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.

Most bread machine manuals and cookbooks call for bread flour rather than all-purpose flour. King Arthur Unbleached All-Purpose Flour, because it's higher in gluten than national brands of all-purpose flour, works perfectly in the bread machine.

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.

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.

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.

Traditional Wholemeal Flour

Whether you are looking to bake good bread or rolls, by hand or in a bread machine, this is a perfect choice.

Bread machine yeast and rapid-rise yeast are specially formulated for the bread machine and become active more quickly than active dry yeast. You can use active dry yeast in your bread machine, but it should be dissolved in water before being used.

Bread machine yeast and rapid rise yeast are just types of instant yeast. This means that bread machine yeast, rapid rise yeast and instant yeast can all be used interchangeably.

The wrong setting may give the dough too much time to rise (so the dough rises higher than expected). This may result in the dough collapsing in on itself. Always follow the recipe's setting instructions. High kitchen temperatures can throw off recipes as yeast can grow faster than expected.

Why doesn't my bread rise in the bread machine? ›

Your bread machine is probably killing your yeast with too much heat. You could mix flour and water and a little bit of yeast and put that in the refrigerator and your dough would rise eventually. If your “bread” is a brick, your yeast is dead.

There may be too much salt or sugar. Excess of these ingredients can inhibit or even kill the action of the yeast. The wrong type of yeast may have been used. Please only use the easy bake/easy blend, fast action yeast that comes in sachets.

It makes bread soft, and it gives it a wonderful flavour and aroma. The mouthfeel of bread made with butter is smooth and pleasant.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

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. You will have to bake it at lower temperatures than a lean bread. In other words, your bread will be more like a sandwich bread.

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.