Bless you for this video!! I accidentally threw out the paddle and pan hook when I took mine out of the box. Your video showed me where they were supposed to be and I found them!
If you chop up some FRESH BASIL , & add some GARLIC to your FRENCH BREAD your house will smell AMAZING besides your bread tasting Too... And a Plus to this Garlic Basil French Bread is , if you cut the ends off fairly thin you can make a couple of personal Pizzas out of them , YUUUMMMMMMMY. B.T.W.... If you would like your bread a little CHEWY , just add a little extra Olive oil , Depending on your taste maybe a heavier EXTRA VIRGIN OLIVE OIL ......The Brown Crust , The Chewy Center , The Smell of a French/Italian Bakery , You are now making TRUE ARTISINAL BREAD , YUUMMMMM.....YOU'RE WELCOME.
@@thekat268 Hi KAT ... I'm NO EXPERT , or even a Real BAKER by any means .... But from what I've been told by people who are these little tidbits do make for somewhat subtle all the way to dramatic changes depending on how much you seasonings you do add ... But ALSO , whether or NOT you use FRESH in your Baked Goods ....Certain Herbs & Seasonings are better used as Fresh in some instances whereas other instances you are much better off using Dried Herbs.... In COOKING , like Marinara Sauce , something that's going to Simmer for long periods Fresh Herbs are Really NOT Recommended , simply because over the marinating / simmering time they tend to lose their potency & wash out flavor wise where the Dried Herbs Do Seem to hold up well...Even so , the dried herbs do wash out as well in long simmering times though not as much as the fresh so even if you use Dried you shouldn't use them too early in the process or at least check & add more to taste late on during the simmer....... In Baking , either / or is okay to use , but Dried Herbs tend to be a more stable strength to be able to work with ...The fresh tend to be more pungent to the nose but not as strong in taste & there lies the problem ...You never know just how strong the fresh Herbs are going to translate to ..... So unless you really like the smell & taste of your Herbs Strong ( just in case ) be prepared for just that , they just might be overpowering or weak & washed out ... So my opinion , I really like fairly strong Herb Smell & Taste in Baked goods ( I will use Dried or / Fresh & even throw extra in & hope for the best ...) Dried Herbs are so much easier to keep on hand , but you can always go to grocery if you can plan that far ahead LOL.... Personally , I Never Can or Do....... P.S. Getting back to your direct question I think Dried Garlic would be the better choice in a Bread Machine .. Raw garlic in Baked bread is a wild card , but can be tempered & tamed & made docile & subtle for using in Baked Goods ... Simply heat a skillet up with a tablespoon of Butter and a tablespoon of cooking oil ( non flavored high smoke oil like Avacado oil ) then toss the Garlic in , turn the heat down to med/ med/low & Saute for a minute or two , just til it gets pungent & pull it out before you burn & bitter it ...Put onto a paper towel & press out the oil then add however much you want to your dough , it will not have that raw edge anymore ...But this is just my unqualified opinion ..... You can try this & if you don't care for the results at the most you've lost is a couple cups of flour , but even so I believe someone's going to like it & eat it ...Just about everybody likes garlic ...Especially Mild Garlic ....... 😜😜😅😅😂😂🤣🤣👍👍👍👋👋
@@arthurwalls9091 thank you for your reply. I do recall the herb data from a video. Made sense. Thank you for reminding me. I received a new bread maker yesterday. Holy cow! It's so much smaller than the old bread maker I had that was the size of a Volkswagon. I started making bread over the winter but it's too hot to turn on the oven now so I bought the bread maker and put it on the back porch. I bought a Kitchenarm. It had more bells and whistles than the Quisinart for a lower price, a 2 year warrantee for parts and labor, a back up mixing paddle, nothing but wonderful things said abt customer service and an online forum where others post their bead maker recipes. I'm still learning about bread making. My first loaf came out soft and fluffy and cut easily. Looking forward to making a bunch of the recipes. Let me know if you get new tips. We can share. What types of bread have you made?
@Nova Amari Nice! Who new ruining a relationship had come this far! I remember when it took months of neglect and dishonesty but now I can do the same thing in minutes! The future is great! :D
I wouldn't dump the salt into the water at the beginning but rather place it into the corners away from where the yeast is going to be. Salt kills/inhibits the yeast, so exposing the yeast to salt in the water may have resulted in a loaf that should have risen a little more. You'll know that you've got this right when you see a nice smooth 'dome' rather than a top that looks a bit deflated. Also, you would have nicely browned sides (the dense, under-risen, thick dough doesn't 'cook' well). As it looks, the dough looks undercooked and a bit 'mushy'. That's a nice looking machine - brushed stainless steel instead of white plastic...
Good Video! I like that you cut the bread and poked it and cut a slice. Also, your video was not boring and you said alot and kept to the point. Good video. Thank you!.
