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Bread from a bread machine may not come out cheaper than store bread, but it is certainly tastier. If you purchased a bread maker, read the instructions for it first, then experiment with the main loaf. This will help you get acquainted with the work of your bread maker, as well as use it more confidently, try new interesting recipes. All bread makers knead, stand and bake fresh crispy bread, but still a lot depends on the models. When choosing a bread machine, the main thing is to take into account the size of the loaf, as well as what programs are available.
Some of the cheaper models make excellent plain bread, but they are too small for a large family. The most complex models allow you to choose the size of the desired loaf, different programs, but for the appropriate price.
PROGRAMS
All bread makers have several programs, some have more, some have less. The recipes use programs available in most bread makers, even the simplest ones. Many bread makers also allow you to choose the color of the crust on the loaf. Unless otherwise specified in the recipe, this setting can be used at will.
In some bread makers, you can set a timer by which the bread will be baked from the specified time. This way you can set it up so that the bread is baked for breakfast, or when you return from work. In this case, do not use perishable foods such as milk, eggs and cheese.
Basic or Normal Mode is the most common program, ideal for the simplest white flour bread with a little gray or grain flour. Some bread makers have a separate "raisin addition" program that sounds a beep, after which you can add additional ingredients such as dried fruit, cheese and other foods that you would not want to puree while kneading. If you do not have this program, add these ingredients at the end of the kneading (usually the instructions for the bread maker indicate the length of the different cycles, and you can set yourself an alarm to remember when to add the rest of the products).
Grain the mode is used for breads with a high content of sulfur or cereal flour. This program takes longer than a regular program as it takes longer to rise.
Fast the program takes much less time. Finished bread will not rise as well and will be thicker, but completely normal. Simple bread recipes can be baked using this program, but preferably not those that include a lot of gray flour or flour with whole grains, and also not gluten-free bread - made from rye or pearl barley flour.
Mode dough kneads the dough, which can be shaped and left to stand a second time for baking in a conventional oven. Some bread makers have separate programs for different types of dough: for pizza, for French loaf, for focaccia. Some also have a "raisin add mode". Don't worry if you don't have time to get the dough right after kneading - it will continue to fit and won't go bad.
"Only baked goods" or "muffins" allows you to bake yeast-free muffins - useful if the oven is already busy, or you need to leave and can't get the muffin out of the oven on time. Deep Madera muffins, raisin muffins and tea muffins all come out just fine. Biscuits and other complex cakes that need to be placed in a hot oven are not suitable for baking in a bread machine. Some bread makers knead the dough and bake the cake, while some just bake like a regular oven.
If your bread maker only bakes these muffins, remove the stirrer and line the pan with baking paper before baking.Use a stick to check if the cake is baked, but remember that you are checking in a hot oven - be careful!
MAIN INGREDIENTS
In most bread makers, the ingredients must be added to the mold in a specific order. If you add them in the wrong order, the bread may not work. In most cases, liquid ingredients are poured first, then dry, and then yeast, but sometimes vice versa. Order is especially important for bread makers who take a break before starting a cycle, as the yeast must be kept separate from liquid, sugar and salt.
FLOUR
White bread flour The most convenient bread flour for a bread maker and is the most used in bread recipes on our site. White flour is made from wheat grains that have been cleaned from the outer bran. "Bread" flour (flour of the highest quality) is most suitable for a bread machine, as it contains a lot of gluten, which makes the dough elastic, and with the help of yeast the bread is airy.
Whole-grain flour best for bread maker and used extensively throughout the book. This flour is made from wheat grains, it is coarser than regular white flour, it has more flavor and more nutrients. Since this flour contains part of the bran, so the bread turns out to be coarser, heavier. For a bread machine, it is best to use a mixture of white bread flour with wholemeal flour - the bread will be the tastiest.
Of gray bread flour part of the bran is removed, it is smaller than whole. As with wholemeal, it is best mixed with white bread flour in baked goods in a bread maker.
Malt or grain flour is a mixture of white and wholemeal flour, mixed with malted wheat grains, so the bread tastes sweeter, slightly nutty.
Of rye flour it turns out a dark, dense, tasty bread. It is low in gluten and therefore needs to be mixed with white flour.
Of flour with spelled the result is a delicious bread with a light nutty flavor. It is richer and more nutritious than rye bread, so it can sometimes be consumed by people on a wheat-free diet.
Corn flour obtained from corn kernels, it is both fine and coarse. It is good to add it to bread, but you need to use it little by little, since it is low in gluten.
Pearl flour has a delicate, sweetish taste, it makes soft bread. It is very high in gluten, so it needs to be mixed with white flour to make bread.
Gluten free flour sold in some large supermarkets. They are different, but they all contain a mixture of starches and gluten-free flours such as potato, rice, pea, or soy flour. In some, vegetable fiber is added to make the bread brown. For bread makers, only those types of flour that have been specially created for them are suitable. Regular gluten-free flour will not work.
YEAST
Only dry yeast can be used in a bread maker, and it is important to measure its amount very accurately. If there is not enough yeast, the dough will not rise; if there are too many of them, it will go down during baking. Don't use expired yeast.
SALT
It is an essential ingredient in bread, even if you hate the salty taste. Salt controls the yeast process and strengthens the gluten structure. When adding salt, keep it away from the yeast so that it doesn't start working: this is especially important in bread makers that do not immediately begin to knead the dough. Measure the amount of salt accurately.
SUGAR
Sugar helps the yeast kick in, making the loaf soft and crusty. Brown brown sugar gives more flavor than white sugar, and honey, molasses, and maple syrup are excellent alternatives.
FAT
Most of the bread recipes on the site require a little butter to make it richer, add flavor, and improve shelf life. Special margarine can be substituted for butter for those who follow a special dairy-free diet.Some recipes use olive oil instead of butter.
LIQUIDS
Unless the instructions say otherwise, the liquid should be cold when added to the bread maker. Many recipes use milk, which gives the bread a soft texture and improves shelf life. Do not use fresh milk if you are using the timer to bake your bread, add milk and a couple of tablespoons of milk powder instead, if desired.
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