Cinnamon Raisin Sourdough Bread - Bread Machine
Here is a delicious variation on regular sourdough bread. It still uses wild yeast and long fermentation for the health benefits yet produces a tender and sweet loaf perfect for gift giving. It also makes fabulous French toast!
You can purchase a bread machine like mine here:
7 Common Bread Machine Mistakes That Are Easy To Avoid
???? This Is The Best Yeast To Use For Bread Machine: -
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they're not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I've learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread's baking characteristics. If the kitchen is too hot, the bread's surface can crack and crevice severely. If the kitchen is too cold, the yeast won't rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don't have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don't worry; it's okay to lift the lid and check on what's happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It's also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn't too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don't suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they're desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don't, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they're removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they're not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it's a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy
The Secret of Tellico Grains Bakery Cinnamon Rolls
Stewart Shull, owner at Tellico Grains Bakery, recently invited us over for a tour of the bakery. The Market sells breads as well as pastries and treats which are delivered fresh weekly by Tellico Grains Bakery.
In this video Stewart explains how the cinnamon roll dough is prepared before baking it. Learn how they make all the layers of butter and cinnamon in spiral layers in their cinnamon rolls.
Dinner Rolls
These easy dinner rolls are soft, fluffy, buttery and totally irresistible! Is there anything better than the smell of freshly baked dinner rolls straight from the oven? It’s pretty hard to beat. This is my absolute favorite recipe for making the most delicious sweet, soft and buttery rolls ever and it’s so easy! The hardest part is waiting for the dough to rise. Whether you serve these rolls alongside your Thanksgiving dinner, dunk them into soups, or use them for sandwiches they’re guaranteed to be a family favorite!
RECIPE:
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Regal K6751/K6760 breadmaker instructional video (1996)
As a supplement to the instructional guide and cookbook, this home video provides an aid to using Regal's automatic breadmaker featuring tips involving rice, fruits, pasta, jam, and classic white bread. Also features French instructions.
Bread Maker Banana Bread - One Paddle bread Maker ( Russell Taylors Bread Maker )
This video is using small bread machine, (one paddle ) I included both 1 and 2 paddles recipes in this video. I have another video with the same title but using 2 paddles bread machine. Thank you for watching and Happy baking~~
Ingredients for small bread pan:
3 ripe bananas ( 300 g )
1/4 cup ( 60 ml ) water
1/4 cup ( 60 ml ) oil
3 tbsp ( 45 g ) brown sugar
3/4 tsp salt
3 cups ( 400 g ) bread flour
1 1/2 tsp yeast
1/2 cup ( 45 g ) chopped walnuts
Ingredients for large bread pan :
4 ripe bananas ( 400 g )
1/3 cup ( 80 ml ) water
