My bread machine always had two recipes one for the smaller loaf and one for a larger loaf.

But I don't have an instruction book anymore...so I just use the boxed or online recipes.

patti

Hi Patti,
I've seen recipes that call for small, medium and large loaves. I've been using recipes for medium I guess (3 cups flour). I'm not sure if my bread maker will make the large loaves. I bought it on Kijiji (like new) but no instruction booklet. I downloaded an instruction book from the internet that is somewhat similar to my machine.

Sherry

I posted to your query last week, suggesting that you use a bit more yeast. Well, I was making bread but had run out of the yeast in a jar, so had to use package kind. My recipe calls for 2 1/2 tsp. yeast. Sooooooooo.....dumb me used 2 1/2 packages without thinking (each package contains 2 1/4 tsp., I think) Needless to say, the dough rose, and rose all over the machine and down into the bottom. I thought to myself, "And you gave someone some advice?????"

Hi Phyllis! That is very funny!! (I won't disregard any future advice you may give me, because of this mishap) ;-)

I added an extra 1/4 tsp to my 2tsp of yeast, and heated the flour pan, and I think that's what helped. As I type, I'm making cinnamon/raisin bread, again with the extra 1/4 tsp.
My recipes call for 3 cups flour. How many cups do you use with your 2 1/2 tsp of yeast?

Sherry

Yes, my bread machine recipe calls for 3 cups of flour for the large loaf, and actually called for 3 tsp. yeast,but I cut that down to 2 1/2 tsp. and that has been fine. I have a loaf ready to go in the oven now. I just let it mix in the machine and bake it in the oven.

Just make sure you don't put any extra salt in it. Salt inhibits the yeast growth.

When you use 3 cups of flour,do your loaves go to the top of the bread pan? My pan is vertical.

I use 4 cups flour (usually including 3 cups all-purpose and 1 cup whole wheat), 1 tbsp. sugar, 1 tsp. salt, 1 tsp. yeast, with 1 tbsp. veg. oil and 450 millilitres [just under 2 cups] water having been put into the mixing pan first.

I often add some flax, occasionally bananas (found two not to be enough), cinnamon or chopped nuts.

Son usually adds some gluten flour, to add to the elasticity, to provide better rising.

My loaf usually rises to just under the top of the vertical pan - about 7 - 8 ". It is denser at the bottom than near the top.

When we were around ripe (hard, spring) wheat on the farm, that is milled into bread flour for baking bread, we would put several grains into our mouths, soak it for a while (it's really hard, so might break teeth if one were to bite immediately and hard), then chew it. The starch would come out and be swallowed, and a piece of material almost like chewing gum but not sticking together quite as much, would develop and one could chew on that for a period.

Good luck with the baking.

ole joyful