Chocolate Bread Recipe | Bread Machine Recipes (2024)

FAQs

What is the order of ingredients for a bread machine? ›

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

In order to keep these things from being shredded or mashed during the kneading cycles, add them at the end of the second kneading cycle, about 3 minutes before the machine is due to go into its first rise. This gives the machine time to knead your additions into the dough, but doesn't give it time to tear them apart.

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Bread machine yeast, a form of instant yeast, is made through a different manufacturing process than active dry yeast. This process ensures that the yeast is 100% functional and can be mixed directly with the dry ingredients.

Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve it completely for the yeast to work.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Rather than spending hours in your kitchen mixing, kneading, rising, punching down, shaping, rising again, and baking, you can set your bread machine and forget it. The only thing that can make using a bread machine any easier is starting with a bread mix.

Can I open my bread machine while baking? ›

Avoid opening the cover in the middle of the proofing period, especially if your kitchen is cold. You don't want any heat to escape, thus slowing down the dough's rise. Don't open the lid during the preheating and baking cycle if you use your machine to mix, knead, and bake. You don't want to lose heat.

Too little water, and the bread will be tough. It's also essential to use water that's the proper temperature: The water has to be warm enough to "activate" the yeast and cause the dough to rise, but not so hot that the water kills the yeast. The ideal range is between 105º and 110ºF.

Molly Marzalek-Kelly, senior recipe developer at King Arthur Baking Company, says milk powder helps yeasted breads “have a higher rise and softer texture. Milk powder lends an added level of tenderness while also helping to increase the item's shelf life.

It depends. Some instructions tell you to put wet ingredients in first, followed by dry ingredients. Others suggest you put the flour in, followed by salt and sugar, then wet ingredients, and finally the yeast. Almost all recipes will suggest you add the yeast last, otherwise, the dough won't rise quite as well.

If your breadmaker has no yeast dispenser, add the yeast into your bread pan first. Then add all remaining ingredients (top-to-bottom order) into your bread pan.

By putting the yeast in first and the water in after the flour, this ensures that the yeast does not become active too soon. The flour is acting as a barrier. Experience Fresh gourmet meals with minimal efforts thanks to Panasonic Microwave Ovens featuring the Inverter Technology.