I want to bake my bread machine whole wheat bread in the oven instead of the machine. What is the best temperature and for how long. Is there a method to figuring that out. It's a 1 1/2 lb. loaf. Thanks.
Baking outside bread machine
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Peruse some of the recipes for bread made "traditional way" and baked in the oven - that will give you an idea of some of the normal temperatures.
Generally speaking, I bake a full size loaf at 375 to 400 degrees for 25-35 minutes, until the loaf is 190 degrees. I am getting pretty good at "recognizing" when the loaf is done, but if I'm unsure, I use an instant read thermometer.
When you pull your dough from the breadmaker, reshape and put in whatever you want to bake it in (loaf pan, divided up into rolls, etc), cover, then allow to rise again before baking.
HerBoudoir, thanks for your help. I'll check for the 190 degrees.Thanks again.
I'd bake a loaf that size at 350 f for 40 minutes. I agree with the internal temp of 190, just a little higher is ok too. When you check the temp, take it out of the pan and insert an instant read from the bottom. That way if it needs to back in the over for a bit, it won't have a whole on top for steam to escape from. It'll look better too.
Thanks lennycubfan. I just prefer baking in the oven then the bread machine, only because it looks nicer and slices better. Thanks again.
When I use the bread machine for dough I often turn it off before the dough cycle ends. I worry it will rise too much. The machine is already warm and humid so it makes a nice little rising spot.
And Lenny, thanks for the tip about checking from bottom of loaf and steam escape. Never thought of it. Have always found an inconspicuous spot on the side somewhere and try to hit the middle of the loaf. And to think I used to just thunk the loaf!
lennycubfan, your directions were spot on. The bread came out great, I might just cut down a few minutes since it was about 209 degrees. Thanks again.
I'm glad to have been of help, Buttercup. But if you are happy with the results, i.e., it's not too dark, not dry, etc, don't adjust the time. 209 isn't bad, especially since thermometers can be off just a tad.
I generally prefer my breads above 190F. I use between 195-200F for white breads and about 205F for whole grain breads. I find the 190F temp only works for smaller rolls. Otherwise the center of the loaf is just a bit to gummy for our tastes. Jan
Nice idea about putting thermometer probe in bottom. Some recipes I have seen suggest a temp of 200 F.
Agree with you Jan.
I usually go for around 204-205 degrees, too. The bread I bake usually is from the Moomie's Famous Burger Buns recipe, and it comes out great at that internal temp. I always bake it at 350 and cover it with foil the last part of the baking time.
I do what --jej does. Comes out perfect every time. You need the slightly higher internal temperature with WW bread.
I maybhave this bass ackwards but I think cinnamon swirl bread should be about 195. Is that correct? Since the gooey middle would make it register lower?
I may have this bass ackwards but I think cinnamon swirl bread should be about 195. Is that correct? Since the gooey middle would make it register lower?
D-Lady, wouldn't the cinnamon sugar register hotter/higher rather than lower? I'm confused. Which is it?
I just looked at a couple cinnamon swirl bread recipes and they say the internal temp should be 190, including one by Susan Reid of KAF. I think I read somewhere, which I can't find, that the filling can make the temp appear lower than it actually is. One site said:
"Bread is generally done baking when its internal temperature registers 200 to 210 degrees. We don’t, however, recommend using this method for testing babka or cinnamon swirl bread because you could hit a patch of sugar, which would give you an inaccurate temperature reading."
So I don't know how they expect you to test unless you use the "thunk the bottom" test.
Of course I could be remembering incorrectly and it is just sweet bread that should be baked to only 190-195, not necessarily swirled bread.
No, you're probably right. I'm sure someone from KAF will chime in here and set us straight if we're wrong. That's what is so much fun about baking AND what makes it such an inaccurate science. One time you can check with a thermometer and the next time only the 'thunk' test will work. But, ah, knowing when to use which is the key............ð
I have learned alot from your comments...maybe that's why my breads are goey in the middle thank you ALL very, very much.
So I shouldn't give up on the bread from scratch?
If anyone knows a recipe for "finger tip rolls" I'd appreciate it.
Miss my mother dearly & I never got her recipe. Can anyone help with that...
a self-made cook...
I know exactly what you mean about missing your mom and never having gotten a 'special' recipe. Let's see what we can do to help you re-create her recipe.
Can you describe these 'finger tip rolls'? Did she call them that because of the shape? Were they buttery or had eggs in them? How many rolls did the recipe make? Were they yeast rolls? With a little information, maybe we can come close.
p.s. .... And never give up on doing bread from scratch. It really is soooooo much better than store bought!
There are several good ways to determine doneness. Tapping the bottom for the right sound is often suggested. I am nearly deaf so that leaves temperature as my main method with time in the oven as a general guide.
While most agree that taking the internal temperature of bread to determine when it is done is a good method, there is some disagreement (even between my wife and I) over the correct temperature. Personally, I like Reinhart's suggestion of 200 F as a good goal and follow it.
If I am not overly concerned about looks, I simply push the probe of an instant thermometer into the middle of the loaf. If presentation is a requirement, I take the loaf out of the oven and come in through the bottom. No hole is then visible in the upright position.
I keep the stone that KAF sells and keep it in my oven with a cast iron skillet below it. If find I need to return a loaf, I simply put it on the stone for a few more minutes of baking if below 200 F.
In the end, personal preference rules how long bread should be baked. I just like my breads better when the final temperature has reach 200 in most cases.
Dotsewick, I found a recipe for 'finger rolls' which might be the same as your Mom's finger tip rolls. You might try them and see how close the recipe is and what we can do to tweak it to make it YOUR recipe for finger tip rolls. This is the link, so check it out and let me know what you think.
What do you use the measure temp??
John New guy
An instant read thermometer. KAF sells a top-of-the-line one. You can also find them at places like Target or Amazon. Just stick it in the side of the loaf when your baking time is almost up.
Hope this helps.
I have a $10 from wallyworld. Works just fine :-)
Those instant read thermometers that cost about $10. are just fine. Thanks to some of the bakers here, I learned you can calibrate them if they are off. Hopefully, you live at sea level and you can test yours by inserting it in boiling water. If it doesn't read 212F, turn the nut on the reverse of the dial with a small pair of pliers until it does. If you don't live at sea level, google how to determine the temp for water boiling in your area.
I go for 200F on most breads.