I do this all the time usually I do it with dinner rolls. My bread machine has a dough cycle, and when it's finished, I just shape them, and let them rise for 40 minutes, then I bake for 15. If you don't have a dough cycle, just take the dough out after it rises, and shape it, rise it again and bake. Use the bake time for bread that you would find in any recipe. Sometimes I freeze some of the rolls unbaked, so then I just add a little more yeast, and freeze them right after shaping. Once frozen I seal them in a bag, and then I can just take two at a time out for DH and I whenever I want and bake in the toaster oven.

I just let mine go through the dough cycle and then shape and put in a greased bread pan. Let rise and then bake for maybe 35 minutes at 375. I guess it depends on the kind of yeast bread you are making. You can probably do a search and come up with just what you need. What kind are you making today?

Sue

I always do mine in the oven....just seems to taste so much better that way. My machine has the setting for basic dough, so I take it out when it is done with that, then shape into a loaf. It ususally rises sufficiently in a half hour as it is already warm. Baking takes about 20-25 minutes at 375º. Mmmmm.....going to go out to the kitchen and get things going!

To me it just has a much better taste from the oven than the machine. Some say it's because of steam in the machine but I don't know because I use steam for lots of bread in the oven. It seems to have a better texture....I can only describe it as "not so grocery store-ish"

I made cracked wheat today. At least that's what I call it.
I add 1 cup of whole wheat flour, and 2 1/2 cups white flour.
We don't mind the hole in the bottom at all. (we're obviously not fussy eaters!)

I think it tastes better in the oven. Plus I like the shape better.

I also make noodles using the dough cycle. Works great!

I like the loaf without the hole from the paddle, and usually the rising time goes to long in the machine. Most of the time, my bread "falls" before the baking starts.

Soooo, when the last little movement goes in my machine, I take the bread out. Re-shape it, and put it in a regular loaf pan. For me a baking time of 35 minutes works, at 350 degrees.

Moni

I usually bake it in the machine but I do make cinnamon rolls occasionally so I just use the dough cycle. I'm sure most machines have a dough cycle. If not, let it rise and I'd let it work it down again before pulling it out unless you like to knead dough. Then I roll it out, fill, roll up, form into rolls and let them rise again before baking.

I do have a dough cycle on my machine.
I think tomorrow is supposed to be a sunny day so that would be a good day, to put my dough in the sun to let it rise.
Then I'll bake it. Sounds good. We do like the bread out of the machine, so I'd like to try it semi-manually and see if it tastes better.

Another question while I'm thinking......
Do you bake bread in all kinds of weather or do you wait for a nice day, does it make a differnce, cold, rain, whatever? Thanks
I usually always leave my bread in the machine, I hate that hole though!

I never think of the weather when I bake my bread in the machine. I always check it while it's kneading initially and add flour or water if needed to get the right 'feel'

I'm too lazy to bother doing mine in both the machine and oven. And I keep the house about 68°, but the kitchen is cooler yet, due to a sliding door to the patio. It takes forever to get bread to rise for me except in summer. Some like the "regular" shape of bread for sandwiches. We deal with the paddle hole. To us, it's not that big a deal. To make DH's sandwich for work, or for toast, I just cut one tall slice and cut it in half. I don't notice any difference in taste, either way. I made plain white last night. I need to start making whole wheat again.

If you go to King Arthur flour's web site, they have some good recipes. Some have optional instructions for baking. They have a scrumptious recipe for Cinnamon roll bread that really smells and tastes like cinnamon rolls.

Tami

Annie at the Harvest Forum posted this recipe and it is wonderful to eat....and easy to make...

HONEY WHOLE WHEAT BREAD
INGREDIENTS:
 3 cups all purpose flour
 3 cups whole wheat flour
 2 pkg. active dry yeast
 2 tsp. salt
 1 cup milk
 1 cup water
 1/2 cup honey
 3 Tbsp. oil
 1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Now, all I do is put the wet ingredients on the bottom, the dry on the top, and press the "dough" button. The machine does all the work.

I just made this one from the King Arthur site and it is also very good. The next time I make it though I am going to use honey instead of sugar...just because I love to use honey not because of the taste...It's a great bread and makes lovely toast.

Honey Oatmeal Bread

Yield: 2 Servings
Main Ingredient: Grains
Cuisine: Uncategorized
Ingredients:

1 c Oats,quick cooking
Oatmeal
2 pk Active dry yeast
1 1/2 c Water
2 ts Salt
Egg white
1 tb Water
6 1/2 c Flour
1/3 c Butter
1/2 c Honey
2 Eggs

Instructions:

Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute.Continue on speed two, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed two for 3-5 minutes longer. Place in greased bowl, turning once to grease top. Cover, let rise in warm place , frr from draft, until doubled in bulk, about 1 hour.Punch down dough and divide in half. Shape each half into a loaf and place in greased loaf pans. Cover, let rise in warm place,free from drafts, until doubled in bulk, about one hour. Combine egg white and water. Brush tops of loaves with mixture. sprinkle with oatmeal, bake at 375 F for 40 minutes. remove from pans immediately, and cool on wire racks. Yields:two loaves.

I've been wondering about this. I haven't used my bread machine in a long time and was thinking about using it to make dough. I would like regular shaped loaves. I wonder if I have a dough cycle.

Weather can make a difference but it is not always that it will. Very humid weather will affect the moisture in the flour so it'll affect the amount of flour vs liquid. A climate controlled room for both temperature and humidity, such as an air conditioner in summer and a furnace and humidifier in winter will usually offset most of the impact. A cold room will have more impact though for rising. This is why it helped when I would preheat the pan and use warmer than normal liquids in my breadmaker. Solved the issue for me and it rises just fine even in a cool kitchen.

I've never set my dough out in the sun to rise. Actually never thought of it but due to dogs, cats and assorted other wildlife I probably won't try it. My oven is electric and the lowest setting is 170 degrees. If the weather is too cold, wet or humid I just put the pans in the oven for the second rising. Take them out to preheat to the baking temp and put them back in to bake. Works for me. By the way, I only tried the full cycle in my bread machine once and hated the finished product. The bread around the paddle hole was dense and tough and didn't like the shape for sandwiches.

The dough will also rise in a cool room, it just takes longer. They say though, that a slower rise makes a better flavor.

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.

I believe one packet is 2 1/2 tsps.

Actually 1 pkt is 2 1/4 tsp so 2 pkts would be 4 1/2 tsp. I had to go look. Isn't it funny how you get to a point where you don't trust your memory anymore?

I meant to say 2 1/4 tsps! Thanks Pris!

Actually, I don't think exact measurements are critical in any cooking. If that were the case I'd never get to eat. It would all be in the trash and I'd have to either eat out or hire a cook. LOL

Jasdiip, the light in my oven is definitly hot enough to make bread rise! I used it quite often last year for my sour dough.

Tami