ve used themselves? Please don’t send "links"….I’ve already done some searches….I’m looking for a recipe w/personal experience behind it!
ok…woops-another thought….what if you don’t have dry milk…can you substitute w/regular milk and if so, do you increase or decrease the qty?
I just got a bead machine and i’m pretty sure i’m going to have to make some changes so that everything turns out alright. I live at 4,300 feet. Could someone help me here? Like maybe cut back on flour or add water per cup of flour? Much appreciated.
Does anyone else who have used these machines ever put the flour and water in at night and program their bread so that they have fresh bread done in the morning? Did you ever use the block of yeast (fresh) or dry yeast? I was wondering if i should use the fresh yeast but dont know if it can lay in the machine overnight! (dont know if it will get spoiled that way)
The user manual i have is in German and I can’t find an english one online.
I’m OK with eggs (I’m not vegan, but my daughter has a milk allergy so I often use vegan recipes)
I need a bread machine recipe for whole wheat bread. i have a recipe for light wheat, but I want to use as little white flour as possible.
Here’s a simple video on how to make homemade pasta without the huge mess. Take a class or watch this 3 minute video. Pasta Dough Recipe 1 cup of flour 1 large egg 3/4 tsp salt 1 tsp oil 1-2 tbsp water put in bread machine help machine form a ball of dough should take about 10 min. remove when nice texture is achieved wrap in plastic wrap let stand 20 minutes run through pasta machine Contributed by Rob Wellens Productions www.wellens.com
I have a bread machine recipe that I would like to make, but I do not have a bread machine. The bread machine is only used to mix the ingredients, so I am wondering when I should mix the ingredients in. The ingredients consist of chives , dill and a variety of other spices.
Do I mix this into the yeast before I mix it with the water to activate it? or do I mix it in with the flour before I add it to the yeast? Any help would be greatly appreciated.
I don’t eat dairy products, so I was disappointed to see that most of the recipes in the book that came with my bread machine call for nonfat dry milk. I am able to find recipes online that do not call for this ingredient, and they work fine, but the experience has left me curious as to what exactly the milk is for. How does it contribute to the bread taste or texture? Can I just leave it out, or is there something I can and should replace it with?
Thanks for the link, Cooking Kay! My question is just a little different because I don’t want to use liquid milk, either. Since many other bread recipes (found online) just use water, flour, yeast, sugar, salt, and sometimes oil, I was wondering why all those in my bread machine book called for dairy. I understand why powdered milk is better/easier than scalded milk, but why is milk needed at all? For taste, texture, or something else?