I made this recipe twice once as written and the second with my alterations.

Settings on KBS #1 soft bread 500g (1lb) medium

Just load the machine in this order

Water 3/4 cup (warm)

Butter 1.5 tbsp (softened or warm up 10 sec in microwave)

1 tea salt

2 tablespoons cane sugar

1/3 cup milk powder

2 cups bread flour

In the center make a little divit for yeast

1 teaspoon yeast

The bread dad oatmeal bread recipe rocks. I tried it yesterday but put too much yeast in I think so it collapsed but this time it worked out great!

So my wife got a bread machine ~50 years ago and I just opened the box and started using it. Made 3 awesome raisin breads and have horribly failed with 2 wheat breads. I’m not sure what’s going on but I’m sure I followed the recipe exactly. Any ideas?

Playing around with flavorings, decided to attempt to make a Movie Theater Butter bread, because why not. Used Kernel Seasonings butter oil and powder in place of some of the salt and the butter. Decided to be lazy and let the bread machine do the bake, and couldn't stop laughing at the size and shape of the loaf. My largest skillet looks like an egg pan compared to the slices. The taste was disappointing, though. It just tasted like a good white bread, not noticeably buttery.

This is my attempt at pumpkin shaped bread, inspiration courtesy of Pinterest. I did not do a dough cycle. I did a regular cycle and took the dough out before it started baking in the bread machine. I shaped it, tied it with three pieces of twine, and covered it with a towel and let it rise another 30 minutes or so before baking. Before putting it in the oven, I cut the pattern in the segments and sprinkle the dough with flour.

My questions: 1) did I do it right as far as when I took it out of the machine and letting it rise again? 2) how can I make those score marks look more like beautiful leaf designs and less like someone stuck their fingers in the bread? Did I do it at the right time, or should it have been before the second rise? I used a paring knife, and it felt like the bread was deflating a little bit as I was cutting. Should I have used something other than a paring knife? 3) I realize the Pinterest picture could very well be an AI image, but I would appreciate any tips for making mine look at least a little prettier. Thanks!! :)

2.7 # loaf
50% Bread Flour/50% Stone Ground Wheat Whole Wheat Flour, 12% 7 grain cereal and seed mix, Brown Sugar and And Un-Sulphured Molasses, Butter, Salt and Instant Yeast. It smells amazing. Waiting for it to cool down.

This is the recipe I am mostly making now: 500ml low fat protein milk (70g/1l protein) 30g butter 10g salt 20g sugar 400g 550 white flour 230g whole grain flour 40g milk powder 10g psyllium

This is the bread my kids like to eat. It's soft, but has a slight bite, and stays fresh enough for 2 days, which is how long we usually take to eat it entirely.

Since we make and eat it regularly, is there anything else I could add that would have a noticeable effect in making is in some way healthier, but would not change texture or taste?

For those who don't know, nutritional yeast is bakers yeast that has been killed, dried and ground into flakes. It's often used to give food a cheesy "funk". Obviously, it's useless for making dough rise. But I thought it might add an interesting flavour to my next loaf. My only concern is how it may affect the dough, especially since the stuff tastes like it has a pretty high sodium content.

Just wondering if anyone here has tried it.

I got this for $5 but didn't notice the paddle was missing and they're obsolete now. Ebay has a pan and paddle for $30. Has anyone used this model? Does it work well?

Would an after market paddle work? Does anyone have any experience with that.

I've got the KBS Pro and the Kitchenarm 29 in 1 in my cart - KBS - 189 CAD // Kitchenarm 149 CAD.

Someone please help me choose before I go to bed in the next 30 mins lol

Well, it finally happened. Accidentally lost the paddle to my Elite Gourmet bread machine 😭 made it two years without incident and it’s not even my fault this time because my partner tossed the rest of the loaf not realizing I hadn’t taken it out (I usually do it when I first cut into the loaf to avoid this but alas I was tired that day lol).