I've looked at all of the videos I could find & for my needs , & simplicity of use The Cuisinart 110 COMPACT seems to be the best choice for me , my needs , & my Tiny 50s sized BUNGALO kitchen .....Every thing I've seen & heard says & shows it does a good job ... I'm Sold , when I go to get one this'll be the one ....👍👍👍👍👍
My bread maker recipe for French lists sugar as one of the ingredients. Other online recipes add lemon juice or replace oil for butter or don’t add them altogether. Sounds like many ways to go French
My recipe book that came with this machine says you can choose your crust color, but it did not work on the French program. I am wondering if mine is defective.
Mine just came and I made a one pound loaf. The machine vibrated terribly. Does your machine vibrate when kneading? I have 2 others, no vibrating. Can’t imagine a 2 pound loaf on knead.
At 5:40 you say, "it's not doughy at all". But it sure does look doughy. I've seen lots of french bread, and that doesn't look right - appears to not be done baking. Otherwise, good job on the video. Have you had better luck with others that you baked? Do you still think this is a good machine?
This machine is great. I just bought it. For some reason, the French bread program does not allow program color change (light, medium, dark) like others. My French bread came out light as well. White set at medium was perfect, my banana bread was perfect, and a cranberry walnut was perfect... although I think that may have been the white program as well. Whole Wheat worked well. I asked in another comment on this video if others can confirm that French does not allow color change. The bread was actually fantastic but I had to toast slices for this French program. I guess there isn't a way for a firmware update but I'm going to see what the company says about this. I can't imagine it is on purpose. If there was a French medium color setting, it would be perfect.
I have to agree as a baker of bread. To be fair though, it's the first loaf out of the machine and we don't know the atmospheric conditions where she is. I would keep an eye on it during the kneading/proofing before baking. If it looks wet or dry then adjustments can be made during kneading.
Just got for Christmas and made the French bread 3x (1 1/2 lb, different yeasts) hoping it will come out better each time - but it is sunken in, light in color (no choice for finish for French bread) seems underbaked and I end up giving to birds. Maybe I need to try a different program? Used to make bread with an old Panasonic bread machine and the bread would dome and have a nice brown crust. Are others having better luck with other programs?
@@bsalvatore734 yes, perfect bread with other programs. See my comment on this thread. French Bread seems to be the exception. No color settings. I toasted it and did like the bread though. I now have a ninja smart oven. Easy to pop it in for toast of any size. Not ideal but I'm ok with it for mornings with coffee, for instance. So, I'll probably do French again. If there is a simple adjustment to perfect French like you have been trying, I don't know it yet.
@@bsalvatore734 also search "Mr Bread Baker" channel recipes. He has this machine. I've made a lot of those and even customized the banana bread. Excellent.
Hi. I am from Brazil 🇧🇷 Thanks for the video. what recipe do you make? Don't you add dry milk and butter? because in the recipe that comes with the machine they ask you to add these ingredients: dry milk and butter.
Oddly, as you can see in her video, the French Bread setting does not allow color change. At least for me and clearly for her it doesn't. Notice when she is in White, program one, you see the slice of bread graphic. When she switches to French, it is not there. Can you confirm your French program is the same way? Mine came out too light as well. All other programs (I believe) are fine.
If making GF bread, are we suppose to take the dough out after just one rise? if I want to make dinner rolls -then i would need to shape and put in a greased 9x13...let rise again and bake? 350 for how long?
I was researching and bought this just recently and thought you looked familiar. I was wondering what you guys were doing since you don't update adobo sandwich that much anymore.
@@KGSimpleReviews oh nice hehe. Watched your recent uploads and congrats to moving to AZ, bet you won't miss the Seattle weather this time of the year lol
I’ve been watching bread maker videos all morning trying to figure out which one to buy. It seems like the bread machines with the wider loaf pan has trouble mixing all the ingredients as the ingredients get stuck in the corners where the paddle can’t reach. The tall square pan mixes better without supervision or help. What are your thoughts?
@@KGSimpleReviews I understand that you wish it to look like a regular loaf, but just listening to you cut into it sounded awesome to me, & having been lucky enough to visit Paris, I wouldn't worry about the looks of it, as much as the taste!! No one way to use your French bread, with butter as you 1st tasted it, but the French people also like it with cheese & wine, as an appetizer, or even their substitution of a meal.
You can take the paddle off (there is a specific time during the process--depending on the program you use--and the machine prompts you), but this step is optional 🙂 I leave mine on. When bread is ready, I just scrape it from the bottom lol
Yes I thought the same her beautiful blue eyes & her unharried speaking made this video very pleasant & encouraging, to make my 1st ever loaf of French Bread very excited to see how it comes out
