I've owned a bread machine for years and until now I never thought of opening the lid to see and touch the dough during kneading!!!! It was always a lucky/not lucky today kind of experience. Thank you so very much for the excellent video!
Honestly, this is one of the best solutions to problems about machines, it is something specific and practical, actually it helped me a lot. Thanks a lot!
I can relate to all these problems. I finally bought a Panasonic Bread maker and that helped. It’s important to weight out the ingredients exactly at first until you get to know your bread maker. Yes it’s okay to open the lid. I always check after a few minutes to make sure there is a nice round dough ball. If not I add a little flour/water then next time make sure I change my measurements. I’ve made those little bricks that didn’t rise or those mushroom tops before. Since I don’t buy those packages I get better results buying a jar of yeast and keeping it in the refrigerator.
A lot of people say that the new Panasonic bread maker is the best one. I have been thinking of getting one for a while now, but I have gotten so used to my old one that I know all its little quirks and fault by now :)
This is just what I needed, I am having troubles with our bread machine and this solved my problem, thanks for that. And by the way, when the bread maker is kneading is it ok to add more flour than usual?
Thank you for this video. It is one of the most useful videos i've watched on the topic. I will be checking out your blog too. Again, thank you soo much!!!
Thanks for all the tips, I am just starting to bake and it is really difficult for me to perfect any bread. The difficult part for me is the kneading process becauseI do not have a stand mixer or a bread machine🤣
I had a problem-I followed my recipe but in the end my bread was so stiff. Thank God for this video, I found the solution. Bread maker is definitely worth every penny. So, when my bread has a gummy texture, it says I should bake it a bit longer. How much longer and is anything going to happen to the bread maker?
Glad it helped! If your bread is a bit gummy texture in the middle and it is just the case of under baked loaf, I would bake the bread for 10 minutes longer next time, that or choose the slightly longer settings, that should be sufficient to bake the loaf without burning it thoroughly.
Thanks I thought it was an issue and you confirmed it. When I baked 100% Rye and it rise to the top of the lid and stuck to it. Rye should not rise this high, I followed the Panasonic Rye recipe to the g (New model June 2022) they used 380g water, I know rye needs a bit more water but this was to my feeling to much and the result was mushroom loaf and little gooey . I will be making the dough only from now on and bake in a oven with steam the rock method. Thx.
If you have a package or a jar of dry yeast, you should store it in a cool and dry place such as a cupboard or your pantry. For fresh yeast, it has no artificial additives, and it is more perishable, so fresh yeast should be stored in the fridge to keep it alive longer.
My Cuisinart bread machine is brand new to me. I've made 3 loafs so far. All 3 where beautiful and smelled heavenly BUT they all where hard as a rock🤔 very disappointing. Should I add more water??🤷♀️ Frustrated my hubby spent so much money and I can't seem to use this beautiful machine.
My husband used to baked bread before we decided to change our diet. But he still bake once in a while. This will help him for problem in baking in the future.
Thank you, I want to make a 5050 loaf, do I have to add vitamin c also can you tell me what setting I need to oit the bread machine on white or wholewheat, thank you in advance.
Oh, I’ve had that happen before! If the spindle falls out, first, just take a good look at both the spindle and the pan to check for any damage. If everything seems okay, just line up the spindle with its spot in the pan and press it back in. After that, make sure the paddle fits snugly onto the spindle. I usually run a quick test cycle without ingredients to make sure everything is working smoothly. If it’s still giving you trouble or doesn’t stay in place, checking the manual or contacting Black and Decker can help.
@@FoodHow Yeah, it doesn't stay in. As near as I can figure it out, there are seal kits to replace everything in there but I can't find any that are for the BK1015W and the email addresses on the Black and Decker website for parts haven't replied. Amazon seems to have generic seal kits allegedly with instructions and generic replacement pans but none of them responded if their product would work for a BK1015W so it would be a gamble. Black and Decker references two third party repair providers in the industrial sector of town, but they seem to be for power tools however I think they might be worth visiting. The RU-vid videos I've found that actually replace the seals are for other models, push the spindle up to remove and don't really show what's happening when they insert the replacement parts. Seems to me that I should order a new bread maker and the generic parts to see if I can figure it out on the side. Pity that those old compact 1.5 lb units are hard to find now, they all seem to be 2 lb units now, there isn't a lot of counter space in the kitchen.
