Glazed Cinnamon Raisin Bread
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- čas přidán 28. 08. 2024
- In this video, I demonstrate how to make Glazed Cinnamon Raisin Bread in a bread machine.
Click here for direct link to recipe in pdf format.
www.ellensbread...
For more recipes, please visit my website:
www.EllensBreadMachineRecipes.com
The video is not too long. It’s very informative and as a beginner bread machine baker I want and need as much information as I can get. So many great tips from someone who has been there done it and most likely has the T-Shirt. Thank you so much
What a lovely comment. Thank you.
I’m the type of person who always overthink ANYTHING AND EVERYTHING, yes, very annoying, trust me, I know, and I will have a hundred questions for each step of whatever I’m learning; it’s not fun living in my head, no ma’am, not fun at all. Anyway, I love how it seems that every time I have one of my questions it’s like you read my mind and give me the answer I couldn’t find anywhere else. So, for that, I thank you for all the effort you and your husband put into your videos and for sharing your knowledge with us.
I want to frame this comment! Thank you. Anytime you have questions you are welcome to email me. EllentheBreadMachineBaker@gmail.com
I hear butter and half and half and I’m liking this channel already! Guess this was a good recipe to watch for a first time viewer!
Ha ha! You’re funny! Welcome!
Every time I watch one of your videos I get so much information and many good tips, not to mention a fantastic recipe! Also, thanks for the tip about not getting the under part of the bread pan wet. The manufacturer failed to state that in the user manual. Thank you so much for the time you take to make life easier for the rest of us.😊
Aw!🥰🥰🥰
I’m so glad you mentioned the fact about not immersing the bread pan in water. I’ve only used my bread maker about 4 or 5 times and have been washing it immediately and no doubt have gotten the whole pan wet. I’m going to go back to the manual to see if it’s mentioned.
I have also read somewhere that other bread bakers don’t wash their pans at all but only the paddles.
Thx again for this video/demonstration! Very informative!
Glad to help!
Boy, your quick! Lol
@@janmcvay1176 ha ha!!! A notification pops up on my phone so it lights up. I always try to respond immediately if j can. Sometimes people are adding ingredients to the bread pan and realize they’re confused. I hate to have anyone in that position.
You are an amazing teacher! Thank you so much for giving me the confidence to try bread making now ❤
Thank you! I’m having a blast!! You can always email me for help. There’s contact info in my website.
Www.EllensBreadMachineRecipes.com
Wow Ellen
I became addicted 2 ur videos
Thks so much
I only wish u wrote the recipe in the description section
I usually do, but you can’t print it from there. It’s so easy to go to my website to get it. We’re you able to do that?
I’ve added a direct link to the pdf!
love me some cinnamon raisin bread..will have to try using your fluffy white bread recipe :) Ty
That would work great!
@@BreadMachineVideosWithEllenH love that fluffy white bread lol
Now that’s a beautiful loaf of bread. yum
Delicious too!!!
So nice! I need a new breadmachine now! ❤
The only one to get is: a.co/d/aWQVKb1
It is pricey but worth it.
This looks so good. I am running off your recipes and I am going to get me a binder to put them in and I want to make them all. LOL I would love to see more coffee cake ideas. Keep them coming.
Have you seen the babka video and the caramel apple?
czcams.com/video/aTP9Y48PjFU/video.htmlsi=bi7Xj7E6k5D2ZdMW
czcams.com/video/XrlOcUTtAac/video.htmlsi=AYJWcyO6d_rmO1pZ
I disagree it’s to long it is very imformetable luv it thanks sooo much can’t wait to make it
Thank you!
Delicous even without glaze, i am going to make soon, ty!!
Yes. I just do glaze on video to be showy or for a gift.
I love the way you explain it all! I have learned so much! Keep up the great work!
Thank you. That’s my goal!
Awesome videos followed with website's recipes so great full. I love fruit loafs and cinnamon. 😊
Yay! Welcome!
Have you ever used pullman pans to bake your bread in? I did for the first time last week and they were a game changer when it comes to making bread for slicing and sandwiches!
Hello! I have never used a Pullman pan. I don’t own one. In my family we don’t make sandwiches often, so having that uniform shape isn’t anything I need. I prefer the huge mushroom top on my loaves. To me, the Pullman loaves look like they are spit out of a machine. I want my bread to look like the homemade goodness it is. I have considered getting a Pullman if I ever want to make English tea sandwiches though. It would be easier to cut the crust off. I can totally see how a family with a couple of kids would find this shape useful.
