Comments on: what am I doing wrong with new breadmaker?

By: The Best free classifieds Site

The Best free classifieds Site — Thu, 17 Nov 2011 17:54:59 +0000

to get that “perfect balance” between…

Woah! I’m really digging the template/theme of this blog. It’s simple, yet effective. A lot of times it’s difficult to get that “perfect balance” between usability and appearance. I must say that you’ve done a fantastic job with this. In addition…

By: Lynda

Lynda — Wed, 07 Oct 2009 01:35:59 +0000

Are you using fresh ingredients and putting them in the order recommended by the manufacturer? My machine has a preheat function and if I put the yeast in first with the liquid, it kills the yeast. It requires yeast to go on top (last ingredient).

Are you measuring the ingredients accurately?

I also buy the flour that says Best for Bread on the package.

Is your yeast not working? Suggest also buying the yeast for bread machines (comes in a little jar) as that makes a lot of difference. Check the pull date on the yeast jar to make sure you have a fresh one that will be good for awhile. After you open it, refrigerate the jar of yeast.

When machine begins to knead, peek in and if necessary, carefully insert rubber spatula on the side of the baking pan to help the machine if dough clings to the side. Sprinkle in a little extra flour if it appears a little too wet.

You’ll get the hang of it. Then you can get creative and use different types of ingredients.

A tip that works. When you make a successful batch of pizza dough, cover it with plastic wrap and put it in your refrigerator overnight. It will rise again in the refrigerator. That makes the dough easier to use and I think it tastes better, too. I’ve put garlic powder and a dab of olive oil (for moistness) in my pizza dough and it’s good. But we like the flavored dough.
References :

By: Gene H

Gene H — Wed, 07 Oct 2009 01:09:59 +0000

Two things to consider.
1.) Even with a bread machine, a little practice is necessary.
2.) Humidity, temperature, and weather CAN affect the outcome.

Oh, and altitude counts, too.
References :

By: Snackie

Snackie — Wed, 07 Oct 2009 00:43:59 +0000

Wow, 8 loaves and one pizza dough. I hope you’re feeding the birds your failures. Are you following the instructions exactly, no matter how stupid they may sound? Example: putting all the yeast in one little corner or using water at a specific temperature? Are you using bread flour and not all-purpose? Before dumping out your pizza dough, sprinkle flour onto your cleaned work-surface for easier handling but don’t add too much flour: it makes the dough tough.

It took me 4 failures to master my bread machine, but I got 200 batches out of it before it broke down.
References :

By: cookingkay1955

cookingkay1955 — Wed, 07 Oct 2009 00:05:59 +0000

What is happening to the bread? Its very important that you put your ingredients in the right order and make sure your yeast does not get wet.
Sounds like your pizza dough did not have enough flour.
When your machine start kneading cycle watch it and see if the dough is sticking to the sides if it is put in a bit more flour.
Also are you useing bread flour and is your yeast new?
References :

By: Arrow H

Arrow H — Tue, 06 Oct 2009 23:50:59 +0000

ure not good
References :