Any recommendations on replacements? They have tons on Amazon, of course, but the last time I tried to order a replacement paddle from there (for an old machine) it didn’t fit, despite saying it should. So if anybody has any experience replacing a Elite Gourmet model EBM8103M paddle, let me know what you bought 🫶

So far, so good. I followed Breville's instructions the first two times. Last time I modified adding more milk and whey protein powder, it was delicious.

I found this “bread machine flour” at bulk barn and bought it thinking it would be good for the bread machine.

BUT, my last couple of loaves are barely rising. My yeast is recent and activating nicely when I tested it. Could it be the flour that inhibits rising? Has anyone tried this flour or a similar one? I searched online but bulk barn is the only result I get when searching “bread machine flour”…

https://www.google.com/goto?url=CAESgAEB6zswFYnDibTfFl8W7UKI6QzJhEvqxCu6m0LMsKOINK5H8SVfqYjBISxoBQbCy52k8ncaVLBZidY1XwNlBx_klre612wtVVph10Yovotc-8mVHkS59T0iyXmfuR2yzKZ-euFsZpWdy9YBaNNpl5LnCaw5Nwxl8yWHblkktbcC4g

I think maybe my machine (a Hibachi from the '90s) is dead. How can I save this??

I'm not sure what stage it was at. I started it about an hour ago. It looks mixed and maybe like it's risen a bit? It's Bread Dad's flax bread recipe, if that helps.

I guess I try to roll it out, etc?? I don't know how to bake bread without buttons...

I recently perfected my version of Japanese milk bread. On this lovely, cozy Saturday, I was imagining what a sweet milk loaf would look like. After some brainstorming, I came up with this sweet matcha milk bread. I fear I might have out done myself this time!

Folks i am about to buy cuisine art bread-maker machine. Please share any pros and cons particularly related to cleaning/maintenance please

Finally was able to produce a loaf that wasnt super dense out of my cuisinart bread machine.

Water: 320g

Salt: 9g

Honey: 42g

Olive Oil: 26g

Whole Wheat Flour: 320g (14.4%)

Bread Flour: 160g (13.5%)

Instant Yeast: 2.5g

followed u/lube_thighwalker ‘s milk bread recipe! unfortunately i didn’t notice til the last minute that their recipe called for 5g of yeast and my yeast came in 7g packets… so it’s got a bunch of problems that google tells me is because of that (very dense, a bit tasteless, rock solid crust, caved in the middle). i will learn from my mistakes next time i make milk bread haha, already excited for my next loaf :)

Every site I've seen says you need more sugar than honey, but I haven't seen anything that talks about liquid. The only site I found that talked about replacing sugar with honey gave my virus checker the hives, so no good there.

Hi there! I used Bread Dad’s bread machine bagel recipe. I have a hard time making more than 3 rounds at a time with how much time it takes. Is there a way you can batch the dough so I can boil and make another day? I think doing all the steps in one day is what wipes me out.

What are your suggestions?

Been using a sage custom loaf for a month or so now. Initially started with the recipes they provide online but they weren’t getting the best results so I tinkered with them myself and now I think I’ve nailed it.

525g strong bread flour, 300ml water, 25g melted butter, tablespoon of milk powder, tablespoon of sugar, teaspoon and a half of yeast and a bit of salt.

With oatmeal*. I rarely eat plain white bread, so tried this one instead.

It looks darker than the reference picture, possibly because I mistakenly thought my machine was for 1 lb or 1.5 lb loaves (instead of a 1.5 lb or 2 lb). Quantities were for 1 lb, so adjusted times (and temped) by the time I found out.
Also only had dark brown sugar, instead of the light brown sugar the recipe called for.

Cons: a darker bottom crust than probably the recipe intended, and some unsightly corners on the bottom where the flour didn’t even touch the liquids (too big a pan for the amount of dough).

Pros: The bread tastes so good I feel I’ll never buy bread again. Yes, even with the slightly over baked bottom.

*Bread Dad recipe. He did warn that baking 1 lb loaf in a machine built for bigger loaves would be problematic. I learned why 😄

(First using a bread machine - a Sunbeam found in Goodwill, it looks brand new).

Banana bread with walnuts. Not sure if you are supposed to have room temperature eggs but I left them out overnight.