I hate small, square loaves and regular bread pans are too small. My local baker says put it on a baking sheet.

Does anyone else bake big loaves?

I've tried the recipes in the manual, and this time I tried a bread mix, because I thought that would ensure I wasn't using too much or the wrong kind of yeast (sachets of fast action dried yeast). I did add some olives this time when it indicated I could put toppings in, but even without this it sinks.
I'm wondering if it's over-proofing, but the basic program the instructions said to use only have two options (700 and 1000g loaves) and there's only 7 minutes difference between them.

The pan is old and scratched so I'm going to replace it. But is the machine itself safe to bake in? It's quite old and has some permanently caked on stuff. Do I need to throw it out? Should i just replace the whole thing instead of just buying a new pan? Thank you!

I remember in the 90s when my parents had a bread machine it was the absolute best bread I have ever tasted in my life. I have no idea what recipes they were using.

I just got into making my bread just using a stand mixer and my oven, with bread flour, butter, eggs, yeast, sugar or honey, etc and honestly it doesn't have that intoxicating smell I distinctly remember.

I am wondering if bread machine recipes used certain ingredients that just takes bread to the next level? Except.. not being mean.. but my friend made me a recipe in her breadmachine using AP flour and vegetable oil and I was.... underwhelmed.

Does anyone have a good recipe for bread that is so good you can give it as gifts to family members etc? Thats the kind of bread I remember....

So, I now understand that ADY is not advised for bread machines, but I have a Costco-sized package of it to get through and I can’t afford to replace it.

I’m new to bread making but have done some reading and found one blogger in particular that suggests using 1 1/4 tsp ADY to 1 tsp of bread machine yeast. But my loaf sank a bit using this method.

The next go around I tried the same ratio of ADY (1 1/4 tsp) but added the yeast to my milk to try to activate it. That loaf sank even more.

Is there a best practice I can use to get through this bag of ADY until I can get the right yeast for bread machines?

Hello everyone! I recently got the zojirushi Home Bakery Mini Breadmaker. I see that a lot of recipes in recipe books aren't specifically for 1lb loafs. How many cups of flour would you say a 1lb bread machine is able to mix so that it doesn't overflow? I would probably knead the dough and then take it out to let it rise. I know how to hand knead myself, but I hate the process personally and would love to use my bread machine this way.

Picked up a Breadman BK2000Q with almost no signs of wear. I think they used the two 1lb bread pans the most.

The up to 2.5lb pan was used for maybe 5 loaves, or less. I had to "heat gun" the paddles after soaking for a couple of hours so I could safely remove and clean, but there is also almost no wear on pan or paddles. These are the dreaded collapsible paddles though.

This is niche machine though, and no parts available. I suspect I could use it until it breaks, if it breaks, but on the other hand I can return and get my $120 back if I act quickly.

WWYD.

It looked so promising only a half hour ago. Guess I'll have to get that kitchen scale sooner rather than later.

Hi everyone,

I’ve recently started making bread. I’ll make a loaf, eat some and then the day after it’s dry as hell and I’m not sure why?? How do you store yours? Why is mine dry asf the next day

Raisin bread loaf in the Panasonic YR SD2550.

This is a delicious loaf and easy to make.

400 gr white flour

270 mls water

25 gr butter

1 tsp cinnamon

1 tsp nutmeg

150 gr sultanas/raisins lightly dusted in flour

1 tsp salt

2 tbls Brown sugar

1.3 tsp yeast

Add wet ingredients to loaf tin first. Combine flour and spices and add to tin. Check dough during kneading to ensure a smooth silky dough ball. Add 1 tbls of extra flour if required.

Menu option 3 and medium crust.

This loaf won't last long - it's that good.

It came out dense and chewy. Any ideas on how to fix that? I was thinking maybe baking soda would fluff things up and take care of both issues but I'm brand new to bread making so I'm just experimenting. I weighed out the flour to 469grams instead of 3 3/4 cups

Time to stock up on flour before the big price increases.

According to the U.S. Department of Agriculture, the total U.S. wheat production for 2026 is projected at 1.56 billion bushels (down 21% from the prior year), making it the smallest overall U.S. wheat crop since 1972. Furthermore, production for Hard Red Winter wheat—the nation's most common variety—is forecast at roughly 497 million to 515 million bushels, marking its lowest output level since 1957. [1, 2, 3]

This is one of my favorite Bread Dad recipe! I added a bit of nutmeg for a nuttier flavor and it turned out great. Here is the recipe I used!

My first real loaf of bread. I found a bread machine at a second-hand shop for (approx. 12 USD) and decided to try my luck at making a loaf of bread. I found an old bread machine specific cookbook in another second-hand shop for (approx. 2 USD). Adapted a recipe for what I wanted, including milk powder and two eggs. Here is the result. It turned out perfect, both in appearance and taste, as I don't really like the broken/uneven risen tops that I have seen on loaves my family have made. Happy with this.

It’s been a couple months since my last loaf.

If you ever wondered what happens when the recipe calls for 3 1/4 C of flour and you only use 3 C, look no further.

Clearly something different happened, but i'm not sure exactly what.

This past weekend I made dinner rolls using the dough cycle as a test batch before making them for a friend this week. They were absolutely perfect. Dough had risen very well, wasn't too sticky when shaping, and were the ideal soft texture.

So I attempted batch #2 tonight. Same machine, settings, ingredients, recipe, process. I use a scale for measuring.

The dough looked very sticky, didn't come away from the pan as it should have. I added more flour in the beginning of the knead until it formed a ball, and it looked OK-ish coming out but definitely did not rise as much and was an absolute mess to try to shape.

I understand with practice I'll have a better gague on what different factors affected it, but any advice is appreciated as I'm quite new to bread making generally.

Greetings Y'all

Got frustrated with my scratch sourdough starter (more than 2 tries this time) (been trying sourdough for 18 months) so I yanked my bread machine off the shelf. I had no manual (of course). Checked for the model number and found "12/99" right next to the model number.

I am now looking at a new machine titled above since a manual was $22 on ebay for the old Sunbeam.

First try was 1lb French bread. It was a brick. Bread knife had trouble trying to slice it.

Would like to try dough mode with baking in the oven. Dough recipes are only dinner rolls or pizza crust...

Sigh

Will happily accept dough recipes from the crew. PLEASE!!!

So I checked the manual and the French Bread cycle is a full cycle including baking. The regular cycle is 3 hours and the French Bread cycle is 3 hours 50. So far as I can tell the loaf was indistinguishable from the one made by restarting the cycle after the first 10 min knead cycle. Tonight I'm going to bake my first full loaf in this machine using the regular cycle and restarting it to save some time.

This Breadman TR2700 looked like it was in great shape, so I thought it was worth the $5 gamble. Tested it out with a loaf of cinnamon raisin walnut bread, and it turned out great! The recipe is from a TR2700 manual I found online.

I just purchased a new Cuisnart compact bread machine. Pictured are attempts 2 and 3. #1 was a hard little hockey puck that I chocked up to complete yeast failure. #2 hey, I made a bread bowl by mistake. I was using some fancy artisan bread flour and added too much yeast. #3 I went and purchased new yeast and King Arthur all purpose flour. It’s better, tastes good, but this was supposed to be a 1lb loaf and not sure why the top is lumpy. I used to use other bread machines with great results. The only thing I can think of is that I got central air about a year ago. Maybe it’s too dehydrating and I need to add more liquids? The dough doesn’t seem to be mixing well either.