SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)
This is a whole loaf.
As you can see it is thinly sliced.
In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!
It also makes the most delicious sandwiches!
My tips for making DELICIOUS homemade bread in your bread machine.
1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).
2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )
3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.
4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.
5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.
5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!
Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.
Here are a few of my favorite bread machines!
The Cuisinart Programmable Bread Maker-It does EVERYTHING including quick breads…you know like banana bread, pumpkin bread. VERY COOL!
Zojirushi Breach Machine: This is the Cadillac of bread machines! It actually makes the loaf like a store bought loaf of bread and the baking is unparalleled! My mom has a Zojirushi and when I made my EZ Wheat bread in it, it tasted exactly the same as if I had made it myself the old fashioned way. VERY IMPRESSIVE!
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Ohhhhh, potato flakes. I had never thought of trying them in my loaf bread recipe even though my favorite dinner roll recipe uses them. Do you add extra liquid also when you use the potato flakes?
Ohhhhh, potato flakes. I had never thought of trying them in my loaf bread recipe even though my favorite dinner roll recipe uses them. Do you add extra liquid also when you use the potato flakes?
Well, you can’t put this up without sharing your recipe!!!! C’mon, now I’m dying to try it!
Well, you can’t put this up without sharing your recipe!!!! C’mon, now I’m dying to try it!
Well, you can’t put this up without sharing your recipe!!!! C’mon, now I’m dying to try it!
Hi Crystal…do you use the potato flakes in addition to the other ingredients or in place of something, like part of the flour? And, hey…where’s the recipe! Thanks! =)
Hi Crystal…do you use the potato flakes in addition to the other ingredients or in place of something, like part of the flour? And, hey…where’s the recipe! Thanks! =)
Hi Crystal…do you use the potato flakes in addition to the other ingredients or in place of something, like part of the flour? And, hey…where’s the recipe! Thanks! =)
Can you help…I love your blog and was hoping that you would do somethinging about bread because I am really into it right now. Anyhow, if I am going to make bread for my family I really want to maximize it, so I bought BIG 12 inch pans so I could get a loaf the size like I would buy at the store, but all my recipes are for regular loaves. Any idea how to adjust it?? thanks, love your blog, it has helped me SOO much.
Can you help…I love your blog and was hoping that you would do somethinging about bread because I am really into it right now. Anyhow, if I am going to make bread for my family I really want to maximize it, so I bought BIG 12 inch pans so I could get a loaf the size like I would buy at the store, but all my recipes are for regular loaves. Any idea how to adjust it?? thanks, love your blog, it has helped me SOO much.
Wow! To answer all of the questions: I DO NOT add any extra water for the potato flakes. You’ve got to try it, it makes the bread so moist and chewey…just like store bought bread.
And for those of you who want my recipe here it is…
100% Whole wheat Bread-2 lb. loaf
1-2/3 C. Water
2 T. butter, softened
1/3 C. packed brown sugar
2 t. salt
4-2/3 C. whole wheat flour
1/3 C. potato flakes
3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)
Let me know how it works for you!
…and Tammy…I would just try 1.5ing (is that a word?) the recipe and see if that doesn’t fit better in one 12 inch pan. (this is assuming that your normal recipe is for an 8×4 pan and that your 12 inch pan is 4 inches wide) If it isn’t enough then try making more of the recipe and if it is too much than make less.
Wow! To answer all of the questions: I DO NOT add any extra water for the potato flakes. You’ve got to try it, it makes the bread so moist and chewey…just like store bought bread.And for those of you who want my recipe here it is…100% Whole wheat Bread-2 lb. loaf1-2/3 C. Water2 T. butter, softened1/3 C. packed brown sugar2 t. salt4-2/3 C. whole wheat flour1/3 C. potato flakes3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)Let me know how it works for you!…and Tammy…I would just try 1.5ing (is that a word?) the recipe and see if that doesn’t fit better in one 12 inch pan. (this is assuming that your normal recipe is for an 8×4 pan and that your 12 inch pan is 4 inches wide) If it isn’t enough then try making more of the recipe and if it is too much than make less.
Wow! To answer all of the questions: I DO NOT add any extra water for the potato flakes. You’ve got to try it, it makes the bread so moist and chewey…just like store bought bread.And for those of you who want my recipe here it is…100% Whole wheat Bread-2 lb. loaf1-2/3 C. Water2 T. butter, softened1/3 C. packed brown sugar2 t. salt4-2/3 C. whole wheat flour1/3 C. potato flakes3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)Let me know how it works for you!…and Tammy…I would just try 1.5ing (is that a word?) the recipe and see if that doesn’t fit better in one 12 inch pan. (this is assuming that your normal recipe is for an 8×4 pan and that your 12 inch pan is 4 inches wide) If it isn’t enough then try making more of the recipe and if it is too much than make less.
