Bread Machine options?
 

>(Zspider) writes:
>
>I like homemade bread but I don't like all the work involved.
>My mother-in-law loaned her bread machine to me and I like it
>a lot. Clean-up is easier and a lot of the labor is handled
>by the machine.
>
>But there are trade-offs. Although it offers differing settings
>for different types of bread and how dark I want the outside,
>these are generic settings with no option for me to adjust them
>exactly to my liking.
>
>For example, for a small loaf of white bread, a light setting
>for the crust is still a little darker than I would like it.
>If I catch it before it's finished baking, I can stop it
>about 5 minutes ahead of time and it's perfect, but there is
>no way for me to program in a bake time of 5 minutes less.
>
>I believe the machine is set with two rise times, but there's
>no option for me to custom-select the length of the rise.
>From the way it bakes whole wheat bread, I think I'd like to
>allow a bit longer for the rise cycles. No way of doing this
>either.
>
>Are there any bread machines that include options for programming
>my own rise and bake cycles?

Yes, you!

ABM's are a great convenience but are not intended for custom baking beyond a
few rough settings. And nothing is preventing you from using the machine to
make the dough and then bake it conventionally. If you want bread a particular
way then prepare it entirely by hand, especially if what you want is the same
quantity of bread capable of an ABM.... I really don't see any big deal in hand
kneading/forming one stinkin' loaf... whaddaya want, a machine that eats it for
you too. Hey, let me know if you find one with big tits! LOL


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vanmomzie wrote:
> I am having a problem with my challah recipe for the breadmachine not
> cooking all the way through. It's a little doughy at the top inner
> crust. How do you know if the way to fix this is extra time in the
> last rise, or increasing the crust color to Medium instead of Light?
> You sound like you know what you're doing. By the way, my Breadman
> machine (which I got at Sears about a year ago) allows you to have 5
> personalized bread recipes, to set the times any way you want. What
> type of machine does your mother-in-law have? I had a Hitachi for 10
> years, it must have made 5200 loaves over the ten years but I had to
> get rid of it, the teflon was all worn off, and to replace the pan was
> I think, about $60 from the manufacturer. So hence the new machine
> which was around $110 and well worth it.

**********
Thank you for the suggestion of the Breadman machine from Sears. I'll
take a look at them this evening if I get the time. My mother-in-law's
is an Oster. I don't see a particular model name beyond the brand.
And I didn't mean to imply that I know what I'm doing! I'm just a
beginner. I mentioned a longer rise time on the whole wheat bread
because I read in the manual that whole wheat is a little more stubborn
about rising, and the bread I'm getting out is sorta tough and chewy.
It sounds to me like you aren't getting a long enough bake time on
your challah. An adjustment in the rise time wouldn't help the doughy
problem, would it?

Again, thank you for posting.

Michael