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Old 12-08-2007, 06:28 PM   #1
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Bread machine-rapid or basic

Other than the obvious time factor, what's the difference in choosing rapid over basic in a bread machine for plain old white bread? Why bother with a longer cycle at all if the rapi works just fine?

Armed with the booklet that came with my machine, a Betty Crocker bread machine cookbook and ZERO knowledge of baking myself.... I'd like to know which cycle I should choose for my first bread making experience.
We're talking about a 2 hour time difference. And of course the bread machine cookbook details the difference between making a 1-1/2 lb loaf and a 2 lb loaf, but never mentions the difference in the the rapid cycle that some bread machines have... is there a difference?
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Old 12-08-2007, 06:33 PM   #2
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I can't help you there, pacanis. My bread machines are so basic that they don't give me a choice, plus I don't bake my bread in my bread machines. I just use them to knead the dough and put it through the first rise. I then shape my loaves and put the dough in the appropriate pan(s).
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Old 12-08-2007, 06:49 PM   #3
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Thanks for replying, Katie.
I figured since the machine is supposed to cook the loaf start to finish, I might as well let it try to do its thing the first time around. Unless it stinks at it.
Then I'll be asking you which bread pans you use
I believe you already said glass for loaves.....
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Old 12-10-2007, 06:52 AM   #4
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Well that was easy enough!
I chose basic, which takes a little over three hours start to finish. I got a beautiful, tasty, perfectly textured loaf. Surprised the heck out of me
A couple large slices went very well with my beef stew last night.
I used Betty Crocker's Classic White Bread recipe, which was quite a bit different than the recipe that came with my Breadman.

1-1/2 c water (80 F)
2 tablespoons butter
4 c bread flour
3 tablespoons dry milk
2 tablespoons sugar
2 teaspoons salt
1-1/2 teaspoon instant yeast

This made a 2 lb loaf. Not knowing what to do with it last night after I ate, I left it on my wood cutting board with the sliced end down. It's still soft this morning I'll probably get some type off breadbox for my loaves... I need more counter space
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Old 12-10-2007, 08:16 AM   #5
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Quote:
Originally Posted by Pacanis
I'll probably get some type off breadbox for my loaves
Good idea. I have found that bread I make in a machine stales really fast. I normally use a zip lock bag to keep it fresh a few days.......

Fun!
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Old 12-10-2007, 08:24 AM   #6
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Something I read said to keep it in a paper bag for a few days, then transfer it to plastic to get a little more life out of it.
Either way, owning a cat and dogs tall enough to "counter surf", it isn't really safe just laying there on the counter. Of course some more of the loaf disappeared this morning in the way of toast
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Old 12-10-2007, 12:31 PM   #7
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I leave my bread on the cooling rack for about an hour before placing it in a gallon size plastic bag, which I store in the refrigerator.
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Old 12-10-2007, 12:56 PM   #8
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WooHoo pacanis! Congrats on your first loaf of bread! Don't you just love the smell of baking bread? Yes, home made bread will stale faster. I think it might be because we don't add preservatives. I use a zip lock bag to store my bread after it cools down. I'm not sure how long it will last because it's always gone by the next day.
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Old 12-10-2007, 01:11 PM   #9
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The bread made on the rapid cycle probably won't have as good a taste.

Bread develops flavor and texture via fermenting and rising. The longer the better.
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Old 12-10-2007, 01:21 PM   #10
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I used to use mine Only for making the dough, I would use the Basic equiv, and then bake it in the oven still.

I was never too pleased with the results doing the entire start to finish in the bread maker.
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