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Breadmaker Machine Leads to Loafing Around in the Kitchen

March 22, 2012

Jilly says,  “Around our kitchen we make a lot of sandwiches for work and we seem to go through a lot of store bought bread. Store bought bread has a shelf life of about half a day, then it starts to go stale. Nothing is more heavenly than the smell of homemade bread coming from the oven and nothing tastes better than homemade bread. It will stay fresh for a few days, it if lasts that long. You will find there is a steady stream to the kitchen when a loaf of homemade bread sits out. The following recipe takes advantage of a breadmaker machine to do the kneading, saving your hands. Baking the bread in traditional loaf pans creates a nicer aesthetic than the square lump you get in a breadmaker. Or you can shape a loaf free-style into a serpentine on a baking pan, then sprinkle with flax, poppy seeds, fennel and sesame seeds for a truly creative, super-nutritious loaf.”

Two Fine Loaves of Bread 

3 ½ c. all-purpose flour (suggest unbleached)

½ c. quick cooking oats or a mixture of 7 grains of your choice

1 ½ tsp. salt

2 Tbsp. sugar

¼ c. vegetable oil

1 c. warm water (not too hot or it will kill the yeast)

1 Tbsp. quick acting yeast

1 egg white beaten 


Combine flour, oats or 7 grains, salt, sugar, oil and water in the bread machine. Sprinkle yeast* on top and make sure it starts to react. You will see it begin to foam.

*Hint – If you are concerned about the expiry date for yeast, usually it’s good for two years. You can test yeast by dissolving a spoonful of sugar in slightly warm water, then sprinkle the yeast on it. It if hasn’t foamed up within ten minutes, it’s expired.  

Set machine to quick bake cycle.

Allow the dough mixture to run through kneading cycle twice. My machine kneads for 10 minutes, rests, then kneads again for 10 minutes.

Check it from time to time. If it looks a little too dry, add a little more water, a tablespoon at a time. This will depend on the humidity in your kitchen. This stage is crucial to getting the right consistency for your homemade bread. Scrape down the sides with a spatula to make sure all the flour mixes in.

The final dough should look and feel silky and warm. Pat it, give it a little kiss, as homemade bread is one of the sexiest things you can make in your kitchen. You love it, it will love you back! After that little love fest, you need to turn the dough onto a lightly floured surface, cover and allow to rest for 15 – 20 minutes, but not until entirely doubled in volume or it will collapse in the oven.

Preheat oven to 375 degrees. Spray two loaf pans with Pam and dust with flour. Divide dough evenly and pat into the loaf pans. Spread the beaten egg white over the top of each loaf. This will give it a nice patina when they are done. 

Bake 35-40 minutes until a loaf sounds hollow when tapped with a wooden spoon.

Allow to cool for 10 minutes before slicing. See how long one loaf lasts. Freeze the second. It will keep well, but probably not for long. At that point you go back to the top of this page and make a couple more loaves.


From → Recipes

  1. You’ve inspired me to dust the bread maker and put it back in use!!!

    • Glad to hear I inspired you! I’m new to blogging but finding it a lot of fun to share ideas with people who simply love to cook. Thanks for dropping by:)

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