"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 09-08-2008, 05:09 AM   #1
Assistant Cook
 
Join Date: Sep 2008
Posts: 6
Problems with bread in a Breadman machine

i purchased a breadman years ago but along that time i lost the recipe book. i was able to go online and only retrieve the manual. on that note, i attempt to bake a loft yesterday to no success. it didnt rise. i used the receipe from a forum post. wasted time and energy. dont know what i did wrong. the bread seem half done and half soggy, maybe it was not done. i follow the exact order for placing the ingreditents. tried again, but this time was worst bc i didnt stop the machine so it locked up into "cool off mode" by that time it was 12am and i lost my patience waiting for it to unlock so i left everything sitting bc didnt know what to do. anyhow woke up this am to try with the ingredients which had been sitting a few hours. doesnt look like going to rise and has a very smooth texture, not hard dough like yesterday. again, waste time and energy, not to mention finances. help....what can i being doing wrong?

__________________

__________________
Chrissy36 is offline   Reply With Quote
Old 09-08-2008, 10:25 AM   #2
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
What is the recipie did you put enough yeast?
__________________

masteraznchefjr is offline   Reply With Quote
Old 09-08-2008, 10:41 AM   #3
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Chrissy, sorry to hear about your problem. Check out the following site. It lists a buch of different machines, including yours ...and some of the recipes for those specific machines. Good luck, and let us know how you make out.

Bread Maker Recipes
__________________
quicksilver is offline   Reply With Quote
Old 09-08-2008, 11:02 AM   #4
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Possibly the yeast was too old or expired. Fresh yeast is a must for successful bread...
__________________
urmaniac13 is offline   Reply With Quote
Old 09-08-2008, 02:35 PM   #5
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Sounds to me like the problem is the yeast, either not enough or outdated. I would try again this time with new yeast and just using the dough cycle on the machine then shaping the loaf, letting it rise and baking it in the oven in case there is something wrong with the thermostat in your bread machine.
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 09-08-2008, 05:53 PM   #6
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Chrissy, with a bread machine, the measuring of ingredients is crucial. Male sure that the amount of water is exactly right. Make sure that the ingredients are added in the order specified. Finally, thur your attention to thee yeast. Does the package say that it is for bread machines? Look at the date on the yeast, is it expired? finally, if youhave enough yeast to try an expreament, put a tsp of yeast in 1/2 cup of water whish is between 85 and 105 degrees fharenheight. Add a gnereous pinch of flour and a generous pinch of sugar. Wiat 10minutes. If the ere is nota good head of foamontopof the yeast, your yeast is bad. This experament will render thetest yeast unusable in the bread machine.

I have a breadman, I think I have the books, manual and recipie. I bake all my bread byhand, so, I donotuse it. If youwant some recipies from the recipie book scanned and e-Mailed, please pm me with your e-mail address and I will be happy to oblige.

Hoep this helps.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 09-08-2008, 06:01 PM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I have a breadman bread machine and haven't followed one recipe that came with it, so I don't think following a different recipe is the culprit. We just had a thread here on what can go wrong with breadmaking and two things seemed to stand out, one moreso than the other, bad yeast and poor measuring of the ingredients. And realize that as the seasons change, so do the measurements of the ingredients if you measure by volume as opposed to weight. It's that whole humidity thing....
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-09-2008, 11:56 AM   #8
Assistant Cook
 
Join Date: Sep 2008
Posts: 6
thank you all for the replies. what does it mean if the texture is very googy. is that the gluten. and after it baked it had a funny smell. some info: i left the dough to sit awhile to see if would rise but didnt rise. in fact. it had sunk further when i got home. when i first put the dough to rise the basket was hot. i think the cooling of temp made it drop.

do i need a special flour or the prepackaged bread flour??????

the problem is when i first bought the machine. i used the prepackaged mix and had the book so i got the perfect loaf. since using my own flour and not having the book, i can never get the dough to rise pass half the height of the basket.
__________________
Chrissy36 is offline   Reply With Quote
Old 09-09-2008, 12:06 PM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
"googy"? Do you mean gooey? It means there's too much liquid as opposed to dry ingredients. The dough should be tacky, not too dry, not too wet.
The smell I'll assume was the yeast. It's really the only ingredient that has a smell to it that I can think of.
I use a recipe that calls for bread flour. It is supposed to have more gluten I think? Which is good when using a bread machine? Something like that... I've also used an entirely different recipe that called for AP flour. That loaf was different, more dense and more moist like a sandwich bread, but equally good.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-09-2008, 12:09 PM   #10
Assistant Cook
 
Join Date: Sep 2008
Posts: 6
thank you sounds right. how do i send a person reply to a member. want to send email.
__________________

__________________
Chrissy36 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.