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bread maker 15 Jun 2012 02:39 #1

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i have a nice Philips bread maker but each time im trying to make a good bread it`s become gummy and hard.
Do You have any really good recepe for bread ?(white)
i love cooking and baking :)

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bread maker 15 Jun 2012 05:32 #2

  • RinnyBeth
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I had the same issue when I first got mine.. make sure your yeast is stored in the fridge.. and make sure it does the final rise before it clicks into the bake mode....

I had a wellbuilt maker and have no issues with mine. I googled a bunch of good cinnamon raisin breads and a good french bread..

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bread maker 25 Dec 2012 05:40 #3

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a little tip only use the machine to mix the dough,, then put the dough in a butter greased pan ,let raise for a bit depending on the yeast then pop in oven .by then u will have another ready to go..

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bread maker 25 Dec 2012 05:56 #4

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Or you can bake it on a round Magma Grill. We did this on the hook.

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Took a little expermenting but if you invert a pie pan on the grill rack, sit a regular bread pan on top of the pie pan, put the cover on it will bake perfect. There will be a small gap where the cover rests on the bread pan but that is perfect. It lets excess heat get away. That is what you need.You do need to keep the heat about 350 or a bit more so you need a way to show that.If it gets a bit to warm, just lift the top for a moment.We mixed bread from scratch.We now just use a bread machine when on the hook.Doug

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Started boating 1955
Number of boats owned 32
Bayliners
2655
2755
2850
3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 25 Dec 2012 06:47 #5

  • Mocoondo
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I have an Oster bread machine, but I've never had much luck with it. Occasionally, I get a decent loaf, but usually the bread is either flat, gummy, dry, or any of a number of different characteristics, but usually not what I am looking for. I'm sure it is something I am doing wrong, but who knows? I've more or less given up on the thing. Occasionally I pull it out and try again, but the results are not as good as what I can come up with on my own.The kitchen is one of my favorite places on Earth, so I enjoy making my breads the old fashioned way and always get good results. My favorite is a basic Italian loaf which you can eat with just about anything. I do it as follows:I use my Kitchenaid stand mixer which I could never be without.1/3 c yeast (I use Red Star) into the bowl with two cups luke warm water to get the yeast going. Let it bubble up into a creamy foam.To that, I slowly introduce 5 cups sifted flower and about 1 tbsp salt, kneading with a dough hook on speed 2.

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As the dough starts to come together, I drizzle in EVOO until the dough comes together completely and "cleans" the bowl. Probably several tea-spoons of a good quality EVOO is all it really takes. I just do it by feel. Add a little at a time until the dough cleans the bowl.At that point, I remove the dough, turn it under by hand into a mound and transfer it into a big metal bowl sprayed with non-stick, cover the dough with plastic wrap to keep the moisture in, and then cover the whole thing with a warm wet towel. It is important to cover the dough directly with plastic wrap. If you don't, it will form a "skin" and will not rise and then you are screwed. I let the dough rise for about 90 minutes. Since I don't have a proofer, I put the bowl in the oven, lowest setting, with the door cracked open a few inches.

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After 90 minutes the dough should fill the bowl, so I remove it, punch it down and form it into an oblong loaf shape by folding the edges under until I have the shape I want. I dust a baking pan with corn meal and place the loaf on the pan, covering with a damp towel and allow it to proof for about 30 minutes, only this time just on the counter while the oven pre-heats to 425. After 30 minutes, I remove the towel, and cut three shallow diagonal slices in the top of the loaf, and brush the loaf with egg white, but not all the way down to the edge, otherwise it will stick to the pan.From there, I put the bread in the oven, 425 preheated, and spray the loaf with misted water from a trigger bottle. I let it cook for a couple minutes and then spray it again. This gives you that good crunchy crust. At that point, I just let it go until it looks done. The bread is done when you can "thump" the loaf with a wooden spoon and it sounds like a thud.This is what I usually end up with:

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It's always a good quality, predictable, basic Italian loaf. From this recipe, you can try all sorts of things. I've added garlic cloves, green olives, cinnamon and raisins, dill, oregano, rosemary, etc. You can also top the loaf with asiago which is outrageously good.If you don't want Italian bread, substitute the EVOO with veg or canola. Some recipes call for milk, but I never do that because the milk can sour while the dough is proofing. Either way, it's a good base recipe to work with and develop different varieties off of.I also make all my own dough for pasta, but that's a whole topic in itself.

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Mocoondo
2002 Bayliner 195 Capri "Sport"
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bread maker 25 Dec 2012 06:55 #6

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dmcb;743664 wrote: Or you can bake it on a round Magma Grill. We did this on the hook.


That takes cooking on the boat to an entirely new level. I bet it smelled good too. Well done! :)

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Mocoondo
2002 Bayliner 195 Capri "Sport"
Mercruiser 5.0L V8 / Alpha I Gen II
MMSI: 338091755

bread maker 25 Dec 2012 13:18 #7

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Mocoondo;743667 wrote: That takes cooking on the boat to an entirely new level. I bet it smelled good too. Well done! :)


You cannot imagine how good it smells and tastes when you are 30 or so miles from a town.
We have given a loaf to fellow boaters we happen to anchor with on occasion. You can imagine the reaction.
Doug

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Started boating 1955
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Bayliners
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2755
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3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 02 Jan 2013 23:12 #8

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dmcb;743664 wrote: Or you can bake it on a round Magma Grill. We did this on the hook.


