ADVERTISEMENT
- Real Recipes from Real People -

re: Fluffy Bread Machine Bread . . .

Misc.
Dear Bill,

I have noticed that the bread in my bread machine always comes out the same. I believe it is because they cycles are timed mechanically. When I want really light, soft bread, I make the dough in the machine and then let it rise twice before the final punch down, re-rise and bake. The two rises seems to make a finer crumb and, of course, you have the benefit of being able to see and feel your dough so that you can bake it at exactly the right time.

Best of luck to you!
MsgID: 0220596
Shared by: Marilyn, Tracy CA
In reply to: ISO: Light, fluffy bread in bread machine - A...
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Chris in Michigan
2
  Shirl
3
  Chaven, South Africa
4
  don andon san diego
5
  BILL FROM OHIO
6
  Marilyn, Tracy CA
7
  Roy, San Antonio TX
ADVERTISEMENT
Random Recipes
  • Black Pepper Scones
  • BLACK PEPPER SCONES 3/4 cup chopped onion 1/4 cup margarine 2 cups flour 2 tbsp sugar 1 tbsp baking powder 1 tsp coarsely ground black pepper 1/2 tsp salt 1/2 cup half and half or whipping cream 1 egg melted...
  • 1000 Island Cookies (using chocolate and coffee)
  • I saw this in my grandmother's cookbook just yesterday. Maybe this is what you are looking for. Recipe originated in Carey Ohio. 1000 ISLAND COOKIES 3 squares (1 oz each) unsweetened chocolate 1/4 cup strong coffee 1...
  • 1-2-3 Savory Potato Salad (Hellman's recipe)
  • 1-2-3 SAVORY POTATO SALAD (Potatoes are boiled in vegetable bouillon) 2 lbs. red or new potatoes, cut into 3/4-inch chunks 1 Knorr Chicken or Vegetarian Vegetable Bouillon Cube* 1 cup Hellmann's or Best Foods Real May...
  • Mimosa Jell-O Mold (using champagne)
  • MIMOSA JELL-O MOLD 3 pkg (3 oz each) pineapple flavored gelatin 2 cups boiling water 2 cups champagne, chilled 1/2 cup cold water 1 (8 ounce) can pineapple chunks, drained 1 (11 ounce) mandarin oranges, drained 1 cup ...
ADVERTISEMENT
  • Lentil-Goat Cheese Salad
  • LENTIL-GOAT CHEESE SALAD Source: The original model for Robert Uomini's salad came from Alice Waters's Chez Panisse Menu Cookbook. He uses green lentils (also called French or Le Puy), but regular (brown) lentils work...
  • Seared Rib-Eye Steak with Horseradish Sauce (serves 2)
  • SEARED RIB-EYE STEAK WITH HORSERADISH SAUCE 2 rib-eye steaks (12 oz each) 2 garlic cloves, minced 3 tablespoons Worcestershire sauce 1 teaspoon dried oregano flakes 1 tablespoon vegetable oil 1/3 cup sour cream 2 tab...
  • Silky Pumpkin Pie (baked in a crust or a custard cups)
  • SILKY PUMPKIN PIE 1 refrigerated pie crust (single crust) For the Filling: 1 (15-ounce) can solid-pack pumpkin puree (not pie filling) 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Fluffy Bread Machine Bread . . .
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!