What’s the difference between baking bread in a bread machine vs. baking it in a loaf pan in the oven?
What’s the difference between baking bread in a bread machine vs. baking it in a loaf pan in the oven?
I like your idea of making up the dry ingredients and keeping in the fridge. GREAT tip! The potato flakes? Are those like instant potato flakes? And sure you don’t want to share any of your nummy bread recipes? My fave is the Outstandingly Outrageous Oatmeal bread that is on my blog. I am going to try your secret for softer crust. I love it but it does get a harder crust. Thanks for all your great ideas!
I like your idea of making up the dry ingredients and keeping in the fridge. GREAT tip! The potato flakes? Are those like instant potato flakes? And sure you don’t want to share any of your nummy bread recipes? My fave is the Outstandingly Outrageous Oatmeal bread that is on my blog. I am going to try your secret for softer crust. I love it but it does get a harder crust. Thanks for all your great ideas!
I can’t wait to try the potato flakes!!! Do you think you could use the potato pearls??? It all comes out the same in the end right???
I can’t wait to try the potato flakes!!! Do you think you could use the potato pearls??? It all comes out the same in the end right???
I can’t wait to try the potato flakes!!! Do you think you could use the potato pearls??? It all comes out the same in the end right???
Cami,
I thought potato pearls wouldn’t make a difference so I tried it out and it did make a difference.
🙁 It didn’t taste good at all! You could totally taste the “butter” taste from the pearls and it didn’t give it the chewyness. Oh well, save the potato pearls for making really good mashed potatoes! 🙂
Crystal
Cami,I thought potato pearls wouldn’t make a difference so I tried it out and it did make a difference. 🙁 It didn’t taste good at all! You could totally taste the “butter” taste from the pearls and it didn’t give it the chewyness. Oh well, save the potato pearls for making really good mashed potatoes! :)Crystal
Little Dochy,
The main difference between baking the bread in the oven vs. a bread machine will probably be size and shape of the bread. Personally, I like that with a bread machine you can just throw it in and not worry about it until it starts beeping at me. I also like that I can leave the house while it’s baking and it doesn’t heat up my house. But taste wise it shouldn’t be that big of a difference just for the difference in baking.
Crystal
Little Dochy,The main difference between baking the bread in the oven vs. a bread machine will probably be size and shape of the bread. Personally, I like that with a bread machine you can just throw it in and not worry about it until it starts beeping at me. I also like that I can leave the house while it’s baking and it doesn’t heat up my house. But taste wise it shouldn’t be that big of a difference just for the difference in baking.Crystal
Hi there. Where do you get potato flakes? Are they like instant mashed potatoes?
Love the blog!
Hi there. Where do you get potato flakes? Are they like instant mashed potatoes?Love the blog!
Jen,
Yes, potato flakes are instant potatoes. Sometimes they come in pebbles (like potato pearls) but you want to make sure you use the flakes.
Crystal
Jen,Yes, potato flakes are instant potatoes. Sometimes they come in pebbles (like potato pearls) but you want to make sure you use the flakes.Crystal
Do you have any tips for cutting the bread so nice and thin?
Do you have any tips for cutting the bread so nice and thin?
Do you have any tips for cutting the bread so nice and thin?
Jean,
My biggest trick is simply making the crust soft enough (by letting it cool in a ziploc bag or towel). Once the crust is soft it is very easy to cut into thin slices.
Crystal
Jean,My biggest trick is simply making the crust soft enough (by letting it cool in a ziploc bag or towel). Once the crust is soft it is very easy to cut into thin slices.Crystal
Jean,My biggest trick is simply making the crust soft enough (by letting it cool in a ziploc bag or towel). Once the crust is soft it is very easy to cut into thin slices.Crystal
Another trick to make the bread soft is a trick that my mother used and I use too. Right after I “dump” the loaves out of their pans, I spritz the loaves with a squirt bottle – all over and even turn the loaves on their sides and spritz the bottoms. After a few minutes, the water has soaked in and I give the tops another spritz. I have wonderfully soft crusts and never soggy.
Another trick to make the bread soft is a trick that my mother used and I use too. Right after I “dump” the loaves out of their pans, I spritz the loaves with a squirt bottle – all over and even turn the loaves on their sides and spritz the bottoms. After a few minutes, the water has soaked in and I give the tops another spritz. I have wonderfully soft crusts and never soggy.