@johnwang9914 That sounds like quite the journey trying to get it fixed! It is frustrating when you cannot find the exact parts or get a response. I think your plan to grab a new bread maker while experimenting with the generic parts on the side sounds smart, just in case you can get the old one working again. I agree, those compact 1.5 lb units were perfect for smaller kitchens! Hopefully, you find a good replacement without taking up too much space. Let me know how it goes, especially if you manage to get the spindle issue sorted!
I made first loaf today and while the inside is fantastic, it's too "crusty". Not burnt, just crusty! It was set for the 2nd crust setting. Would you suggest just using the first setting?
Hi @suepearce2005, If you’re following the recipe to the letter and measuring everything just right, the issue might be with the ingredients or the bread machine itself. Sometimes yeast can be a problem if it’s not fresh, so trying a new packet might help. Also, if your kitchen is really cold, it could be affecting the rise. And it could be worth checking if your bread machine is kneading and heating as it should, since sometimes machines can get a bit off over time.
There are a few reasons why dense or heavy bread can be the result of the baking process. One reason is that the bread maker did not give enough time for the dough to rise, which resulted in a denser final product. Another possibility is that too much flour was used in relation to the other ingredients, resulting in a dryer, heavier loaf. Additionally, if the bread maker's setting and the temperature are not right, the bread could turn out dense and small.
Oh, when your bread loaf rises too high and touches the lid of your bread machine, it's often due to too much yeast or sugar in the recipe. These ingredients can cause the dough to rise more than expected. Also, if the kitchen is particularly warm, it can speed up the rising process. Try reducing the amount of yeast or sugar next time, or check if the recipe's size is appropriate for your machine's capacity. Adjusting these factors should help keep your loaf within bounds!
The problems dealt with are faults of the user not the machine, but this an unspoken machine problem. After just two or three years of weekly use, rust may form between the spindle and its bearings. If the user removes the paddle before baking, that formation is accelerated. The steel used is not sufficiently resistant to rust in its hot, moist environment. I never bake in the bread machine. I remove the dough before the last rise; then bake in in my oven-broiler in a loaf pan with good results. If your paddle is resistant to turning by hand, lubricate it with WD-40. Then clean it well. If you are successful at freeing it, don't bake in it again. Use your machine only as a programmable bread kneader.
A sloping top on bread machine loaves can be caused by a combination of factors such as uneven mixing, incorrect measurements, over-proofing, under-baking, and incorrect amount of liquid. To prevent this, try to follow instructions carefully, measure ingredients accurately, and avoid over-proofing or under-baking and hopefully it will turn out ok next time.
Ok I know this video has been out awhile...but I'm just starting with a convection Cuisinart...1st attempted french bread...crust came out very hard and the top didn't brown very well...any ideas?
That is a bit of a conundrum; usually, when it happens to me, the hard crust is also too brown. If the crust did not brown that well, I would usually try a different setting that would most of the time fix it.
My first leaves rose then collapsed because I removed the paddle too early and the dough wasn't 'knocked back' before the final rise cycle. I should have read the instructions properly.
Oh a lot of the recipes are adding oil ! could this also be an issue with to wet and high rise? thx I know this is old post so hope I could still get a reply.
The inclusion of oil in bread dough does not help it to rise, but it does enhance the texture, flavor, and moisture of the bread. I think I add oil to most of my recipes.
There could be many reasons for dense or heavy bread, but the first ones would be not kneading the dough mix properly, too strong flour, wrong or old yeast.
@ 5:40 - Well… who would’ve thunk there’d be even more talk of nuclear mushroom clouds less than two years after you released this bread making video❗️😱
Help do you know why my bread maker spilled over the basket? I need help first time making gluten free bread in it and it went over board. Made a mess, do not know why, I followed all instructions.
