BAKING BREAD WITH A BREAD MACHINE

By Liz Delahey, Home Economist

Although simple to operate, there are definite steps to successful bread making with a bread machine. It may take a little experimentation and persistence to come up with a perfect loaf.

How it Works

The bread machine is basically a mixer, kneader, proofing oven and mini oven rolled into one. Once you add the ingredients to the machine's bread pan, and select the desired cycle on the control pad the liquid rehydrates the yeast. When the lid is closed, a warm space is created for the yeast to flourish and feed on the sweeteners and carbohydrates in the mixture of ingredients. The action produces carbon dioxide gas which makes the bread rise.

The mixing and kneading stages programmed into the machine blend the ingredients and develop the gluten in the flour, which stretches during rising and traps the gas formed by the yeast.

After the bread rises, the machine stirs it down again to break up gas bubbles and ensure fine textured bread. A bit more rising occurs in the bake cycle.

Some machines have a dough/ manual cycle that allows you to make the dough in the bread machine then remove it for shaping and baking the traditional way. Most machines now offer a rapid cycle that reduces the usual three to four hour wait for that first warm slice of bread.

Not all bread machine loaf shapes are the same. Most make 11/2 or 2 pound loaves but they can betall, squarish or more traditionally shaped depending on the manufacturer.

Keys to success

• Know your machine and its key features including the various cycles.
• Assemble machine components correctly to ensure the machine mixes and kneads properly.
• Understand the recipe and select the loaf size appropriate to your machine.
• Use fresh, high quality ingredients at room temperature. Most Canadian top quality flours have sufficient gluten but if you happen to be a snowbird wintering in the south you will have to add gluten to American flour or purchase bread machine flour. Store flour in an air tight container so it is less likely to react to changes in humidity and create problems with the ingredient balance. Use bread machine yeast and check the expiration date to make sure it is fresh.
• Measure meticulously using the correct measuring tools for the job - standard nested measuring cups designed for dry ingredients and transparent cups designed for measuring liquids. Spoon flour into the dry measuring cup, then use the flat side of a knife to scrape off the excess. Do the same thing when using a measuring spoon for dry ingredients. Use the clear cup for liquids, then check the measurement at eye level.
• Follow the manufacturer's instructions exactly regarding the order to add liquids, dry ingredients and yeast to the bread pan.
• Organize ingredients in order of use and recheck to ensure you've used them all.
• As the dough ball takes shape during the first kneading cycle, lift the cover and peer in. The dough should look smooth and fairly dry. If is too wet and sticky add a little flour until it appears firm and smooth. If it is very dry and the machine appears to be straining add a little liquid.
• When adjustments in the recipe are required because of changes in the humidity or other factors, Fleischmann's suggests adding more liquid or flour in one teaspoon increments to achieve the correct consistency. But do not add more than three to four tablespoons in total of liquid or flour, as the machine cannot adapt to wide variations in ingredients.

Tried and True Recipes

Recipes included here are from the Fleischmann's booklet Bread Machine Favourites. The recipes were tested several times by the company in the most widely used bread machine models and were not included in the booklet if they did not perform well for many different brands.

The recipes were made with bread machine yeast. It is more finely granulated so it can be mixed directly with flour without first being dissolved. It can be used to replace quick-rise, rapid-mix or traditional yeast in all bread machine recipes. If loaves rise too high with a 1:1 substitution, reduce the amount of yeast by a quarter to a third.

Whichever type you choose, make sure it is fresh and buy it in the largest container possible because if you make full use of your bread machine, you'll use plenty.

If you run into trouble, help is available. Fleischmann's toll-free help line is 1-800-777-4959. Bread Machine Favourites is available for $5.99 per copy from Bread Machine Favourites, P.O. Box 5080, Paris, Ontario, N3L 3W5.

Bread machines seem to encourage men to take over part of the job. Most of my friends report their husbands do the baking.

Multigrain Bread

This healthy, hearty bread has a wonderful nutty flavor derived from the toasted rolled oats.

1 cup + 2 tbsps	water	275 mL
2 tbsps	honey	25 mL
1 tbsp	butter or margarine	15 mL
1 tsp	salt	5 mL
2 cups	all-purpose flour	500 mL
3/4 cup	whole wheat flour	175 mL
1/3 cup	rolled oats, toasted	75 mL
3 tbsps	skim milk powder	45 mL
3 tbsps	cornmeal	45 mL
3 tbsps	toasted wheat germ	45 mL
2 tsps	bread machine yeast	10 mL

To toast the oats, spread in a thin layer in a shallow baking pan. Bake at 350°F (180°C) for 10 to 15 minutes or until light golden brown, stirring often. Add ingredients to bread machine pan in the order suggested by the manufacturer. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. If basic white bread cycle is used you may want to add 1 - 2 tsps (5 - 10 mL) of gluten with the flours to improve loaf height, texture and structure. If not available at your supermarket try a health food store. Makes 1 1/2 pound loaf.

