Should I definitely run this empty before my first loaf? On what cycle? Thanks! After washing and drying the inside of the pan, I locked it back in place and ran the machine empty, with the lid open, on the Quick setting. I set the machine near an open kitchen window and it did produce some smoke for the first 10-15 minutes of the bake cycle and some slightly strong fumes. It was nothing dramatic, it was just burning off the excess machine oil, but it had that definite petrochemical-y smell and it's probably a good idea to do this before using any new bread machine. Happy baking! Should I definitely run this empty before my first loaf? On what cycle? Thanks! After washing and drying the inside of the pan, I locked it back in place and ran the machine empty,... » Read More Should I definitely run this empty before my first loaf? On what cycle? Thanks! After washing and drying the inside of the pan, I locked it back in place and ran the machine empty, with the lid open, on the Quick setting. I set the machine near an open kitchen window and it did produce some smoke for the first 10-15 minutes of the bake cycle and some slightly strong fumes. It was nothing dramatic, it was just burning off the excess machine oil, but it had that definite petrochemical-y smell and it's probably a good idea to do this before using any new bread machine. Happy baking! « Show Less
1125776
I did not run it empty and my first loaf was just fine! I wiped it all down with a damp warm cloth too, that is all before running it. It is still working wonderfully for us.
1125777
I didn't do that. I did the same as Jack. I don't remember the instructions saying to run it empty. I cleaned it out, and started making my bread! My first loaf was a low-carb bread. The texture came out just fine!
1125778
I didn't run it empty before my first loaf. I cleaned it with a damp cloth and then made a loaf and everything was perfect. Enjoy!
72652
I did not. I just opened the box, took out the machine, wiped out the bread pan with a damp cloth and then dried it. Then I add all the ingredients for my first loaf and it was fantastic!
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.
1975464
There isn't one - it just happens from time to time when the machine runs a cycle. When the machine bakes some of the waste it is awful smell which will go away within an hour, but it is horrible while it lasts.
1899704
No, I made bread by hand only with this flour. I do not own a bread machine. My favorite recipe was where you let the majority of the flour soak over night. I would soak 3 cups of flour in 1 cup warm water(sometimes throwing in a handful of oatmeal or flax) then the next morning add the rest of the ingredients. It also seemed to rise better but I did knead for 15 minutes. Totally flour I used in the recipe was approx. 4 cups with a bit more for kneading. I got 2 8x5 loaves out of it. I found the recipe via google.
2029570
First, be sure to start with basic recipes before becoming adventurous:) Then the order of ingredients and exact amounts are extremely important, no matter which bread machine you use. After all that, if you are still having trouble and you have a cave in then there is probably too much moisture. Try reducing the water by 1/8 cup. Also, leaving the loaf in the pan after it is done can result in silly shapes. Heavier flour can also cause craters.
2089758
Since I responded to this question, I have conquered what should have been much easier (for me) on how to make a beautiful loaf of old-fashioned bread. I have finally been turning them out in perfect form and taste. The secret to correcting my far from perfect loaves was to make sure the paddles were clean underneath so they could turn as they are meant to turn. It speaks poorly as to my cleanliness I suppose, but I really thought I had them clean before I discovered I did not. This West Bend is one nice bread machine and I'm glad I stuck with it.
918599
Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a KitenAid, and it's wonderful, but I suspect there are ones that are even better.) Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a... » Read More Recipe for bread machine call for active dry yeast, and there isn't time in the cycle for that yeast to work completely. This yeast is a rapid-rise yeast (same as active dry, but smaller particles so it activates more quickly) so you need to use less yeast. Normally, you'd use one packet of active dry yeast? That's 2 1/4 teaspoons, but you'd use 1 1/2 teaspoons of this.Have you ever tried to clean a bread machine that overflowed and baked? It's no fun trying to clean up the "no-immertsion" parts, no fun at all. (The ultimate bread machine is a good stand mixer. I got a KitenAid, and it's wonderful, but I suspect there are ones that are even better.) « Show Less
755471
Hi. I just got a loaf out of the freezer after two (2) weeks, and it was no way near dried out:) If there were any changes at all to the bread, then, I could not tell at all. Not to mention, I then kept the remaining slices in the fridge (Inside an air tight storage bag) for a couple more days and then finished it all:) I even shared a couple of slices with my dog! Hope that helps...but then again, everybody has their own take to things...
755473
Hi. I just got a loaf out of the freezer after two (2) weeks, and it was no way near dried out:) If there were any changes at all to the bread, then, I could not tell at all. Not to mention, I then kept the remaining slices in the fridge (Inside an air tight storage bag) for a couple more days and then finished it all:) I even shared a couple of slices with my dog!Hope that helps...but then again, everybody has their own take to things...
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?
2265989
I followed directions and baked on empty. Seemed to work and I've been using since as usual with no problems. Enjoy your breadmaking.
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
804151
I use 21.5 Oz bread flour, .38 oz salt,1.33 Oz DMS, 1.66 Oz sugar, .22oz instant yeast, 1 large egg lightly beaten, 1.66Oz unsalted butter or ghee, 13Oz water. Most likely you are not allowing your yeast enough time to rise. I usually give the first proof 90 min to two hours. The I degas the dough divide equally between the loaf pans and let them rise for another 90 min to 2 hours. It took me about 5 attempts to get it right. Also remember you have to hand roll your loaf dough prior to placing in the pan. This develops the surface tension needed for a good rise.
891349
It's probably bad for the pan to do just the one side...I recommend you do the two loaves, then tuck one into plastic bag and freeze for later use. (I use the Bo Friberg baguette recipe, which makes 3 in the small size batch, and I freeze a raw loaf to rise and bake later, plus often freeze a baked loaf for use a few days later...HTH
2265991
Directions indicate EMPTY and, as was stated earlier, it is to burn off excess machine oil they use. The smell of it would infuse itself into the bread. It won't harm the machine. Then use it for making the real thing next time.
2198570
Mine was that way the last couple years of its life. The shaft is coming out the bottom of the pan, right? What's happened is there used to be a little circlip around the shaft right under the seal (on the inside of the pan) that used to hold it in. The circlip has rusted out and broken. If there's still enough friction around the edges of the seal to hold the shaft in against gravity, you can keep using it, because once the pan is in the breadmaker the shaft will rest on the drive plate and won't fall out. In a way, it's a good thing because you can take the shaft out and clean it and the bearing when it gets sticky. On the other hand, if the seal isn't gripping the shaft at all and the shaft just falls out by itself, it means the seal is also shot and you probably ought to replace the pan. And if you're going to replace the pan you should probably also replace the paddle because the Teflon coating wears off after a while. I was coating the paddle on mine with oil (cooking oil!) for every batch of bread, which was getting tedious. To be honest, I just retired my unit a couple weeks ago and replaced it with a Panasonic, because after 10+ years of a loaf of bread a week, it was pretty worn out. - Andy
2265987
Honestly - I never did that before making my first loaf and it was fine. I hope that helps.