I need to know if it will make a difference if I use potato flakes instead of potato flour in a pain de mie recipe I have. TIA

Hi Everyone,

I'm sorry if I have posted this in the wrong section, this pretty much is my first time using a forum umm anyway I was wondering if anyone has the instruction guide/manual for the Breville Baker Oven? because my mother's friend gave it to me and she's lost the manual and we dont know how to make it bake, if somebody could simply scan then basic instructions like how to set it to bake and stuff then that would be very helpful :)

my email address is

thanks loads :) 

I don't know what to do. This recipe is the highest-rated bread machine white bread on another site:

http://allrecipes.com/Recipe/Best-Bread-Machine-Bread/Detail.aspx

It says to let the yeast soak in 110 degree water/sugar for 10 minutes. My Panasonic bread-machine instruction manual specifically says not to let the yeast soak in water first. I think it is because the machine already has an initial rest period with a heating-element going at the beginning. So perhaps Panasonic says not to do this because it knows the machine already does it. But for all I know, the recipe already factors that in, and still wants you to do it anyway. So do I follow the recipe or the Panasonic guidelines? My guess is to follow the recipe -- especially if all bread machines have an initial rest period.

Can anyone tell me why all the bread i make forms giant craters in the middle. 1/2 the height of my loaf is just walls that stand up that grow along the side of my pan.

I am using a 3lb bread machine if that makes a difference.. and sometimes it seems to overflow so much that it gets teh window all messy with dough.... then the bread deflates. :(

thanks for any help you can give. 

I am looking for a recipe for bread that is not "floppy".  The bread I have made with my new Sojirushi is wonderful but would not be stiff enough to hold up a sandwich.  I am in my 60's and have had a sandwich every day since I was 6 years old.  Thank you in advance for your suggestion.

 Budley

Hi,

I am new here and I need help, yesterday I mad a recipe I found on the King Arthur site for the pullman pan, I started it in my Zo machine, which is where I messed up, I realized too late that I forgot to put in kneading blades, so I had to dump my ingredients in a bowl and put them in and replace, the loaf  seemed better than I have ever made before, For once I cut the slices perfect, but I tasted a piece and it was horrible, it was heavy and dense. I did use malt milk powder from the store, I do have the diastatic malt powder from KA, someone said I could use the store stuff. I can't afford to keep wasting all the ingredients. I hope the only thing I did wrong was having to dump out the mixture for the blades. Any ideas?

Hi I just got a new breadmaker for mothers day and we are trying to find recipes for it. It a black and decker all in one horizontal delux. THat makes 2-3lb loaves. Can anyone hlep us out? Thanks.

I have a West Bend bread machine and can make excellent white bread that rises just up over the top of the pan perfectly every time. However, when I make whole wheat bread - and I've tried several recipes - it never rises - oh, it may rise 40% of the pan height at most, but that's it. My 1.5 lb. wheat bread load is less than half the height of my 1.5 lb. white bread.

Any suggestings on where to start looking for the cause? I have all fresh ingredients.

Thanks oodles!

Terry Farrell

Tampa, Florida

Hi all!

I have a Zojirushi and it kneads and rises well but the baking results are not as good as in my oven. So, I want to use it for kneading and rising. Is the easiest way to do that to use it on the custom setting and specify each step (e.g. Bake: OFF)? I would do that, but I have no idea what the appropriate lengths are for each stage. I have searched this and other forums before posting. Can I just use the dough setting instead?

Does anyone know what length time I should set for Knead and Rise cycles for a basic loaf, or how it changes for whole wheat loaves?

The only example the manual gives is for French bread, which is clearly different than the normal cycle:

Knead: 18 minutes Rise 1: 45 Rise 2: 1:25 Rise 3: OFF

Thanks for your help.

I recently replaced my old Breadman [12 years of steady use!] with a new mini Zo. I love this new breadmaker, but I have trouble removing the kneading blade from the shaft after I am done baking a loaf. Does anyone have any suggestions for me? I am worried about scratching the non-stick surface of the pan as that is the only reason I had to finally replace the old breadman - the final straw came when I had to pry an Easter loaf from the pan in pieces.  I wonder if it is important to remove it at all, but don't like the idea that I can't clean the pan properly.

Thanks for any help!