HOME BREAD MAKING INSTRUCTIONS:
HOME BREAD MACHINES
The
bottom line..some machines produce great loaves...some do not, and most
are
great for mixing the dough but are then best baked
in your
conventional
oven...either in the breadmaking pan or transfered to another
tray
or pan.
Before you purchase a new machine, please consider their limitations along with their advantages. Click here.
Before you purchase a new machine, please consider their limitations along with their advantages. Click here.
While FG
Roberts Cottage Loaf
mixes
have been designed to produce a dough to enable a great
diversity of free-standing loaves, rolls and other shapes, some
customers are drawn to the convenience of bread
machines.
There are a variety of sizes and styles of machine available... ranging from the small and simple to the large capacity models with numerous settings and options.
Which Machines are Best for the FG Roberts Cottage Mix? (General guidelines only...with machines we've tried)
(i.e. the ideal is ....just load ingredients, press program button, press start, come back when loaf complete)
5 POINTS Loaf Lightness and Texture
(i.e. no large holes, soft, light, even texture and good crust & colour,)
5 POINTS Cost
(i.e. the lower the purchase price... the higher the score)
5 POINTS Versatility
(i.e. the quality of the loaf on the delayed or overnight setting)
----------------------------------------------------------------------------------------
Panasonic SD 257 4 + 5 + 3 + 3 = 15/20
likes - quietness; mixes well; good tin shape; reasonably good loaf on the "RYE" setting and this also works OK on the delayed or overnight timer; new forked paddle comes out of bread easily,
dislikes - cost; you can't extend baking times when using the cycle which can produce the lightest loaf ("GLUTEN FREE" setting) and therefore you need to finish the baking in normal oven
Recommended Setting = "RYE". This provides a longer bake but the loaf is not quite as light as it could be on the "GLUTEN FREE" setting... if only it baked fully on this "GLUTEN FREE" setting!)
Quantites & Method: Click Here
loaf done with "RYE" setting loaf done with "RYE" setting overnight
Loaf on left ... extra height results from dissolving yeast in warm water first then using spatula during mixing cycle.
Loaf on right was done on delayed timer setting with dry yeast sitting on dry mix.
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
Loaf resulting from machine mixing on the dough setting... rising in the machine... but baking done in normal oven for 50 minutes @ 215deg.C.
----------------------------------------------------------------------------------------
Panasonic SD 253 2 + 4 + 3 + 2 = 11/20
likes - quietness, mixes well , good tin shape
dislikes - GLUTEN FREE setting does not allow rising time before baking..which causes a small heavy loaf; can't extend baking times; even on its best setting (WHOLE WHEAT RAPID) the loaf remains underbaked and leaves a hole around the paddle.
Recommended Setting = "DOUGH", then turn machine off for the 1 hour rise and transfer to normal oven for baking
Quantites & Detailed Method: Click Here
----------------------------------------------------------------------------------------
Panasonic SD 200/206/250 2 + 4 + 3 + 2 = 11/20
likes - quietness, mixes well , good tin shape
dislikes - NO GLUTEN FREE setting; can't extend baking times; even on its best setting (WHOLE WHEAT RAPID) the loaf remains underbaked and leaves a hole around the paddle.
Recommended Setting = "DOUGH", then turn machine off for the 1 hour rise and transfer to normal oven for baking
Quantites & Detailed Method: Click Here
----------------------------------------------------------------------------------------
Breville Ikon BB 600 3 + 3.5 + 3 + 3 = 12.5/20
likes - manual settings; you can extend the baking cycle (and any other setting) to any length by using the MANUAL settings; can alter baking temperature also;
dislikes - the pan is too wide and long so the paddle has trouble mixing the flour in from the corners... so you have to stand around to help it mix with your spatula; the loaf shape is too large for slices for many toasters or typical lunch-boxes; the fold-down paddle does not always lift up to mix nor fold down out of the way after mixing; the vertical paddle does not collect all the ingredients well; the paddles can remove large chunks of baked bread when tipping out the finished loaf;
Recommended Setting = manually set your cycle to the following times:
Quantites & Detailed Method: Click Here
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
----------------------------------------------------------------------------------------
Sunbeam Quantum Smartbake 2 + 3 + 3.5 + 3 = 11.5/20
likes - manual settings; you can extend the baking cycle (and any other setting) to any length by using the MANUAL settings
dislikes - the pan is too wide and long so the paddle has trouble mixing the flour in from the corners... so you have to stand around to help in mix with your spatula; the loaf shape is too large for slices for many toasters or typical lunch-boxes; the paddle can remove large chunks of baked bread when tipping out the finished loaf; can't alter baking temperature so you have to bake a lot longer; loaves tend to collapse on sides when cooling due to lower baking temp.