I just discovered your blog. I am really enjoying it. I haven’t had a chance to try anything yet, but i love food storage too. I was wondering if you ever make anything with flour that you ground yourself. I have heard that you can make flour for bread out of beans, rice, and almost any other kinds of grains. Have you tried it? I haven’t yet, because i am getting my grain mill for Christmas and i’ll have to wait until then.
I just discovered your blog. I am really enjoying it. I haven’t had a chance to try anything yet, but i love food storage too. I was wondering if you ever make anything with flour that you ground yourself. I have heard that you can make flour for bread out of beans, rice, and almost any other kinds of grains. Have you tried it? I haven’t yet, because i am getting my grain mill for Christmas and i’ll have to wait until then.
I just discovered your blog. I am really enjoying it. I haven’t had a chance to try anything yet, but i love food storage too. I was wondering if you ever make anything with flour that you ground yourself. I have heard that you can make flour for bread out of beans, rice, and almost any other kinds of grains. Have you tried it? I haven’t yet, because i am getting my grain mill for Christmas and i’ll have to wait until then.
I haven’t tried that yet. I have read conflicting reports about using bean flour…so I’m still researching it. I do know of one reader who made her own corn bread from scratch (ground up the corn and everything!) and she said it was amazing. I wouldn’t surprise me since everything tastes better super fresh!
I haven’t tried that yet. I have read conflicting reports about using bean flour…so I’m still researching it. I do know of one reader who made her own corn bread from scratch (ground up the corn and everything!) and she said it was amazing. I wouldn’t surprise me since everything tastes better super fresh!
I grind up popcorn and make my own cornbread mix all the time. I’ve been doing it for years, and have even given the mix as a holiday gift several years. We love it because it’s very hearty, yet has a very nice texture. Perfect menu mate for warm winter soups! Here’s our favorite recipe:
1 C. ground cornmeal (from popcorn)
1 C. white flour
1/4 C. sugar
1/2 t. salt
4 t. baking powder
Mix dry ingredients, then add:
1 egg
1 C. milk
1/4 C. oil
Mix just enough to moisten (don’t over beat!); spoon into muffin cups and bake at 375 for 12-14 min.; or pour into sprayed 9×9 and bake at 400 for about 20 min. Enjoy!
I grind up popcorn and make my own cornbread mix all the time. I’ve been doing it for years, and have even given the mix as a holiday gift several years. We love it because it’s very hearty, yet has a very nice texture. Perfect menu mate for warm winter soups! Here’s our favorite recipe:
1 C. ground cornmeal (from popcorn)
1 C. white flour
1/4 C. sugar
1/2 t. salt
4 t. baking powder
Mix dry ingredients, then add:
1 egg
1 C. milk
1/4 C. oil
Mix just enough to moisten (don’t over beat!); spoon into muffin cups and bake at 375 for 12-14 min.; or pour into sprayed 9×9 and bake at 400 for about 20 min. Enjoy!
I grind up popcorn and make my own cornbread mix all the time. I’ve been doing it for years, and have even given the mix as a holiday gift several years. We love it because it’s very hearty, yet has a very nice texture. Perfect menu mate for warm winter soups! Here’s our favorite recipe:
1 C. ground cornmeal (from popcorn)
1 C. white flour
1/4 C. sugar
1/2 t. salt
4 t. baking powder
Mix dry ingredients, then add:
1 egg
1 C. milk
1/4 C. oil
Mix just enough to moisten (don’t over beat!); spoon into muffin cups and bake at 375 for 12-14 min.; or pour into sprayed 9×9 and bake at 400 for about 20 min. Enjoy!
Rosanne~
How do you grind your popcorn? I just purchased a stone mill grinder but it cannot do popcorn. I didn’t know this when I ordered 50 pounds of Organic popcorn for my food storage room!!! Eeek! Now I have all this popcorn… for popping I guess! I would love to find a way to grind it without shelling out another few hundred dollars for another machine. Thanks!
Rosanne~
How do you grind your popcorn? I just purchased a stone mill grinder but it cannot do popcorn. I didn’t know this when I ordered 50 pounds of Organic popcorn for my food storage room!!! Eeek! Now I have all this popcorn… for popping I guess! I would love to find a way to grind it without shelling out another few hundred dollars for another machine. Thanks!
