Ready to learn everything you need to know about using a bread machine? In this post I answer the 50 most commonly asked questions about bread makers, as well as share a video if you prefer to watch and listen!
Watch this as a video with even more detailed explainations:
If you’re new to bread machines, you probably have a lot of questions.
What kind of flour should you use? Does the order of ingredients matter? Can you use regular yeast? Why did your bread collapse? Why is the dough too wet? Can you make sourdough in a bread machine?
- Shop my Amazon Bread Machine Essentials list >
I’ve spent a lot of time testing bread machines and troubleshooting bread-machine recipes, and I’ve learned that most problems come down to a handful of things: flour, liquid, yeast, salt, temperature, recipe size, and understanding what your particular machine is doing.
Bread Machine FAQs | 50 Most Asked Questions About Bread Makers
So I’ve put together 50 of the most common bread-machine questions and straightforward answers.
Getting Started
1. Are bread machines worth it?
Yes, especially if your priority is convenience.
A bread machine can mix, knead, proof, and bake the bread for you. You don’t need a stand mixer, you don’t have to knead by hand, and you don’t have to manage several separate rising periods.
The biggest advantage is consistency and convenience. You put the ingredients in, select a program, and the machine does most of the work.
The tradeoff is that bread-machine bread can have a different texture and crust than bread baked in a conventional oven.
2. Is a bread machine good for beginners?
Absolutely.
In fact, bread machines can be one of the easiest ways to learn how yeast bread works because the machine handles the kneading, rising, and baking.
The most important thing for a beginner is to start with recipes designed for your machine and learn what the dough should look like during kneading.
3. What should I make first in a bread machine?
Start with a basic white or sandwich bread recipe.
It’s much easier to troubleshoot a simple recipe than one containing whole grains, seeds, nuts, dairy, sweeteners, or other ingredients.
Once you understand how your machine behaves, you can start experimenting.
4. Do I have to use bread-machine recipes?
No.
You can adapt many regular yeast-bread recipes to a bread machine, but you need to consider the machine’s capacity and the amount of flour and liquid in the recipe.
A regular two-loaf recipe is usually too large to simply pour into a bread machine. You may need to scale it down.
5. Can I use my own bread recipes?
Yes, but you need to understand your machine’s limits.
The most important thing is not just the advertised loaf size. You need to know how much flour your particular bread pan can handle.
For example, general bread-machine flour capacities are approximately 2–2¾ cups for a 1-pound machine, 3–4 cups for a 1½-pound machine, and 4–5½ cups for a 2-pound machine, although you should always follow your manufacturer’s instructions.
6. Can I use a bread machine just to make dough?
Yes—and this is one of the best uses for a bread machine.
The dough cycle can mix, knead, and rise your dough. You can then remove it, shape it yourself, and bake it in a conventional oven.
This gives you the convenience of the machine while allowing you more control over the final shape and crust.
7. Do I need to watch the bread machine while it works?
You don’t have to watch it constantly, but checking the dough during the kneading stage can be extremely helpful.
After roughly 10 minutes of kneading, the dough should generally be forming a cohesive, soft dough rather than looking like a liquid or a dry pile of flour.
If necessary, you can make a small adjustment to the flour or liquid.
Ingredients
8. What kind of flour is best for a bread machine?
Bread flour is usually an excellent choice because it has a higher protein content and can develop stronger gluten.
However, you can use all-purpose flour in many bread-machine recipes. The results depend on the particular flour and recipe.
Don’t assume that every brand of all-purpose flour will behave exactly the same way.
9. Can I use all-purpose flour in a bread machine?
Yes.
Many bread-machine recipes work perfectly well with all-purpose flour, particularly if the flour has a reasonably high protein content.
You may need to make small adjustments to the liquid because different flours absorb water differently.
10. Can I use whole wheat flour in a bread machine?
Yes, but whole wheat flour behaves differently from white flour.
Whole wheat contains the bran and germ, which can interfere with gluten development and absorb more water.
Whole wheat bread may therefore require more liquid, a different program, or adjustments to the recipe.
11. Can I use gluten-free flour in a bread machine?
You can, but you need a recipe specifically formulated for gluten-free bread.
