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Old 11-29-2007, 03:00 PM   #1
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Need help making bread

I figured I'd move my request here, since it is bread specific

I would like to get a breadmaker and the appropriate pans, sheets (whatever they're called) to make regular loaf bread. I'll assume the breadmaker does this by default. I'd like to make hotdog and hamburg buns, Italian bread and kaiser rolls, too. Maybe hamburg rolls and kaiser rolls use the same form/pan, but are different ingredients?
I went to the grocery store today and got some bread flour and a couple boxes of banana bread that shows them being made as muffins, but I'm guessing I can make them as a loaf whenever I get the bread machine. At least they are the brand Krusteaz, which I was told is good. I could not find any boxed mixes for just regular bread. I also could not find yeast anywhere in the flour aisle and did not have the time to track someone down, so looks like I need to go back for that. Do I need to get vegetable oil, also, or will EVOO work? I just have two types of oil right now, EVOO and peanut oil for the deepfryer, but the banana bread box said vegetable oil.

Not knowing a thing about breadmakers I'll guess this one is OK? It has five stars anyway. Amazon.com: Breadman TR875 Breadmaker, 2 LB.: Home & Garden Overkill? Underkill? I don't want to get something too complicated or pricey.
I can't seem to locate any bun forms on their website. Do you have to form them by hand maybe?

Any help and suggestions on what I need or should start with would really be appreciated.

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Old 11-29-2007, 03:09 PM   #2
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Wiliam & Sonoma here has bread making on Saturdays. I'd say go check them out. I love visual presentations, make so much more sence to me.

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Old 11-29-2007, 03:18 PM   #3
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Is that a store, Charlie? I'm a home body
Seriously, I'd rather buy my stuff online. It'll take an hour of my life just to go back to the grocery store for the yeast and if I need vegetable oil. I've never heard of them, but that doesn't mean there isn't one around here somewhere if it comes to that.

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Old 11-29-2007, 03:28 PM   #4
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Hamburger buns, hot dog buns require a soft roll. Kaiser rolls require a crispy crust
two different critters..I would share but all of my formulas are for 15=20 pounds of flour
and much water etc. lots of luck with your baking. try it by hand and forget your bread machine. take out all of your frustrations, anger on the dough it like to be kneeded. As for oil evoo will work just fine, save a trip to the mkt.
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Old 11-29-2007, 03:33 PM   #5
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If I have to make the stuff by hand it'll never get done! Taking out my frustrations aside, I'd rather dump the stuff in a machine, close the lid and kick back while the bread maker does the work.
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Old 11-29-2007, 03:51 PM   #6
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i buy my yeast online, at King Arthur Flour and keep it in the freezer.

banana bread in a bread machine?? I would think that is a quick bread? just stir together, plop in a pan and bake in the oven?

i shape hot dog and hamburger buns by hand and bake on a cookie sheet, after the bread machine kneads and rises the dough.

I have a Zojirushi and I bake my bread in a loaf pan in the oven, again, after the machine kneads and rises the dough.
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Old 11-29-2007, 03:55 PM   #7
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You won't be able to make authentic french or italian bread with a bread machine. That type of dough requires 2 days of prep work. I've never seen a bread machine that is capable of those steps. Since Kaiser rolls are quite close to french bread, I doubt a machine could produce something similar, too.

It's tempting to buy bread machines when you have a desire for good warm bread. They save all the trouble and guesswork...but are so very limiting. A good kitchen aid and a timer are equally as versatile, but with endless possibilities.
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Old 11-29-2007, 03:58 PM   #8
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I agree that a bread machine is unnecessary, especially if you have a stand mixer.

Personally I don't think bread from a mix and a bread machine tastes any better than store bought. I'd urge you to make your bread with flour, yeast, water and love.

With that in mind, I'd tell you to peruse the King Arthur Flour website. They have everything.

Yeast can be found in the refrigerated section. Sometimes by the pop-a-can rolls and sometimes in weird places like by the pickles or yogurt or butter.

As others have said, you are describing a few quite different types of bread which require difft ingredients and equipment. Maybe find a book that describes basic breadmaking or consult the KAF site for help or other resources.

Also, I'd VERY HIGHLY recommend making the Bittman/NYTimes no-knead bread as your first project.
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Old 11-29-2007, 04:05 PM   #9
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I make bread from scratch without a breadmaker. I use my Kenwood chef to mix the dough and then let it rise in bowls and form it for baking. I make a general bread of one and half pounds of strong bread flour (Either plain white or two thirds white, 1 third wholemeal), two teaspoons yeast, 2 teaspoons salt, 3 tablespoons oil and approx 370ml warm water.

We also used have several wonderful bread books giving recipes for all the different kinds of bread, look on Amazon it will give some ideas.
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Old 11-29-2007, 04:11 PM   #10
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Pacanis, you don't need special "mixes" for bread. You will just be spending extra money for the same ingredients you can find on your market shelves.

Like beth, I buy my yeast (in 1-pound packages) from the nice folks at King Arthur Flour Baker's Catalogue. I, too, keep it in the freezer. Buying it this way gives me quality yeast at a more than reasonable price. Those little 3-envelope packages in the market are too expensive for me in the quantity I need since I make all our bread products.

I use my bread machine(s) - I have 2 - to knead the dough and put it through the first rise. I began doing this many years ago because the arthritis and carpal tunnel syndrome in my right hand made kneading next to impossible and more than a little painful. The folks at King Arthur Flour also endorse using a bread machine for the kneading. They say the machine produces better kneading than our hands can.

I also use an electronic scale for all my baking and most of my cooking. I don't know what I would do without my trusty little scale. No guesswork when it comes to humid or dry days. Flour is like a sponge, it will absorb moisture and will dry out, depending on the weather. Weighing it eliminates having to worry about that.

The "pans" I have in my baking pantry include a variety of glass loaf pans. I prefer to bake my standard loaves in glass. Others swear by metal. Just personal preference.

I also have a perforated Italian bread pan and a perforated baguette pan, large and small hamburger bun pans, pain de mie (pullman loaf) pans in two sizes, plenty of baking sheets, 8 English muffin rings, and a 16-inch clay flowerpot undersaucer that I use upside down in the oven like a baking stone for making artisan-type breads. There are other pans/tools that I'm sure I'm forgetting, but this gives you an idea of what's on my shelves. Bear in mind, though, I make all the bread Buck and I eat. Haven't bought commercially- or bakery-produced bread in too many years to remember.

And, I can't leave out my trusty cast-iron skillet for making cornbread, but cornbread is a quick bread. Most of the time. I do have a recipe for cornbread that includes yeast.

I, too, am a bit puzzled about your reference to banana bread in a bread machine. I've never made it in a machine because, as beth said, it is usually classified as a quick bread.

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