Using Bread Machine Mixes in Your Oven

You don't have to own a bread machine to enjoy the variety of bread machine mixes. And you don't have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type mixer, or with your bread machine.

First, we'll show you how to bake tempting breads from bread machine mixes without a bread machine. We'll use our Sour Cream Onion Bread Mixes because we like this onion bread so much (and we get to enjoy it when we�re through with this demonstration). We like to make more than one loaf when we bake so we'll use two mixes and combine them. (When we have more bread than we can use, we slice and freeze it.) We'll mix these in a bowl instead of using our stand-type mixer and bake one in a pan and make one into a classy artisan loaf just to demonstrate versatility.

To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm water and add the mixture to the bowl. Add melted butter. (Be careful to let the butter cool below 140 degrees so that it will not kill the yeast.) Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured surface and begin kneading. (The dough will likely be slightly wetter than you can handle by hand. A tablespoon or so of flour on the counter should make it just right. Do not add too much flour--a softer dough will rise better.) Knead the dough until it is elastic--ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled--about an hour.

To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or half of one mix if you are baking a single loaf). Add the yeast and the water and mix with your dough hook on medium speed for 40 seconds--to start to dissolve the yeast. Add the other mix (or the rest of the mix if you are baking one loaf) and the melted butter and continue mixing at medium speed for another four minutes to develop the gluten. If the dough is too sticky, add one tablespoon flour. Place the dough in a greased bowl, cover it and let it rise until doubled--about an hour.

Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf, or a free-standing loaf.

To form a free-standing loaf, pull the dough around the center creating a taut outer skin and a well-shaped loaf. Pinch the seams together on the bottom and place the loaf on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaf and let it rise until doubled--about an hour.

To form a pan-shaped loaf, pull the dough around the center to form a taut skin and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.

To form rolls, cut away egg-sized chunks of the risen dough and pull the dough taut around the center of the roll as you would a loaf, pinching the seam on the bottom. Place the rolls on a greased pan, cover, and let rise. One bread machine mix should make a dozen medium-sized rolls.

Most artisan loaves are baked with a thicker, chewier crust than pan-shaped loaves. To create these crusts, the bread is baked in a steamy environment and it is baked to a higher internal temperature in order to drive more moisture from the loaf. (Moisture trapped in the interior of the loaf will migrate to the crust and soften it.) The internal temperature of crusty breads should reach 210 degrees. If you would like to bake a crusty, artisan bread, click here for instructions.

Bake the pan-shaped loaf at 350 degrees for 30 minutes or until done. The interior of the loaf should be at least 190 degrees.

Bake rolls for 18 to 20 minutes at 350 degrees or until done.

If you would like to try baking these great breads from our Bread Machine Mixes, you can do so for as little as $2.04 per mix.

Baking Hint: The bronze finish that you see on the loaves in this picture was created with an egg yolk wash. Simply mix one tablespoon warm water with one egg yolk and gently brush the wash on the loaf just before baking.

For more articles like this visit The Baker's Library.

© 2004 The Prepared Pantry

Cooking tips for the crummy kitchen
Kentucky.com, KY - 4 hours ago
Schaertl has created a CLK cooking-show concept that she is shopping, too, and a Web site called Crappylittlekitchens.com. The CLK home page contains a link ...

‘Green’ workshop offers tips for home, landscape, cooking
ReporterHerald.com, CO - Sep 6, 2008
By Marisa Beahm From native landscaping to energy efficiency, Coloradans have the opportunity to learn today about improving their home’s environmental ...

Assemblyman hosts free health fair
Fremont Bulletin,  United States - Sep 5, 2008
In addition, there will be healthy cooking tips, information on free subsidized health care for children, CPR and first aid demonstrations, ...

Red Cross closes shelters and provides power outage tips
WECT-TV6, NC - 18 hours ago
Never burn charcoal for heating or cooking indoors. Never use your gas range, oven, or dryer as a source of heat. If you use a generator, ...

Master curry chef gives cooking tips to public
Harrow Observer, UK - Aug 28, 2008
A cook specialising in Indian cooking gave a free demonstration of the cuisine of the sub-continent on Saturday. Pat Chapman took over the centre of St ...

ACCIDENTAL CHEF: Cooking with alcohol -- without the flame
Richmond Times Dispatch, VA - 7 hours ago
... culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or ...

Rex dishes out cooking tips
The Sun, UK - Aug 23, 2008
By CHRISTINE JENNINGS REX gave the housemates food for thought last night as he shared some cooking tips. The hot-headed chef from London gave advice on ...

5 tips to save energy and money
San Francisco Chronicle,  USA - Sep 5, 2008
Dig up the slow cooker, which can use a lot less energy than cooking a meal across several burners and in the oven. -- Stop prerinsing dishes. ...

NFPA report identifies cooking as leading cause of home fires
White Mountain Independent, AZ - 19 hours ago
Cooking was involved in an estimated 146400 home structure fires in the United States in 2005, according to a National Fire Protection Association (NFPA) ...

EAT THEIR WORDS EAT THEIR WORDS
Tampa Tribune, FL - Sep 3, 2008
Chattman includes 100 dishes that can be made in 30 minutes or less and shares tips for streamlining your dessert cooking. Do not read on an empty stomach. ...

Wind Chimes and more...

Windchimes for great gifts!

What is Gluten and Why does it Matter?