Comments on: Notebook Experiment: Can I Make Yummy Homemade Bread?

By: Cecilia

Cecilia — Sat, 04 Jun 2011 22:28:14 +0000

Hi, I am looking to purchase a bread machine soon. I do have a small bread machine which makes bread and is ready in 45 minutes, but I am looking for a larger bread machine. Any suggestions to which you are happy with results of machine bread making.
Thank you in advance.

By: Amy

Amy — Sat, 27 Feb 2010 15:20:05 +0000

How smart to use your slow cooker liner to bake it. I would have never thought of that, Jan!

By: JAn Roseland

JAn Roseland — Thu, 25 Feb 2010 17:07:35 +0000

I found a recipe for no-knead bread and it is fantastic! It is a rustic bread and has such good texture and flavor. I do think I will lower the temperature and bake it a little longer as it was kind of damp on the inside!
PS. I used the liner of my crock pot to bake it! Im going to experiment more with this bread!

By: Anonymous

Anonymous — Mon, 04 May 2009 12:47:00 +0000

Amy,
Want to let you know that I tried this recipe (to a “T”) yesterday in my bread machine and it was PERFECT! Hubby loved it! Also, made wonderful garlic bread to go with our spaghetti dinner last night. Super yummy – thanks for posting. I’ll use this recipe again!

By: Amy

Amy — Sat, 02 May 2009 22:20:00 +0000

Thank you ALL so much for all of these great bread tips. I am definitely going to try this one again and use your advice. Thank you so much!

By: Stacy at Exceedingly Mundane

Stacy at Exceedingly Mundane — Sat, 02 May 2009 13:19:00 +0000

This looks really good! I haven’t made bread in a while, but maybe I need to try this one. I’ve found in the past, that any bread recipe that has honey in it, for me in my oven, it browns quickly on the outside – before the inside is done. So, I just cover mine up with a piece of foil once the outside starts to brown, and continue cooking as the recipe calls for. Also, it sounds weird, but I check my bread by using a chopstick – sort of like sticking a toothpick in it to see if it’s done, but the chopstick is longer, LOL! Of course, don’t do this if you don’t want the holes in the middle!

Have a great day!

By: Karen

Karen — Thu, 30 Apr 2009 17:50:00 +0000

Another tip you could try-an instant read thermometer.

I make whole grain bread a lot and would still have this problem, even with thumping it and listening for the hollow sound.

I read about the thermometer trick on the King Arthur website and haven't had a soggy, hollow loaf since I started using it. I'm not positive, but I think for white bread you want an internal temp of 190º.

By: Kristie B

Kristie B — Thu, 30 Apr 2009 12:09:00 +0000

Amy, my friend…did you post about making homemade bread in the bread machine just for me? I know you did.

Thanks!

By: Celeste

Celeste — Wed, 29 Apr 2009 19:42:00 +0000

I have the exact same stoneware Pampered Chef bread pan and similiar bread recipie. My bread has done this same thing and a trick I’ve tried to help it is: once the top gets brown, I cover it with tin foil (just lay a piece right on top) and let it cook about 10-15 more minutes. Maybe this will help you too.

By: Lorie

Lorie — Wed, 29 Apr 2009 17:46:00 +0000

I want to make this! Thanks for posting. We already have an experient for next week, but I will have to put it on a different blog as it really does not fit on my weight loss blog.