SOS - how long to bake this bread?

15 years ago

I'm using a Zo bread machine to make dough using one of the booklet recipes, but want to bake it in the oven instead of the machine. What temp and for how long?

The ingredients are 4-1/4 c bread flour, 1-1/2 c water, 2 tbsp olive oil, 2 tbsp sugar, 1-1/2 tsp salt, 1 tsp basil, 2 tsp yeast.

Thanks!

Sue

Sort by:Oldest

Comments (5)

skeip
15 years ago
Not being an expert, but being a pretty good bread baker and one who like to experiment, start with half an hour at 400 degrees F and see how it looks. The difinitive test is when the internal temperature of the loaf taken with an instant read thermometer is 210 degrees F. Good luck.

Steve
dgkritch
15 years ago
Are you baking all as one loaf or splitting into two?

If one: I'd think it's going to take around 40 minutes.
If two: Probably closer to 25.

Check after 20 and tap to see if it sounds hollow and is browning nicely. If not, bake another 5-10 minutes and just keep checking on it.

Deanna
Related Discussions
Yeast question from a bread baking novice
Q
Comments (9)
I agree with Ann T, I keep my yeast in a quart jar in the refrigerator because I buy it two pounds at a time at Sam's Club. I seldom measure, I just dump it in. If you add more yeast than the recipe calls for you might get a slighty more "yeasty" flavor which most people wouldn't notice. Too little? If you're even close, your bread will still rise. Heck, sourdough bread is made without any yeast at all. I've run out and made batches with whatever I have left and it still rises. Plus, if you bake a lot of bread, your kitchen will have "wild" yeasts which can help out when you're baking bread. Don't worry about it, bread is not an exact science. Ratios of wet to dry depend on the humidity, the brand of flour, how long you've stored that flour, lots of things. The rate of rising for your dough depends on temperature, on the yeast, on the type of flour used. Every day and every loaf will be a bit different, and it'll all be good! Annie
...See More
Bread baking disaster!
Q
Comments (12)
Absolutely - I hate it when I have to spell my name over and over again. I used to be a vendor at the Minneapolis Farmer's Market. I still help out my friend that sells soap because it is so fun. And last weekend I worked way to many hours helping out my friend Bonnie's husband Jim. Bonnie died a week ago Saturday of breast cancer. She was an artist and designed some fabulous t-shirts, shorts and skirts. She will be missed. I am sorry to say, now that the artist is gone, this will be the last year at the market for the T-shirt people (as they are known). I'm not much of a baker and admire that you have a product so good that sells out so quick! Our market starts in early April and runs thru Christmas - yes - in Minnesota! And then the meat and egg people still show up every other Saturday from January until it all begins all over again! Teresa - also NO H please! lol
...See More
hurry, tell me how long to bake...
Q
Comments (3)
It depends on the thickness. I bake mine at 375 for about 1/2 hour........but they're thick, and breaded. They come out so juicy and tender
...See More
Bread Machine, but baking in the Oven
Q
Comments (25)
We had a nice sunny day today, late morning and afternoon. Did some running around, so never did try the bread manually. When I mentioned setting it in the sun.....I meant the sun streaming in through the window. (in winter I get full sun, summer.....no sun in my apartment). Like Cynic, I preheat my bread-machine pan with hot water and heat up the milk in the microwave. I've read that the light bulb in the oven is all it takes to make bread rise, but that's hard to believe. But what do I know. Even if I never do remember to bake it in the oven, that's fine with us. We love the bread out of the machine. Hole and all. lol Hmmmm dinner rolls, though. That's a possibility! Oh, how much is 2 packets of yeast (as per the recipe above). I buy my yeast in bulk and put 2 1/4 tsp of yeast in my machine.
...See More
grainlady_ks
15 years ago
Are you panning it or free-form? If you are panning it, I'd make two loaves because it will probably yield over 2-pounds of dough and you would need a Jumbo-size pan - 10x4-1/2-inches for that amount of dough. If it makes closer to 2-pounds of dough, use a 9x5-inch pan, which are normally used for quick breads.

I agree with Deanna on baking time. I agree with Steve on the 210-degree internal temperature, especially if you are making a single, very large, free-form loaf (that's a lot of dough). If panned, somewhere between 195- and 210-degrees, whether you make one or two loaves.

The next choice is what kind of crust do you want? Baking breads at lower temperatures (325-350) creates a thicker, chewier crust. Higher temperatures (375-425) produces thinner, crisper crusts. Adjust the baking time according to the temperature.

-Grainlady
goldgirl
Original Author
15 years ago
Thank you!

I baked this recipe recently in the machine, and decided to try it again using the oven, to see if I like it better. Of course, today it didn't rise very well. So, I took out the dough, kneaded it a few minutes, and have it rising again.

Thanks for pointing out that I should divide the dough, as I didn't really realize the difference in size between the machine pan and my pans!
grainlady_ks
15 years ago
Goldgirl-

A common bread-making mistake - putting the incorrect amount of dough into the pan. A quick reference for you that may be helpful... :-)

Jumbo Size Pan - 10 x 4-1/2-inches - 4-5 c. flour in the recipe - 2+ pounds of dough

Quick Bread Pan - 9x5-inches - 4 c. flour - 2-pounds dough

Standard Pan - 8-1/2 x 4-1/2" - 3 c. flour - 1-1/2-pound

Medium Pan - 7-1/2 x 3-1/2" - 2-1/2 c. flour - 1-pound

Small Pan - 5-3/4 x 3-3/4" - 1-1/2 c. flour - 8-ounces

Related Stories

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

Full Story

105

HOUSEKEEPING Baking Soda: The Amazing All-Natural Cleanser You Already Own

By Meg Padgett

Battle grime, banish odors and freshen clothes with this common nontoxic cupboard staple

Full Story

132

KITCHEN DESIGN Get Organized for Holiday Baking

By Laura Gaskill

Before you crack that first egg, establish a game plan for stress-free success

Full Story

LIFE Savor Natural Scents at Home

By Laura Gaskill

Bread fresh from the oven, luscious lavender, just-mown grass ... the loveliest fragrances for the home are also the most natural

Full Story

KITCHEN DESIGN Kitchen of the Week: Orange Splashes Add Personality in Kansas

By Mary Jo Bowling

Bursts of color and a better layout make cookie baking and everything else more fun for a Midwestern family

Full Story

CHRISTMAS Make Holiday Tasks Fun With a Dining Table Takeover

By Glamour Nest

Set up your table for wrapping, baking or writing, and you'll set yourself up for less stress and more festivity

Full Story

SIMPLE PLEASURES The Art of Being Neighborly

By Laura Gaskill

Learn the heartfelt gestures that go a long way toward creating a welcoming community

Full Story

116

KITCHEN DESIGN Kitchen Counters: Durable, Easy-Clean Soapstone

By Ivon Street Studio

Give bacteria the boot and say sayonara to stains with this long-lasting material that's a great choice for kitchen and bath countertops

Full Story

242

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

By Houzz

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

Full Story

KITCHEN DESIGN 8 Kitchen Design Tips for Foodies

By Christine Tusher

If you own at least one pricey knife and have a slew of kitchen tools, you’ll want to read this

Full Story

132

SOS - how long to bake this bread?

Comments (5)

skeip

dgkritch

Related Discussions

grainlady_ks

goldgirl
Original Author

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

SOS - how long to bake this bread?

Comments (5)

skeip

dgkritch

Related Discussions

grainlady_ks

goldgirlOriginal Author

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

goldgirl
Original Author