We used our Bread machine for the first 2 times. We made a Whole wheat bread using same recipe as given in Cuisinart’s recipe book for a whole wheat bread. Our end product bread is very dense and Hard. Any suggestions on how to make them softer? Any changes we can make in that recipe. Ps. We are new to this. So followed point to point in recipe

I have a Panasonic YR2540. Can you bake, back to back loaves (i.e. one straight after the other whilst the machine is still hot?)?

I made a 1.5 white bread and at the 10 beep (2nd rise) I looked at the dough and it was very very sticky. I pressed it and my finger was covered in dough. I didn't know what to do, I let it be and of course it came out dense and gummy. My question is should I have removed the dough to a board, add a little flour, hand knead it in then out it back in the machine? Or should there have been a time earlier in the cycle I should have done this? It isn't clear in the manual WHEN to adjust the dough consistency.

I currently have a Zojirushi mini bread machine. The recipes in the book for the mini, does not call for vital wheat gluten. I've recently upgraded to a newer model that DOES call for vital wheat gluten. Is it absolutely necessary for vital wheat gluten to make bread and how many of you use it.

I grew up in the 90s, and when my birth unit bought a (I believe Hamilton Beach) bread maker, the manual had a recipe for pizza bread. It produced a reddish bread with bits of cheese and pepperoni.

I really want to find that recipe, if anyone has it, let me know!

I'm looking for bags that will hold a 2lb bread machine loaf for gifting loaves out. Has any found a decent source? Thank you!

So I tried this out because my mother prefers half wheat and white, and I wanted to see if I liked it. It turned out perfectly, and my wife likes it too:

This is the traditional white bread recipe in the Oster booklet with a couple of adjustments.

2lb loaf or 2x1lb loaves

1 5/8 cups (13oz) water 2 tbsp butter 1 3/4 tsp salt 2 cups white flour (bread or all purpose) 2 cups whole meal flour 2 tbsp dry milk 2 tbsp white sugar 2 1/2 tsp active dry yeast 1/2 cup seeds (optional)

Hi there! So I bought a bread machine after wanting one for literally forever and I haven't managed one viable bread yet. I made two white breads and one "cake", and all of them went straight to the trashcan. I can't keep wasting food like this!

Does anyone have a fool-proof recipe I can try, or any important tips I might be missing? Thanks!

Does anyone have any recommendations for a machine that creates Pita/Arabic bread? I haven't been able to find one that cooks and allows the bread to rise. All of the ones that I think would work that i've found online have been for outside of the US.

If anyone has any recommendations for a machine that they have personally used, that would be great!

Does anyone have this machine? It is an OSTER. Model number: CKSTBRTW20.

My question: Does the DOUGH setting on this model ONLY knead the dough?

*** The minimum is 1 hour and 30 minutes, but this model allows longer time on this setting. Even up to 8 hours. 😏(Some machine brands do more than just knead on the DOUGH setting. It even bakes after kneading it, so I'm wondering if this model only kneads on this setting, and how long [how many mins] it rests during the 1.5 hours.) The manual does not give the answer. Thanks in advance!

My daughter lives in an apartment and doesn't have much space, but would love a breadmaker. She would only use it for making dough, not baking the bread. I was looking at a small unit Zojirushi BB-HAC10 Mini, a 1 lb loaf is too small for her and her boyfriend but if she's only using it for dough, could she use it to make a 1.5lb loaf? Or isn't the wattage adequate for kneading that much dough? Is there a better unit to consider? Would appreciate any advice or personal experience you could share! 

Is there any blade that can replace it?

Because it was left on the counter overnight. Is it okay to use it to make bread in the machine? It smells sour.

Hi all! I am realizing that my yeast might be old, my last two loaves did not really rise. I noticed that the Bread Dad usually uses Instant Yeast instead of Activated Dry Yeast, does anyone know why? I tend towards Activated Dry Yeast, it seems more cost effective. But if I have to replace my yeast anyway is there a major difference in recipes if you use one for the other? I'm a beginner bread maker, so hopefully that question isn't too naive!

Feel really happy with this first loaf. Whole wheat flower and flax seeds.

We've had a Zojirushi BB-PAC20 for going on 10 years, and recently we noticed one of the spindles in the pan has been harder to turn. Today's dough with nuts was clearly not mixed, so I took it out and saw a kind of black soot on top of the spindle of the paddle that was not mixing.

I did some googling and I found out that it probably means the pan needs replacing. In Canada the replacement is about $115, and I wonder if that's worth investing in for a machine that is already 10 years old.

I know a lot of companies that have a good reputation for reliability sometimes are sold to other companies, which then cheap out on the parts and manufacturing (enshittification) to maximize profit for investors. Has this been the case with Zojirushi?

ETA: link to Zoji tech explanation of why it's a replacement

Just made my second loaf. The right side is lower and the flour did not mix in correctly. What am I doing wrong. Followed the basic white recipe. Thanks!

Bought this new maybe 3 years ago and the bottom looks like this. I don't put the bucket in wet so I'm pretty confused

Can't seem to find one that we like. It is usually too dry. **Will adding sour cream make it more moist? Don't want the cooked bread tasting wet, but we like the bread to be moist.

***Thank you in advance! And happy holidays to you all. If you are nice! Please be kind to others during this rushed time of year.🎄

Is this a thing that exists anywhere? I’ve spent the last 3 months trying to convert an old family recipe into something that can be made in the bread machine and one of the things it requires is 30 minute kneads between rises, which the custom cycle doesn’t allow. I currently have it set up using all 3 custom homemade cycle slots.

Memory Slot 1
Rest: 30m
Knead: 30m
Rise: 2h

Memory Slot 2
Knead: 30m
Rise: 2h

Memory Slot 3
Knead: 30m
Rise: 2h
Bake: 55m

The problem is that someone needs to be around after each slot completes in order to start the next one.

I’m considering using SwitchBots/FingerBots to automate the button presses but thought maybe someone out there has created a custom firmware that allows for kneads between rises…

Same settings. What's going on here?