Making Dough in a Bread Machine and Baking It in the Oven: A Tutorial

Home » Making Dough in a Bread Machine and Baking It in the Oven: A Tutorial

Sneak Peek: If you’ve been curious about making dough in a bread machine and baking it in the oven, this post will tell you how to do it and why it’s a good idea.

Click here if you are looking for the Oatmeal Sunflower Seed Bread Recipe that used to be part of this post.

bread machine crust vs oven crust
Left: bread baked in a bread machine.

Right: bread mixed in a bread machine but baked in a loaf pan in a conventional oven

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The “automatic-ness” of a bread machine can mess up a loaf when you try to bake it in a bread machine. But maybe we’ve all expected too much. After all, a bread machine operates on a timer, not a brain.

My solution is to make bread with the DOUGH cycle only; then you control the shaping, second rise, and baking. Master this skill, and you will produce a good loaf of bread almost every time. (Nothing connected with living yeast organisms is 100% predictable.)

Why you will fall in love with the DOUGH cycle on your bread machine:

How to avoid a too-dark and tough crust on your bread:

Check out the first picture at the top of this post. If you prefer the crust on the right instead of the left, use the DOUGH cycle. Then, shape the dough by hand, give it a second rise, and bake it in your conventional oven. If you’re not picky, you may prefer to take your chances and bake in the bread machine. And that’s fine. However, if you make my recipes, I will give you the specifics for my method inside the recipe.

Making the dough in a bread machine:

These are general instructions for making the dough for any bread machine recipe on the DOUGH cycle.

Dump all ingredients into the bread machine pan. Add the liquids first, then dry ingredients. Flour and yeast go in last. Next, select the “DOUGH” cycle.

Cinnamon Rolls That Stay Fresh For Longer Than a Day

The dough should stick to the side of the pan, then pull away cleanly while going through the kneading process. See this post about the most important thing you should do when making bread in a bread machine for further instructions.

After the kneading stops, the machine will go quiet. This is the proofing stage. The manual that came with your bread machine may say there are two rising times. Those two are equal to the first rise you would normally allow when making bread by hand or with a mixer.

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After the dough cycle finishes and the dough has doubled in size, remove it to a floured surface for shaping. (If the dough has not doubled, leave it in the bread machine until it does.)

bread machine crash course sign up

How to shape bread machine dough into a loaf you can bake in the oven:

At this point, you can shape the dough however you wish. The following picture shows how to make a standard loaf.

shaping the dough to fit in a pan

The short side should be about one inch longer than your loaf pan. Begin rolling the dough into a cylinder, starting with the short side closest to you. Take care that there is no excess flour. Pinch the seams together. Tuck the ends toward the seam and pinch.

What size pan should I use?

Deciding the size of the loaf pan you should use is crucial to the appearance of your baked loaf.

Too small, and your bread will rise out of the pan. Too large, and your bread will appear squatty or like it wasn’t allowed to proof long enough.

For a recipe with 3 cups of flour (360 grams), my favorite size is 9 x 5 inches when measured on the bottom. (It will hold 8 cups of water if you want to compare it with a pan you already have.)

Your bread dough should roughly fill the loaf pan half full.

If your recipe contains a lot of seeds, whole grains, or whole-grain flour, it won’t rise as high. So instead, use a slightly smaller pan like an 8½ x 4½-inch bread pan.

If it’s a high-rising light and fluffy loaf, you might want to use a larger pan.

If the only pans you have are too small, cut the dough into portions and make rolls, a free-form loaf, or a second mini-loaf with the extra dough.

Coat the pan with a vegetable oil and flour combination spray such as Baker’s Joy for easy release. Or coat the pan with olive oil.

Still not sure what pan you should use?

Use a 9x4x4-inch Pullman pan with tall sides. It will hold a high-rising loaf or a low-riser and look good because the sides are straight up, not angled out. Many people use this pan for sandwich bread because it makes a square-shaped slice of bread.

dough in pan before rising

Place the dough into the pan with the seam side down. Use your hands to press the dough down and make it level from one end to the other.

Proofing the dough after it’s shaped

1. The second rise is crucial.

Please don’t leave it out. It determines the final size and texture, along with developing the best flavor from the yeast.

To clarify: The first rise happened inside the bread machine on the DOUGH cycle after the kneading process. (Your machine may say that there are two rises during the DOUGH cycle. Those two are equal to one rise that you would allow when making the bread by hand.)