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Took a little expermenting but if you invert a pie pan on the grill rack, sit a regular bread pan on top of the pie pan, put the cover on it will bake perfect. There will be a small gap where the cover rests on the bread pan but that is perfect. It lets excess heat get away. That is what you need.You do need to keep the heat about 350 or a bit more so you need a way to show that.If it gets a bit to warm, just lift the top for a moment.We mixed bread from scratch.We now just use a bread machine when on the hook.Doug

Nice, have you ever thought of writing a book with your wealth of knowledge?Perfect name "On The Hook".:worth

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Walt J.
Grass Lake, MI
2452 Bayliner
5.7l Bravo II
If your not on the hook,
your not in your own little world.

bread maker 02 Jan 2013 23:33 #9

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wallman;745640 wrote: Nice, have you ever thought of writing a book with your wealth of knowledge?
Perfect name "On The Hook".:worth


Its a Good Idea Doug ! I will start a never ending article for you :D

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bread maker 02 Jan 2013 23:40 #10

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crowder.dr;745644 wrote: Its a Good Idea Doug ! I will start a never ending article for you :D


Some have said I all ready am doing it.
The never ending part at least.
Doug

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Started boating 1955
Number of boats owned 32
Bayliners
2655
2755
2850
3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 03 Jan 2013 00:04 #11

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This is a pretty much foolproof recipe. I say that because once in a great while, something happens. Not often but sometimes. Reasons unknown.
This will make a 2# loaf and is for the quick cycle on a machine. (1 hour)
The difference is hot water is used.
Put in the machine in this order.

1 1/2 cups hot water
2 tablespoons of sugar
2 tablespoons of oil
1 teaspoon of salt
4 cups flour. Note bread flour is best. Can use all purpose but it won't rise as well
6 teaspoons of yeast. We buy our yeast in a large amount. Keeps for months in the fridge.

That's it. The machine does the rest.

Doug

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Started boating 1955
Number of boats owned 32
Bayliners
2655
2755
2850
3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 03 Jan 2013 00:09 #12

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dmcb;745653 wrote: This is a pretty much foolproof recipe. I say that because once in a great while, something happens. Not often but sometimes. Reasons unknown.
This will make a 2# loaf and is for the quick cycle on a machine. (1 hour)
The difference is hot water is used.
Put in the machine in this order.

1 1/2 cups hot water
2 tablespoons of sugar
2 tablespoons of oil
1 teaspoon of salt
4 cups flour. Note bread flour is best. Can use all purpose but it won't rise as well
6 teaspoons of yeast. We buy our yeast in a large amount. Keeps for months in the fridge.

That's it. The machine does the rest.

Doug

I need some more batteries. :livid:

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Walt J.
Grass Lake, MI
2452 Bayliner
5.7l Bravo II
If your not on the hook,
your not in your own little world.

bread maker 03 Jan 2013 00:36 #13

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We often make a loaf using the inverter when we are moving.
Also we sometimes start it on the inverter but when it goes into the bake cycle, we start the genny. About 1/2 hour is bake time. We time it when we also need to charge the batteries.
We have a large genny so that is no problem.
Doug

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Started boating 1955
Number of boats owned 32
Bayliners
2655
2755
2850
3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 03 Jan 2013 00:42 #14

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A book would be nice to keep on the boat, called "on the hook".
How big is that genny?:oops:ot

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Walt J.
Grass Lake, MI
2452 Bayliner
5.7l Bravo II
If your not on the hook,
your not in your own little world.

bread maker 03 Jan 2013 00:54 #15

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wallman;745666 wrote: A book would be nice to keep on the boat, called "on the hook".
How big is that genny?:oops:ot


8kw diesel.

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Started boating 1955
Number of boats owned 32
Bayliners
2655
2755
2850
3870 presently owned
Favorite boat. Toss up. 46' Chris Craft, 3870 Bayliner

bread maker 03 Jan 2013 00:58 #16

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dmcb;745671 wrote: 8kw diesel.


Scratch the batteries, I need a bigger boat. _^_

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Walt J.
Grass Lake, MI
2452 Bayliner
5.7l Bravo II
If your not on the hook,
your not in your own little world.

bread maker 15 Jan 2013 03:23 #17

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I had a 900 watt bread maker that was perfect for the boat it lasted about 4 years. I have a book at home with a lot of 1 hour recipes and 2 for 1 hour cheese bread that are my own. The smell of fresh bread in an anchorage of 30 boats sure gets people out on deck and sniffing in the morning. I can't run it off my Honda 1000 but a 2000 could handle it no problem, on the SR we have a 4 KW geny handles it with ease. The supplies are not that much to store, I use bread machine yeast, works best for me.

Ken

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The village idiot strikes again.

bread maker 09 Jun 2014 22:26 #18

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Used to import the bread maker when they first came out and package yeast under the Bakipan brand before Fleishman bought us out.
Try a spoon full or two in your mix of lemon juice you will get a better rise and fluffier bread.
We used to add a little citric acid powder into the yeast to get a better loaf of bread

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