I have ordered one! It’s coming in a couple of days.
This looks so yummy. Thank you for describing everything in detail. You did say it gave the recipe in the video to the right but it’s not there. I’ll go to your website and print the pdf version. Thank you❤️
I’ve decided to just refer people to my website. It’s a much nicer way to get the recipe instead of copying and pasting from CZcams.
I have added a direct link to the pdf.
I’ve added a direct link to the pdf.
Craisins or half raisins/craisins is really good.
I don’t think of putting craisins with cinnamon!
You can just put the sugar, salt and butter into the liquid and then put the flour and yeast on top. Especially the butter should go into the liquid if it is cold because then it will warm faster than if it is on top of the flour, assuming your machine has the preheat feature. I also have a Zojirushi and it says to put the ingredients in the pan in the order they are listed in the recipe. It lists liquids, salt, sugar, fat, then flour and yeast in that order in all the recipes. Even though my machine does preheat I still warm the liquid before I start the machine when I am using it in the winter because my kitchen tends to be cold and I have found that I get a better rise if I start with warm liquid.
In my Zojirushi instructions it says to do liquids, flour, sugar, salt, yeast. Butter on top because the butter is still cold and hard. There is no need to start with warm liquid because the REST time at the beginning warms the ingredients. I live in Southern California so my kitchen isn’t ever cooler than around 70!
For the Virtuoso Plus:www.zojirushi.com/app/recipe/basic-white-bread#slcttop
That may be true in your kitchen but not in mine. My Zo also preheats but not enough to overcome my cold kitchen. If I don’t warm the water my bread doesn’t rise as well in the winter. I’m sure different viewers will understand that their own climate may be different from your and from mine and they should adjust accordingly .@@BreadMachineVideosWithEllenH
Hi Ellen I am no longer able to open your list of pdf form recipes. I’ve tried my computer and my tablet.
My website was down. Try again now!!!
Ellen, before the first rise, is that the point we can freeze the dough if we need to, or before the second rise? I’m thinking after we add the goodies and shape the loaf, then freeze?
I tried freezing dough and I was not happy with the end result. I always tell people it’s better to bake, then freeze. Bread, Rolls, etc. freeze beautifully and are exactly as freshly baked.
I think you’d freeze it after the first rise. I only tried once and was so unhappy with the result, I’ll never do it again.
Wonderful bread. The recipe is Greek to me so I will be using a simpler recipe.
Greek?????? Are you talking about gram weights? I didn’t understand at first either! I have taught hundreds of bread bakers and it always becomes their preference! Read this:Why my recipes are in grams
I grew up using measuring cups, and spoons like most other people in the United States. I didn’t know anything different for many many years.
After I had baked bread for a year or so, and was still using measuring cups and spoons, I noticed in my Facebook Bread Machine groups that most people were making bread using gram weights instead of measuring cups. I didn’t really understand what the benefits were at first, then I bought a scale and started using it and soon I came to understand why people weigh ingredients instead of measuring them.
Here are the benefits of weighing your ingredients:
1. Weighing is the most accurate form of measurement.
2. Weighing gives you more consistent successful results.
3. Weighing takes much less time and makes fewer dirty dishes.
4. Most of the rest of the world uses grams. I write my recipes in grams because I have “bread friends “ from all over the world who want to make my recipes.
5. I’m lazy! Weighing is so much easier!
I’m sorry but I cannot convert my recipes to cups. You are welcome to try using Google.
If you try weighing, I know that you will like it better than measuring with cups. Absolutely everyone I have taught how to do it has told me within a couple weeks, they are so glad I convinced them to try it! They tell me they would never go back to measuring with measuring cups! I feel the same way! Now having to use measuring cups occasionally for a cookie or cake makes me groan! I’ve become so lazy because weighing is so much easier! I’m methodically converting all my old family recipes to grams. Please give it a try. For under $20, you can get the scale I have! If you want consistently wonderful breads, this is what you should do. Weighing is easier AND provides better results! Win win!
I’m always here to help. There is an email address you’re welcome to use on my website.
I’ll provide a link below for the scale.
Etekcity 0.1g Food Kitchen Scale, Bowl, Digital Grams and Ounces for Weight Loss, Dieting, Baking, Cooking, and Meal Prep, 11lb/5kg, Stainless Steel Silver a.co/d/dmvpo14
Here’s my website:
EllensBreadMachineRecipes.com
Here are some of my videos on measuring/weighing ingredients.
czcams.com/video/AXFqbD1pxPk/video.html
czcams.com/video/ZKma-17OiNE/video.html
czcams.com/video/1sYl5HKBTAU/video.html
czcams.com/video/QbpWckVABBg/video.html
Hi Ellen, I'm new to bread makers so I am loving your videos. I know you said the internal temperature of the finished loaf needs to be 200deg, but can I just clarify that the oven temperature is 200, and do you preheat it please. It's probably obvious to most people but this is all very new to me.
