Bread recipe in bread machine vs. KA--- Very different results.

[mattl]

Got a question.  I make my bread once a week or so.  I usually use this recipe because it has a taste I like, though it's in no way a std. white bread.  I like it toasted and even for the occasional sandwich.  Anyway, I've been making it in the bread machine on the dough cycle then putting it in a standard loaf pan to rise again and then bake.  Once before I decided to make in in the KA mixer, as I did today.  The resulting dough is quite different, and before it failed - right now it's rising a second time.  In the bread machine it comes out moderately firm much like a well kneaded dough would be.  However after about 7 minutes of kneading in the KA it's almost wet and very sticky, not easy to handle as it is from the bread machine.

 

Is the difference due to the knead/rest cycles the machine uses?  More gluten strings created?  Any suggestions on how I can get a firm similar dough without using the bread machine?

 

Here is the recipe I found on line that I use:

 

 

<h1><span style="font-family: Arial;">Bread Machine Challah Recipe</span></h1>
<span style="font-family: Arial;"> </span>

<pre>===========================================================================

Load the bread machine:
3/4 cup warm water
2 eggs (large)
1/2 cup white sugar
1/3 cup canola oil
1-1/2 tsp. salt
4 cups flour ( all-purpose)
2 tsp. yeast

To make a loaf of Challah:
==========================
Sometimes I just let the whole thing bake until its done on the regular
bread cycle.

A more traditional way is to use the dough cycle, make a six-braid and
bake for about 30 minutes at 375.

Another way is to use the dough cycle, punch it down, dust the
counter with flour, roll it out in a rectangle, roll up (carefully, for no
holes), add egg yolk glaze and seeds. Let it rise in a greased 9x5 loaf
pan in a warm oven for about 25 minutes. Then bake at 375 for about 27
minutes. This is good for sandwich bread. </pre>
 

 

[vintagekitchen]

What speed, and what flour are you using? I have a Kenwood Chef, which is very similar to a Kitchenaid, and going from a bread machine to it involved a learning curve for me. My mixer has 10 speeds, and I do my kneading on speed 1.5 or speed 2. (speed 1 in a 5 speed machine) I have found that for many doughs 3-4 minutes is the preferred kneading time, though some take longer. If dough is overkneeded, it will "break" becoming soft and sticky again, and falling after a partial rise. Also, all purpose flour, (which I use) is much easier to overknead, as it has less gluten than bread flour. The best thing to do is mix the ingredients, just until dough forms, and let rest 5 minutes to fully absorb liquids. Then begin kneading, and stop the mixer every 2 minutes or so, to examine and feel the dough. Once it looks and feels like dough out of your bread machine, STOP, and write the time on your recipe.

 

[mattl]

Thanks, good points.  I use regular flour also, next time I'm try your method.

 

[petek]

I'm thinking it's not getting kneaded enough. The Pan in the bread machine is quite small compared to the KA bowl so it may not be getting as intense kneading in the bigger bowl. I make my bread in a Bosch so it's not quite the same, but I let it knead for about 10 minutes. Never use all purpose flour, you want to use bread flour with a higher gluten content OR you can buy bags of bread gluten in many grocery stores and health food stores.. Look the for the Bobs' Old Mill or Red Mill stuff, usually in the spice/baking aisle. You can add a teaspooon of it to every cup of all purpose flour.

 

[mattl]

I've used both bread flour and regular flour over the years interchangeably, never noticed a great difference.  I did dump a bit of gluten in this loaf, not a lot. As I said I only make one loaf a week, so I guess I will be experimenting over th next month or so to get it right.  Overall this loaf turned out OK, but not great.