When you pull the dough out of the machine after the DOUGH cycle ends, you are taking control of the rest of the process. That means you will shape the loaf and let it rise one more time before baking.

2. How do I set up my bread for the second rising time?

First, shape the dough into whatever shape you want. See the instructions above. Then, cover the loaf with a tea towel.

Place the loaf pan or rolls in a warm place to rise. My favorite way to create a cozy environment is to boil a cup of water in a microwave for 5 minutes. Leave the hot water in the oven and place the covered dough next to it inside the microwave.


3. How long does my bread dough take to rise after I shape it?

For most recipes, the dough should almost double in volume. Thirty minutes may be all you need for dinner rolls. If the room is on the chilly side, it could take 45-60 minutes.

Loaves usually take longer to rise than rolls. Forty-five minutes is a good place to start for a loaf, whether in a pan or freeform.

Ambient temperature, humidity, and the ingredients are variable factors that will affect how fast bread dough rises. When you control the timing of the rise yourself, you can get it right every single time.

Caution: Don’t go by the clock! Go by careful observation as described below.

second proofing--pan covered with a cheap shower cap

Keep your dough covered at all times so it won’t dry out. A cheap shower cap works great in many cases.

The dough should peek over the edge or rise to about one inch above the top of the pan. If it rises too much, the yeast exhausts itself. As a result, your loaf may fall or have a big hole in the middle.

Unfortunately, you may not realize your error until you slice the baked loaf.

How can I tell if the dough has risen enough in the pan?

If the dough doesn’t rise enough, your bread will be compact and smaller than it should be. Use a gentle finger to press on the side of the bread. It should leave a dent that slowly springs back–but not entirely.

What if my dough already rose too high on the second rise?

If you know your loaf has risen too much (maybe you forgot about it), dump the dough out of the pan onto a floured surface. Push it down, knead a couple of times and reshape it. Let the dough rise again, but this time watch closely.

There are no guarantees this will work, but it’s better than baking a loaf that produces an overly yeasty flavor, a poor texture, or collapses in the middle.

second rising with dough in a pan

If you are using the right size pan, your loaf is ready to bake when the dough peeks above the top of the pan about one inch.

Baking bread machine dough in the oven:

Preheating your oven is crucial to get the best rise and the most excellent crust. It’s best to start the oven 25-30 minutes before you think your bread will be ready to bake.

How do I determine the oven temperature and cooking time I should use?

Beginners may find it helpful to compare their bread machine recipes with similar recipes not designed for a bread maker. Look at how long they bake and at what temperature to point you in the right direction.

A rustic or open-textured loaf like a ciabatta, French bread, or a simple sourdough will do better in a hotter oven somewhere in the range of 400-425˚F. The higher temperature works best when the recipe is simply water, flour, salt, and perhaps a small amount of fat and sugar.

Enriched bread should bake at a lower temperature, 350-375˚F. Enriched bread contains milk, eggs, sugar, juices, or other ingredients that produce a softer, tighter crumb.

TIP: After making more sourdough loaves than I can count, I’ve learned that bread bakes better if you preheat the oven 50 degrees hotter than you want to bake your bread. Then, turn the oven temperature back to the specified number as you put your bread in the oven to bake.

What if my bread is getting too dark on top but the bread isn’t yet baked in the middle?

Some loaves may take more time or need to be covered halfway through the baking time. If necessary, a piece of aluminum foil will protect a crust that is browning too quickly.

All these details will require your attention the first time you try it, but once you make a recipe two or three times, you’ll figure it out.

Why beginning bread bakers need a thermometer:

If you are a beginning bread-baker, I can’t stress how helpful it is to buy a quick-read thermometer with a probe:

  1. When you put the probe into the middle of the bread, it should read 190˚-200˚F for enriched doughs (or pretty close) when it’s baked all the way through.
  2. For a basic flour-salt-and-yeast loaf, the internal temperature should be 200-210˚F.
loaf of bread mixed in a bead machine and baked in the oven sitting on a cooling rack.

Sunflower Seed and Oatmeal Loaf--mixed and kneaded in a bread machine, then baked in a conventional oven.

After the bread comes out of the oven:

How do I cool the bread?

