Been using a sage custom loaf for a month or so now. Initially started with the recipes they provide online but they weren’t getting the best results so I tinkered with them myself and now I think I’ve nailed it.

525g strong bread flour, 300ml water, 25g melted butter, tablespoon of milk powder, tablespoon of sugar, teaspoon and a half of yeast and a bit of salt.

Banana bread with walnuts. Not sure if you are supposed to have room temperature eggs but I left them out overnight.

picked up the Neretva 3.3 lb bread maker. tried my first loaf today …… what did i do wrong …..…it sunk on the top .

Managed to get all the measurements right from memory, feeling very proud of myself. Until 5 hours later i open the lid and instantly realise i forgot one very key ingredient...the water! Flour based sandcastle anyone?

Hello dear bread makers,

I've been recently trying to remove milk from my diet, and I've been having trouble with getting a good rise ever since. The replacement I've chosen is a rice drink from trader Joe's, and I'm struggling to understand why the outcome is so different. I just tried another loaf with milk to make sure it wasn't the machine/yeast/something else and it rose with splendor.

I tried to add some vinegar to the rice drink, which did help some (after guessing that the milk must be more acidic), but the rise is still noticeably weaker than without milk. I don't know if I need to be decreasing the added sugar given the relative difference (but they don't seem too different?). I'm also not opposed to just doing water, but I more want to understand the reasoning behind why this change matters so much.

Any tips are appreciated! The photos are of the ingredients and macros.

Edit: It seems like most people say that I should just use water or that milk shouldn't affect the rise but...I don't know how else to say this, the rise is different between the rice drink and the milk batches, by maybe a few inches 😅 This is across all recipes. I'm just gonna try water instead of a milk replacement, or use soy milk if that doesn't work. Not looking for new recipes, but thank you to everyone trying to help. Was more curious about the chemical reasons why that might be.

Paddle gash, I don't know what else to call it, the slot left in the bottom of the loaf when we pull the paddle out of it. Several slices of bread are weakened by it, depending where the paddle ends up. Does anyone know how to overcome it? My machine is a Tefal if that makes any difference.

So i had company over while I was making this. At 3 cups of flour I thought I was at 2 and added another cup. This is how it turned out😅 guess I'll be making another one early tomorrow morning

I recently bought a Zojirushi bread maker, however the paddle arm broke and I’m having a really tough time trying to find a replacement since this machine is very discontinued (Model: BBCC-N15). If anybody has a paddle or knows where to find one online the help would be greatly appreciated.

(I didn’t find out about slack dough and using copious quantities of olive oil until after I baked the loaf pictured. Next time, I’m trying this modified version. If anyone has suggestions, I welcome them!)

Focaccia Bread Machine
Modified from [u/stacey202](u/stacey202)

400 ml Water
60 ml Olive Oil
9 g Salt
500 g Bread Flour
7 g Yeast
Top with (optional) Rosemary, Pitted Olives, or whatever is seems tasty

Use dough cycle.

Dough will be slack (a bit runny and sticky). Use olive oil covered spatula to remove from pan and olive oil covered hands if it needs to be touched.

Prove about 1.5 hrs in heavily olive oiled 9”x13” baking pan; it should be enough to pool a bit.

While proving, preheat oven to 400°F.

Make sure the risen dough is well-oiled before adding the toppers.

Sprinkle with salt and gently dimple the top.

Bake on lower rack for 20-25 mins or until “fried” around the edges and 200°+ on thermometer.

Hi all,

Just wanted to ask for some advice here... All these nice breads shown on this sub-reddit. Unfortunately, mine recently don't turn out like that anymore.

I'm using the Panasonic YR-2550 with automated yeast dispenser. Mainly using Gemini recipes or known ones from the manual.

Now, it almost seems like a problem with the bread machine or the blade.

The flour on the bottom seems like the blade isn't really doing it's job. Has anyone experienced something similar?

Hi everyone, I have an old Toastmaster bread box, model 1154, that I recently pulled out to use again after a few years, and I have been obsessively making bread, so I have been on this subreddit a lot recently.

I have seen people mention that you can remove the kneading blade before the bake cycle if you know the times for the cycles, and I was like, wow that's a great idea!!

My kneading blade doesn't remove though, and I'm sure it used to, because I remember when I used it (20+ years ago) when I still lived with my parents that it would get stuck in the loaves once in a while.

So I'm looking for suggestions on how to loosen the blade, or if it's not worth it and I shouldn't worry about it.

It’s my 6th loaf with my new bread machine and though it tastes nice and cuts easily, it’s dense at the bottom and looks like a cat cross section. It’s a wholewheat loaf and I’m using coarse wholemeal wheat for gestational diabetes. Any help would be really appreciated.

Thought I'd contribute to the thread, as I found it quite difficult to find many reviews of the Delicca II when I was researching bread makers.

