Quote:
Originally Posted by Stitchawl
GAK!! GAK!! GAK!!
While I freely admit the ease of use with the machine, and I certainly love the smell of the bread while it's baking... I simply can NOT abide by the loaves the machines turn out. I had a very nice machine a few years ago, and four or five different recipe books. I tried all the breads that I would normally purchase, and didn't care for anything coming out of the machine!
The breads had no 'crumb!' They had no crust! They were blocks of bread that smelled great, tasted sort of OK, but had no texture what so ever! Unless something has changed in the last couple of years with the machines, they are NOT something for me. I know a lot of folks love them... but a lot of folks love commercial tea bags too. LOL!
Stitchawl
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You clearly had either a crappy bread machine or bad recipies. I have only made two loaves but they have both been as good as anything I can get at a bakery. The first was a whole wheat loaf (Whole wheat, molasses, water, and some salt). The second was a multu grain bread (millet, rye, rolled oats, polenta, bran, bulgar wheat, whole wheat, white bread flour, honey, salt, and water). The second loaf is heavenly. A wonderful crust, great texture. It is on the list of loaves to make again. We went through 3/4s of a 1 1/2 pound loaf last night.
Another problem that I have read about is that people use regular flour for making bread in bread machines. You should use flour that is marked as "bread" flour (especially for the white flour) or stone ground for your wheat flour. This adds texture and makes the bread that much better.