Dill Bread Recipe for the Bread Machine | Bread Machine Recipes (2024)

FAQs

How do I make my bread machine bread better? ›

Some recipes will advise adding sugar, which, in addition to making the bread a little sweet, helps the yeast to rise better. Others also suggest adding a little oil, such as olive or vegetable oil. This helps the dough form, preventing it from sticking to the sides of the pan, and makes the bread more tender.

Of course you can! But 'all purpose' flour has a little less gluten, so your bread won't rise as high. If you're making bread the old-fashioned way, by hand, you can let it rise a little longer. But a bread machine does it exactly the same every time.

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

Yes, quick rise and active dry yeast can both be used the only difference is quick rise yeast is in much finer grains and it can be added directly to the flour if you like while regular yeast should be dissolved in the water first. Mixing quick rise with water does not hurt it but it is not really required.

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf. The bread machine works on a timer and hums along at its regular pace.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

Bread machine yeast, a form of instant yeast, is made through a different manufacturing process than active dry yeast. This process ensures that the yeast is 100% functional and can be mixed directly with the dry ingredients.

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

Expired yeast or moisture contaminated yeast will have trouble growing properly and this can lead to dense bread machine bread. Always relatively new yeast & store it in an airtight container. For longer storage, the airtight container (sealed tight) should be stored in a refrigerator or freezer, Too much flour.

Do you put milk or water in a bread machine? ›

You would enrich the dough with milk proteins and fat. You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open.

Fleishmann's markets bread machine yeast, active dry yeast, rapid-rise dry yeast, fresh active yeast, and pizza dough yeast. You can use any of these to make bread.

The slower the process the more byproducts the better the dough. If you add too much yeast this process will be very fast and your dough will not be as good. It will lack in flavor and you risk a flat bread because the structure of your dough won't be as stable.

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

One disadvantage of using a bread maker as opposed to your hands is that the paddles are typically fixed, meaning they remain in the dough when baking, often leaving a hole in the middle of the loaf. Whilst this is not the biggest hinderance, it can be an annoyance to those who aim for gold standard loaves.

Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of too little yeast, too little sugar, too much salt, or old ingredients. Here's what you can try doing to improve your loaf: Reduce your flour* or increasing your liquids.