  • Leave your hot loaf in the pan to cool for about 15 minutes. Failure to do this may cause the sides to cave in, especially with a light-textured loaf.
  • Then, use a thin knife to make sure the bread is not sticking to the pan. Turn the loaf out onto a cooling rack.

How soon can I cut a loaf of home-baked bread?

  • The answer to this question depends on the loaf and how hungry you are. Most loaves need at least 30 minutes to an hour to cool. Some heavy loaves containing whole grains may need 2-3 hours.
  • If you cut into them too early, you risk squashing them. Since they are still baking for a little while after you remove them from the oven, they can be gummy or crumbly.
  • Rolls cool much faster. Also, you don’t usually slice them. However, they can still be gummy and squishy if you don’t wait at least 5-10 minutes.

How do I store homemade bread?

  • Remember that most homemade bread has no preservatives like store-bought bread. It’s usually better the day you bake it.
  • Whatever you don’t eat right away, store in a plastic bag or possibly, a bread box. The reason I say “possibly” is that they vary in functionality. Some reportedly work better than others.
  • I don’t recommend storing baked homemade bread in the refrigerator. It’s too humid.
  • To freeze bread, slice it first, then double wrap. It’s best to use it within a month.

If you have questions or suggestions, email me privately to Paula at Hope to see you again soon! Paula

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  1. stephanie says:

    Great post! Thank you for the great tips and recipe.

  2. Yeah, i was thinking of when you had your blog, quite awhile back, and just for the fun of it i typed it in, and wow I am so happy to see you back! Welcome back!

  3. This recipe looks and sounds delicious – thank you for it and all your good suggestions.

  4. I love honey oat breads- the texture of this one looks perfect! The added crunch of the sunflower seeds adds a lot too, I’m sure. This is one I’d love to try with my bread machine doing the hard work 🙂

  5. The bread recipe was heaven. Great technique using the microwave for the rise cycle. Would this make dinner rolls? The texture was so soft inside and the crust was devine. I ate the inside first and saved the crust for last. yum!

    1. Hi Connie,

      I haven’t tried it as dinner rolls, but I suspect they would be delicious. We used this bread for bacon and tomato sandwiches yesterday. So good!

  6. I made this bread last night, with minor adjustments, and absolutely fell in love with it! I love your use of the bread machine to knead it, and then baking. I am definitely inspired to not only make more, but buy less and less store bread. I am wondering though, what methods do you use to store it?

    1. Rikki,
      Storing homemade bread can be a challenge because it has no preservatives. Personally, I slice it, then put it into a plastic bag and then, into the freezer. I do this within 24 hours to maintain the freshness. Some recipes hold up better than others–bread with potatoes in it seems to stay fresh longest.

    2. Joe Wiecha says:

      Wow. Just wow. I bought a William Sonoma bread machine 15 years ago and put it away after making five or six bricks . I don’t really know why I decided to give it another try – but I’m so glad I found your site – and decided to give it another shot . I made the oatmeal white with sunflower seeds – and it’s unreal. It’s far better than what I’d hope for when I first bought the machine ! Thanks very much for your detailed and clear instructions. I’m looking forward to my next loaf/experiment!

      1. Hi Joe,
        Congratulations! Thanks for taking the time to write. You made my day!

  7. Looks great! Can I use freshly milled whole wheat or would the recipe need to be altered?

  8. I just tried this tonight, and it turned out beautifully! In fact, it’s actually my first yeast loaf to really turn out. I may have just eaten half the loaf myself. 🙂

    1. Glad to hear it! Did I not warn you that fresh bread can be dangerous? 🙂

  9. Hello…. this looks delish, and only one question… when you said once the cycle is completed means once it proofs the first time in the machine then punch and remove to a floured surface… or does it means as soon at the machine beeps remove to a floured surface…. a bit confused here, thank you much!!!

    1. Grethel,
      You are right on the first one. Let the dough cycle complete which will mean the dough has risen once. Most machines will beep close to the end of the kneading portion when it’s time to add in nuts or raisins. Ignore that beep unless you want to add something like that.

  10. Thank you so much for your answer, my husband and I have been eating this bread and it is good!!!!! thank you really

  11. Cindy Greiner says:

    This loaf of bread turned out wonderfully. Thank you for helping me solve my bread machine crust problem.

  12. I just finished making this loaf of bread and I am eating my first slice. It is absolutely fantastic. I love your tips and pictures. You clearly explained every step and totally nailed it. Thank you!