The oven temperature you set is usually 350. When I mention the temperature of the finished loaf I’m referring to when you use an instant read thermometer with a probe. Breads usually appear beautiful and brown on the outside but are not yet baked through on the inside. The only true way to check doneness is with a thermometer. Watch this please:czcams.com/video/5B5clE2RsZM/video.htmlsi=i0E-I9oF5NPtej7N
@@BreadMachineVideosWithEllenHThank you 🙂
Hi Ellen! I'm going to make this recipe in my Zojirushi that is coming TODAY! So excited. Wondering if you can do the egg wash at the end of the rise and still bake it in the machine? Also, does the bread have holes if I bake it in the machine? Love your videos...I've been getting ready!
Hi Wendy! You’ll love your Zojirushi! If you egg wash in the machine, you stand a very good chance of having egg wash dribble off and get below the bread pan. It’s a hard no. You could ruin your machine the first time you use it!
Only egg wash if you are using Dough course and baking in the oven in a loaf pan.
Yes, your bread will have holes the shape of the paddles. It bothers a lot of people, but I find that once sliced, the holes aren’t very noticeable. Which model did you get? Is it a Virtuoso Plus?
Please visit my website! EllensBreadMachineRecipes.com
I have a Denali that I’m not really sure if I like it and it’s too late to return it. I don’t like the two paddles because they don’t knead the dough well on a small loaf or even a middle size.
Actually two paddles are always better. If you don’t like the two paddles it’s because of the machine. I had an Oster with one and the dough was rarely kneaded properly. Try to return it. Get a Zojirushi. Watch for an after Christmas/New Year’s sale. Click on link a bunch of times a day. Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of bread, Stainless Steel/Black a.co/d/hZoXrYE
I can’t even find a Denali bread machine on Amazon or Google.
I have been making cinnamon raisin bread for years with my bread machine. I always let the bread machine do the "whole job" including the baking and wonder why you don't. Also I never buy milk or powder milk so I only use water. Turns out great every time.
Sometimes I bake breads in the bread machine but I just prefer the control of shaping it into the loaf pan of my choice. I also prefer to add an egg wash or other toppings, which I’d never do in the bread machine. Recipes made with milk are softer and fluffier. It’s a personal choice all the way around!
Got back to you by Surprise because I forgot your Name because I watched so many., Thanks for sharing 11-11-2023❤
If you subscribe and turn on notifications you won’t lose me again!!!
Thk u for the utube and the recipe.
You’re welcome!
I lived in England, and their version of half and half is called Single Cream.
Thank you!
I love your recipes, my ZO is on the way and I like your teaching style every steps , I never get bored ❤, but because I am new to your channel, I missed why you you don’t let it done in the machine why you put it in the oven ?
Thank you! I’m glad you’re enjoying my videos! Here’s an explanation.
WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman
Please watch video before making this recipe!
czcams.com/video/3ogOxiF6WWk/video.html
This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know.
First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong.
When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked.
To answer the original question, here are the reasons for using the dough cycle:
When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.)
If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!)
When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could!
I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference.
If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun!
I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!)
What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake!
Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape.
Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will.
Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense.
You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it.
However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
Omg, you are such a beautiful person inside out , to take the time to explain and write that to me, isn’t your CZcams video comparing both , is more than enough , but yet you just give me all the reasons how different they are.
I can’t thank you enough ❤
I already bought your loaf pan from Amazon, and stock your brand favourite yeast as well, I will start with the bread machine and then try the dough cycle.
@ranaaboutaleb6753 ha ha you’re welcome. You’re so cute. This is why I love doing this.
After washing and drying my paddle, I cover the bottom hole with my finger and drizzle a drop of oil in the top hole. Then I place the paddle back in the machine. My paddle never gets stuck to the pan.
My paddles never stick either. My bread maker manufacturer does not suggest doing this. The soaking for a couple of minutes works perfectly.
@@BreadMachineVideosWithEllenH your manufacturer suggests not doing what I do? Do they give a reason why?