Recommended Setting = manually set your cycle to the following times:
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
Very large- wide pans with too low baking temperatures result in the centre of the loaf not fully baking which causes excessive side collapse when cooling...and a doughy centre. If you extend the baking time for too long, your baked crust becomes excessively thick.
-----------------------------------------------------------------------------------------
Other Bread Machine Models
As there are many other machines... new and old... out there, we cannot test them all. If your's is not listed above, then try to find a setting which gives a mixing time of around 10-15 minutes... a single long rise of around one hour... and a long hot bake of 60-75 minutes. This should result in a very good loaf.
If your machine does not have these settings, then:
You can still use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen (usually about 60 minutes if kept warm), bake it in its pan in your normal oven for 50 minutes at 215deg.C .
Quantites & Detailed Method: Click Here
(Image on right) Loaf mixed and risen in Breville BB200 machine but baked in its pan in the normal oven.
------------------------------------------------------------------------------------------
We will include more models in our testing when we have access to them.
------------------------------------------------------------------------------------------
* the failure of bread machines to be able to make other shapes like rolls, free-form loaves, buns, baguettes, pizza bases etc .
* loaves will have a hole in the centre/base of them caused by the mixing blade (the hole increases in size as the non-stick blade surface wears - thus causing more bread to stick to the blade on removal)
* machines generally make large odd shaped loaves that are difficult to slice, store, make sandwiches from, and fit in a toaster
* most machines have difficulty browning the top of the loaf due to insufficient heat near the top glass .
* many machines have very long settings required to complete a cycle (i.e. well in excess of the 1.5hrs it takes to make by hand and baked in a normal oven)
* an overproofed loaf in a machine can result in a sticky mess to clean up
* many people have difficulty working out the machine operations and which settings suit which bread mixes
* most gluten-free mixes require a tin side scrape-down during the mixing cycle to get the best loaf
* the initial cost of purchase and replacement every few years... as well as replacement blades and bread pans more often
* some machines have very large, wide pans which make it particularly difficult for the ingredients to be mixed in from the corners. This results in unmixed dry bits in and outside the loaf and doughy streaks through the bread or uneven texture throughout
* finding a machine with the right settings to produce a good loaf can be difficult as models come and go regularly and settings change
* many machines do not have hot enough or long enough baking cycles to produce a good bread from our mix and need finishing off in a conventional oven
For
SMALL MACHINES...(where maximum loaf size is 500gms or
less
according to your manual)
2. Add the oil and white vinegar.
3. Measure out the correct amount of mix and place it into the pan.
4. Select the recommended setting for your machine as discussed above and press start.
During the mixing cycle, at some pointwe recommend lifting the lid and, using your rubber spatula, scrape down the sides of the pan to help all the dry ingredients combine well. Larger pans need more assisting.
5. Allow the program to complete and remove the baked bread soon after the cycle is complete.
6. Allow to cool on rack.
1. Take your bread pan out of the machine and measure out the correct amount of warm water. Sprinkle the yeast over the surface of the water and gently swill the liquid around for about 1/2 minute to dissolve the yeast.
2. Add the oil and white vinegar.
3. Measure out the correct amount of mix and place it into the pan.
4. Select the "Dough" setting on your machine and press start.
During the mixing cycle, at some point we recommend lifting the lid and, using your rubber spatula, scrape down the sides of the pan to help all the dry ingredients combine well. Larger pans need more assisting.
5. When the dough setting has completed just the mixing part of its cycle, turn the machine off and remove the pan.
You may leave the dough to rise in the turned-off machine if it keeps it warm... or... place the pan & dough in a warm spot to rise and cover with a damp cloth till it more than doubles its size. Then bake in your pre-heated conventional oven for 50 minutes@215deg.C.
6. If you wish to remove the dough to make other shaped breads, use your soft spatula to tip the dough out onto a lightly floured board and shape or mould the dough to whatever you wish.
7. Cover the dough with a damp cloth and allow to rise to nearly triple in size in a warm spot.
8. Bake in your normal pre-heated oven at the suggested temperatures and at suggested times chosen from the bread types on other pages on this web site.
9. Allow to cool on rack.
Extra Hint:
If you remove the paddle from the pan after the mixing cycle is complete and leave the mix to rise in the pan... then bake in your conventional oven, your bread will not have the typical paddle hole in the base and your loaf should come out easily when baked.
There are a variety of sizes and styles of machine available... ranging from the small and simple to the large capacity models with numerous settings and options.