  13. This was delicious! Had to beat the kids off with a stick so I could have some. 😉 Thanks so much!!

  14. Fabulous! I was so excited to learn how to make a SOFT, actual looking like bread, bread. I had been using my machine and the bread that came out was hard and compact although it tasted good. I really wanted that “real bread” look. Now, having accomplished this with your great recipe, I am on to try other breads with your recipe as a base. Can I make dough ahead of time and freeze it? At what stage do I need to freeze it? Do I need to let it rise again after it thaws, then bake it? Thanks!

    1. Hi Heather, Glad you found me. I guess you checked my recipe index where you can find lots more bread recipes. I have a recipe for cinnnamon bread and also, herb bread but have not published them yet. Perhaps in the near future.

      Re: freezing the dough, I don’t normally recommend it with homemade dough. The stuff you buy at the grocery store has been specially formulated for freezing, unlike most homemade bread. I prefer to freeze the finished product. Be sure to wrap securely and don’t let it stay in your freezer more than a month or two.

      1. Paula, shortly after I wrote my message I found the link to all the recipes. They look great! Cannot wait to try. My husband was so excited about how soft the bread was for his lunchmeat sandwich he takes to work. He was used to the bread maker’s tougher bread and hard crust. Thanks again, I made two loaves this past weekend.

  15. Hi just been reading that you use the dough cycle on the bread machine and not the basic white loaf is that right because I’d love to try this

    1. Jess,
      You are correct. I almost never use anything but the dough cycle. Occasionally, you might get lucky and make a pretty good loaf that is BAKED in the bread machine but if you want a reliable and far superior method with a more predictable result, use your machine for mixing, kneading and rising ONLY. That is what is does best.

      1. Bhi do you have any more recipes I could try or know where I could get some

  16. I googled how to make a loaf after it has been mixed in my breadmaker and found this site. I made the the Oatmeal-Sunflower bread and it tasted awesome. The best bread I have made. I followed your photo guide explaining what to do after the dough was mixed. Excellent!! Thanks for posting this recipe and bread making guide for baking a loaf in the oven.

  17. Can this be done without a bread maker? If so, would I just knead the bread and set it out to rise, and how many times should I knead it? Sorry! New to breadmaking!!

    1. Yes, Stacey. You can make almost any of my bread recipes by hand, if you prefer, or don’t have a bread machine. I can’t give you a hard and fast rule about kneading because everybody’s technique is different. Knead until the dough is smooth, shiny and elastic.

      1. So, I totally did not ask that question right!! Sorry! I’ve read in some recipes that you knead the dough, then set it out to rise for a set amount of time, and then punch it down again and set it out to rise a second time. That’s my question…How many times do I punch it down and let it rise? You see, I’m a MAJOR rookie when it comes to bread making!!

        1. I would knead the dough. Then shape it into a ball and put it in a bowl to rise – until it is about double the size. Then take it out and shape it as described above. Then put it in the pan and let it rise again – until it is 1″ above the pan (as described above). Hope this helps!

  18. THE IslandGirl...Sharon says:

    Awesome idea with the shower cap! I will have to remember to take them next time we are away! I’m an avid baker and never would have thought of that one.

  19. So I don’t knead the bread after it comes out of the bread machine? Just flatten into a rectangle & let rise the second time?

  20. I tried this bread tonight and not only did it taste fabulous, it also sliced very well! It takes patience to slice baked bread without an electric knife but I did it lol. I subbed out the butter for sunflower oil because that’s what I had, forgot to add my seeds so when I rolled it, I sprinkled chia seeds in the middle creating a slightly circular pattern in the slices which was neat. I got my fingers wet and spread it around the outside of the dough after I rolled and formed it and rolled it in mixed seeds. Worked perfectly actually. Thanks!! Loved the microwave rising tip. I will take that to my grave lmao

    1. Hi Jade,
      Love your idea of using chia seeds. How pretty! I’m going to try that on my next loaf.

  21. Paula, I also ground the oatmeal to a flour. It required more liquid of course but it was so smooth 🙂

  22. Breanne Smith says:

    First I want to say thank you for the microwave+water tip. My house is almost always cold and rising takes forever. Hopefully this solves my problem. Second, I noticed two of your recipes for bread, this one and the white with condensed milk call for different bread pan sizes. The 8×4 and the 9×4. I plan on making mostly whole grain breads using my machine or at least trying to. Which pan size do you think would be best? Thanks!

