Bread Machine Recipes To Oven Baked

I have found several recipes for bread I would like to try that are written for use with a bread machine. Can someone please give me tips on how to use these recipes with a mixer and oven.

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Comments

  1. baker says

    Just start with your water, dry milk, other liquids and fats (butter or oil) in the bowl, add your sugar, salt and yeast and let it rest a few minutes (I think the bread rises faster later if you do this, but you can skip it too). Put in a about half the flour and start mixing, when all mixed, slowly add the remaining flour. IF you are using a stand mixer just let it do the kneading for you, if not you will have to kneed in the last of the flour yourself. Rise until double, punch down and shape into a loaf, rise again. bake at 400 for about 30 minutes. Pretty much like any bread recipe. My machine makes dough that is stickier than I make in the mixer, it usually rises better, but is harder to work with.

  2. Becky says

    I’ve found there’s really not much change. The order of ingredients added no longer matters. If you mix yoru yeast in w/ yoru dry ingredients, you can even add hotter water than usual. Or you can moisten your yeast first, add a tsp of sugar or honey, make sure it blooms, then add to rest of ingredients. You do need to allow for a first rising (to double in bulk), punch down, then a second rising after you’ve formed it into a shape (loaf, rolls, round, braid, whatever). Baking is usually 45-60 min… I bake until I can smell it, then tap to be sure it sounds hollow and it’s done.

  3. TRISH says

    Found this recipe on http://www.allrecipes.com. It makes two 9 X 5 loaves. Hopefully this will help you.

    French Country Bread
    Submitted By: Stephen Carroll
    Photo By: Allrecipes
    Prep Time: 30 Minutes
    Cook Time: 40 Minutes Ready In: 1 Day 2 Hours 40 Minutes
    Servings: 30
    “A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it’s heavy. I use an overnight starter to give it extra flavor.”
    Ingredients:
    1/2 teaspoon active dry yeast
    1 cup warm water
    1 1/2 cups bread flour
    2 teaspoons active dry yeast 2 cups warm water
    1 cup whole wheat flour
    3 cups bread flour
    2 teaspoons salt
    Directions:
    1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
    2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    3. Grease two 9×5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
    4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
    ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 10/27/2010
    ***JUST A COMMENT; 425* FOR THE OVEN SOUNDS A LITTLE TOO HOT. I ALWAYS BAKE MY BREAD AT 350* OR 375*

  4. Medicswife says

    What I’ve done is to allow my bread machine to make the dough. After the first time to rise, I take it out, add flour if needed. I put it in the pans and let rise again,

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