@XjtBA they don’t mention it in the book, but people have called and asked and they’ve advised not to. It’s truly not necessary. You fill the bread pan with warm soapy water. In 2-3 minutes you just turn paddles slightly back and forth as you’re lifting up and they come out.
Put the oven light on before you start preparing your dough and then shut it off when it is warm and put the dough in to rise. works like a charm
Yes, I know some people use the light. I think the turning the oven on for one minute and turning it off is easier and it sure works great.
My oven light no longer works so turning the oven on for a minute or so to get it warm then turning it back off is the only option I have
Looks delicious
It’s super yummy!
i'm positive it is if you made it, i plan on making it soon, ty!!@@BreadMachineVideosWithEllenH
I have actually have cake yeast. How much of that would I use in this recipe? Thank you so much. I use a heating pad now doing frozen bread.
I have never used cake yeast in my life and I don’t want to tell you the wrong thing, but I’m sure you can Google it. I’ve never even seen it. It may not be your best choice to use with a bread maker.
@@BreadMachineVideosWithEllenH you can't use cake yeast. Just wanted to let you know.
Please publish your recipes with US measurements too-thx!
Why my recipes are in grams
I grew up using measuring cups, and spoons like most other people in the United States. I didn’t know anything different for many many years.
After I had baked bread for a year or so with inconsistent results, I noticed in my Facebook Bread Machine groups that most people were making bread using gram weights instead of measuring cups. I didn’t really understand what the benefits were at first, then I bought a scale and started using it and soon I came to understand why people weigh ingredients instead of measuring them.
Here are the benefits of weighing your ingredients:
1. Weighing is the most accurate form of measurement.
2. Weighing gives you more consistent successful results.
3. Weighing takes much less time and makes fewer dirty dishes.
4. Most of the rest of the world uses grams. I write my recipes in grams because I have “bread friends “ from all over the world who want to make my recipes.
5. I’m lazy! Weighing is so much easier!
I’m sorry but I cannot convert my recipes to cups. You are welcome to try using Google. I will tell you that with King Arthur bread flour, I use 135 grams for a cup.
If you try weighing, I know that you will like it better than measuring with cups. Absolutely everyone I have taught how to do it has told me within a couple weeks, they are so glad I convinced them to try it! They tell me they would never go back to measuring with measuring cups! I feel the same way! Now having to use measuring cups occasionally for a cookie or cake makes me groan! I’ve become so lazy because weighing is so much easier! I’m methodically converting all my old family recipes to grams. Please give it a try. For under $20, you can get the scale I have! If you want consistently wonderful breads, this is what you should do. Weighing is easier AND provides better results! Win win!
I’m always here to help. Here is my email address. EllentheBreadMachineBaker@gmail.com
I’ll provide a link below for the scale.
Etekcity 0.1g Food Kitchen Scale, Bowl, Digital Grams and Ounces for Weight Loss, Dieting, Baking, Cooking, and Meal Prep, 11lb/5kg, Stainless Steel Silver a.co/d/dmvpo14
Here’s my website:
EllensBreadMachineRecipes.com
Here are some of my videos on measuring/weighing ingredients.
czcams.com/video/AXFqbD1pxPk/video.html
czcams.com/video/ZKma-17OiNE/video.html
czcams.com/video/1sYl5HKBTAU/video.html
czcams.com/video/QbpWckVABBg/video.html
What temperature do you bake it at? I can’t find on pdf or in video
@@everythinggamer114 I bake all white or mostly white breads at 350 and whole grain at 375. I always say what temp I’m preheating the oven to in my videos. I just played the video and I announce at about 29 minutes in that I’m preheating my oven to 350.
Some bread makers will have a preheat on only selected programs which I think you forgot to mention as some brands are like that.
I actually didn’t know that. Mine always preheats/rests.
@@BreadMachineVideosWithEllenH yeah with mine it says in the manual which cycles preheat and which don’t. Although I think pre heat is better so if I’m doing dough like you have I often use the dough setting on my model which pre heats. It pre heats on all dough cycles. I believe mine has
Dough
Pizza dough
Pasta dough
And that’s all its dough programs.
do you have to remove and bake in the oven? - can’t it be baked in the machine?
Yes of course. I’m pretty sure I say it in every video that you can bake in the machine and which course to use. This bread would be your white or basic course.
I just checked. It’s written right in the recipe.
There was a piece of paper left on one of the pats of butter. Reduce the amount of redundancy and wordiness in your discussion. Otherwise, it was good to view how to make raisin bread in the Zojirzushi Pro.
