Tag Archives: bread machine

A Happy Bread-Making “Mistake”


I use my bread-machine a LOT!

Unfortunately, there have been quite a few times that I’ve ended up with the “incredible sinking loaf” .  All is going well, bread rises beautifully, bakes for a few minutes and then POOOOF…it’s sinking in the middle. Very frustrating to say the least. The bread still tastes good, after the “cave in” in cut off but I don’t want cave-ins to cut off, if at all possible.

I always make breads with whole grains and usually add on’s like: oatmeal, sunflower seeds, Bran Buds (yes, I’ve created a recipe with these!) etc….and part whole-grain flour. I normally set the machine on the Whole Grain setting. Today though, I accidentally pushed the Basic setting and the machine was “off and running” without any way to re-set it. I’m glad now that was the case. The other two settings were on automatic it appears: 2 lb. loaf (I normally bake on 1.5 lb) and medium crust (I usually use light).

The lovely results are pictured above.

If you have been plagued with sinking loaves in your bread-machine, you might want to give this a try. On my older model (that finally went kaput) the loaves were more rectangular, not straight up and down as this model is. I always turned out beautiful loaves back then. I think this is the answer when it comes to this type of pan configuration.

Happy Baking! 🙂

Bread-Machine Rosemary Flax Buns

These buns are never-fail, always delicious, all-purpose (great for veggie burgers, with soups, dinner rolls etc…) and just plain good.

I recently tried them ‘vegan-style’ (see options in recipe) and they worked out just fine. I also like to vary the ingredients a bit, using sunflower seeds in lieu of flax seeds, omitting the fresh rosemary and adding other herbs like savory and thyme instead. Just remember to keep the proportions the same and the ball of dough while kneading in machine should be a firm, not sticky texture (see notes below).


Use your bread machine for so much more than just loaves of bread!

Try these VERY easy to make delicious and fragrant buns. Makes 10 large “hamburger” buns or 20 small dinner rolls.

1 C. warm  water

½ C. milk or soy milk

2 T. butter or good-quality (non-whipped) margarine (Earth Balance Original works great)

2 T. raw sugar

1 teas. sea salt

¼- ½ C. flax or sunflower seeds

1 C. whole wheat bread flour

2 T. finely chopped fresh rosemary

2 C. unbleached white flour

2 teas. REGULAR dry yeast (see note below)

Optional topping: 1 beaten egg, and poppy or sesame seeds.

DSCN0185.JPG Place all ingredients (except toppings) in bread machine IN THE ORDER GIVEN, do not stir, adding yeast last (do not get it wet). Select the DOUGH cycle and start machine.At end of cycle (beeper sounds on most models) remove dough and knead lightly on a floured board for about 2 minutes.

Cover dough with a damp tea towel and allow to ‘rest’ for 10 minutes. Divide into equal portions, depending on how many buns you want to make (see notes at top of recipe).Grease a cookie sheet or baking pan (use metal tins for even baking). Roll each dough portion into a ball, flatten for burger buns, only slightly for dinner rolls).


Place on baking sheets, allowing about 1” between each bun. Cover with damp tea towel and allow to rise in a warm, draft-free until buns are doubled in size, about 30-40 minutes.

Preheat oven to 350F  for last 10 minutes of rising time.

Optional: Brush egg lightly on risen buns, sprinkle with poppy or sesame seeds if desired.

Bake for 20-25 minutes until golden brown. Cool slightly before serving (if you can wait that long!).

Note: I use REGULAR dry baking yeast NOT the type specified for bread machines and have achieved better results and less problems with over-rising, when using bread machine. Also, when dough is mixing in machine it should form a smooth ball, not sticking to sides of bread container in the bread machine. Add a bit more flour or water during mixing cycle only, if required, to achieve the right dough consistency. Do NOT lift lid on bread machine during rising cycle.

Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way  © Geraldine Hartman.