I’m getting more and more questions about how to make my bread recipes in bread machines. This is a tricky subject because all bread machines are different and seem to have different settings. I have the Breadman TR875 (which is no longer available) and I can give you info on how to use that machine, but I don’t have info for how to do my recipes in other machines.
Therefore, I have an idea: I would like to invite you to help me help the other folks on this blog who want to use different bread machines. The idea is: you use my Soft Sandwich Bread and/or my Multigrain Bread recipe(s) in your bread machine and then report back your successes to us in the comments to this post. I will then add that information onto the chart below. I will also add columns if needed (for example, if your machine offers the options of different temperatures, etc.). Hopefully, this will turn into a document that is valuable for all of us. I will also give credit to folks who provide information.
How to comment: Include the bread recipe you used, any changes you made, the bread machine you used, the settings that worked on that bread machine (see the chart below for info), and the total time it takes in the machine. For the purposes of this post, it’s best for folks only comment with successes–it’s not that helpful to know about stuff that didn’t work for the purposes of this post. 
Here goes!
| Brand | Setting | Color | Loaf Weight | Total Time | |
|---|---|---|---|---|---|
| * | Breadman TR875 | Basic | Medium | 1.5lb | 3hrs 13mins |
| * | Breadman TR444 | white | regular | 1.5 lb | (thx to Brenda B) |
—————————————————————————————————————————–
| Brand | Setting | Color | Loaf Weight | Total Time | |
|---|---|---|---|---|---|
| * | Breadman TR875 | GF | Medium | 1.5lb | 1hr 17mins |
NOTE: gluten-free breads don’t usually need more than one rise, but in my machine, there is no way to get a longer rise without using a cycle that has several rises and punch-downs. So, that’s why the Basic setting works well for the Soft Sandwich Bread. The Multigrain does well on the Gluten-free setting because it seems to need less time to rise and bake.
Copyright secured by Digiprove © 2013 Jeanne Sauvage
{ 20 comments… read them below or add one }
The white sandwich bread turned out perfect! I use the Cuisinart CBK100, and substituted Arrowroot for the Sweet Rice Flour (because I couldn’t find Sweet Rice). Other than that I followed all of the instructions, with liquids on the bottom, and used the Gluten Free setting. So easy!
Tamra: Oo, thank you so much for the info! And I’m so glad you liked it!
I used the Cuisinart Convection Breadmaker for the soft white bread recipe. Turned out great with the gluten free setting. (Though, I haven’t made your loaf pan recipe to compare it to.) Generally speaking, most gluten free breads I’ve made are not squishy enough for a sandwich. This, I believe, will work! I’ve made other good breads, but they all end up being a little crumbly for a sandwich (i.e. better as thick slices).
*Cuisinart Convection Breadmaker recommends liquids at the bottom, dry ingredients on top and yeast last.*
Beth: Yay! I’m so glad. And thank you so much for the bread machine info. Also, yes–the liquids at the bottom is a terrific tip! That’s what I do, too.
I made the soft white bread and I used a Chefmate TR7000. I warmed my milk and added a Tablespoon of sugar along with the yeast and let is sit for a few minutes before adding the rest of the liquid ingredients. Then I placed all of my dry ingredients on top of that and started my machine at level 1 which is he basic Reg. Crust 1 to 1-1/2 lb loaf setting.
This is the cycle:
knead 1-3 minutes
knead 2-30 minutes
first rise 23 minutes
shape 20 seconds
second rise 60 minutes
bake 43 minutes
auto cool down 60 minutes
I still prefer the method of baking in the oven but it did turn out fine.
Caroline: Wow! Thank you so much!!
Can anyone tell me where I can find the flours needed for these recipes? I was recently diagnosised with Celiac Disease and so was my toddler. I have a bread machine I will be using but I cannot seem to find gluten free flours. Are there any that are really affordable on a tight budget? Thanks so much in advanced.
Arlene: Check out my post answering questions about my flour mix, which includes info about where to get the flours and how much the flours cost.
I’m not sure where you live put here in Oregon, Winco is the cheapest place to buy most (not all) ingredients. only 92cents a pound! (in the bulk section)
Maggie: Thank you for the info!
Hi Jeanne,
I have been looking for such a resource unsuccessfully for quite some time. I am retired and love baking, and have a couple of small blogs on cooking … and just found out two years ago during a routine visit to my allergist about gluten issues. As a retired nurse, I should have considered this myself, but well, as they say… those in health care don’t often take very good care of themselves.
Thanks again for these recipes, Jeanne. I will try them out tomorrow!
Brenda: Welcome! Happy baking!
I use an old Welbilt bread machine, and a friend gave me some good advice. In the manual it says how long the machine runs through initial rise, so I set the timer, turn of the machine after that time, let it rise another 15-20 minutes, then set the machine to bake. It means I have to be around to manually change the settings, but the bread turns out MUCH better. Now I just need to try your recipes! And if you want a machine that does this automatically, I hear the Zojirushi is good (but expensive)
I really enjoy your blog;thanks for the wonderful information
Richie: You’re welcome!
I don’t have a GF setting on my machine. Any ideas on what to try for the Multigrain Bread. I have a Williams Sonoma WS0598.
EW: I’m not sure. Is there a setting that includes one rise? That setting would probably be good. Or, you can just try the regular setting and see how it goes.
I realize you asked about bread machines, but just wanted to let everyone know your bread recipes turn out perfect in stoneware pans. That’s all I’ve got for loaf pans and the bread turns out perfect every time! I should know, I’ve been making it every week. I’m becoming a bit of a stalker;)
Tracy: Thanks for the tip! Stoneware is an excellent baking material–it retains heat quite well.
{New Post} Bread Machines and My Bread Recipes: An Invitation to help me help you http://t.co/bYwu1u0GpM
{ 1 trackback }