I've been looking for a bread maker for a couple of months. Since I live in Europe, not all models are available here. I had a few requirements:

• A horizontal bread pan with two kneading paddles.
• The ability to make larger loaves, around 3 lbs.
• A custom mode that I can program myself.
• The ability to bake a 1500 gram (3 lb) loaf.
• A jam program.
• A yogurt program.
• A viewing window so I can check on the bread without opening the lid.
• A top heating element for better browning, meaning two heating elements in total.

I was looking at the Zojirushi, but it's very hard to find in Europe, and the few sellers that do have it charge around 430 euro (480$). I'm not willing to spend that much on a bread maker. On top of that, finding a machine with two kneading paddles was surprisingly difficult.

I was almost ready to get a Panasonic, as I have a discount that would have brought the price down to around $250. Then I came across the Delicca II. It had pretty much everything I was looking for, except for a top heating element. I managed to get it for around 80 Euro (about $90) using a discount code, so I decided to give it a try.

One thing I really like about the Delicca II is its design. In my opinion, it's easier to fit into a cupboard because it's not as tall as some other bread makers. I also really like the metal sides. They give it a more premium feel and, most importantly, make the machine feel sturdy and well-built.

I just made my first loaf! I've never used a bread maker before, but I'm pretty happy with how it turned out. I popped the loaf into the air fryer for two minutes to get a little more browning on top, since the compromise with this model was that it dosent have a heating element on top.
Next time, I'll probably use a bit more yeast, and a flour with a bit higher protein but other than that im satisfied with the result for a first bake, i did the middle size 1250 gram (2,7Lb)
The bread tasted great, and the whole process took around three hours.

Here are a few pictures. I did cut into the loaf before it had fully cooled.

Pictures: 1) Raw dough 2) Baked crust 3) Slices 4) Ingredients List

I tried dark rye in my
compact Cuisinart CBK 110,
"dough only" setting. The dough was wetter than ideal. I added flour during shaping and put it in a glass 9”x5” loaf pan. It rose well but deflated when I tried to score it; still too wet and no
"skin" formed.

Baked in 360°F oven until 205°F. The top was definitely misshapen where I tried to score it but the slices look and taste good.

Do you have tweaks for this recipe or an alternate recipe? Do I need a larger pan? Please suggest away!

Hello out there! I’ve tried a few recipes for white sandwich bread and I always find it so dense. Does anyone know a good recipe for fluffy and light sandwich bread?

Was feeling some fresh bagels this morning. Followed the recipe on the website. Only variation was I bought some liquid malt from Wholefoods. 3 heaping tablespoons for 3 quarts of boiling water. So soft and chewy. Texture was great and they tasted legit.

Zojirushi Home Bakery Virtuoso Plus Bread Machine. I’m looking for a less expensive bread machine. Is there anything almost as good out there?

I grew up in Texas and my ancestors were almost 100% Czech, so I was raised on kolaches, klobasniky, and buchty. I’m currently living in Japan and haven’t had a poppyseed roll in probably 2 years so I finally decided to put my bread machine in action today to solve that problem!

I’ve made kolaches and klobasniky with the machine, but this was my first buchty attempt and I’m so happy with how it turned out! I was worried that the inner layers might be underdone and gummy, but somehow I nailed it! I’m so glad I did, not just because it’s tasty and nostalgic, but because I used my only can of poppyseed! It would have been a travesty if I messed it up.

I used the same dough recipe that I’ve posted here before, but for convenience, here it is again:

Ingredients
1 cup milk
1 egg
4 Tbsp butter, softened
6 Tbsp brown sugar
½ tsp vanilla extract
1 tsp salt
3½ cups bread flour
2¼ tsp instant yeast

I ran it on my machine’s #9 (dough) setting for 90min, then rolled it out, spread on the poppyseed filling, rolled it up. Because it was my first time, it was too long and thin so when I put it in the pan I had to curve it around to fit. I baked it for 20min loosely covered in foil, then 10min uncovered, then a few more minutes covered again just to make sure it was done in the middle. I’m shocked by how good it turned out.

Thanks for reading!

Claire Saffitz chive rolls (on the Bon Appetit website) and Sally's Baking Addiction brown butter and sage rolls (on her blog). Both done in the bread maker (I have two, for holidays) and ready for Thanksgiving dinner tomorrow.

Hi! My loaf is very tasty but not round :(
130ml water
44ml milk
23g butter
21g sugar
5g salt
250g flour
2g yeast

I lowered the yeast in an effort to help with the caving in. It helped a bit, but it’s not fully round at the top. Should I lower it more? Picture of dough ball before rising for reference. Sadly I don’t have a loaf photo before my husband ate a piece 😂 but it turned out a bit round and a bit concave.