Bread Machine Jalapeno Cheese Bread (Easy Recipe) - No Getting Off This Train (2024)

FAQs

What is the best flour to use in a bread machine? ›

Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

The wrong bread machine setting was used.

Different settings have different time lengths for mixing, kneading & baking. The wrong setting may give the dough too much time to rise (so the dough rises higher than expected). This may result in the dough collapsing in on itself.

Bread machine yeast and rapid rise yeast are just types of instant yeast. This means that bread machine yeast, rapid rise yeast and instant yeast can all be used interchangeably.

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. The bread machine works on a timer and hums along at its regular pace.

While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

Some recipes will advise adding sugar, which, in addition to making the bread a little sweet, helps the yeast to rise better. Others also suggest adding a little oil, such as olive or vegetable oil. This helps the dough form, preventing it from sticking to the sides of the pan, and makes the bread more tender.

A: During the kneading cycle - it will beep to let you know when it is time to add in things, like raisins, nuts, etc. So you would be able to open the lid at that time.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve it completely for the yeast to work. Therefore, Active Dry works best if dissolved in warm water (100°–110°F).

Do you use instant or active dry yeast for bread machine? ›

Since bread machines use a higher temperature to raise dough, substituting instant for active dry yeast1:1 may cause bread to over-rise, then collapse. When baking in the bread machine, and substituting instantyeast for active dry, reduce the amount of instant yeast by 25%.

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.

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.

Don't worry about opening the bread machine mid-cooking cycle. Unlike doing so with a pressure cooker, you're not going to interrupt the process or risk exploding parts—in fact, it's critical to do so. Take a peek about 10 minutes into the dough kneading cycle to check the ratio of wet to dry ingredients.

- Use bread flour, not regular all-purpose flour for all bread machine recipes. Bread flour contains a higher percentage of gluten than regular all-purpose flour. Using bread flour will produce taller, less dense loaves.

King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour.

Whole-Wheat Flour

Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.

Strong or bread flour has a higher protein level that plain flour. It is this protein that contributes to the strength of the gluten. However, this is where it gets complicated. Looking for flour labelled as 'strong' or 'bread' flour is a good idea when you are just starting out on your bread making journey.

"Bread machine bread flour" is the same thing as bread flour; both contain more gluten than all-purpose flour. If you don't have bread flour, you can make a substitution: 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets) to make 1 cup of bread flour.