Prepare the ingredients as listed below.
Do NOT add these ingredients as you read through it.
The order of ingredients are important. So make sure to read through the steps before putting your ingredients into the baking pan.
Ayeen's Dough ingredients: (makes 2 lb dough)
2/3 cup milk
1/2 cup water (room temperature)
1 egg (whole)
2 egg yolks
1 additional egg for egg wash
6 tbsp butter
1 1/2 tsp salt
4 cups of bread flour
1/2 cup sugar
1 1/2 tsp yeast (notes: use Active Dry yeast if you're doing regular basic course which involves 3 Rises. use Rapid Rise yeast if you're doing the quick basic course, only has 2 rises).
Ayeen's Dough ingredients: (makes 3 lb dough)
1 cup milk
3/4 cup water
1 egg (whole)
4 egg yolks
1 additional egg for egg wash
1/2 cup butter (1 stick)
2 tsp salt
6 3/4 cups of bread flour
1 cup sugar (originally 3/4 cup, feel free to add 1/4 cup more)
2 tsp yeast (notes: use Active Dry yeast if you're doing regular basic course which involves 3 Rises. use Rapid Rise yeast if you're doing the quick basic course, only has 2 rises).
Additionals:
for white bread: 2 tbsp dry milk (add another 1/2 tbsp for 3lb dough)
Now for the steps.
Please note that these steps are for using Zojirushi BB-PAC20 bread maker. See your bread maker manual if you're using a different one.
Step 0: Make sure the Home Bakery machine is unplugged.
Step 1: Make sure to attach the kneading blades correctly.
Step 2: Add the ingredients.
Liquid first (butter, salt and egg are considered liquid too), then flour. Spread the flour to make sure it's distributed evenly on the pan and that you don't see the liquid ingredients. Then a make a depression (small pit) in the middle of the flour and place the yeast. Make sure the yeast does NOT touch the liquid.
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| i use the back of the measuring spoon to make that small pit for the yeast |
Step 3: Insert the baking pan back to the Home Bakery machine and close the lid. Make sure to install the baking pan correctly.
Step 4: Plug in the power cord.
Step 5: Select the course and press the Start button.
a. press the SELECT COURSE button to set the arrow (^) to REGULAR - DOUGH (or QUICK - DOUGH, I always use Regular-Dough). You will see when the whole cycle will finish on the display after choosing a course. In the image below, I clicked the Start button at 11:20am and that changed the Complete Time from 1:04pm to 1:05pm (it takes almost 2 hours to complete the Regular-Dough cycle).
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| what the screen looks like before clicking the Start button |
:: the START light will turn on and the first cycle (e.g. REST) will be displayed.
:: As the process continues, the indication advances from REST to KNEAD, then to RISE.
:: The Display will first show the completion time, then 30 minutes prior to the completion time, the time remaining until completion in 1-minute increments.
:: When "Add beep" sounds and ADD blinks in the Display, open the lid and add the additional ingredients according to the recipe (ie: chocolate chips, raisins, etc). The "Add beep" will sound for 30 seconds.
:: Make sure the Lid is closed securely. LID will blink in the Display and the process will not start if the Lid is open.
:: To cancel a process, press and hold the CANCEL button for 1 second until the current time appears in the Display and the START light turns off.
Step 6: When the course completes, remove the Baking Pan.
:: when the course completes, beeps will sound and COMPLETE will be displayed.
:: Press and hold the CANCEL button until it beeps, then open the Lid (? i have to double check this).
:: Remove the Baking Pan. Open the Lid, hold the Handles, tilt the Baking Pan toward you to unlatch, then lift to remove.
Step 7: Remove the dough. Unplug the power cord.
Step 8: Knead the dough gently by hand to deflate.
---You can stop here (skip Step 9 and 10) and go back to the bread recipe you're making for a more detailed shaping/filling instruction ---
Step 9: Using a dough scraper, cut the dough into small pieces. Use a food weighing scale for more accurate dough sizes.
Step 10: Shape and add the fillings/toppings and place on a baking pan lined with parchment paper. (see separate post for different bread-specific recipes).
Step 11: Place inside a turned OFF oven to let it rise. Wait till it doubles in size. Approximately after 40 minute, more or less, depending on the humidity level of your house. Tip: you might need to preheat the oven to the lowest setting and leave the oven door open to have a successful 2nd "rise".
Step 12: Take them out of the oven and preheat oven to 350F.
Step 13: If the recipe calls for an egg wash, apply at this point, then bake for 15 minutes or until brown on top.
TROUBLESHOOTING GUIDE:
Please note, that the troubleshooting guide is for Red Star instant rise yeast.
Dough did not rise:
1. Check yeast expiration
2. Too much or not enough sugar. It should be 4 cups flour = 1/2 sugar. An excessive amount of sugar slows down yeast fermentation. If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (1 packet of Red Star brand is 2-1/4 tsp) per recipe is needed.
3. Liquid was too hot – destroyed the yeast enzymes.
4. Liquid and/or other ingredients were too cold – slowed down yeast activity.
5. Too much salt was used which will inhibit or slow down yeast activity.I
6. Rise temperature was too low or too high. deal rise temperatures are 85°F – 95°F
Dough was sticky:
1. Not enough flour.
2. Flour too old.
3. Too much kneading (not applicable to us since the bread maker does this for us).
More here: https://redstaryeast.com/tips-troubleshooting/troubleshooting-guide/problem/
Storing yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-shelf-life-storage/dry-yeast/
Unopened packages and jars should be stored in a cool, dry place such as a cupboard; and can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.
Yeast is a living organism, and will lose activity over time – even if the package is unopened.
Test for freshness: https://redstaryeast.com/yeast-baking-lessons/yeast-shelf-life-storage/yeast-freshness-test/
- Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
- If you don’t have a thermometer, the tap water should be warm but NOT hot to the touch.
- Stir in one 1/4 oz. packet (7g) or 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top. Yeast should be at room temperature before using.
- In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise.
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