Bread Machine Cheese Bread | Bread Machine Recipes (2024)

FAQs

What is the difference between a bread maker and a bread machine? ›

VERSATILITY: Your bread maker will be able to create dough only-this allows you to shape your finished bread into buns, braids, etc. Some bread makers also have a “preserves” function where you can make jam. These are the only two things you can really do with a bread machine though.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf.

You add the ingredients, and the bread machine makes and bakes the bread in one handy appliance. Liquid ingredients are added first, then oils or fats, dry ingredients, and finally yeast (if your recipe calls for it). The machine will mix, knead, rise, and bake the dough to a beautifully soft bread with a crisp crust.

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf. Whilst this is not the biggest hinderance, it can be an annoyance to those who aim for gold standard loaves.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it's higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Condensation can build up in a bread machine if it is not opened at the end of the baking program. If a loaf is left in the machine after baking it can absorb the moisture from the condensation and become soggy. For future bakes, remove the loaf at the end of the baking cycle.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Does it matter what kind of yeast you use in a bread machine? ›

Both commercial dry yeast and instant yeast are suitable for bread machines because they are designed to be added directly to the dry ingredients, and they don't require proofing in water before use.

Bread machine yeast, a form of instant yeast, is made through a different manufacturing process than active dry yeast. This process ensures that the yeast is 100% functional and can be mixed directly with the dry ingredients.

They'll just do it more slowly. So if you do use cold water in your dough, expect to be waiting a little longer for your dough to rise and fill out with gas. This is no bad thing, as a longer prove can help develop more great flavour in your dough.

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

First of all, the stirring function of the bread makers is not sufficient to completely mix the eggs so it is better to beat the eggs before adding them into the bread pan.

But what if you love fresh bread but a busy schedule leaves little time for the many steps of mixing, kneading, shaping, proving and baking your own? In that case, a breadmaker is for you. Plus, if you buy a machine with a timer, the bread can be ready and waiting for you in the morning.

An oven can bake your bread, but what it can't do for you is knead your dough. Removing the onerous task of kneading is perhaps the biggest appeal of a breadmaker. That said, if you already have a benchtop mixer with a dough hook, you can simply use this for the hard work, saving you money and space.

It is much quicker than making oven-baked breads. You just assemble the ingredients and add into the bread machine… and sit back until the bread machine is done. In contrast, with many oven-baked breads, you will have to spend time kneading, waiting for the bread to rise, kneading again, etc.