I don’t think there was paper anywhere in the loaf. I personally ate every slice. Could have just been a skinny bit of butter. I open the paper all the way and it doesn’t rip.
I’m a wordy, detailed girl and I will not apologize for being who I am. My subscribers praise my details. They love being in my kitchen baking with me, blabbing included.
Where can I get that pipe-cleaner-like tool for cleaning the paddles?
It’s just a brush used for cleaning the reusable straws from water bottles. They are all over grocery stores, Target, Amazon, etc.a.co/d/biKqy8w
@@BreadMachineVideosWithEllenH thank you. I have lived out of the country for 11 years and back in the States again. Lots to catch up on LOL
@XjtBA wow! That’s a long time.
mu machine calls for powdered milk how do i adjust my receipe to make your crb
Omit powdered milk. Use liquid milk/half and half instead of water. This goes for all bread machines and all recipes. Powdered milk only needs to be used if you’re using your delay timer.
Many recipes call for powdered milk. It makes it easier to keep on hand instead of milk because it’s shelf stable. You never have to use it though. I never do.
Very nice video with lots of tips and tricks. Thank you very much. But For $300-$500 these machines should just drop the raisins and nuts in for you. You shouldn’t have to keep on attending to it. Otherwise, you can just mix it yourself and throw it in the oven. And be done a lot faster.
It’s not really that big a deal. Since you must check your dough at that five minutes into kneading mark, the add beep is just a few minutes later. Kneading the raisins in at the end is not easy at all. I tried it several times.
They now have some that do
Can you give me the brand of the extra old timer?
Do you mean the ones with magnets on my refrigerator? Let me see if I can find them on Amazon. I also stuck on stronger magnets.
12 Pack Small Digital Kitchen Timer Magnetic Back and ON/Off Switch,Minute Second Count Up Countdown（White,Blue,Orange a.co/d/iVlOTdZ
Adhesive Magnets - Ferrite Magnetic - 20 Pieces - Round Disc Magnets - Strong Sticky Adhesive Backing - Ceramic Magnets Ideal for DIY, Craft, Kitchen - 8"x0.2" a.co/d/2ExnExj
If you’re talking about the white timer on my counter that you turn it’s Barclay Geneve. I have no idea where or when I got it. I actually never use it anymore.
Hi Ellen, I baked this bread in the zojirushi bread machine, but it didn’t rise. The size came out to be half of the bread pan. Any suggestions what to do next time? Thank you.
My first question is did you use the SAF INSTANT YEAST GOLD LABEL YEAST? Because this recipe has a lot of sugar, the gold label yeast is absolutely necessary.
@@BreadMachineVideosWithEllenH
No, I used the regular SAF instant dry yeast.
@@aisforant with sweeter doughs I always use and recommend the SAF gold label. I am certain that I mentioned this in this video and others that have more than 40g combined of sugar, honey, etc. Maybe you didn’t hear that part or didn’t see it in the recipe. You can order it from Amazon, and make sure you keep it in an airtight container in the freezer. Please let me know how it turns out next time with the proper yeast.
czcams.com/video/zZY6F0PUhYI/video.htmlsi=8e_Xq2Vp3TgY6FXF
This is also a 1.5 pound recipe-not a two pound. I think I will raise the ingredients amounts by 15% next time.
Can I add raisins to your fluffy white bread recipe?
Sure! Toss them in a little flour. If you’re adding cinnamon, use no more than 2g.
So making this.. thank you
I can hear breathing - is that from the person filming you? 😄
I guess. No one else was here! No one has ever commented that before! My husband shoots the videos. That’s actually really weird. I listened and couldn’t hear it other than occasionally.
My parents were big on cream cheese on their raisin cinnamon bread.
My husband likes that too!
Why don't you just bake it in the Bread Machine?
WHY DO PEOPLE TAKE THE DOUGH OUT OF THE BREAD MACHINE (DOUGH CYCLE) INSTEAD OF LETTING IT BAKE IN THE MACHINE? By Ellen Walker Hoffman
Please watch video before making this recipe!
czcams.com/video/3ogOxiF6WWk/video.html
This is a question that so many people, especially people new to bread machines, ask. It does seem counterintuitive until you know.
