cshenk wrote:
> "George Shirley" wrote
>> maxine wrote:
>>> notbob wrote:
>
>>>> How long is a bread machine suppose to knead the dough?
>
> Depends on the type of bread setting. I've never really paid much attention
> to that.
>
>>>> I'm on second machine and it's been kneading for 15 mins!
>
> Thats about right for WW.
>
>>>> I figured the first machine was defective cuz 2 buttons didn't work and
>>>> the
>>>> timer didn't progress. I threw dough in 2nd machine and it kneaded for
>>>> 3
>
> If it was in warm up cycle, that can happen for as much as 10 mins before it
> 'does something'. Not sure if NB's Sunbeam was a warmer type or not.
>
>>>> mins, then rested (doing whatever) then started kneading again. Been
>>>> kneading for..... well. At least the timer is advancing. Is this
>>>> normal?
>>>> Do the damn things ever BAKE!!??
>
> Grin, it kneads twice. Think about bread recipes where you dont have a
> machine. That middle phase of 'punch it down and let it rise again'.
>
>>> nb
>>>
>>> Mine goes through two kneadings during a dough cycle that's 80 minutes
>>> long. Haven't done a complete bake cycle in ages so forget how long
>>> that takes.
>
> Sounds about right except there's another 'rise' bit after the 2nd kneading.
> Bake itself is the last hour or so of a 3.5-4 hour process (depends on type
> and size of loaf).
>
>>> maxine in ri
>> I'm running a Regal bread machine and the Basic cycle takes three hours to
>> complete and has three kneading time periods. The whole wheat takes even
>> longer.
>>
>> Sounds like the chip in nb's first machine is bad and the second one is
>> doing it's job.
>
> Could be. I missed most of the conversation by accidental deletion. Too
> bad as I was in chat with NB when he started it off to see how it would
> work! I just know it was a WW (100%) that nb tried first.
>
> I've never tried to use 'all purpose' flour in a breadmaker. Just
> breadmaker stuff with nothing added. Nb had a bag of AP as well, and no
> gluten yet so I warned the rise with the 100% WW may not be as much as
> expected with no gluten added.
>
>
All the bread recipes I use, regardless of flour type, call for at least
a tablespoon of wheat gluten to help the rise. Generally I only use SAF
bread machine yeast and usually a teaspoon less than the recipe calls
for. I failed to cut back on the yeast in my first loaf in this machine
and had to take it apart to get the cooked dough out of the lid. <G>

I use mostly Beth Hensperger's bread machine cookbook as it has all
sorts of recipes in it. Lately I've made two loaves of date/nut bread to
a Fleishman's recipe that came with MC 7 and it lovely. Made some for an
art reception Friday night, cut the bread into small squares and coated
it with a light bit of pineapple cream cheese. DW says all raved about
the bread, makes it worthwhile to do.

The booklet that came with my Regal has the times for each of multiple
cycles that it does. I use it a lot to make artisan bread at least
through the first two kneadings, on the dough cycle. Also for making
pizza dough. With a partially paralyzed right hand I'm not too much on
kneading dough anymore.