TIPLET: Question: My machine shows size choices of 500g i 750g i 1000g how do I know which size to choose fro recipes choices of 1 lb, 1.5 lb, and 2 lb.
RULE OF THUMB: keep in mind that the amount of flour that best suits a particular size is a range, Use the machine size selection closest tot he amount suggested in your recipe of choice. I.E. 750 grams is approximately 1.65 lbs.
Ultimate Bread Machine Cookbook for Beginners, The Brooks, Stewart (Kindle copyright 2004) https://amzn.to/3NNnIAZ Convert not necessary – All recipes contain Imperial & Metric
Goldilocks Notes: This tiplet applies to ALL home bread machines.
– If your dough is too wet, it will often result in a “collapsed” (concave) Top Often with spots of raw or wet dough. Short Explanation: too much liquid creates larger weak steam pockets during the baking process. When as the bread cools and the steam evaporated, the top is no longer supported and so collapses. The other issue with over hydration is spots or gobs raw uncooked dough throughout. Sometimes simple longer bake times can solve the problem.
– If your dough is too dry, it will often result in failure to rise, crumbly messes, and in a best case scenario, something that may be possible to use for croutons, or bread crumbs. Worst case scenario: brick suitable for door stops.
– In the third image, “Just Right – Almost ” The hydration looks good, but the sides have not been “scraped” down or back into the dough. This may/often result in “white flour” spots on your bread. Not the end of the world, but easily avoided.
-Yes, sometimes you do have to open the top. The trick to opening is to (a) open as early in the process as possible, and since the touch touch test is best done just after the first (rather brief) Mix & Rest – easily solved. -The second trick is to CLOSE the lid if your are doing something that takes longer, like removing a paddle, or adding a flavoring swirl. The lid should only be open long enough to remove or replace the pan. -When the paddle is removed, to compensate for the possible loss of heat, I do leave it in the machine on the warm cycle longer than usual.
Your choice, Too Wet-Collapses, Too Dry-Doorstops, or Cut Me A Slice, causes it’s “just right”
Image courtesy of the Secura manual for MBF-016.
Needs to be combined with: Bread Dense or Dry or Just Right https://wheatcarr.com/2025/01/20/bread-too-dense/
Note I have no affiliation of any type other than Butterfly Meadow is on my personal “worth considering” list.
Draft, but “IMNHO” enough useful details to be helpful to some. Please feel free to as for additional details or clarification
My Criteria: 1. Is NOT a conglomeration of recipes cut and pasted from the work of others, but rather recipes have been formatted to conform within the book and therefore, are easier for the average person to use with some confidence. Generally I honor my upbringing to say nothing unless it is nice. This links to a book that “made me” break that rule: https://wheatcarr.com/2023/06/25/dont-buy-kbs-bread-machine-cookbook-150-simple-and-time-saving/ 2. Recipes that will work with my machine – at a minimum ingredient lists and if “settings” for: Bread, 1, 1.5 & 2 pound machines AND use WORDs not numbers for menu selections. Note: even within a single brand those numbers may not be consistent. Ninja Foodie/Instapot/Electric Pressure Cooker/Air Fryers 3. NOT Necessarily Machine Specific – but if it is it better be complete details. 4. HUGE PLUS if the format used happens to mirror your/my machine recommended order of ingredients. Especially important for Bread Machines 5. Enough details in the General Info section at the front of the book so that even beginners can work with the recipes. 6. Enough Photos to give a good idea of the ideal finished product because not every one is comfortable with the “older but invaluable” almost textbook timeless treasure from Michelle Anderson & Beth Hensperger. 7. Most (preferably all) recipes include both imperial (lb/oz/cups/tsp/Tbl/etc) AND Metric (grams/ml/etc)
This criteria has been applied to the following recipe books – none are “prefect” for every user, but they are IMNHO worth the price (and trust me there are some where “Free” is too high a price.
Michelle Anderson Stewart Brooks Beth Hensperger
The (first) Official Ninja Food Complete Cookbook for Beginners by Kenzie Swanhart For the Ninja Foodie Series 300 and 400 this is an excellent reference for most skill levels. It was extremely useful in helping me to adapt my favorite recipes from traditional stove top or oven methods. It appears that this product is manufacturer discontinued. Guess that means I need to start thinking about a future replacement.
Bread Lover’s Bread Machine Cookbook, The
