Bread Machine Cinnamon Bread Recipe (2024)

FAQs

What is the secret to super soft bread? ›

Too much heat or humidity might lead to a too-quick rise and a crevice near the center of your bread. Conditions that are too cold might delay proofing or rising, resulting in a super-dense loaf. The bread machine works on a timer and hums along at its regular pace.

Move the dough (either in the bread machine pan or to another bowl) to a warmer location. This might hasten the rising process.

You add the ingredients, and the bread machine makes and bakes the bread in one handy appliance. Liquid ingredients are added first, then oils or fats, dry ingredients, and finally yeast (if your recipe calls for it). The machine will mix, knead, rise, and bake the dough to a beautifully soft bread with a crisp crust.

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.

Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.

In a 2017 article for TASTE, Tatiana Bautista argued that a widespread fear of carbs during the late '90s and early '00s led to the bread machine's demise. The gluten-free movement probably didn't help either.

King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours.

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

As soon as your bread is done, remove the bucket from the machine, take out the bread (which will be easy, since the paddles aren't there to impede its progress), and gently set the loaf back into the machine, sans bucket.

When should I take the paddle off my bread machine? ›

A: Try taking out the paddle after the 2nd kneading cycle is over, but before the 2nd rise or 3rd rise and bake times.

A: During the kneading cycle - it will beep to let you know when it is time to add in things, like raisins, nuts, etc. So you would be able to open the lid at that time.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Always turn off the bread maker at the socket when not in use.

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Plastic wrap helps. Freezing it for long-term storage helps. Keeping it at room temperature for short-term storage is better than refrigerating, which makes the starch crystals set and makes the bread feel dry and crumbly.

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.