    1. Breanne,
      My favorite pan for a 3-cups-of-flour bread recipe is 9 x 4″. It will hold 10 cups of water when filled to the very top if you want to compare with a pan you have. Whole grain bread doughs usually don’t rise quite as much as the white but I would probably still use the same 9 x 4 inch pan.

  23. Breanne Smith says:

    Thanks for the reply! I made my loaf in an 8×4. I could use the extra inch I am sure. Your microwave trick worked wonders. My bread making has been made so much easier thanks to you. Have a great night.

  24. Hi, your bread recipe looks lovely! I have made bread by hand before and just recently bought a bread machine to help me out a bit and have been trying a few different recipes..anyway my question is most recipes i find and my Zojirushi manual instruct using only use 1 1/2 tsp. instant yeast per 3 cups of flour and i am wondering if there is a specific reason you use more yeast? Thanks in andvace 🙂

    1. Hi Stefany,
      Most of my recipes are “tried and true” and I know they work with 2 teaspoons. That’s not to say they might be even better with 1 1/2 tsp, but I haven’t tried it. I probably should experiment with that. Do whatever works best for you.

  25. Thank you for getting back to me so quickly! I appreciate it 🙂 i have only tried a handful of recipes for my bread machine which although i’ve gotten great results so far both baking in and out of the mahine im kind of a nerd (Lol) and like to know reasoning behind each ingredient used and quantaties and what difference they make etc. but i suppose most bakers are like that and we love to experiment but i plan on making your bread this evening although without the seeds as i dont have an on hand (i do have flax seeds so i may try a couple tablespoons of those in there) but i will try the 1 1/2 tsp yeast to see how that works and if not i know i can up it to 2 for your results! Thanks again

  26. Thank you so much for sharing this technique! I had tried several times to make a loaf work in my machine, and they all kept caving in. 🙁 I guess it was rising too much. Now that I am letting it rise until I know it’s ready, the bread is perfect! Just one question though…my bread is measuring at 205 degrees after only 25 minutes. The bread tastes great, but I’m wondering if it would be even better if I turn the oven down? How low would you go?

    1. Lori,
      Have you checked the temperature on your oven with an oven thermometer? Maybe your oven runs a little too hot. If so, make adjustments. If it is where it should be, I would remove the bread from the oven a few minutes earlier then 25 minutes. It’s also possible you are putting the thermometer a little too close to the edge of the pan and not in the middle of the loaf. However, if you like the way your bread is turning out and it doesn’t seem too dry, maybe you shouldn’t do anything. paula

  27. Paula, you make some great suggestions! By chance, do you have a good banana/apple sweet bread recipe, thats tried and true? My kids absolutely love it. But I am a novice at this and had to throw out some loaves without getting a good result so far. Thank you in advance!

  28. I made this one too, on the same Monday I made the crusty rolls and french bread!!!! A bread baking frenzy ?
    I haven’t got enough amount of sunflower seeds, so top up with flaxseeds, melon seeds and sesame seeds. Turn out fantastically tasty! The ladies of my church cell group absolutely love it ?

    May I know if I can turn this recipe into making bread sticks?? How should I adjust the baking time?? Thanks.

    1. So happy to hear you are enjoying the bread recipes. I have not tried making breadsticks from either of those recipes. You might take a look at these garlic breadsticks to give you an idea.

      1. Thanks. Will try that out.

  29. May I know how to make this using kitchen aid / stand mixer please? Thanks.

    1. Ju,
      Thanks for asking. I have added the directions in the “Notes” of the recipe card. This is one of my favorite loaves. Hope you like it.

      1. Thanks Paula! I absolutely love it ?
        I tried it using my left-over-nobody-likes-to-eat homemade granola, and it turn out so nice that I can eat it eat the bread just by itself ?

        1. Great way to use a leftover. Better than throwing it out.

  30. I made the twisted cinnamon coffee cake yesterday. It turned out great. My bread maker is probably 20 years old. It’s a toastmaster and I don’t know if they make them anymore. I don’t bake in the bread maker I prefer the oven where I have more control. My next effort will be post bread and devote bread. Thank you for the microwave tip. It works really well

    1. That should read oat bread and white bread. Sorry about that lol

      1. If you haven’t already seen it, here is my best oat bread and white bread.

        I’m so glad the twisted cinnamon coffee cake worked out for you. It’s one of our favorites.

