Bread machine
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Bread machines are an all-in-one method of baking bread. All mixing, kneading, rising, proving and baking takes place in one tin. The machine sets the right temperature to proof and bake the bread, and most feature a timer option. All you need to do is measure out the correct quantities of flour, yeast, water, sugar, salt and any other ingredients required.
Bread produced in a bread machine generally produces a square loaf with a round top, although some manufacturers have started to produce bread machines which make more traditionally shaped loaves.
If you prefer the shape and texture of bread cooked in the oven, you can compromise by using the machine to do the donkey work - mixing, kneading and proving, before you shape the dough by hand then bake in the oven.
Timing
Once you've added the ingredients, you can usually set a timer so that th bread is ready exactly when you want it, whether that's first thing, or when you come home from work.
The secret to good bread is not rushing the mixing, kneading and proving process. Bread machines with a long cycle - about 3-4 hours- give the best results. They allow the dough to rise naturally in its own time and to develop a flavour. However, there are also machines that produce a passable loaf in an hour or two, while others have a 'quick bake' setting.
Adding ingredients
It's a good idea to follow the recipes provided by the manufacturer. Once you've got the hang of these, you can start to personalise your bread by adding interesting ingredients - seeds, herbs, dried fruit and nuts - and varying the types and ratios of different flours.
If you prefer the shape and texture of bread cooked in the oven, you can compromise by using the machine to do the donkey work - mixing, kneading and proving, before you shape the dough by hand then bake in the oven.
Timing
Once you've added the ingredients, you can usually set a timer so that th bread is ready exactly when you want it, whether that's first thing, or when you come home from work.
The secret to good bread is not rushing the mixing, kneading and proving process. Bread machines with a long cycle - about 3-4 hours- give the best results. They allow the dough to rise naturally in its own time and to develop a flavour. However, there are also machines that produce a passable loaf in an hour or two, while others have a 'quick bake' setting.
Adding ingredients
It's a good idea to follow the recipes provided by the manufacturer. Once you've got the hang of these, you can start to personalise your bread by adding interesting ingredients - seeds, herbs, dried fruit and nuts - and varying the types and ratios of different flours.
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