Do you have a bread machine, or a favorite bread machine recipe you'd like to share? I have a Zojirushi, and it works very well. It always seems to be magic to put flour and yeast and water into the machine, and a couple of hours later, take out a baked loaf of bread. That's my kind of appliance - it does all the work!

I would share my recipes but I'm fairly sure you won't want them; we've got a competition going in house to see who can bake the most disfigured loaf using the bread machine!
I'm currently second with my loaf which rose enough to lift the lid of the machine and tasted like soap

soap?? How'd that happen?

dan wrote:

I would share my recipes but I'm fairly sure you won't want the; we've got a competition going in house to see who can bake the most disfigured loaf using the bread machine! I'm currently second with my loaf that rose enough to life the lid of the machine and tasted like soap

My first bread machine looked like R2D2 and either the first or second loaf I did raised the lid.

 

I 'ove bread machine!!!
I got mine from Yard sale and still working nice!!!
You know, I foundout that you really only need to put one tea spoon of yeast to make one big loaf of bread. Otherwise... yes... easily going out of the roof... yet my hubby said that the "some kinda raw" out of the roof dough-bread tastes good too!!!
The following is my favorite site:
http://www.leilako.com/recipes/breadmaker/machinebread_list.html
Sorry it's in CHinese, but if you watch those photos... and you are really interested in certain one, do tell me, I'll help you translate that.
The following is one nice site:
http://mari2.net/mt_recip/index.html
But it's in Japanese... I read JP, but not understand all of it...

Dear Dan,
It sounds like you're having fun experimenting with your bread machine. I had some results like yours when I first used mine. Don't get discouraged - it will get better.
Each bread machine is a little different. A basic white bread recipe is a good place to start. Plan to bake several loaves of bread experimentally, adjusting the ingredients as needed, and write down what you changed. When it comes out the way you want, write the recipe down and keep it handy.
Here's a recipe that I've found makes a good loaf of bread on a consistent basis. It makes a smaller loaf, which will probably be just fine, even though your machine may be larger.
Put in pan in this order:
3 ounces warm milk
2 ounces warm water
3 1/2 Tablespoons soft butter
1/2 teaspoon salt
2 1/2 Tablespoons sugar
2 cups all-purpose flour
1 teaspoon bread-machine yeast
Set machine for white bread and press "start"

Now for a few things I've learned. You probably already know these, but just to review-
-Measuring devices-
We don't use Metric yet, so please forgive the differences
These recipes work best when ingredients are measured correctly. I use measuring
cups, measuring spoons,and a liquid measuring cup. Dry ingredients should be level with the
tops of spoons and cups.
-Ingredients-
Flour-You can use bread flour. I use a high-quality all-purpose flour.
Yeast-I had lots of trouble until I realized that those little envelopes of yeast do not
work well for bread machines. It's better to use bread machine yeast. Buy one of
the brands which come in a glass jar, and are refrigerated in the store. Check the
expiration date. It should be close to a year after the day you purchase it.
Keep yeast in its air-tight jar in the freezer. It will last at least a year. Use it right
from the container - no thawing is necessary.
Bread machine yeast works more quickly than regular yeast. Some recipes reduce
the amount, but I don't. If a recipe calls for a tsp of yeast, use a tsp of bread machine yeast.

Traditional bread is made by waiting for the dough to rise the right amount. The time needed
for that varies according to room temp, humidity, ingredients, etc. Bread machines
function on a timed basis. They don't wait for sluggish yeast to do its work. So, quality
and measurement of ingredients are especially important.
Hope this helps, Dan. Good luck with your bread!

Thankyou Roberta

I'm going to try these tips little later and I'll let you know how it goes

Roberta, I came across these little piggy pastries today, and they were so adorable! I immediately thought of you and your bread machine. Here's the image:

 

And here's the recipe:

Makes about 20 piglets:

Dough:

400 g (13 1/2 oz) all purpose flour
1 package instant dry yeast
1 egg
2 dcl (7 oz) plain yogurt
1 dcl (3 1/2 oz) warm milk
a pinch of salt

Puffed or flaky dough:
150 g (5 1/2 oz)flour
100 g (3 1/2 oz)magarine (unsalted)
pinch of salt

Filling:
As much as you like: cheese (she used Gouda), tomato (pizza) sauce, oregano;
or something else you would like for filling

Wash:
Egg white to use as «adhesive»
Egg yolk and some milk to brush @ the end

First, make first dough by mixing all ingredients, and let it rise in a warm place. In the meantime, make puff dough with second batch of ingredients, and then mix it into the risen dough (yes, mix'em together), and work it well on a floured surface. Roll the dough and with a round cookie cutter or something else cut out circles about 3 inches in diameter or desired size. Leave some dough for ears and noses

Make filling with cheese, tomato sauce (pizza sauce), and oregano. You can be creative and use different kinds of ingredients to make a filling of your own. You can also add ham, or salami, or vegetables.

Place half of circles onto baking sheet (aligned with parchment paper), brush edges with egg white wash. Put some filling in the middle, cover with other half of circles, and press the edges to assure nothing will come out while baking.

Remainder of the dough use to make smaller circles for nose, and for ears by cutting them into quarters. Use egg whites wash as «adhesive» for ears and nose. For nose make somewhat smaller circles. For eyes and nostrils use a toothpick to make little lines and then inside, put cumin, pepper or something similar.

Now that you have little piglets, let them rise again for a little while, and then brush them with a little bit of egg yolk wash mixed with a little bit of milk. Bake for about 20-25 min. @ about 385-405 F.

Note: You can use something else for the eyes if you are concerned about kids biting into peppercorns.

Here's the website I got it from: http://cafechocolada.blogspot.com/2008/02/this-little-piggy.html

.