A Surprising Secret for Making Better Bread with a Bread Machine
Sneak Peek: This surprising secret for making better bread with a bread machine will help improve the texture of your bread, whether you bake it in the machine or a conventional oven.

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Did you buy a bread machine hoping for perfect bread at the press of a button? Sometimes it works. But mostly, it resulted in disappointment for me.
I was ready to throw out my machine until I discovered this game-changing secret to success!
Three Steps to Better Bread in Your Bread Machine
- Open the lid during kneading to check the dough.
- Assess if the dough is too dry or wet.
- Adjust with more liquid or flour as needed
Keep reading for the full scoop!
Happy Bakers Speak Up
“Awesome! I have an old model bread machine that never made a good bread and that I was thinking of throwing away. Looking at your tips, I was able to use it today for kneading and got myself a perfect loaf of bread. Can’t thank you enough.” — SANJAY
Three Reasons Why Checking the Dough is Important
If you set your machine and walk away like most people, you may be surprised when you return. Unfortunately, it may not be a delicious or edible surprise.
- Confirm the paddle(s) is installed properly and turning.
- Ensure ingredients are measured correctly, and nothing, (like the yeast) was left out.
- Compensate for recipe errors, altitude, weather, or substitutions.
“Your bread machine has no brain–it needs you to step in and save the loaf!”
📌 Kitchen Tip: Keep a spatula handy to scrape unmixed flour from the corners when opening the machine to check the dough.
When to Check the Dough
- First Check: Within the first minute of kneading. Ensure the paddle is engaged and the dough is clumping into messy lumps, starting to form a ball.
- Second Check: 15–18 minutes in. The dough should stick to the sides briefly and pull away cleanly as it kneads.


Just as bad is the opposite problem–too wet.

How to Fix Dough Consistency

Too Dry?
- If it’s crumbly or slapping loudly, add liquid 1 tablespoon at a time. Wait a few minutes for absorption before rechecking.
Too Wet?
- If it’s sticky or gooey, add flour 1 tablespoon at a time, letting it incorporate fully before adding more.
Remember, some doughs, like a brioche, ciabatta, or English muffins, will always be wetter. If you are a beginner, avoid these recipes until you have dependable success with a simple loaf like this French Bread.
⚠️ Avoid the seesaw effect: Go slow with adjustments to prevent new issues.

Third Check (When Using the Dough Cycle Only)
- At the end of the cycle, check if the dough has risen enough.
- Use two floury fingers to poke the dough:
- Needs more time? The indentation bounces back.
- Ready to shape? The indentation fills back in slowly.
- If over-proofed, gently press out the air, reshape, and allow it to rise again, monitoring closely.

FAQ: Bread Machine Tips
- Can I open the lid while it runs?
Yes, during kneading, it’s encouraged! - When shouldn’t I open the lid?
Avoid during proofing or baking to prevent losing heat. - What if the machine loses power?
Remove and finish kneading/rising manually and bake in your conventional oven. - Should I use a digital scale?
Absolutely! Weighing flour minimizes errors and reduces the need for adjustments.
Happy Bakers Speak Up
“Your bread machine tutorial saved my bread a few times already…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.”—LAURIE
Parting Thoughts: Breadmaking is an art, not an exact science. Start by checking your dough, and soon you’ll be a master baker. Need more inspiration?
- 5 Surprising Reasons I Don’t Bake Bread in My Bread Machine (But I Use It All the Time)
- How to Convert a Yeast Bread Recipe for Use in a Bread Machine
- 6 Bread Machine Secrets You Need To Know
Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.