First of all, if you just want to make loaves of bread in your machine, then just set it and forget it. (You do need to watch the dough to see that is a smooth dough ball, not too dry looking or too wet looking. It’s a learning process.) If you are just beginning to bake bread using a bread machine, please get good and comfy with your machine. Bake your first 10-20 loaves in the machine and enjoy. There is absolutely nothing wrong with letting your machine do the work it was made to do! Go for it! That’s what I did with my very first bread machine in the 90s, and with the machine I got in in the earlier 2000s. I would make recipes on delay and wake up to fresh bread. OMG so yummy! I got awesome breads, although sometimes they were sloped or had funny bumps. For a very long time, I thought I had done something wrong because of my bread being uneven pretty often. I knew I measured carefully, following recipes to the absolute tiny details according to my bread machine instructions. It was frustrating! I found out later I had done nothing wrong.
When I first joined a few Facebook Bread Machine groups I saw the posts about the dough function, and I asked the same question. Why don’t you just let the machine bake it? After seeing everyone’s creations made with the dough cycle, I wanted to try it. I made my first dinner rolls. They were a big hit and it was so easy! After that, I was (dough)hooked.
To answer the original question, here are the reasons for using the dough cycle:
When you make a loaf of bread, using the dough cycle, you can choose your size/shape of loaf pan. (Totally a personal preference. There’s nothing wrong with how bread baked in the machine looks. Dough cycle simply gives you a choice.)
If you want to make any kind of dinner roll, cinnamon roll, etc., you have to use dough cycle. The bread machine does not roll out dough, spread it with butter, sprinkle with cinnamon sugar, roll it up, cut it, and put it in a baking pan! (I wish it could!)
When you use the dough cycle you can put toppings on your bread. I egg wash most breads and sprinkle the tops with a variety of things like seeds, cornmeal, oats, cinnamon sugar, turbinado sugar, everything bagel seasoning, etc. I suppose you could do that in a bread machine by catching it just as it is going to bake. I never did that. It didn’t occur to me that I could!
I find the crust to be better when the bread is baked in the oven. That’s just me. Again-it’s a personal preference.
If you bake challah, for example, it traditionally gets braided and baked on a cookie sheet. The bread machines do not braid dough! Even if I wanted to let the machine bake the challah, the challah recipe I use rises way too big for the bread machine, causing me to scrape bread off the window. Not fun!
I bake French bread in an 18-cavity mini loaf pan. I cut those in half (the hot dog way), spread with garlicky butter, and broil to make the best garlic bread I’ve ever tasted. (My entire family and many friends concur!)
What about pizza dough? It’s so easy, I’m embarrassed I didn’t try it sooner. You just take the dough out, roll it into a pizza shape, top, and bake!
Loaves of bread baked in the oven are just (and this is just my personal opinion) prettier! You form them, so they are often a nicer shape.
Many people use the dough cycle because the paddles leave holes in your baked loaf. That never bothered me, especially after the bread got sliced. It bothers a lot of people. They pull out the dough before baking, reshape it, and remove the paddles. I could never be bothered to do that. If I bake in the machine, I just let it bake as it will.
Another reason I prefer to use the dough cycle and bake in the oven is that I think my machines will last longer. I may be wrong, no one has told me that. I just feel like it’s common sense.
You want to make bagels? Donuts? Coffee cake? Pull apart bread? Garlic knots? Crescent rolls? You have to go from dough. The hardest part of making bread is the mixing, kneading, and the first rise. The dough that the bread machine gives you to form is the easy part! You just form it, let it rise again, and bake it.
However you make your bread, enjoy! If you have any questions, please pm me. I love making new Bread pals!
Zante Currants are NOT real currants… they are a type of raisin..
Oh I didn’t know that. Well they are delicious!!! I get them from mygerbs.com which is a top allergen free company. I have a hard time finding certain safe ingredients.
SORRY
🤷♀️
Too long winded for me, we are watching to see how you make cinnamon, raisin bread, etc. not how you wash a bread pan etc…can’t watch your channel.
You can always fast forward.
Omg did they say that. Thk u Ellen for all ur hard work.
I have learned so much from Ellen! I forward if I need to. No problem!
As someone new to bread machines how to wash the pan and tips on using it is appreciated. If you don't want to listen to that you can skip forward.
@crystald3655 thank you
So no so no amts Why are you here. No thanks. All yo do is talk
The amounts are in the recipe -link in description below. Here you go. I’ll make it easy for you.ellensbreadmachinerecipes.com/recipes/Glazed%20Cinnamon%20Raisin%20Bread%20for%20Bread%20Machine.pdf
ellensbreadmachinerecipes.com/recipes/Glazed%20Cinnamon%20Raisin%20Bread%20for%20Bread%20Machine.pdf
Here’s the link to the recipe. As I explained in the video, the recipe is in the description below. It’s a beautiful pdf link.