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Old 11-27-2007, 08:48 PM   #11
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I have a variety of specialty bread pans that take care of all our bread-making needs.
Katie, do you use silicone baking pans? That's all I have so it's all I've ever used. They seem to work great but then again, I have nothing to compare to.
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Old 11-27-2007, 08:53 PM   #12
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No, don't use silicone pans. For loaves, I use glass and bake at 400 degrees F.

For Italian bread and baguettes, I have perforated metal non-stick "sling" pans that came from King Arthur Flour. My hot dog and hamburger bun pans also came from King Arthur.

For English muffins I use English muffin rings, but empty 8-ounce pineapple cans with the tops and bottoms removed will work just as well. I have 8 rings and 8 pineapple can "rings."

I bake my sandwich bread in a pain de mie pan. I have a standard, if you can call it that, and a commercial one, which makes a very large loaf.
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Old 11-27-2007, 10:53 PM   #13
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Did you get both of the pain de mie pans from King Arthur Flour, Katie? I would love to have one of them and I think I'd need the large one.
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Old 11-27-2007, 11:45 PM   #14
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Did you get both of the pain de mie pans from King Arthur Flour, Katie? I would love to have one of them and I think I'd need the large one.
I have their largest one, plus I have a commercial one I purchased at auction that is about 6 inches longer than the King Arthur one. LOVE both of them.

I had to adjust my regular sandwich bread recipe to fit the larger pan but, because I learned "ratios" in school, it was relatively easy to do so. I'm a numbers person. Just ask Buck. Sometimes I make him crazy.

I have other goofy-shaped pans that I've gotten at thrift stores/yard sales/auctions that I make bread in, too.

What can I say, I'm a breadophile.
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Old 11-28-2007, 05:59 AM   #15
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It said to freeze them on a cookie sheet for about 6 hours and then place the frozen rolls in a big zip lock bag. That way, you can take out how ever many rolls you want and pop them in the oven still frozen to have fresh baked rolls anytime. The testers said the rolls tasted just as good as the rolls baked immediately (never frozen) and suffered no loss of taste or texture as long as they were used within a month. By golly, they were right and the rolls were wonderful!

I think this would work great for someone like you and a bread maker would make the perfect amount of dough.
Super! That's just what I needed to know.
So is making your basic bread and various rolls pretty cut and dry.... just follow the recipe, or is there a certain learning curve? Other than potatos or pop-up muffins, I've never baked a think in my life.
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Old 11-28-2007, 06:18 AM   #16
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I used to use the bread machine for all my dough also, still do when I'm time cramped. But since I got my Kitchen -Aid with the dough hook I've been finding that just as easy, and you can monitor the state of the dough a bit better, the water content always seems to change with the seasons on me.
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Old 11-28-2007, 11:47 AM   #17
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Super! That's just what I needed to know.
So is making your basic bread and various rolls pretty cut and dry.... just follow the recipe, or is there a certain learning curve? Other than potatos or pop-up muffins, I've never baked a think in my life.
I have a breadmaker I use occasionally (don't remember the brand). It came with a recipe booklet. As long as you read the manual first and follow the recipe, you should be fine. I don't bake much, because everything has to be pretty much exact, but the recipes work. HTH.
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Old 11-28-2007, 11:52 AM   #18
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just an fyi for this thread. a very old post.

Breadman bread machine recipe
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Old 11-28-2007, 12:06 PM   #19
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Hi Katie, advice and information is always welcome. The reason I was looking at the Zojirushi was because it makes a horizontal loaf and plus a few other features I haven't found on others. I think I understand your point though. Would it not be better to just get an inexpensive one now and enjoy some fresh bread? Point well taken and I appreciate your input.

Jim
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although I now do my breads by hand, I use to have a zoji it was at least 15 years ago that I got it and just recently gave it away..But I highly recommend the machine. We loved it and my husband had fun making bread all by himself I just prefer taking out any frustrations on the bread dough and ending up with a good thing....Bread
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Old 11-28-2007, 12:27 PM   #20
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[quote=pacanis;513535]Super! That's just what I needed to know.
So is making your basic bread and various rolls pretty cut and dry.... just follow the recipe, or is there a certain learning curve? Other than potatos or pop-up muffins, I've never baked a think in my life.[/quote

I can only speak from my experience, as someone who has only recently begun to try and learn to really cook and bake, as opposed to reheating and nuking.

When you get a bread maker, buy a box of Krusteez country white bread mix and make sure you have a measuring cup with good markings and a food thermometer. The only big thing you can mess up in baking yeast breads is the measurements and the temps. With a box mix, everything comes in it and all you add is water. The temp is very important for the yeast to activate properly. The reason I say get a box first is that while you will eventually make much more spectacular breads, this is instant success and it will get you hooked. There are other brands of mixes but some are dreadful IMO. The only one I remember that is good and available everywhere is Krusteez. Maybe the others here will be able to recommend other brands.

What I do is this - set the bread machine for dough. Put the water and then the mix and finally the yeast on top in a little well you make with your finger. Turn it on and go away. It will beep when the dough is done and has risen. Preheat your oven to 400. Take the dough out and divide it into 12 fairly equal pieces. Roll each piece out into a stick, about a length to fit side by side on a baking sheet. (If you line your baking sheet with parchment paper or a silpat baking mat, you will never have to wash it.) Once they are rolled out and laid out on the baking pan, you can brush them with melted butter, if you like. You can dust them with garlic powder,too. But they are yummy without anything. Bake for 10 minutes and you will have some fat, delicious bread sticks - similar to the ones at Olive Garden.

I'd also recommend buying a couple of bread maker books. Used book stores are full of them and they all give you lots of info and recipes. The one I use most is called Electric Bread, I think. If you read them carefully, they list all the potential pitfalls and recommendations for brands of flour, etc. Soon, you'll start making your own "mixes" from scratch because they taste great and are really inexpensive.

BTW, if you're trying to sell your house or impress a date, the smell of baking bread is a real turn-on for pretty much everyone!

HTH, Pacanis. Let us know how it works for you.
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