every loaf of bread is either a paving brick or the top is peaked dry and custy and the inside gooey… same machine same recipes just totally poor results

I recently bought a great bread recipe book. Half of the recipes are for bread machines. I have been making bread for several years and know the proper techniques. I tried converting a bread machine recipe by using the same quantities of dry and liquid ingredients, and just using the proper hand made techniques. However, the dough came out too dry and unworkable. Do the proportions of the ingredients need to be altered? It just doesn’t make any sense. Any tips would be greatly appreciated

This convection bread maker has 16 presets with multiple crust settings. Put ingredients in the machine in the morning, set the timer and come home to fresh baked bread. Interview at the 2009 International Home and Housewares Show by Georgia Downard for Cooking.com.

I use a breadmaker for baking my bread. Most recipes that I have that call for yeast give measurements in teaspoons. Coming from Ireland I find that using weight is much more satisfactory. Here is my question

When using breadmaker yeast is there an agreed measurement as to how many grams are in a teaspoon?

Thanks in advance for any info

Kevin

Hello there,

I am trying to veganize more and more of my recipes.

I make my own bread in a bread machine and most of the recipes call for dried milk powder. What can I use instead? What does the milk actually DO in the making of bread. Can you just use soya milk instead of normal milk or is there some point in the normal milk? What quantity of liquid milk would replace the dried milk? For example, most recipes use 1 1/2 tablespoons of milk powder.

Please share your opinions and experiences!
Single serving friend…thanks for your answer. I live in France where I’m almost amazed that they have soy milk but if I find dried soy milk here I will cut off my arm!!

I actually wanted a replacement for my existing recipes as I have a book with loads of yummy ones

I’ve found a few recipes for soy bread but they all include a large amount of regular flour….any suggestions. I want to use soy flour or a healthier alternative than overprocessed white flour.
Question 1: Can bread be made with only soy flour?

Question 2: Do you have a recipe for soy bread?

No guesses or conjectures please.

It mixes the dough ball very well, but the bread is never bakes when the entire cycle is finished. What am i doing wrong, or is it just a defective machine. i used the recipe book that came with the machine and i used one simple recipe i found on the internet for french bread. none of them worked. the bread was always the same, uncooked and pasty white still, like lightly hardened dough on the outside, while the inside was always still soft and very moist and mushy. I am not an experienced breadmaker so i really need help because my husband looooves to have fresh hot bread every day. I just wanna make the guy happy… I don’t know how to ‘adjust’ the recipes or anything like that, please tell me if you’ve had similar experiences and what you did to fix it!

the wheat rapid cycle or is there a plain rapid cycle? My machine only has a wheat rapid cycle and none of the recipes specify.

Anybody got a good recipe for whole wheat bread that is good for a bread machine? Also, would like recipes using eggs or olive oil for the bread machine.

I want to make bread/rolls/etc., but recipes I find are alot for a bread machine, which I do not own.

Do you know how to change them for making them the OLD FASHIONED WAY, and still come out good??

I do have a Kitchen Aid mixer with a bread hook, if that helps with any answers.