Stores out of bread?

[chachp]

Thank you for the link

 

<span style="font-family: georgia, palatino; font-size: 14pt;">#Matt - thank you for that link.  One reason I don't weigh that much is because I don't want to google the conversions all the time.  I will bookmark this for future use.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">#Louis - I think the bread looks good.  I personally like the harder crust but not all people do.  The lighter setting might give you better results.  It looks darker than how mine comes out using a medium setting.  It must be the difference between the machines.  When I used this recipe it did look a little dry in the beginning but as it kneaded it caught up with it.  I don't know if adding the extra water contributed to the harder crust.  I googled it but didn't find much.  One lady said what she does is as soon as it comes out of the maker she rubs butter over the crust and puts a towel over it and lets it cool that way.  That sounds like it could help and who wouldn't like some extra butter flavor on the crust?  Another person suggested some machines just always make breads with harder crusts regardless of the settings.  Who knows.  There were a lot of people who said they let it rise in the machine.  Put it in a loaf pan, let it rise again and then just bake it in the oven.</span>

 

 

[Ultramatic]

Ralph...

 

 

I think it has to do with the medium setting. Next time definitely I will put it on the "Light" setting. I also heard as soon as you take the bread out to wrap in plastic wrap and the steam would soften the crust. I also found a ton of bread recipes on Pinterest. 

 

[appnut]

I decided a number of years ago to begin weighing all my ingredients.  If it's good enough for professional/knowlegeable chefs/cooks, it's good enough for me.  Thus I endosrse Matt's suggestion immensely.  And I've used King Arthur's conversion tables since the beginning.  I found all my baking became more consistent whether its cakes, cookies, bread, …  

 

And Louie glad you and the machine rose to the occasion and weren't discovered loafing the day away.  It looks wonderful!!  

 

I never saw the need for a bread machine.  I kneaded dough in my Sunbeam Le Chef from 1980s until 2014 when I got the KA.  And loved using the oven.  But then again, I don't know how to make just an ordinary sized recipe

 

 

[petek]

Just rub butter over it when you take it out for a soft crust and NEVER cover or put warm bread, particularly right out of the machine, into a plastic bag.. Always let it sit about 45-60 minutes before cutting . Get yourself a nice vintage electric knife.. they're the cats ass for slicing bread, clean and smooth, and fun. It can take some trial and error because there's so many variables with temps , humidity and type of flour.. I use bread flour almost exclusively, if you can't find it, buy a bag of Bob Red Mill vital wheat gluten at the grocery store and add about one tablespoon of that to 3 cups of flour or so.. that's bread flour. Gives a better chew.

 

[Ultramatic]

 

 

Just a heads up Amazon has yeast available.

https://www.amazon.com/Red-Star-Ins...=1587825521&rnid=2470954011&s=grocery&sr=1-21

 

[bradfordwhite]

lol toilet paper hoarding

It's hilarious.

I haven't seen bread shortages by me.
For some weird reason a few weeks back all the paper products were purchased. Very strange.

This vid. sums it up. hilarious.

 

[Ultramatic]

 

 

I think it has more to do with people wanting to keep themselves busy during quarantine, not bread shortages per se.

 

[gfm8959]

Bread machines

Prices have soared on ebay

https://www.ebay.com/itm/153910130234

 

[bradfordwhite]

To think I've given bread machines away to goodwill. I've seen them on the shelves and they were asking $10..... no one was buying.

It's just a fly by night trend anyway.

 

[mattl]

Not at the moment though.  I've got 3 or 4 stored away, only got fair to middling bread from them, easier to make my own.

 

[petek]

I've had a few over the years.. I'd buy them at Goodwill or somehwere and use them a few times but never liked the round or squat loaves they made.. then returned them to continue the cycle... However a few months ago I saw a Zojirushi at the thrift for $20 incl all the paperwork, and looking like it had never been used so I bought it. It works beautifully and make regular sized loaves,it has two paddles in a rectangular pan. They're fairly pricey new but if you're wanting a really good bread machine,, the zojirushi is the one to get. Even so I make most of my bread with my mixer (bosch universal) because I want to make more than one loaf and it can handle making 3 (12 cups of flour) without skipping a beat, but for a single loaf it's the best.
There doesn't seem to be any more shortage of store bought bread now in the stores, lots of it , of all types,, but there's still not always flour, or yeast.. I got two pounds of yeast the other day at a restaurant food supplier.

 

[Ultramatic]

 

 

For those of you still finding yeast difficult to find...

 

<h1 class="Post__headline">The Best Yeast Substitutes for Baked Goods</h1>

https://www.thekitchn.com/yeast-substitutes-23019019

 

[Ultramatic]

Here I go again.

 

 

This time it's jalapeño, sharp cheddar cheese bread.

 

I'm not sure about this one, dough seems to have barely risen. Yeast is fresh, and was at room temperature.

 



 

Here's the recipe:

https://www.food.com/recipe/jalapeno-cheese-bread-for-bread-machine-184710

 

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<span dir="ltr"><span class="_3l3x">Pleasantly surprised! It doesn't rise as much as I wanted, but it came out light and delicious! The weird thing was all the jalapeños and cheese chunks vanished. You can still taste them though. The recipe is a keeper.
</span></span>

 

<span dir="ltr"><span class="_3l3x"> <script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></span></span>

 

<span dir="ltr"><span class="_3l3x"> <script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></span></span>

 

[circlew]

Louis, that looks good. I love cheddar cheese bread, but haven't had any lately.

 

[whirlykenmore78]

I have had no Luck with Bread machines:

I always get a hard, dry loaf.  

I would rather make dough in the KA mixer and work it by hand into loaves as I did today.  Proof and then bake in my Convection oven.

WK78

 

[Ultramatic]

A new recipe...

 

 

 

Baking now.  I sifted the bread flour to aerate it and it still made the same amount, (unsifted) 3 1/2 cups.

 

<h2 class="wprm-recipe-name">Bread Machine Recipe: How to make homemade white bread less dense</h2>

https://juliasalbum.com/how-to-make-basic-white-bread-less-dense-in-a-bread-machine-recipe/

 

[sudsmaster]

I hadn't bought bread in over a year, due to my keto diet.

But the other day I was in a food service supply type of store, and they had this "Keto Bread", with fairly low carb count. Lots of this or that fiber. But I got a kind of a shock at the register: $5.50 for a 1lb loaf. I decided to get it anyway. It's OK, kind of lame, dry, not much "bread flavor".

Normally when I get bread it's from Costco, and I found a loaf of Orowheat 7 gran in my freezer. It's much better than the Keto Bread.

Anyway, I'm planning on getting some whole wheat flour and other high fiber ingredients and making my own bread. I figure it's got to be better (and less expensive) than what's in the stores.

I think SJ Ralph mentioned a recipe involving Psyllium, I'll have to check that out.

 

[Ultramatic]

Meh.

 

 

Don't bother with this one. Tough crust and dense. The flavor was good though. I guess dense bread is inherent with the machine.

 

[petek]

better bread.

Did you use actual bread flour or all-purpose? I would also add about 2 tablespoons of skim milk powder, or sub half the water for milk. Makes it softer . Also seeing as it is using active dry yeast I would add that initially to the water,, and add the salt very last by sprinkling the salt over top of the flour. Each machine can be different in how they want you to load the ingredients,, but if you water wasnt warm enough and the active dry yeast was up top of the flour,, it's not going to be warm enough when it finally gets wet, hence taking longer to rise than the machine is timed for.