Gluten-free dough does not behave like wheat dough because it doesn’t develop the same gluten structure.
If your machine has a gluten-free cycle, use it according to the manufacturer’s instructions.
12. Should I weigh flour instead of measuring it with cups?
Yes.
A digital kitchen scale is one of the best tools you can use for bread making because flour can be packed differently into a measuring cup.
Weighing gives you a much more consistent amount of flour from one batch to the next. Both Zojirushi and other bread-machine guidance recommend weighing ingredients for accuracy.
13. Does the order of ingredients matter?
Yes, particularly if your machine has a delayed-start function.
The exact order depends on the machine, so follow your manual.
A common approach is to keep the yeast separated from the liquid until the machine begins mixing. This is especially important when using a delayed cycle.
14. Where should I put the yeast in a bread machine?
Follow your machine’s instructions.
Many bread machines have you put the liquid and other ingredients into the pan first and add the yeast last, often in a small depression in the flour.
The important thing is to prevent the yeast from prematurely contacting the liquid when the machine will not begin mixing immediately.
15. Does salt kill yeast?
Salt can inhibit yeast activity.
That doesn’t mean you shouldn’t use salt. Salt is an important part of bread because it adds flavor and controls yeast activity.
The key is using the correct amount and following the recipe. Avoid putting a concentrated pile of salt directly on top of the yeast.
16. Can I leave salt out of bread?
You can, but your bread will behave differently.
Salt helps control fermentation and adds flavor. Without it, the dough can rise more quickly and aggressively.
If you eliminate salt, you may need to adjust the yeast and possibly the baking cycle.
17. What type of yeast should I use in a bread machine?
Instant yeast is a very good choice for bread machines.
Bread-machine yeast and rapid-rise yeast are also commonly used, but terminology can vary between brands.
If you’re substituting one type of yeast for another, check the manufacturer’s recommendations or use a recipe designed for that yeast. King Arthur specifically recommends instant yeast for bread-machine baking.
18. Do I need to proof yeast before putting it in a bread machine?
Usually, no.
Modern active dry yeast generally doesn’t need to be dissolved in warm water first.
Instant yeast can be added directly to the dry ingredients as directed by the recipe.
19. How do I know if my yeast is still good?
Old or inactive yeast can cause bread to rise poorly or not rise at all.
Check the expiration date and storage conditions. If you’re having repeated rising problems, fresh yeast is one of the first things to investigate.
Zojirushi specifically recommends using fresh yeast for reliable results.
20. Does the temperature of the water matter?
Yes.
Water that is too hot can damage or kill the yeast. Water that is too cold can slow yeast activity.
For most standard bread-machine recipes, use the temperature specified by the recipe or machine manufacturer rather than assuming hotter water is better.
Troubleshooting
21. Why didn’t my bread rise?
There are several possibilities.
The yeast may be old, the amount of yeast may be incorrect, the water may have been too hot or cold, there may be too much salt, or the recipe may contain too much flour or too little liquid.
Start by checking the yeast and measuring your ingredients accurately.
22. Why did my bread rise and then collapse?
A loaf that rises dramatically and then falls often has too much yeast or liquid.
It can also happen when there isn’t enough flour to support the structure of the loaf.
Try changing only one thing at a time so you can identify the cause.
23. Why is my bread dense and heavy?
Dense bread can have several causes.
The yeast may be weak or insufficient, the dough may be too dry, there may be too much flour, or the recipe may contain too many heavy ingredients.
Check the dough during kneading. If it looks extremely dry, a small amount of additional liquid may help.
24. Why is my bread gummy inside?
A gummy center can mean the loaf didn’t bake completely.
Too much liquid, an oversized recipe, insufficient rising, or a cycle that is too short can contribute to an underbaked loaf.
Make sure you’re using a recipe appropriate for your machine’s capacity.
25. Why is my bread dough too wet?
The recipe may simply contain too much liquid for your particular flour or environment.
Flour absorbs different amounts of water depending on the type, brand, humidity, and storage conditions.
If the dough is still extremely wet during kneading, add flour gradually rather than adding a large amount all at once.
