For those enjoy the use of a bread machine, we have all contemplated the esthetic AND practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough when left in during baking.
In most cases when paddle is removed the number 4 example would be what we hope for, deforming only a single slice. To be honest, over the last several decades I have seen all of these and worse. Like when it looked like number 4 until one removed the paddle in a dark and tough crust and looked more like number 6 on steriods
Whether using my wonderful recently “retired” 1998 vintage WestBend Bread maker or Westy’s replacement a Hamilton Beach Pioneer Woman Bread & Artisan Dough recently named Fiona because well that is her name “Fiona Floral” And, pretty much any other Bread & Dough Maker, there is the esthetic and practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough.
There are some that the paddles “fold” down, but that seems to have other issues and not something I have experienced. And, frankly, I am not the type to hyperventilate if I don’t happen to be around to execute any of the fixes – this is just about understanding my options. If you are lucky, it really only effect one slice, but usually at least 2 and often enough to annoy me 3 slices If a few slices are only suitable for toasting or other non-sandwich options, the world will not end.
There is a tiplet often repeated: Open the machine at the beginning (or during) the 2nd rise. dump the dough either into a bowl or onto a dinner plate, remove the paddle and quickly replace the dough ball into the machine. IF you do this, it must be done quickly and you need to remember to close the lid while removing the paddle. You would be surprised how much leaving the top open lowers the temperature inside.
This is also a good time to use another of my ideas that “worked for me”. Dividing the loaf. (planned as part of my next experiment this weekend.)
Now assuming this is just a normal sized recipe, meaning with the bounds of maximum loaf size – in my case both machines a 2 lb loaf, Most days I can accomplish this 10 second procedure without a hitch. Then there are the bad days when we need bread, but my hands and wrists are not happy.
It has been my experience that if it takes more than ten seconds from start to finish, the combination of shorter 2nd rise and lose of proper proofing temp leads to a less than lovely loaf – even to deflated and dense for those who loved their Arnolds Brick Oven Bread as a child (or in the case of the engineer in the other room as an adult. It was close to a Pan De Mie, and a wonderful white toasting bread. particularly suitable for grill cheese 2. It took nearly a year for me to “get it right”in Westy and not yet in Fiona
This is not a perfect solution, but is seems to avoid many of the pit falls, loss of temperature is still and issue, so perhaps the solution lies in this quote from the manual….
Control Panel (cont.) POWER INTERRUPTION In event of a power outage, the process of making bread will continue automatically within 7 minutes. If dough has started rising, discard ingredients in bread pan and start over. If dough has not entered rising phase, you can press START button to continue cycle from beginning. I am hoping that the wording really means, if power interruption is less than 7 mins it will restart from SAME place If over 7 minutes, well guess this will be a day when you bake dough outside the machine – so buns and baguettes it is.
Question, Corrections, Your thoughts and topic related comments all welcomed.
1 The Cooks Info https://www.cooksinfo.com/bread-machines#The_hole_issue 2 Tiplet: A touch of garlic or horseradish or jalapeno powder or (my preferred) granuals on the INSIDE of your bread so it warms but does not burn will be life changing.
No matter what you call’em…Pampushky (Ukraine Christmas Eve) or Paczki (Polish – Fat Thursday – February 24 2022) Beignet (NOLA Fat Tuesday March 1 2022) they are all Jelly Donuts and best served when you can get them.
If you don’t use whole cow’s milk, butter and/or lard, do not make these you will be disappointed.
Equipment: You will need a Bread Maker/Machine with at least 1.5 lb loaf capacity. Better would be 2 lb, but we all work with what we have. Choose Dough/Raw Dough (KBS) cycle
Dough Ingredients Note: It is always best to load the ingredients in the order listed 2/3 cup whole milk (warm approx temp 90-110) 2 1/4 teaspoons Bread Machine/Instant Yeast 1/8 cup Sugar 3 eggs, beaten 3 tablespoons butter softened
Mix together BEFORE adding to liquid 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1/8 cup sugar 2 1/2 cups flour 1 teaspoon salt 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1 teaspoon pumpkin pie spice (or if you must apple pie spice)
Run Dough (KBA Raw Dough) Cycle on Bread Machine
When Dough/Raw Dough cycle is complete Turn out onto lightly flour board and knead a bit (adding flour if necessary) until you have a smooth, mostly non sticky dough
Roll out to about 1/2 inch thick cut into 3 inch circles for full size – Most will have this size already in your kitchen (and I do too) but I prefer the Hexagon.
A 3 – 3 1/2 inch round cutter is best so that it bakes/fries evenly but if you want to try some other shapes, these hexagon cutter work, (reminder, some but not all my links may be affiliate type which may pay me a small commission, but do not add to your cost.
Recombine dough to make more as needed – Place one parchment lined or lightly greased pan(s) about 1-1.5 inches apart Cover and allow to rise to about double in size Bake in preheated 400f degree oven (AF/Convection about 385F) until lightly browned Immediately brush with melted butter and roll in sugar
Filling Allow Donuts to cool about 10-15 minutes, Then using a pastry bag and longish tip, inject with the Jam/Jelly/Curd of your choice
Frugal Note: Got some Jelly or Jam that needs to be used up? Thin it a bit with water and use as filling in your donuts. DO NOT OVER FILL
Or Rinsing tip between, use sandwich size baggies with corner cut off and make a selection of flavors.
Alternate “Two Bite”:
Divide Dough, roll out TWO circle and use Hunky Bill’s Big Pierogi maker DO NOT OVER FILL I prefer parchment paper to greased sheet – but your choice notes scribbled in the Margin FREEZE before rise, allow to defrost & rise before baking. Most good quality prepared pie filling – mashed to paste – works If deep fry use LARD not Veg Oil. Aside, yes I have a recipe for doing it in a mixer and hand kneading, but why own a bread machine (mine has a different exterior design, otherwise same as shown) if you are not willing to let it save your arthritic wrists from pain.
Same as the Hamilton Beach Artisan Bread and Dough Maker – Fiona Floral Model 29889 I received the Pioneer Woman version as part of the Hamilton Beach Ambassador program and while have not yet done as much with it as the Westbend in tests it performed very nicely.
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