I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes in, and I followed that advice. (With what we know today about BPA, I shudder to think what leached into that bread.)
In those early days of my bread making, there was no white whole wheat flour, no vital wheat gluten, no bread machine, just me and my muscles and the most basic whole wheat flour, and the tube-shaped loaves I created were better suited for weight lifting that eating. My bread made even avowed bread-lovers like my parents run the other way when they’d see me stagger up their driveway with a basketful of heavy, brown cylinders.
First of all, I let my new bread machine do all the kneading, shaping, and even baking (in a rectangular pan, thank you very much). And I’ve learned that white whole wheat flour makes a much lighter loaf than traditional whole wheat flour and that vital wheat gluten helps trap more air bubbles so the bread rises higher. Finally, thanks to a tip by Philippa Sonnichsen, a reader of this , I found that one small substitution makes an even better loaf of whole wheat bread. And that secret ingredient is…
Keto Friendly Yeast Bread Recipe For Bread Machine
…bean broth. Or aquafaba, as people have started to call it. It’s simply the liquid in a can of beans or the broth that’s created when dried beans, usually chickpeas, are cooked. As it turns out, the liquid that most of us have been pouring down the sink can be whipped into meringues and used to replace eggs in lots of recipes. If you want to see some amazing uses of aquafaba, check out the Facebook group where I first learned about it.
We’ve been told for years to rinse the liquid off our canned beans (because it tastes bad, because it contains too much salt, because…), and though I do use the liquid from a can of chickpeas in my Hummus in the Blender, I was really reluctant to go much farther with aquafaba. The meringues and other desserts made with it depend on sugar to hold their shape once they’re whipped, so I couldn’t see any healthy uses for bean water. But when Philippa wrote to tell me that chickpea broth was improving the quality of her homemade bread, I just had to give it a try.
First I substituted it for the water in the bread I’d been making with a blend of whole wheat flour and bread flour, and it was a definite improvement. Then I decided to put it to the test in 100% whole wheat bread, and I was amazed. The whole wheat bread was almost identical in height to the bread made with a blend of flours, and though its texture was a little denser, the difference was hardly noticeable.
Homemade Bread { Without Bread Machine}
I used the liquid from two cans of chickpeas in the following recipe, which gave me about 1 2/3 cups of aquafaba. I topped it off with water to get the full amount of liquid needed for the recipe. (I used the chickpeas to make 3-Minute Chickpea Salad.) The chickpeas I had were salted, so I reduced the amount of salt in the recipe to account for that.
This recipe should work in machines that will make a 2-pound loaf of bread. For best results, add the ingredients in the order suggested in your machine’s manual.
Stir flour before measuring. Use nesting measuring cups and spoon flour into cups until over the top. Level by sweeping across the top with a knife.
Gluten Free Bread Made In A Bread Machine
1 2/3 cups water or aquafaba 2 2/3 cups white whole wheat flour 2 cups bread flour 1 tablespoon vital wheat gluten 2 tablespoons sugar 1 1/2 teaspoon salt (1 tsp. if using aquafaba) 2 1/2 teaspoons rapid rise yeast (2 tsp. active dry yeast if using regular cycle)
Nutrition (per serving): 134 calories, 6 calories from fat, <1g total fat, 0mg cholesterol, 221.5mg sodium, 154.6mg potassium, 27.6g carbohydrates, 4.4g fiber, 1.7g sugar, 6.5g protein.
If you’d rather not use chickpea broth, I understand, and the recipe will still make a great loaf of bread. But if you give aquafaba a try–in this recipe or any bread recipe–leave a comment to let me know what you think.
Dutch Oven No Knead Bread (with Perfect Crusty Crust!)
This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!Homemade Bread is one of my favorite foods of all time. Can you tell by the name of this site?! There really is nothing quite like a warm slice of fresh bread served with a thick pat of butter on top. Mmmmm! This recipe is perfect. It’s simple to follow, takes about 2 hours to make and yields 2 loaves of wonderful bread. It’s quite versatile too, so feel free to use part whole wheat flour if you’d like. Brush butter on top when it’s out of the oven and partially cooled and everyone will thank you.
Yes, you can make this recipe in a bread machine! Scroll down to see full Homemade Bread recipe and ingredients, with printable instructions for your bread machine.
A decade ago when I was just beginning to bake confidently, I still struggled with making bread. I tried countless recipes and none of them were quite right. I found this one and never looked back. It uses basic ingredients, comes together fast and I love the bread it makes. It’s soft, chewy with fantastic flavor. Feel free to reduce the sugar if you prefer. Enjoy the process and enjoy that bread!
Old World Rye Bread Machine Recipe
This is a very comprehensive post with tons of information I’ve gleaned over the years making bread. Where would you like to start first?
If you’ve never made bread before, here is the basic formula for making your own at home. My recipe below follows this perfectly. It’s so much easier and trust me, the scent of fresh bread baking will make everyone
This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed.
Bread Maker White Loaf Recipe
So aim for slightly warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.
Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.
You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.
Basic Bread Machine White Bread You'll Be Eager To Share
Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down and shape the dough quickly, then place in a greased bread pan.
Bread Without Flour
I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s really only on for a minute or two, which is fine! The second rise will help shape your loaf of bread and takes about 30 minutes.
You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be
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