  31. Having made and thoroughly enjoyed your lovely buttery dinner rolls, I moved on to make this Oatmeal-Sunflower bread, following your instructions to the letter, and finally baking it in the oven….something I hadn’t tried before. I have to say that I found your pics really helpful for comparison as I went along, and I am truly delighted with the result! This bread is so delicious, soft, yet nutty with the added sunflower seeds, and I’m sure it will become a huge favourite in our house. Thanks so much for your terrific site, and very detailed instructions. Now what shall I make next…..I’ll let you know, lol.

  32. Hi Paula
    Re: Oatmeal n Sunflower bread
    I am interested to bake this bread with my bread machine.
    However the amount of flours in recipes on the manual is max 250 gm.
    The measurements in your recipe is by cups.
    Please advise how to convert the portion with your recipe that works for my bread machine.
    Thank you.

    1. Hi Peggy,

      I think I can help. 1 cup of flour equals 120 grams in all my recipes. So in the Oatmeal & Sunflower Bread recipe, it calls for 360 grams. The oatmeal should also be counted into the flour amount. So this recipe would definitely be too much for your machine.

      Is your machine smaller than the standard size? Sounds like it might be. Perhaps you could cut the recipe in half.

      Just a note that if you bake this recipe in your machine, the shape of the loaf, the texture, and the crust will not be nearly as nice as it could be. Better to use the DOUGH cycle only, then bake it in your conventional oven.

      If you try it, I would love to hear how it turns out for you.

    2. @Paula,

      thank you for your response.
      Yes my machine is smaller than standard size. It has only one paddle in the middle.
      The capacity is max 280 g as stated in the manual.
      Will try it out with the bread machine as I do not have an oven.

  33. Hi Paula,
    I am new to your website and want to make the Oatmeal and Sunflower loaf, but I am in the UK and have Imperial measuring cups. As you said, the converters on the internet vary considerably in comparing weights, so please do you know what weight of bread flour is equal to 1 Imperial cup?
    I can’t wait to get started with using the Dough setting on my bread machine and finishing it off by hand!
    Many thanks,

    1. Hi Joanna, Glad you asked. I found this online. 360 grams flour equals 2.137 Imperial cups (284.131 ml).

      Let me know how it works out.

  34. Mo Duggan says:

    Can I make this loaf with wholewheat bread flour?
    Best wishes
    Mo duggan

    1. Hi Mo,

      The answer to your question is, “quite possibly.” I have not done it so don’t know the exact proportions you should use. Oatmeal isn’t going to help provide gluten so you’ll probably want to use only a small amount of whole wheat and the rest bread flour. If you want to use a lot of whole wheat flour, you might consider adding some Vital Wheat Gluten. Otherwise, your loaf will most likely be small and dense. If you decide to try it, let me know how it goes.

  35. This bread is amazing. I made it exactly by the recipe and I’ve made it twice now. I may never buy bread again!

    1. Fantastic, Debbie. Thanks for coming back to say so.

  36. Paula
    This bread is amazing! I have made it several times in the past couple of weeks. Each time is better than before. I like the idea of letting the machine do the heavy lifting and still being able to make it my own. This latest loaf I used an egg wash to help the extra seeds stick to top of the loaf. It is a beauty to behold. Thank you again.
    Cheers, Mariette

    1. Good deal, Mariette. Sounds like you are becoming fearless and creative. Love it!

  37. Okay, I just cut into this loaf of bread. I haven’t made it before but I can guarantee I’ll be making it again, and again, and again!! It is by far the BEST bread I’ve ever tasted!! Husband agrees…we don’t have to buy bread any more!! Thank You, Paula!!

    1. HIGH FIVE, Cherie! Great job.

  38. Pingback: Modish Taste Redirecting
  39. Thanks for this. Just about to try it out. Are your oven temperatures for fan assisted ovens?

    1. Good question. The temperatures given are not for a fan-assisted oven. As I’m sure you know, adjust backward 25˚F if using a convection oven.

  40. John Malndrino says:

    Hi Paula I have a Hamilton Beach bread maker it has 2 rise cycles. 30 minutes into the rise cycle it comes on again and knocks the dough down again then it rises for another 40 minutes. Your recipe calls for one rise then remove it from the pan, shape it and let it rise again. My question is should I remove the dough after the first rise then shape it and let it rise a second time or let the machine finish it’s cycle then shape and allow to rise a third time?

