made this in my bread machine. It ended up filling only half the pan. could this be because we had to sub the eggs for flax eggs?
1719388
Mine is not big either. It's a little more than half the pan. And it's not a "fluffy" kind of bread, that's why I use it for toasts. It's small but tasty ;) They make a note about the ratio of water depending the altitude where you live, but I don't know if that would make a difference on the size of the loaf.
1719389
Mine is not big either. It's a little more than half the pan. And it's not a "fluffy" kind of bread, that's why I use it for toasts. It's small but tasty ;)They make a note about the ratio of water depending the altitude where you live, but I don't know if that would make a difference on the size of the loaf.
1719390
I have heard that gluten free dough does not work well with bread machines. I bake in a conventional oven. You may want to review other ratings and their use in machines. Good luck.
1719391
I just made my first loaf and it is dense and only half the loaf pan. (I've never ever made bread before so I wasn't sure what it should look like). I wonder if I should have soaked my yeast or used 120 degree water like the yeast bottle suggests... anyone else do this?
1719392
I make Pamela's bread mix all the time in a bread machine. It does not rise as high and poof up like a "regular" loaf of bread. It's an odd shaped loaf for sure! More of a cube than a tall loaf. In the interest of time I always use the machine. But if you'd like a more conventional looking loaf then your only option is to bake it in a loaf pan in the oven (make in the machine and bake in oven). It's nicer looking but more time consuming (I'll take funny looking bread to save time!). Also, after the bread is a day or two old you will have to toast the pieces to have a nice texture, otherwise it can get dry and crumbly. Hope this helps! I make Pamela's bread mix all the time in a bread machine. It does not rise as high and poof up like a "regular" loaf of bread. It's an odd shaped loaf for sure! More of a cube than a tall loaf. In the interest of time I always use the machine. But if you'd like a more conventional looking loaf then your only option is to bake it in a loaf pan in the oven (make in the machine and bake in oven). It's nicer looking but more time consuming (I'll take funny looking bread to save time!). Also, after the bread is a day or two old you will have to toast the pieces to have a nice texture,... » Read More I make Pamela's bread mix all the time in a bread machine. It does not rise as high and poof up like a "regular" loaf of bread. It's an odd shaped loaf for sure! More of a cube than a tall loaf. In the interest of time I always use the machine. But if you'd like a more conventional looking loaf then your only option is to bake it in a loaf pan in the oven (make in the machine and bake in oven). It's nicer looking but more time consuming (I'll take funny looking bread to save time!). Also, after the bread is a day or two old you will have to toast the pieces to have a nice texture, otherwise it can get dry and crumbly. Hope this helps! « Show Less
228543
Sounds like too much dough or batter was placed into the pan. I have only ever filled it between half and 3/4 to the top and have never had those problems. You could increase baking time, the cover will keep it from drying out. When I take mine out of the oven, I just let it sit in the pan with the cover on for 5 to 10 minutes as the center will continue to cook.
2033552
I will sometimes add just a little less water than the ratio that's called for on the box. I also let the batter sit for a few minute son the counter to thicken up a bit before I use it. That seems to help with the fluffiness. But I've only tried it in the waffle maker one time, since we are a pancake family. :)
1205228
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
804150
make sure your recipe fit the pan size - this is a normal sized bread pan so most bread recipes should work just fine - I suspect that your yeast isn't fresh or your not letting your doe rise long enough or in a warm enough location - your yeast is probably the issue here.
2115522
I use a bread machine and bread machine cookbook for my bread dough. If I make a 2 lb loaf recipe, it's a bit too much for this pan. A 1.5 lb loaf would be better suited.
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
1912778
I have not had much luck with making whole wheat/whole grain breads. I have tried using the recipes in the book that came with it & followed recipe exactly, no luck. I have made homemade breads of all types by hand for years so I am not a novice bread baker. I would try a different machine.
321061
I actually mix mine with ground flaxseed (1/1 ratio) and that makes it much less chunky. The only other recommendation I can give is, use more water, stir heavily and chug it right away. The longer you leave it the thicker it becomes.
1205231
I don't know anything about flax eggs so can't address that. But when I follow all the directions Exactly! I get a full loaf of bread. Best tasting gluten free I've found. Especially good as garlic toast. Good luck!
915087
I make my loaf with 2 full cups of whole wheat flour, and 3/4 cup of vital gluten flour. Whole wheat needs the extra boost to rise (plus I also put 4 seeds in my bread-sunflower, sesame, flax, and pumpkin). Anecdotally, I know of people who only use about 1/3 cup, and are happy, maybe this is with white flour. I find the extra amount good for whole wheat.
525536
In my experience with this pan, extra- large eggs are the limit and even then it's almost too full. Large eggs seem to work the best.
2152576
I just added 3 X-Large Eggs to my measuring cup and it came perfectly to the right level on the cup for 1 Pound Flour. So try 3 X-Large eggs and then add a tbls extra flour or water as needed. I think you will be right in the ball park if not spot on.
1135042
Not sure what to tell you. Maybe you are not getting the two halves pushed together firmly before you fill them. I have had a tiny ridge in the middle of the ball. I tend to underfill rather than over fill. I also boil and then cool the water before I fill them so they are more clear.
2201747
I am having the same problem, two loaves, one white one light rye, both collapsed before the bread was done. I am using fresh ingredients, following the recipe exactly and measuring accurately. Since in both cases the bread looks wet and under cooked I will try leaving out some water. I may also cut back a pinch on the yeast as the loaves seem too large for the machine even though I am only making 1.5 pound loaves, not 2 pound.
1786952
kat has the recipe on the box, but it's not particularly useful. The dough is very stiff. I've had much better luck cutting the flour to 2 cups and using 2 eggs and 1 cup of water. 1/2 tsp salt and 1/4 tsp nutmeg if you wish. With the 2/2/1 mix, the dough falls easily through the holes in the machine.
1623269
No, it's a bit too small for that, an egg fills the pan, but is not cramped. Wouldn't a mini-square one the size a bread slice be nice?