1/3 cup ( 80 ml ) oil
1/4 cup ( 45 g ) brown sugar
1 tsp salt
4cups ( 540 g ) bread flour
1 1/2 tsp yeast
3/4 cup ( 60 g ) chopped walnuts
Bahan-bahan untuk BM kecil:
3 pisang masak (300 g)
1/4 cawan (60 ml) air
1/4 cawan (60 ml) minyak
3 sudu besar (45 g) gula
3/4 sudu kecil garam
3 cawan ( 400 g ) tepung roti
1 1/2 sudu kecil yis
1/2 cawan ( 45 g ) walnut cincang
Bahan-bahan untuk BM besar:
4 pisang masak (400 g)
1/3 cawan (80 ml) air
1/3 cawan (80 ml) minyak
1/4 cawan (45 g) gula
1 sudu kecil garam
4 cawan ( 540 g ) tepung roti
1 1/2 sudu kecil yis
3/4 cawan ( 60 g ) walnut cincang
مكونات صينية الخبز الصغيرة:
3 موزات ناضجة (300 جم)
1/4 كوب (60 مل) ماء
1/4 كوب (60 مل) زيت
3 ملاعق كبيرة (45 جم) سكر بني
3/4 ملعقة صغيرة ملح
3 أكواب (400 جم) دقيق خبز
1 1/2 ملعقة صغيرة خميرة
1/2 كوب (45 جم) جوز مفروم
مكونات صينية الخبز الكبيرة:
4 موزات ناضجة (400 جم)
1/3 كوب (80 مل) ماء
1/3 كوب (80 مل) زيت
1/4 كوب (45 جم) سكر بني
1 ملعقة صغيرة ملح
4 أكواب (540 جم) طحين خبز
1 1/2 ملعقة صغيرة خميرة
3/4 كوب (60 جم) جوز مفروم
小面包盘材料：
3 个成熟的香蕉（300 克）
1/4 杯（60 毫升）水
1/4 杯（60 毫升）油
3 汤匙（45 克）红糖
3/4 茶匙 盐
3 杯（400 克）面包粉
1 1/2 茶匙酵母
1/2 杯（45 克）碎核桃
大面包盘的材料：
4 个成熟的香蕉（400 克）
1/3 杯（80 毫升）水
1/3 杯（80 毫升）油
1/4 杯（45 克）红糖
1茶匙盐
540 克（4 杯）面包粉
1 1/2 茶匙酵母
3/4 杯（60 克）碎核桃
छोटे ब्रेड पैन के लिए सामग्री:
3 पके केले (300 ग्राम)
1/4 कप (60 मिली) पानी
1/4 कप (60 मिली) तेल
3 बड़े चम्मच (45 ग्राम) ब्राउन शुगर
3/4 छोटा चम्मच नमक
3 कप (400 ग्राम) ब्रेड का आटा
1 1/2 छोटा चम्मच खमीर
1/2 कप (45 ग्राम) कटे हुए अखरोट
बड़े ब्रेड पैन के लिए सामग्री:
4 पके केले (400 ग्राम)
1/3 कप (80 मिली) पानी
1/3 कप (80 मिली) तेल
1/4 कप (45 ग्राम) ब्राउन शुगर
1 छोटा चम्मच नमक
4 कप (540 ग्राम) ब्रेड का आटा
1 1/2 छोटा चम्मच खमीर
3/4 कप (60 ग्राम) कटे हुए अखरोट
Mga sangkap para sa maliit na kawali ng tinapay:
3 hinog na saging (300 g)
1/4 tasa (60 ml) ng tubig
1/4 tasa (60 ml) ng langis
3 kutsara (45 g) brown sugar
3/4 tsp asin
3 tasa (400 g) na harina ng tinapay
1 1/2 tsp lebadura
1/2 tasa ( 45 g ) tinadtad na mga walnut
Mga sangkap para sa malaking kawali ng tinapay:
4 hinog na saging (400 g)
1/3 tasa (80 ml) ng tubig
1/3 tasa (80 ml) ng langis
1/4 tasa ( 45 g ) brown sugar
1 tsp asin
4 na tasa ( 540 g ) na harina ng tinapay
1 1/2 tsp lebadura
3/4 tasa ( 60 g ) tinadtad na mga walnut
小さなパンの材料:
熟したバナナ 3 本 ( 300 g )
水 1/4 カップ (60 ml)
1/4 カップ (60 ml) のオイル
ブラウンシュガー 大さじ3（45g）
塩 小さじ3/4
強力粉 3 カップ (400 g)
イースト 小さじ1 1/2
刻んだクルミ 45g（1/2カップ）
大きなパンの材料 :
熟したバナナ 4 本 ( 400 g )
水 1/3カップ（80ml）
油 1/3 カップ (80 ml)
ブラウンシュガー 45g
塩小さじ1
強力粉 4カップ (540 g)
イースト 小さじ1 1/2
刻んだクルミ 3/4 カップ (60 g)
ส่วนผสมสำหรับถาดขนมปังขนาดเล็ก:
กล้วยสุก 3 ลูก ( 300 กรัม )
น้ำ 1/4 ถ้วย (60 มล.)
น้ำมัน 1/4 ถ้วยตวง (60 มล.)
น้ำตาลทรายแดง 3 ช้อนโต๊ะ (45 กรัม)
เกลือ 3/4 ช้อนชา
แป้งขนมปัง 3 ถ้วย (400 กรัม)
ยีสต์ 1 1/2 ช้อนชา
วอลนัทสับ 1/2 ถ้วย (45 กรัม)
ส่วนผสมสำหรับถาดขนมปังขนาดใหญ่:
กล้วยสุก 4 ลูก ( 400 กรัม )
น้ำ 1/3 ถ้วยตวง (80 มล.)
น้ำมัน 1/3 ถ้วยตวง (80 มล.)
น้ำตาลทรายแดง 1/4 ถ้วย (45 กรัม)
เกลือ 1 ช้อนชา
แป้งขนมปัง 4 ถ้วย (540 กรัม)
ยีสต์ 1 1/2 ช้อนชา
วอลนัทสับ 3/4 ถ้วย (60 กรัม)
Nguyên liệu làm bánh mì chảo nhỏ:
3 quả chuối chín ( 300 g )
1/4 cốc ( 60 ml ) nước
1/4 cốc (60 ml) dầu
3 muỗng canh ( 45 g ) đường nâu
3/4 muỗng cà phê muối
3 cốc (400 g) bột bánh mì
1 1/2 muỗng cà phê men
1/2 cốc (45 g) quả óc chó xắt nhỏ
Nguyên liệu làm bánh mì chảo lớn:
4 quả chuối chín ( 400 g )
1/3 cốc ( 80 ml ) nước
1/3 cốc (80 ml) dầu
1/4 cốc (45 g) đường nâu
1 muỗng cà phê muối
4 cốc (540 g) bột mì
1 1/2 muỗng cà phê men
3/4 cốc (60 g) quả óc chó xắt nhỏ