Tuesday, April 13, 2021




I had a friend in Newfoundland that use to call bought bread, baker’s fog.   His wife made bread the old fashion way almost every day.


We started making our own bread about 1986.  We were teaching school in an Athabaskan Indian village about 150 miles north of Fairbanks. Alaska.   My wife and I together taught grades kindergarten through six.  The planning involved left very little time for bread making, or anything else, so a bread machine was the answer.


Our first machine was a DAK we bought before returning to the village for the second year. 

This was before the internet, so there was no buying on line.  The machine made passable bread, but the loafs were round.   We have always referred to that first machine as R2-D2. 


About eight years later, in the nineties, we bought our second bread machine, a Breadman Ultra, and it made great bread.

  We have gone through two Breadman machines, and last year our last one bit the dust.  We ordered another Breadman, but it was a piece of garbage and we returned it  


Now we have a Cuisinart and it is, in our opinion, the best we have owned.  




Today’s society requires instant gratification.   People buy bread machines, and if the bread doesn’t turn out the first few times they use it, they declare the breadmaker is at fault. 


Making consistently good bread with a bread machine requires some amount of practice.   When the ingrediency begin to mix, you need to know what a good dough looks like, and make adjustments.  Eventually you will have your recipe down pat and will make consistently good bread. 


We make one-and-a-half pound loafs, because the two-pound bread slices are too big for the toaster. 



Exact measurements are necessary.

1 1/8 cup of water goes into the bread pan

2 ½ tablespoons of olive oil are added

3 cups of all-purpose flower added (not bread flour.)

1 tablespoon of sugar on one side of the pan

1 teaspoon of salt on the other side of the pan

1 Teaspoon of Fleischmann’s yeast (not bread machine yeast or rapid yeast) in the middle of the pan.  

(recipes that came with our bread machine call for two or more teaspoons of yeast – this is not necessary – one teaspoon works great.)


We select the White Bread setting, 1 1/2 pound loaf

When the ingredients start to mix, wait a few minutes then scrape the sides of the bread pan to remove any sticky dough.   Our machine beeps just before the last kneading and we remove the bread pan, dump the dough on a flowered sheet and remove the paddle, kneed the dough a few times to shape a loaf and replace the dough in the bread pan and return it to the breadmaker. 


Cutting the bread is a skill I never mastered well and often resulted in slices too thick or too thin.  I have now found the solution


Bambusi bamboo bread slicer.

I am still working on perfection, but again anything done well takes practice.    

the Ol'Buzzard 





  1. Never used a bread machine. The S.O. has mastered sourdough and does it the old-fashioned way. I do yeast breads occasionally and also do it with hand kneading. I figure I can use the exercise.

  2. We have never had great success with our bread machine.... often the bread is too dense. I may have to try your recipe and *try* to follow it exactly..... I think that is a part of the problem.... I have great difficulty following recipes.... because I like to fuss and adjust them to try to make something more interesting and entertaining..... but I do not think bread recipes are particularly forgiving to “experimenters” like myself. :)


  3. Thanks for the recipe & method. I was thinking about kicking our Cuisinart machine to the curb as I have yet to get a good loaf. Perhaps I was spoiled by our old one which was very much dump in the ingredients and walk away. I can make sourdough by hand. What trips me up is I'm the only one that likes sourdough, so I've come close to neglecting my starter to the point of no return.

    I got a bread knife with an adjustable arm that works fairly well. What really improved my slicing was learning to keep the knife in a straight line with my arm, not so I'm looking square at the loaf. And sometimes I slice half way through, rotate the loaf to its side and complete the cut.

  4. I tried your recipe yesterday - the first really good loaf I've gotten out of our Cuisinart machine :-) I'm not sure if it was the recipe differences from basic white loaf in the booklet, scraping corners while mixing, removing the paddle & kneading, or making 1 1/2 pound loaf instead of 2 pound loaf that made the difference. Thank You! (do you have any other bread recipes that you use frequently?)


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