Fruit Ladder Loaves

Use the dough/ manual cycle

2/3 cup	milk	150 mL
1	large egg	1
1 tbsp	butter or margarine	15 mL
1/2 tsp	salt	2 mL
2 cups	all-purpose flour	500 mL
4 tsps	sugar	20 mL
1 1/2 tsps	bread machine yeast	7 mL
2/3 cup	dark raisins	150 mL
1/2 cup	chopped, peeled apple	125 mL
1/4 cup	water	50 mL
1/4 cup	packed brown sugar	50 mL
Glaze:
1/2 cup	icing sugar, sifted	125 mL
1/4 tsp	vanilla extract	1 mL
2 - 3 tsps	milk	10 - 15 mL
1/4 cup	walnuts, coarsely chopped, toasted	50 mL

Add milk, egg, butter, salt, all-purpose flour, sugar and yeast to bread machine pan in order suggested by manufacturer. Select dough/manual cycle. For filling, combine raisins, apple, water and brown sugar in a small saucepan. Bring to boil, reduce heat and simmer uncovered five to 10 minutes or until liquid is nearly absorbed. Cool.

When bread machine cycle is complete, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 12-inch (30 cm) square and place on a greased baking sheet. If dough is difficult to roll, rest five minutes. Spoon filling down a four-inch (10 cm) wide strip in the centre of dough, leaving four inches (10 cm) on each side. With sharp knife split dough at one-inch (2.5 cm) intervals along each side of filling. Fold strips diagonally over filling, alternating from side to side. Cover and let rise in a warm, draft-free place until almost double in size, 30 to 35 minutes. Bake at 350°F (180°C) for 30 to 35 minutes or until done. Remove from sheet, cool on a wire rack. Combine icing sugar, vanilla and enough milk to make liquid and drizzle over cooled loaf. Sprinkle with nuts.

Classic French Bread

This crusty, chewy bread is ideal with soup, stew or pasta. Two tbsps (25 mL) of grated Parmesan cheese and 1/2 tsp (2 mL) garlic powder gives it an Italian flair. Use dough/manual cycle.

1 1/4 cup	water	300 mL
3/4 tsp	salt	3 mL
3 1/2 cups	all-purpose flour	875 mL
2 tsps	bread machine yeast	10 mL
1 tbsp	cornmeal	15 mL
1 tsp	vegetable oil	5 mL
1	white of large egg	1
1 tbsp	water	15 mL

Add water, salt, all-purpose flour and yeast to bread machine pan in order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. Knead in enough flour to make dough easy to handle.

Roll dough into two 10 x 8 inch (25 x 20 cm) rectangles. If dough is difficult to roll let rest five minutes before rolling.

Beginning at long end, roll up tightly as for jellyroll. Pinch ends and seams to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush with oil. Cover and let rise until almost doubled in size 10 to 15 minutes. With a sharp knife make three or four diagonal cuts across the top of each loaf. Lightly beat egg white and 1 tbsp (15 mL) water, brush some over the top of each loaf. Bake at 375°F (190°C) for 20 minutes. Brush again with remaining egg white mixture. Bake for five or 10 minutes more or until bread sounds hollow when tapped. For even browning when baking two loaves, switch position of sheets halfway through baking. Remove from baking sheets and cool on wire rack.

Basic Pizza Dough

Use the dough/manual cycle for this pizza dough.

1 cup	water	250 mL
2 tbsps	canola oil	25 mL
3/4 tsp	salt	3 mL
3 cups	all-purpose flour	750 mL
2 tsps	bread machine yeast	10 mL
1 tbsp	cornmeal	15 mL

Add water, oil, salt, flour and yeast to bread machine pan in order suggested by the manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Grease two 12-inch (30 cm) pizza pans and sprinkle with cornmeal. Roll or pat dough into pan. Spread with olive oil and top each pizza with 1/2 -3/4 cup (125 - 175 mL) tomato sauce, 1/2 - 3/4 pound (250 - 375 g) cooked meat, 1/2 - 1 cup (125 - 250 mL) sliced or chopped onion, green pepper or other vegetable and 1 - 1 1/2 cups (250 - 375 mL) shredded cheese. Bake at 425°F (220°C) for 15 to 25 minutes or until done (when edges of crust are golden and cheese is bubbly).