    1. Hi John,

      Good question. Most bread machines do indeed have two cycles of rising with the DOUGH function. If you are making bread from beginning to end with the REGULAR function, you would have three cycles of rising.

      For my recipes, let your bread finish the DOUGH cycle no matter how many rise cycles it has since those two cycles are fairly short. I hope that answers your question.

    2. John Malndrino says:

      @Paula, Thank you I will let you know how it goes.

  41. I was wondering if you’ve ever tried to use some whole wheat flour with this bread. If so how much would you suggest?

    1. Hi Pat,
      I have not tried whole wheat in this recipe. However, I would recommend you start by substituting 1/2 cup of whole wheat for the same amount of bread flour. If that is successful, keep increasing it until the density is too much for your liking. That would be my recommendation for any recipe where you want to substitute whole wheat for bread or all-purpose flour.

    2. Joan Hiscock says:

      @Pat Hill, I use whole wheat and white combination in my bread all the time. My recipe is different than the one above. I have tried all combinations and I have found this to be the best recipe I have developed. I use 2 cups white flour, 1 1/2 cups whole wheat, 1 egg, 1 cup warm not hot milk, 1/4 cup melted butter, 1 tsp salt. 2 tsps yeast, 3 tbsp sugar. I put liquid in first, add dry ingredients and yeast last. I get a perfect loaf every time in a 9 x 5 pan.

  42. Laurie Lyter says:

    Your bread machine tutorial saved my bread a few times already. Checking the bread machine mixing after a few minutes is genius. Once, I didn’t have the pan all the way in the machine (my Cuisinart was really stiff when it was new) and another time, I didn’t have the paddle in tightly, requiring a dump out of the pan, but I still got perfect bread. I love your recipe hints that deal with leftover ingredients. I’m tired of dumping out 3 1/2 cups of buttermilk, love the idea that I can freeze it for the next time. Hand shaping a loaf is far more easier than I’d imagined and more impressive than my former “holy” loaves with tough crusts that I baked in the machine. Your videos and visuals on how to check for adequate rise, shaping bread, etc. are wonderful. I recommend your blog to other bread bakers that I know.

    1. Hi Laurie,
      I think you must be Santa Claus. Your comment may be the best present I got over the last couple of days. Very encouraging! Thanks especially for the recommendations. If you ever have any questions, be sure to send them my way. I get the best ideas from my readers.

  43. Joan Hiscock says:

    I have been using this method for years. I am on my second bread maker now. I use it for different types of bread and rolls especially brioche. I have a method for proofing my bread that is almost failproof. I set my oven to 350f for three minutes and then turn it off. It provides enough warmth and humidity to proof a loaf without covering in about 30 minutes. I set my timer for 30 minutes the first time and then check it. Depending on the height of the bread I will adjust at 10 minute intervals. Works every time. I remove the bread while I heat my oven for baking. Do not leave in while heating your oven.

    1. Hi Joan,
      Thanks so much for sharing your method of proofing. I especially enjoyed the last sentence. Sometimes, you have to add these details. 😀 Also, your recipe for a whole wheat and white combination loaf sounds delicious and worth trying. Thanks so much for sharing.

  44. Do you see that you gave temperatures for the oven but I don’t see that you gave an approximate time of baking. I have never taken it out of the bread machine and baked in the oven before so how long do you bake the bread for says:

    Do you see that you gave temperatures for the oven but I don’t see that you gave an approximate time of baking. I have never taken it out of the bread machine and baked in the oven before so how long do you bake the bread for

    1. It is hard to predict time that works for every loaf because of the different sizes of loaves and various ingredients. In my recipes, I specify the time. Bake with me if you find a recipe you like. Otherwise, I start to take the temperature (with a quick-start thermometer) of my bread in a loaf pan after about 25 minutes. Most 3-cups-of-flour recipes are done in 30 minutes. The more you use this method and know your oven, the easier it will get to estimate. If you don’t have a quick-start thermometer, I have a pretty cheap one in my Amazon store. They really are essential to making good bread. You don’t want it to be raw in the middle, but you also don’t want it to dry out. Free-form loaves often don’t take quite as long as a loaf pan.

  45. Really enjoying trying your recipes in my new machine. I would like to bake sour dough would I start the mix?

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