READ REPLIES

ISO: Question: Bread Machine Bread Too Salty

Susan/VA

I just got a Toastmaster bread machine and so far, the two loaves I have made have come out with a salty taste to them (I have made White Bread and Cinnamon Raisin Bread).

I have tried reducing the salt in the recipe below to 1 tsp.

Anyone have any suggestions?

Here's the recipe I'm using for a 1.5 lb loaf of basic white bread.

1 cup water
2 TBL oil
2 TBL sugar
1 1/4 tsp salt
1 1/2 TBL dry milk
3 cups bread flour
2 tsp active dry yeast

The cinnamon raisin bread called for 1 1/2 tsp salt and 2 1/4 tsp yeast. I'm using Fleischman's Active Dry Yeast.

Thanks!
Susan

Recipe(tried): Toastmaster Bread Machine White Bread - Here's the recipe I use

Mary/VA

I also have a Toastmaster breadmaker ( I think it is the 1# size). I have always been happy with the following recipe.

7/8 cup warm water
1 tbsp butter or margarine
1 tbsp dry milk
1 1/2 tbsp sugar
3/4 tsp salt
2 1/2 cups flour
1 1/2 tsp yeast

My breadmaker is several years old and is very noisy (always has been). Are the news ones noisy too?

Thank You: thanks!

Susan/VA

The new ones ARE noisy! This is my first bread machine, so I wasn't sure if that was normal. I'll give that recipe a try, thanks!

Susan

Recipe(tried): Bread Machine Baking Tip - Adjust recipe to reduce salt and try this:

quinacrodone rose

I had the same problem with Toastmaster recipes. I have adjusted the recipes so the proportion are more realistic. Their proportions of 4 cups of flour: 6 3/4 tsp yeast: 4 tsp salt is ridiculous...that is more than 1 tsp yeast per cup of flour with corresponding high amount for salt!!! Which is absolutely ridiculous.

I adjusted the 4 cup flour recipes (2 lbs bread) so that it requires the key ingredients in this proportion: 1 tsp yeast: 1/2 tsp salt. Use this basic proportion for these key ingredients . Everything else remains the same. A Toastmaster recipe calls for 4 cups (2 lb loaf) white flour 1 1/2 cups liquid +2 tbsp +- 1/4 depending on your home elevation and whether eggs etc are added.

This adjustment yields a light fluffy, soft, moist loaf with fine grained texture which rose higher than the bucket top. Perfect loaves. I am at sea level. Higher elevations require more water.

I like to have my dough sticky to the touch. (I do not add extra gluten..because they say that slows down the brain! and I think I need all the help I can get, LOL) I use regular Fleischmann's fast rising yeast, and regular all purpose flour, and start with warm water per recipe in the Toastmaster recipe book (for model 1142).

I make another slight change...The idea is to expose the yeast to it's "food"--sugar, but keep the yeast away from salt as long as possible. I put all liquids (110 degrees F water) and fats into the bucket first (not for programming to start later), add sugar, mix, to dissolve. Add yeast. Mix. I do not wait for it to proof. Instead I just dump in all the flour, nuts etc and salt...in that order. With a wooden spoon lightly stir top of the pile to distribute the salt. Select all the appropriate options on the machine. Start.

I get perfect 2 lbs loaves everytime.... resembles commercially prepared bread that stays fresh for a couple of days: fine textured, moist with a wonderfully crunchy rounded top crust.

re: Toastmaster Bread Box Bread Baker 1142

quinacrodone rose

Mine runs very quietly. I am very happy with mine. But all the recipes in my manual are like yours, ridiculously salty. I tried contacting Toastmaster makers but couldn't seem to find manufacturer's URL). If you adjust yeast/ salt amount per my suggestion, you should be just fine. I use that proportion for everything I bake using yeast, and it works perfectly. It just seems to me that these bread making machine manufacturer must be in kahoots with yeast company, so they make the recipes with the maximum amount of yeast to make the bread rise. I used to live in much higher elevations and had to adjust the recipes for higher elevations, too. Wore out two previous bread making machines of different brand names, never had this salt problem, but other issues and they were always solved by reducing yeast and salt in their recipes. I got this concept from looking at recipes for making bread the hard way...with "elbow grease".