26. Why is my bread dough too dry?
The dough may not contain enough liquid, or you may have added too much flour.
This is one reason weighing flour is so useful.
If the dough looks dry and stiff during kneading, small additions of liquid can often correct it.
27. Can I add more flour during the kneading cycle?
Yes.
If you’ve checked the dough and it is clearly too wet, you can add flour a little at a time.
Don’t dump in a large amount at once. Give the machine time to incorporate the flour before deciding whether more is necessary.
28. Can I add more water during the kneading cycle?
Yes.
If the dough is very dry, add a small amount of water and allow it to mix before deciding whether it needs more.
Bread making is often about small adjustments rather than dramatically changing the recipe.
29. Why does my bread have a hole in the bottom?
The hole is usually caused by the kneading paddle.
The paddle remains in the bread during the baking process on many machines, leaving a cavity when you remove it.
Some machines allow you to remove the paddle before the final rise, although this requires knowing your machine’s timing.
30. Why are there flour patches on my finished bread?
The dough may not have incorporated all of the flour during kneading.
This can happen when flour collects in the corners of the pan.
Checking the dough during kneading and scraping dry flour into the dough can help.
31. Why does my bread have a coarse or crumbly texture?
The dough may be too dry or may not contain enough fat or liquid.
Whole grains can also absorb additional moisture.
Watch the dough during kneading and make small adjustments rather than changing several ingredients at once.
32. Why is my crust too dark?
A dark crust can be caused by too much sugar or fat, or by the selected crust setting.
Try a lighter crust setting if your machine offers one.
You can also review the amount of sugar and fat in the recipe.
33. Why is my crust too soft?
Bread-machine bread often has a softer crust than oven-baked bread.
You can sometimes get a firmer crust by using a French or darker-crust setting.
Reducing the amount of fat and using water instead of milk can also produce a crisper crust.
34. Why is my bread underbaked?
The recipe may be too large for your machine, the cycle may not be long enough, or the dough may contain too much liquid.
Avoid opening the lid during the baking stage because heat can escape.
If the recipe consistently produces an underbaked loaf, check that it is appropriate for your machine’s capacity.
35. Why did my bread overflow the bread pan?
The recipe is probably too large for your machine, or the dough rose too much.
Too much yeast or liquid can also cause excessive rising.
Always check your machine’s maximum flour and ingredient capacity before adapting a recipe.
36. Why is the top of my bread uneven?
An uneven top can happen when the dough isn’t distributed evenly during rising.
It can also be caused by too much or too little liquid, flour, or yeast.
For a more predictable loaf, make sure the dough develops into a cohesive ball during kneading.
37. Why does my bread have a mushroom-shaped top?
A mushroom or very tall top generally indicates that the dough rose too much.
Too much yeast is one possible cause, but excess liquid or sugar can contribute as well.
Try reducing the yeast slightly and see whether the loaf improves.
Using Your Bread Machine
38. Can I open the bread machine while it is running?
You can open the lid during some stages, particularly kneading, to check the dough.
However, avoid opening the machine during baking because you can allow heat to escape and affect the loaf.
Some modern machines pause when the lid is opened, but the behavior varies by model.
39. Should I remove the kneading paddle before baking?
You can, if your machine and recipe allow it.
Removing the paddle before the final rise can reduce the large hole left in the bottom of the finished loaf.
The difficult part is knowing exactly when the final rise begins, because timing differs between machines.
40. Can I use the delayed-start function?
Yes, but be careful with perishable ingredients.
If you’re using a delayed cycle, ingredients such as milk, eggs, cheese, and other fresh ingredients can sit at room temperature for several hours.
For delayed baking, follow your machine’s safety instructions and use recipes specifically appropriate for delayed start.
41. Can I make jam in a bread machine?
Some bread machines have a dedicated jam setting.
If your machine includes one, follow the manufacturer’s recipe and instructions.
Don’t assume every bread machine can safely make jam because the programs and pan designs differ.
42. Can I make pizza dough in a bread machine?
Yes.
The dough cycle is excellent for pizza dough because the machine can mix, knead, and ferment the dough for you.
When the dough cycle is finished, remove the dough, shape it, and continue with your pizza recipe.