When a bread maker overflows, it can be due to a variety of factors. For instance, did you use the measuring cup or your own judgment for how much flour or liquids they should put into the bread maker? It may overflow. Or the recipe may have just been too big for your loaf tin. Or the yeast just woke up a bit late and made the whole thing overflow.
The crust of bread made in a bread machine may become too hard due to the heat setting being too high, the dough being too dry, the bread machine not being properly ventilated, or the bread being overbaked. To remedy this, try adjusting the heat setting or the amount of liquid in the dough, ensuring the bread machine is properly ventilated, or reducing the baking time.
To spread out dough easily, make sure it's at room temperature and has rested a bit so the gluten relaxes. Lightly flour or oil your work surface and hands, depending on the dough type. For pie crusts, use a rolling pin, starting from the center and moving outward. For pizza dough, gently press with your fingers or let gravity help by holding and rotating it. If the dough's fighting back, just give it another rest.
Cooks Essentials does a dual bread maker that can bake two different loaves of bread simultaneously. I am sure there are other ones. If anyone knows some more brandmakers with 2 loaves capacity, please let us know.
Today was my first day using my bread machine and it did not brown and it did not rise up I did what the recipe said? I put it on 6 should I have added more time? the only thing was I did have dry milk, so I use coffee creamer dry powder and it cook on the bottom, and it looks like I need to put it in my oven, would the coffee creamer cause this? :(
The dough failed to rise due to the lack of yeast or the yeast may have been old. The dough was not mixed thoroughly or kneaded enough, which could have reduced leavening power and inhibited fermentation. Additionally, the dough may not have been given enough time to rise. Did you use the right program for the recipe?
By dough hook, I assume you mean the mixing paddles. Ok, here is what I do; once the dough is finished kneading, take out the dough, which should be a nice ball shape by now, take the paddles out, put the dough back, and then let the bread machine do its thing.
I'm interested in getting a bread machine but what's putting me off is sugar mixing with the yeast to activate it I've just been diagnosed diabetic and want to keep away from sugar as much as I can if I don't follow the instructions the bread will fail and it'll be a waste of money have you any advice that could help , thank you
The sugar added to the recipe is generally about 2-3 Tbsp. This is to feed the yeast. It’s not enough sugar left over in the finished product to increase the carbohydrate content. The breads that you make are what you need to use to figure the carbohydrate count. It’s too difficult to calculate using the ingredient list because that makes a whole loaf which will be divided into many servings. Talk with your dietitian or endocrinologist about how to calculate serving size for you. Happy baking.😊
It used to happen to my old breadmaker also :( Try checking the following: Ensure the mains power is working Check your circuit breaker Press and hold “start” Cancel the timer
How do i know when its ok to take the paddle out of the bread machine, and then continue on with the baking? I’m afraid of thinking it’s done kneading, and find out it was only paused and needed to knead again. Does the machine do all the kneading continuously and when it stops its done? Is there way to know its done for sure by timing, or the machine beeping...anything?
On my machine, it says on the display when each phase is finished. So I remove the paddles after the kneading phase is finished. However, if your machine doesn't show the phases, then remove the paddles once the dough has formed a nice ball shape and it seems like the kneading is completed. My machine does it quite continuously and just stops for 10-15 seconds now and then. Once the kneading is completed, I can tell easily, even without the display. You probably need to keep a close eye on it the first time to find out the best timing for that, so you know when to do it next time. Also, check you user manual, it could mention something in there.
@@FoodHow Thank you so much! I have never had a question answered on any site, so I almost didn’t ask. Since seeing your video, and having my question answered, I am excited to try my 2 loaf. The first loaf had risen all the way to glass, but when I took it out, the center concave and it also had the paddle hole. It was an ugly loaf! It didn’t taste bad, but it wasn’t usable for sandwich bread. I did measure my ingredients accurately, but I used measuring cups not a scale. Would a scale be better?