Rosanne~
How do you grind your popcorn? I just purchased a stone mill grinder but it cannot do popcorn. I didn’t know this when I ordered 50 pounds of Organic popcorn for my food storage room!!! Eeek! Now I have all this popcorn… for popping I guess! I would love to find a way to grind it without shelling out another few hundred dollars for another machine. Thanks!
Rosanne,
I love it! What a great idea!
Crystal
Rosanne,
I love it! What a great idea!
Crystal
Megan,
I have a K-Tec kitchen mill that’s been doing the job for me for about 20 years. I’m sorry to say I don’t know anything about stone mill grinders, or how else you could grind your popcorn. 🙁 Good luck!
Megan,
I have a K-Tec kitchen mill that’s been doing the job for me for about 20 years. I’m sorry to say I don’t know anything about stone mill grinders, or how else you could grind your popcorn. 🙁 Good luck!
Kellie,
I have ground up many different grains and beans in my K-Tec kitchen mill and used them in all kinds of things. One of the sneakiest is to use white bean flour to thicken white sauces! It’s been a while since I’ve done that, but if I remember correctly, you can skip the fat that is normally used, though you do have to stand over the pot and stir to cook the bean flour. Have fun experimenting!
Kellie,
I have ground up many different grains and beans in my K-Tec kitchen mill and used them in all kinds of things. One of the sneakiest is to use white bean flour to thicken white sauces! It’s been a while since I’ve done that, but if I remember correctly, you can skip the fat that is normally used, though you do have to stand over the pot and stir to cook the bean flour. Have fun experimenting!
Kellie,
I have ground up many different grains and beans in my K-Tec kitchen mill and used them in all kinds of things. One of the sneakiest is to use white bean flour to thicken white sauces! It’s been a while since I’ve done that, but if I remember correctly, you can skip the fat that is normally used, though you do have to stand over the pot and stir to cook the bean flour. Have fun experimenting!
I tried potato pearls in a white bread recipe I made in my bosch and it was really good but I had to reconstitute them. I soaked them in some hot water and made the potatoes and added it to the oil/water. I first made the mistake of throwing them in dry and they never softened and were just little bb’s of potato pearls in the dough. I tossed the entire batch and started again with adding water to them first and mashing them up. I made cinnamon rolls with the same dough and they were great too!
I tried potato pearls in a white bread recipe I made in my bosch and it was really good but I had to reconstitute them. I soaked them in some hot water and made the potatoes and added it to the oil/water. I first made the mistake of throwing them in dry and they never softened and were just little bb’s of potato pearls in the dough. I tossed the entire batch and started again with adding water to them first and mashing them up. I made cinnamon rolls with the same dough and they were great too!
I tried potato pearls in a white bread recipe I made in my bosch and it was really good but I had to reconstitute them. I soaked them in some hot water and made the potatoes and added it to the oil/water. I first made the mistake of throwing them in dry and they never softened and were just little bb’s of potato pearls in the dough. I tossed the entire batch and started again with adding water to them first and mashing them up. I made cinnamon rolls with the same dough and they were great too!
Thank you for the information. I am going to try your “soft crust” trick on my next loaf. I have a couple of recipes I like, but just put up with a harder crust. I’m excited to try it out.
Thank you for the information. I am going to try your “soft crust” trick on my next loaf. I have a couple of recipes I like, but just put up with a harder crust. I’m excited to try it out.
you didnt have vinigar in you whole wheat recipe, I know you said you add it to your non bread machine bread do you add it to your breadmachine one too?
you didnt have vinigar in you whole wheat recipe, I know you said you add it to your non bread machine bread do you add it to your breadmachine one too?
you didnt have vinigar in you whole wheat recipe, I know you said you add it to your non bread machine bread do you add it to your breadmachine one too?
After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!
After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!
After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!
If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy.
Hi Jason – where did you get your bread box with breathing holes? I’ve been looking for one! I really would love to get one for my vacuum packer that removes all the air but they don’t make them big enough
If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy.
I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!
I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!
I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!
I just found your blog. I LOVE it! I will be back to visit frequently. I’m encouraged to get out my bread maker again!
I stopped baking bread in the machine because I didn’t like the taste. I couldn’t find potato pearls where I live, so I tried it with the potato powder you use to make mashed potatoes. It works great, the bread is softer, I also added a little salt to the recipe because it was to blend and now I really like it. The bread machine is back in the kitchen. I also tried the ‘put in a bag’ trick. It really makes the crust softer. So thanks for the tips.
Crystal, where is this recipe?
Thanks,
Zena Sue
Do you use a grain mill to grind your own flour? If so I’d love to see some of your recipes!