I bought a bread machine about four years ago and used it quite a lot, but I wasn't always so proud of my baking. Sometimes the dough would rise perfectly, only to fall flat during the baking cycle or only half the loaf would rise or all the dough will bake in one corner of the tin. I got fed-up and just at the moment when I was ready to through the machine out the window, I discovered a sweet little lie:
All bread machine manufacturers will tell you to ONLY use their recipes and no other recipes. And that is not true!
In a desperate moment I tried my friend's recipe (this link is for a larger loaf; my recipe is for a smaller one) and voila! Never ever have I looked back. Every single bread (whether whole wheat, spelt, 50% rye, whatever) comes out perfect, every time!
The big secret here is to add your ingredients into your baking machine in this exact order:
First your dry yeast, then the flour, followed by the other dry ingredients, then the butter and egg, and lastly add the water.
1 and a half teaspoon of dry yeast
3 cups (750ml) bread flour
1 table spoon of rice milk powder
1 teaspoon of salt
1 teaspoon of sugar
1 table spoon of butter
This recipe is for a small loaf.
Machine settings: 1. Basic, loaf size 1,5 LB, colour medium. (for Ma Baker Bread Maker by Mellerware)
|Whole wheat spelt rolls|
I make my own bread rolls with the exact same recipe! Use machine setting number 8 to only prepare the dough. Here I used my friend's larger recipe (4 cups of flour & 280ml water) to make 15 bread rolls. This is delicious with any home made soup!