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24HourForums.com > Supported Forums > Marie's Food Processor > food tips > Tips for fluffier bread-machine bread?

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shirohniichan
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 Posted: 10-18-2007 09:16 pm

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My wife has used our bread machine to make bread 5 or 6 times. Each time it comes out extremely dense and heavy. While I thought she was making it that way in tribute to me, she actually wants to make it lighter. As it is, dropping a loaf would probably crack the kitchen tile floor.

Does anyone make bread using a bread machine? If so, what are your tips on how to make it lighter and fluffier?

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 Posted: 10-18-2007 09:30 pm

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Shiro, i never tried a bread machine. but i always made breads from scratch. IF the machine over-kneads the bread, or too much flour is used, it can cause heavy and tough breads. also, the yeast needs to be 'proofed' in warm water to be sure it is active. i'm only guessing what the problem may be. ::nsmile::
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 Posted: 10-21-2007 04:19 am

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Maybe sift the flour first so that it goes in a little lighter, instead of all compacted to begin with?

I don't use anything BUT a breadmaker (I'm no baker)... but I seem to think that most bakers sift the flour for things they want light and fluffy.

You COULD try just doing the bread yourself using the box mix-- that'd help get the proportions right for you.

Maybe watch your breadmachine work sometime and note how long the cycles are?
You could then do it yourself and knead just a _little_ less... or something.

I dunno. I don't have the patience to do bread by hand..
Erinna1112
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 Posted: 10-21-2007 04:22 am

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Cut down on the salt, and increase the sugar. Just a little bit. Salt inhibits the growth of yeast, and sugar feeds it. Don't make radical changes; if the bread rises too much it'll pop the top off the machine and not bake properly.

Also, are you using flour specifically made for bread machines? If you are, try switching to all-purpose flour. Bread machine flour has a very high protein content, which will contribute to the denseness of the bread. All-purpose flour has less protien.
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 Posted: 10-21-2007 10:34 pm

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INTERESTING!!!!

Thanks Erinna... I didn't know any of that (tho I'm sure I'll see that detail when I get to that section of Alton's book on baking)

THANKS!!!!!
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 Posted: 10-22-2007 01:32 am

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I LOVE Alton's books. Got a bunch of 'em...I'm Just Here For The Food, I'm Just Here For More Food, and Gear For Your Kitchen. LUUUUV Alton :)
shirohniichan
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 Posted: 10-22-2007 09:21 pm

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Erinna1112 wrote: Cut down on the salt, and increase the sugar. Just a little bit. Salt inhibits the growth of yeast, and sugar feeds it. Don't make radical changes; if the bread rises too much it'll pop the top off the machine and not bake properly.

Also, are you using flour specifically made for bread machines? If you are, try switching to all-purpose flour. Bread machine flour has a very high protein content, which will contribute to the denseness of the bread. All-purpose flour has less protien.

Thanks for the info. I'll check on the salt, sugar, and type of flour she uses.

She recently told me she likes the "blockbuster bread" the way it is, and she thinks commercial bread is too airy. :dunno:

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 Posted: 10-23-2007 02:30 am

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We got our machine as a gift several years ago.  The bread usually turned out OK.  Used very fresh yeast.

I will have to admit now, that when I do make bread I use a mix.  I may just have to make some from scratch when I am off in January.

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