What is more delectable than homemade bread? It takes all day to make by hand, so many have switched to using a bread machine. Problem is, the machine-made bread has a different texture and doesn’t taste quite as good as bread made from scratch by hand.
Machine Ready for Use
Dave figured out a way to get wonderful taste and texture using a bread machine to mix and knead and do the first rising, then he shapes and bakes by hand. The machine saves about 45 minutes and more important, the rising time is consistent, no more waiting and checking whether the bread is ready for the next step.
Here’s how.
Preparing the Dough
Dave puts all the wet ingredients in the bread machine, then the dry. Last he makes a little well in the flour and adds yeast.
Dry Stuff in Bread Machine
The machine mixes the ingredients into a dough ball. So far it’s just like hand made!
Dough After 5 Minutes
Dave checks the dough after about 5 minutes. If it’s a little sticky he adds more flour, or if too dry adds water, then resets it to mix again. Today it was just right.
Our bread machine has several settings, including a supersonic speed that makes and bakes a loaf in under an hour. Don’t try this; it isn’t very good.
Getting Ready
Dave uses the setting to mix dough. It takes an hour and a half to mix and knead and rise.
If you do it by hand you have to punch the dough down when it is double in size – anywhere from one to two hours – then let it rise again. You can do something else while the machine takes care of mixing, kneading and rising.
Time just went off! Here’s what the dough looks like. Funny!
Dough All Raised in the Machine
It looks stuck to the lid but don’t worry, it comes out of the bucket and you easily can get any bits off the lid. Dave handed it over to me at this point. I sprinkled flour on a big wooden board and dumped the dough out of the bucket. Now it’s my second favorite part, kneading the soft, puffy dough and shaping it. (Eating it hot out of the oven is my favorite step!)
Shaping Loaves
Kneading is easy, put your hands on the middle of the dough and push away with the heels of your palm. Use both hands. (I’m taking the photo with my other hand.)
Kneading Raised Dough
You only knead for a few minutes, just enough to get air bubbles out and make the texture consistent. It feels soft and smooth when you are done.
Raised Dough Kneaded and Ready to Shape
We made enough dough for 2 loaves, something you cannot do it you use the machine for the full process. Divide the kneaded dough in two. You can buy all sorts of special tools for these steps, but I use a regular kitchen knife. Works fine.
Dough Divided and Ready to Shape
Use a heavy rolling pin to shape the first half into an oblong. This removes any remaining air bubbles and is easier than trying to pat it out, a trick Dave taught me.
Use a Heavy Rolling Pin to Roll Out Dough and Remove Air Bubbles
The dough should be a little wider than your loaf pan. Roll it up.
Rolling Up the Bread to Shape
Try to make the roll even. Rolling is one reason hand-shaped loaves look nicer than ones baked in the machine. It improves texture too.
Shaping First Loaf
Once you have the first half rolled up, pinch the ends…
Pinching the Ends of the Loaf
and tuck under the roll.
Pinched Ends Tucked Under Loaf
Final Rise
Use two loaf pans and either grease them lightly or use a non-stick spray. Slide the roll into the greased loaf pan. This is a little tricky to do without bending your roll, but don’t worry, some of the irregularities will disappear in the final rising.
Shaped Loaf in Pan
Repeat with the second loaf.
Set the oven to 110 degrees and put the rack about 2 up from the bottom. Put the pans with bread dough in the oven, cover it with waxed paper or plastic film and close the door – and leave it closed! It’s wise to spray just a bit of non-stick on the top of each loaf to keep the plastic wrap from sticking to the dough.
Bread Covered in Pans in Oven Ready to Rise
Set the buzzer for 45 minutes. You want the dough to be about twice as big as when you put it into the pan; it should form a nice rounded shape above the pan rim. Lightly touch the dough. It should retain the small indent from your finger. If it bounces back, or if it’s not raised enough, then set the buzzer for another 5 or 10 minutes. It should take less than an hour.
Bake Your Loaves
Baking takes 30-40 minutes depending on your recipe. Our bread baked at 375, use the setting your recipe calls for. Take the bread in the pans out of the oven, preheat to temp, then remove the plastic wrap cover and put back in the oven.
Set the buzzer for 30 minutes, then check it. Thunk the end of the loaf with your finger. It should sound hollow and it should be nicely brown. If it’s not done, or if you aren’t sure, put it back in for another few minutes.
Finished Loaves Ready to Take Out of Pan
Take out of the pan right away and let cool on a rack, at least the part you don’t slice and eat immediately.
Finished Loaves
Final
We used to make 4 loaves of bread every week, originally to save money (we were broke and the $1 per loaf added up), then because it tastes so good and you can’t beat that wonderful aroma!
We did this for several years, then switched to bread from Spatz Bakery until we moved and we’re back to making it. Using Dave’s machine-assisted method means it’s easy and fast, and we’re not tied to the kitchen for 4 or 5 hours. Plus it tastes great!
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