have you baked bread?
1135347
No, I have baked cakes, muffins, and cookies! Worked great on that stuff. Wish I could help!
1135348
Only corn bread, biscuits, not "real" bread. It does work great on what I have done...just be sure your cabinet is level as mine is not and I have to watch the back part of what I am baking. Good luck.
231868
I use a Hamilton Beach bread maker, it will even do cakes and jam. My bread rises well and is very tasty.
1313592
I have. Great baskets. Do not bake with these. It is only for rising purposes. It leaves great marks on the bread dough. Make sure you use plenty, and I mean plenty, of flour.
929853
I looked in the manual and in the recipe book that came with my bread machine, and there is no mention of sourdough, so my guess is "no."
2027918
Actually, I used a regular hand mixer and baked it in a regular loaf pan. I didn't use a stand mixer, nor the bread machine. I might try the bread machine the next time, but my way was easier. Turned out great! Did that answer your question?
1031052
I have never used it for baking breads or rolls, but I have made cakes in it. They turn out nice and moist. It has an oven setting on it, but I don't really know how you would use it to bake breads because I don't have the big cook book that goes with it. BUT i can tell you this much, I LOVE IT for everything else. I have had mine going on three years now and if it konked out tomorrow, I would have to get another one immediately!
1819569
There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.
995340
yes you can. I make a black bread and line the pan with parchment paper and it works
1410481
I do all the time and have turned out some awesome bread in my cast iron. I also have a killer "Pizza Hut" style pan pizza that I bake a 550. It's really is amazing the bread you can make in these babies.
1933010
Have you found any alternative? I just started looking into purchasing a bread maker and I'm stuck in the same quandry. I avoid non-stick at all costs, but I can't seem to find a machine without it. Please let me know if you found anything. Thanks! Lyndi
2265989
I followed directions and baked on empty. Seemed to work and I've been using since as usual with no problems. Enjoy your breadmaking.
133679
No, you proof the bread in the basket, then flip it out onto a baking sheet.
2283553
I haven't baked bread in my stove, however have made too many pizzas to count- I see no problem with baking bread in this oven after you have mastered achieving and maintaining your temperature. I highly recommend the infrared thermometer so you can get an accurate reading of both the stone temperature and the air temp within the oven. Like with pizza, I wouldn't expect perfect results the first few attempts but now that I am familiar with it I love this oven.
771591
Please do your self a favor, NO a huge favor and purchase another oven. Preheat is an eternity. toast white dried out bread.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
372294
Never used bread. But was suppost to work on potato's minutes and doesn't. I regret purchasing it. With Aline's of frozen bread I just put them in the toaster.