A long time ago I bought a bread machine with a gift certificate I had received. I was still in high school then and I didn’t know much about baking. After many failed bread attempts (yeast was not my friend), we finally put the breadmaker away and it sat in storage for a long time.
With all my breadmaking recently, I decided to bring the breadmaker out of my parent’s storage and brought it back to San Diego. My original plan was to use the breadmaker to make the yummy tangzhong method breads I’ve been making. But I’ve actually found that my stand mixer does a great job of mixing the dough. So so far I haven’t tried making any tangzhong bread with the bread machine.
This past weekend, I dusted off the recipe booklet included in my bread machine box and decided to test out the machine by making some simple white bread with raisins. I love raisins in bread. I don’t know why. The bread smelled great and the bread was pretty soft after it was baked. But the bread isn’t nearly as soft and fluffy as the tangzhong method of making bread I’ve gotten used to making.
Next time I’ll have to attempt making tangzhong bread with my bread machine. I still need to work on my bread slicing skills. I have a hard time keeping the bread fibers smoothe. A lot of the time they get caught on my knife and shredded. Anyone have any bread knife recommendations?
You can view the bread machine recipe here.