Bread Machine Parts Finder Bread Machine Parts Finder locates and sells used bread machine parts. We also sell other hard to find vintage kitchen items and spare parts. We are here to provide those hard to find items. Bread Machine Parts Finder searches for discontinued bread machines weekly. Let us know what you need. Don't be fooled by blogs which state that pans & paddles are the only parts available and are priced so high that you should by a new machine, because of a low $50 or less price tag. New machines just are not built like those older machines that were built to last. New machines are built to ware-out quickly. I'm sure you know why. Most older machines were built to last & are easy to work on. I have hundreds of bread machine parts in my eBay Store & they're all less than $50. We carry all internal & external parts. We carry lids, lid hinges, control panels, rubber feet, pans, paddles, gaskets, belts, coupler-drives, pc-brains, inner-pans, heating elements, sensors, electric motors, timing gears, pulleys, screws and more. Just click on the link below to go to our eBay Store. http://stores.ebay.com/Bread-Machine-Parts-Finder

Teresa's Struan recipe is a favorite in our house. Oatmeal bread you say? On my! Annie's Maple oatmeal bread is to die for. makes the best peanut butter sandwiches in the world! Struan Soaker 3 Tbs. polenta (corn meal) 3 Tbs. rolled oats 2 Tbs wheat bran 1/4 cup water Dough 3 cups unbleached bread flour 3 Tbs brown sugar 1-1/2 tsp salt 1 Tbs. instant yeast 4 Tbs cooked brown rice 1-1/2 Tbs honey 1/2 cup buttermilk (I make my own by putting 1 Tbs vinegar in milk) 3/4 cup water Topping 1 Tbs poppy seeds Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight. In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10-12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, appr. 90 minutes. Remove the dough from the bowl, de-gas it gently, and split it for two loaves or shape it as is for one large. Place the loaves in greased bread pan(s), spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top. Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, appr. 90 minutes. Bake the leaves at 350 for 40-55 minutes, until the internal temp is around 190 degrees. When ready the loaves wil be quite brown on top and will make a hollow thud when tapped on the bottom. (Note, this takes 45 minutes in my oven, and I tent the top with foil at about 35 minutes or it gets darker than we like) Maple Oatmeal Bread 3-3-1/4 cups flour 1 pkg dry yeast 3/4 cup prepared coffee 1/2 cup quick cooking rolled oats 1/2 (scant) cup real syrup 2 Tbs. butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter, and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with mixer on low for 30 seconds. Beat on high for 3 minutes. Using a wooden spoon, stir as uch of the remaining flour as you can. Turn dough out onto a lightly floured surface, knead in enough remainng flour to make a moderately soft doug that is smooth and elastic (3-5 minutes kneading) Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile, lightly grease a loaf pan. Shape dough and place nto prepared pan, cover and let rise in a warm place until nearly double in size (30-45 minutes). Bake at 350 about 30 minutes or until bread sounds hollow when tapped. Remove from pan immediately and cool on a wire rack. Note* This bread takes closer to 45 minutes to bake in my oven. Tent if gets too dark) Note* I just throw all the wet stuff into a breadmaker, then then dry stuff on top and make dough that way. Then I remove the loaf, shape and rise again, then bake.

I don't have any but my daughter has a "Fat Daddio" hard anodized bread pan that's really nice. I like it because it doesn't have inside seams to catch bits of dough or cause things to stick and they come in several sizes. Norpro makes a stainless steel pan and USA Pans makes a silicone plated metal pan, supposed to not be harmful but I don't know anyone who has one so I can't tell you how it works. I did have a Pyrex loaf pan but I didn't like it, the darned thing stuck like crazy every time and the crust doesn't brown nicely. I know that was warned of on one of the on-line sites, probably The Fresh Loaf. A two pound loaf usually uses a 9X5 pan. Now, I know 9x5 should be just that, but there are differences of up to 1/4 inch in pans, so some are bigger, some are smaller. My KitchenAid 9X5 pans are actually 9 1/4 x 5 1/8. A pound and a half loaf is the 8 1/2 x 4 1/2 inch size, usually. I have KitchenAid pans and I like them, but they are non-stick. Annie

for those who have never make 'no knead bread' it is the 5 min a day artisan bread. mix it up one day (5 min) leave on the counter for 14 to 18 hours later then either use it form a loaf (5 min) and let it rise.... or refrigerate it (5 min) and use it within the next 7 to 10 days from the frig. By leaving it on the counter for 14 to 18 hours mother nature does the kneading. Also refrigeration afterward for any amount of time is an additional cold fermentation. I do whole wheat, spelt flour (ancient wheat), & a wonderful rye. Easy to add herbs, grated cheese, seeds. Picture of rye attached. I also use the same no knead artisan bread recipe for baguettes, pizza dough, rolls, ciabatta, & fougasse. There is also a sweet dough version with milk instead of water and a bit of honey and an egg.