That is not good if people don't reply to questions. Sometimes I also fall behind, so I do apologize if it takes me some time to reply. When I first started using my bread machine, I was using a scale, but once I was already familiar with the measures, then I just started using measuring cups. But when I am trying out a new recipe, then I usually do whatever the recipe tells me to do if it is in cups, I use cups, and by weight, then I use a scale. How are your loaves coming out now?
@@FoodHow Thanks for the reply. I use a digital thermometer and try to make either the milk or water 90°- 100°. But I think you're right about the yeast perhaps a bad batch or something. I just bought a jar of yeast and fresh flour and the bread turned out great.
I have a Oster bread maker and so far I can not get the 4 rubber feet on the bottom of the machine. This for me, it makes bread maker move around and prevents proper kneading. It is a cheap maker and if I cannot fine the or make the feet, I will not buy this machine again and go back to the hand bread making. There are plenty of recipes to do it
My bread machine's pan got scratched by seeds used in the dough...this is a problem - but I can't find any useful link online (let alone any solution) not even mentioned like the problem doesn't exist? True - I do like seeded bread - but be very careful with dried seeds expecially the small ones like sesame seeds - your pan is going to be scratched in no time. I wonder if anyone has noticed this issue and try a solution...I'm thiking of giving the seeds and nuts a good sogging to soften them before baking...that way I won't need to buy a new pan every month.
It's a real challenge when your bread machine's pan gets scratched, especially from something as seemingly harmless as seeds in the dough. It's surprising how little information there is online about this issue, I certainly did not realize that the seeds were causing the scratches.
frustratingly - it seems this problem doesn't exists - very rarely find no answers online. The closer I got was a video "making home bread from "scratch" or similar...go figure. I suggest a video about this issue because it's real and very annoying.
The title is all wrong....this video isn't even about troubleshooting a bread machine. It focuses on how to make bread correctly. The title should be, "How to make bread properly in your bread machine!"
Technically, honey, maple syrup, and molasses are considered as liquids, but because it is usually a very small amount, you don't need to make any adjustments with other liquids.
Add liquid…what kind? Brandy? Rainwater? Melted 7-11 Slush? Human blood? Condensation squeegeed from the interior windows of the International Space Station? Syrup from a Coca Cola fountain? Sweat from the brow of a late night talk show host when Jay Leno’s in town? Head and Shoulders? Coolant from the AIO radiator of a Rust streamer? Fermented dinosaur juice? Hi-C Ecto Cooler? Magma? Or does it matter?
If your bread machine will not turn on, it could be due to a few common issues. First, check if it is properly plugged in and if the outlet is working by testing it with another device. Sometimes, a tripped circuit breaker could be the problem, so check your home's breaker box. Also, inspect the power cord for any visible damage. If everything looks fine, it might be an internal issue with the machine itself, like a blown fuse or a malfunctioning component. In that case, consulting the user manual for troubleshooting steps or contacting customer support might be necessary.
If the knead function of your bread maker is not working, you can always knead it by hand and then let the bread machine do the rest. However, diagnosing why it is not working is a bit difficult for me like this.
When should I open the bread machine to take the paddles out so I won't have holes in my bread? I was going to buy a bread machine that have Collapsible Kneading Paddles but they are over $400. Too much for this girl so I will stick with the one I have.
I hear you; my bread maker is also quite old, but it works great as I have tweaked my recipes and made them so many times. I don't feel like spending $400 on a new one either. So, to take the paddles out, You have to do it once the dough is finished kneading. It should be in the shape of a ball, so it is easy to lift it out, take the Kneading Paddles out, pout the dough back in, and the bread maker will do the rest.
It's so stupid that companies advertise their breadmachines like it's so automated that you can go to bed and wake up with fresh bread already done! What were they thinking? 😅
OMG, your animated arm is making me nauseous! That is a terrible design choice. You can make the images appear without having a hand draw them. I am being serious, though, the erratic movement of the animation IS making me nauseous.