Which Machines are Best for the FG Roberts Cottage Mix? (General guidelines only...with machines we've tried)
The
following machines are scored out of 20 on
these criteria:
5 POINTS Simplicity
of use to get a very good loaf.(i.e. the ideal is ....just load ingredients, press program button, press start, come back when loaf complete)
5 POINTS Loaf Lightness and Texture
(i.e. no large holes, soft, light, even texture and good crust & colour,)
5 POINTS Cost
(i.e. the lower the purchase price... the higher the score)
5 POINTS Versatility
(i.e. the quality of the loaf on the delayed or overnight setting)
----------------------------------------------------------------------------------------
Panasonic SD 257 4 + 5 + 3 + 3 = 15/20
likes - quietness; mixes well; good tin shape; reasonably good loaf on the "RYE" setting and this also works OK on the delayed or overnight timer; new forked paddle comes out of bread easily,
dislikes - cost; you can't extend baking times when using the cycle which can produce the lightest loaf ("GLUTEN FREE" setting) and therefore you need to finish the baking in normal oven
Recommended Setting = "RYE". This provides a longer bake but the loaf is not quite as light as it could be on the "GLUTEN FREE" setting... if only it baked fully on this "GLUTEN FREE" setting!)
Quantites & Method: Click Here
loaf done with "RYE" setting loaf done with "RYE" setting overnight
Loaf on left ... extra height results from dissolving yeast in warm water first then using spatula during mixing cycle.
Loaf on right was done on delayed timer setting with dry yeast sitting on dry mix.
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
Loaf resulting from machine mixing on the dough setting... rising in the machine... but baking done in normal oven for 50 minutes @ 215deg.C.
----------------------------------------------------------------------------------------
Panasonic SD 253 2 + 4 + 3 + 2 = 11/20
likes - quietness, mixes well , good tin shape
dislikes - GLUTEN FREE setting does not allow rising time before baking..which causes a small heavy loaf; can't extend baking times; even on its best setting (WHOLE WHEAT RAPID) the loaf remains underbaked and leaves a hole around the paddle.
Recommended Setting = "DOUGH", then turn machine off for the 1 hour rise and transfer to normal oven for baking
Quantites & Detailed Method: Click Here
----------------------------------------------------------------------------------------
Panasonic SD 200/206/250 2 + 4 + 3 + 2 = 11/20
likes - quietness, mixes well , good tin shape
dislikes - NO GLUTEN FREE setting; can't extend baking times; even on its best setting (WHOLE WHEAT RAPID) the loaf remains underbaked and leaves a hole around the paddle.
Recommended Setting = "DOUGH", then turn machine off for the 1 hour rise and transfer to normal oven for baking
Quantites & Detailed Method: Click Here
----------------------------------------------------------------------------------------
Breville Ikon BB 600 3 + 3.5 + 3 + 3 = 12.5/20
likes - manual settings; you can extend the baking cycle (and any other setting) to any length by using the MANUAL settings; can alter baking temperature also;
dislikes - the pan is too wide and long so the paddle has trouble mixing the flour in from the corners... so you have to stand around to help it mix with your spatula; the loaf shape is too large for slices for many toasters or typical lunch-boxes; the fold-down paddle does not always lift up to mix nor fold down out of the way after mixing; the vertical paddle does not collect all the ingredients well; the paddles can remove large chunks of baked bread when tipping out the finished loaf;
Recommended Setting = manually set your cycle to the following times:
- 1st Mix = 5 minutes
- 2nd Mix = 10 minutes
- 1st rise = 60 minutes
- Bake = 70 minutes @ 150deg.
- Set all other parts of the cycle to "0" minutes.
Quantites & Detailed Method: Click Here
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
----------------------------------------------------------------------------------------
Sunbeam Quantum Smartbake 2 + 3 + 3.5 + 3 = 11.5/20
likes - manual settings; you can extend the baking cycle (and any other setting) to any length by using the MANUAL settings
dislikes - the pan is too wide and long so the paddle has trouble mixing the flour in from the corners... so you have to stand around to help in mix with your spatula; the loaf shape is too large for slices for many toasters or typical lunch-boxes; the paddle can remove large chunks of baked bread when tipping out the finished loaf; can't alter baking temperature so you have to bake a lot longer; loaves tend to collapse on sides when cooling due to lower baking temp.
Recommended Setting = manually set your cycle to the following times:
- 1st Mix = 5 minutes
- 2nd Mix = 10 minutes
- 1st rise = 60 minutes
- Bake = 80 minutes
- Set all other parts of the cycle to "0" minutes.
N.B. Alternatively, you can use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen, bake it in its pan in your normal oven.
Click here for Detailed Instructions.
Very large- wide pans with too low baking temperatures result in the centre of the loaf not fully baking which causes excessive side collapse when cooling...and a doughy centre. If you extend the baking time for too long, your baked crust becomes excessively thick.
-----------------------------------------------------------------------------------------
Other Bread Machine Models
As there are many other machines... new and old... out there, we cannot test them all. If your's is not listed above, then try to find a setting which gives a mixing time of around 10-15 minutes... a single long rise of around one hour... and a long hot bake of 60-75 minutes. This should result in a very good loaf.
