After learning how your bread-making machine works, it’s time to start considering baking other things. With your imagination, you’ll find that a bread machine is an extremely versatile kitchen tool.
Over the years, bread machines have been used in making bread sticks, sticky buns, focaccia, pizza dough, coffee cakes, kolache, donuts, baquettes, and so on.
So, let’s begin. Here are some useful hints for using as well as maximizing your bread machine.
Don’t hesitate to open up your bread maker to examine and even prod the dough while it’s undergoing kneading. This way, you’ll be able to know if you’ve mixed the ingredients well to create good dough.
However, this doesn’t mean you poke the dough while it rises, and you should not open the lid of the bread maker while your dough is in the second rise or baking cycle either. Before that, however, getting to know the dough is the best thing to do.
When baking using the delayed cook setting on the best bread machine, don’t use fresh ingredients such as milk, cheese, eggs and so on. These fresh ingredients are a perfect environment for bacteria to grow, which means an increased risk of food poisoning for letting the dough stay at that room temperature for a very long time.
It’s absolutely vital to watch the dough as it rises and bakes. This is to check if it has enough yeast to enable it rise well enough when cooked. Then again, if you put excess yeast, it’ll rise and collapse afterward.
If you don’t watch it carefully, you may find it hard to know whether it rose and fell afterward, or it didn’t rise at all. If so, you won’t know how to solve the problem as you won’t understand just what went wrong.
With trial and error, doing at least one of these things improves your chances of making a sweet loaf of bread successfully: reducing the quantity of salt used, using the setting with the longest period of rising on your machine; using a little ascorbic acid, removing your dough from the bread maker, and baking and molding it by hand; or doubling the quantity of yeast.
Try to match your flour with the kind of bread you want. Whole-grain flour produces heavy, dense, more substantial bread. All-purpose protein-rich bread produces high-rising bread. Combining the two kinds will produce something in between.