Home Breadmaker Recipe
November 16, 2016
NOTE: You can add an extra egg to this recipe without altering anything else. This will produce a slightly firmer texture. Some prefer it this way, some don't.
- Prep: 15 mins
- Cook: 12 hrs
1For best results, use water between 20 and 30C. The warmer the water, the more open the texture of the final product (go too high and the bread will overflow the pan!). You will need to experiment to find the texture you like best. The water temperature affects the dough temperature, and using water which gives a dough temperature of 18-23C seems to be best in most cases.
2Mix the wet and dry ingredients thoroughly with a wooden spoon and transfer into the breadmaker pan.
3Select the standard bake setting for yeast bread, and set to dark crust if your machine allows this. The cycle will normally take just over three hours.
4You may find that at the end of the standard cooking time, the top of the loaf is still quite pale. With some breadmakers (e.g. our Breville) it is possible to select an additional ‘bake only’ period. If your breadmaker allows this, a period of 20-25 minutes should brown the top crust nicely. If this is not possible, you may find that removing the loaf from the pan and finishing the browning in a conventional oven is acceptable.
5Once cooked, remove the bread from the pan at once. With an electric knife you can slice it while it is still warm, but otherwise allow the bread to cool completely. Wrapping it in a clean teatowel helps to reduce moisture loss.
6Once cooled, slice and eat on the same day, or freeze for later toasting.
7Remember that the "Delayed Start" function on breadmakers should not be used with gluten free loaves. To have a fresh loaf ready for breakfast and cut lunches each day, we find it convenient to make a loaf in the evening, so that it comes out of the breadmaker just as we are ready for bed. If this loaf is wrapped well in a towel or teatowel and left on the bench to cool, it is in good slicing condition next morning.
8Different bread makers may incubate the mix at different temperatures! If you follow the instructions above and still get a loaf which over-rises and collapses in the middle, use cold tap water to prepare the mix. We have found this necessary with one customer's Sanyo breadmaker. If it is insufficiently risen, you may need to go to warmer water than recommended (we haven't personally encountered this one yet, but anything's possible!) If you find you need to perform any of these contortions, do let us know, and also let us know the type of breadmaker you have.