If your machine does not have these settings, then:
You can still use the machine to mix the dough... then turn the machine off... allow the dough to rise in the pan in the machine and when risen (usually about 60 minutes if kept warm), bake it in its pan in your normal oven for 50 minutes at 215deg.C .
Quantites & Detailed Method: Click Here
(Image on right) Loaf mixed and risen in Breville BB200 machine but baked in its pan in the normal oven.
------------------------------------------------------------------------------------------
We will include more models in our testing when we have access to them.
------------------------------------------------------------------------------------------
* the failure of bread machines to be able to make other shapes like rolls, free-form loaves, buns, baguettes, pizza bases etc .
* loaves will have a hole in the centre/base of them caused by the mixing blade (the hole increases in size as the non-stick blade surface wears - thus causing more bread to stick to the blade on removal)
* machines generally make large odd shaped loaves that are difficult to slice, store, make sandwiches from, and fit in a toaster
* most machines have difficulty browning the top of the loaf due to insufficient heat near the top glass .
* many machines have very long settings required to complete a cycle (i.e. well in excess of the 1.5hrs it takes to make by hand and baked in a normal oven)
* an overproofed loaf in a machine can result in a sticky mess to clean up
* many people have difficulty working out the machine operations and which settings suit which bread mixes
* most gluten-free mixes require a tin side scrape-down during the mixing cycle to get the best loaf
* the initial cost of purchase and replacement every few years... as well as replacement blades and bread pans more often
* some machines have very large, wide pans which make it particularly difficult for the ingredients to be mixed in from the corners. This results in unmixed dry bits in and outside the loaf and doughy streaks through the bread or uneven texture throughout
* finding a machine with the right settings to produce a good loaf can be difficult as models come and go regularly and settings change
* many machines do not have hot enough or long enough baking cycles to produce a good bread from our mix and need finishing off in a conventional oven
- 240ml warm water
- 3g (3/4teasp.) good quality dry active yeast
- 3ml.oil
- 3ml white vinegar
- 200gm of FG Roberts Cottage Mix
- 390ml warm water
- 4g (1teasp.) good quality dry active yeast
- 4ml.oil
- 4ml white vinegar
- 330gm of FG Roberts Cottage Mix
- 460ml warm water
- 5g (1&1/4teasp.) good quality dry active yeast
- 5ml.oil
- 5ml white vinegar
- 400gm of FG Roberts Cottage Mix
- 520ml warm water
- 6g (1 &1/2teasp.) good quality dry active yeast
- 6ml.oil
- 6ml white vinegar
- 450gm of FG Roberts Cottage Mix
Method
for Full Mix & Bake Cycle in Selected Bread Machines
Note Well... For "Dough Only" machine settings, see section below this.
1.
Take your bread pan
out of the machine and measure out the correct
amount of warm water. Sprinkle the yeast over the surface of the water
and gently swill
the
liquid around for about 1/2 minute to dissolve the yeast. Note Well... For "Dough Only" machine settings, see section below this.
2. Add the oil and white vinegar.
3. Measure out the correct amount of mix and place it into the pan.
4. Select the recommended setting for your machine as discussed above and press start.
During the mixing cycle, at some pointwe recommend lifting the lid and, using your rubber spatula, scrape down the sides of the pan to help all the dry ingredients combine well. Larger pans need more assisting.
5. Allow the program to complete and remove the baked bread soon after the cycle is complete.
6. Allow to cool on rack.
1. Take your bread pan out of the machine and measure out the correct amount of warm water. Sprinkle the yeast over the surface of the water and gently swill the liquid around for about 1/2 minute to dissolve the yeast.
2. Add the oil and white vinegar.
3. Measure out the correct amount of mix and place it into the pan.
4. Select the "Dough" setting on your machine and press start.
During the mixing cycle, at some point we recommend lifting the lid and, using your rubber spatula, scrape down the sides of the pan to help all the dry ingredients combine well. Larger pans need more assisting.
5. When the dough setting has completed just the mixing part of its cycle, turn the machine off and remove the pan.
You may leave the dough to rise in the turned-off machine if it keeps it warm... or... place the pan & dough in a warm spot to rise and cover with a damp cloth till it more than doubles its size. Then bake in your pre-heated conventional oven for 50 minutes@215deg.C.
6. If you wish to remove the dough to make other shaped breads, use your soft spatula to tip the dough out onto a lightly floured board and shape or mould the dough to whatever you wish.
7. Cover the dough with a damp cloth and allow to rise to nearly triple in size in a warm spot.
8. Bake in your normal pre-heated oven at the suggested temperatures and at suggested times chosen from the bread types on other pages on this web site.
9. Allow to cool on rack.
Extra Hint:
If you remove the paddle from the pan after the mixing cycle is complete and leave the mix to rise in the pan... then bake in your conventional oven, your bread will not have the typical paddle hole in the base and your loaf should come out easily when baked.