43. Can I make rolls in a bread machine?
Yes.
Use the dough cycle, then remove the finished dough, divide it into rolls, shape them, allow them to rise as needed, and bake them in the oven.
This is often preferable to baking rolls inside the bread machine because you can control their shape.
44. Can I make a larger loaf than my bread machine recommends?
No—you shouldn’t.
The maximum recipe size is a safety and performance issue.
Too much dough can overflow the pan, interfere with baking, or potentially get into parts of the machine where it doesn’t belong.
Always follow the capacity recommendations for your particular model.
Sourdough
45. Can I make sourdough bread in a bread machine?
Yes, but there is an important distinction.
A bread machine can be used for sourdough dough, but a traditional sourdough recipe that relies entirely on wild yeast and requires a long fermentation doesn’t necessarily fit a standard bread-machine cycle.
Traditional sourdough often needs much more control over fermentation time than a preset bread program provides.
46. Can I use sourdough starter in a bread machine?
Yes.
You can use sourdough starter as part of a bread-machine recipe.
However, you need to account for the flour and water contained in the starter when calculating the total flour and liquid in your recipe.
47. Can I make sourdough without commercial yeast in a bread machine?
You can, but it’s more complicated.
A naturally leavened sourdough loaf may require a long fermentation and specific timing that doesn’t match a standard bread-machine program.
One option is to use the bread machine for mixing or kneading and then control the fermentation and baking yourself.
48. Can I use the dough cycle for sourdough?
Sometimes.
The dough cycle works best for sourdough recipes that use commercial yeast along with starter and have relatively short fermentation times.
It is less suitable for traditional naturally leavened sourdough recipes that require long fermentation and multiple folds.
Recipes & Buying Questions
49. Can I convert any bread recipe to a bread machine?
Not every recipe will convert successfully without adjustments.
The biggest issues are recipe size, flour capacity, liquid ratios, yeast amount, and the timing of fermentation.
A recipe that works beautifully by hand may rise too much, collapse, or bake poorly when placed into a bread machine.
Start with recipes that are close to your machine’s capacity and adjust from there.
50. What should I look for when buying a bread machine?
Think about how you actually plan to use it.
Look at:
- Loaf capacity
- Maximum flour capacity
- Dough cycle
- Whole wheat cycle
- Gluten-free cycle
- Sourdough or custom-program options
- Crust settings
- Delay timer
- Pan shape
- Ease of cleaning
- Availability of replacement parts
- How easy the machine is to operate
And perhaps most importantly, don’t buy a machine based only on how many programs it has.
A bread machine with a few useful programs that you actually understand can be much more useful than one with dozens of settings you never use.
Final Bread Machine Advice
The biggest lesson I’ve learned from using bread machines is that the recipe isn’t always the problem.
Flour varies. Humidity varies. Room temperature varies. Yeast varies. Different machines have different kneading and rising cycles.
That’s why learning to look at the dough is so valuable.
During kneading, you’re looking for a dough that comes together into a cohesive, soft ball. If it looks extremely wet, make a small adjustment. If it looks very dry and stiff, make a small adjustment.
And when you’re troubleshooting, change one thing at a time.
If you change the flour, water, yeast, salt, and cycle all at once, you won’t know what actually fixed the problem.
The bread machine is supposed to make baking bread easier—not make you feel like you need to become a professional baker before you can use one.
Start with a simple recipe, learn your particular machine, and don’t be afraid to make small adjustments.
That’s when a bread machine really becomes useful.
More Bread Machine Resources
If you’re learning how to use a bread machine, you may also want to explore:
- Basic bread-machine recipes
- Bread-machine sourdough
- Whole wheat bread in a bread machine
- How to troubleshoot bread that won’t rise
- How to convert regular bread recipes to a bread machine
- Bread machine vs. traditional oven baking
- Bread machine buying guides and comparisons
Sources used for this guide
This FAQ was researched using bread-machine guidance and troubleshooting information from King Arthur Baking, Zojirushi, Oster, Panasonic, De’Longhi, and other baking resources.
Further reading:
- Best Bread Machine Accessories and Essentials for Beginners
- Shop my Amazon Bread Machine Essentials list >
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