Make Better Bread in Your Bread Machine

The bread that comes out of any bread machine is good bread, but it's not in the same class as the hand-kneaded, slow-risen bread baked by our grandmothers of yore. However, it's certainly better than that puffy wonder-fluff sold in supermarkets, and less expensive than their so-called "artisan breads". But it's just adequate, not great. Here's how to improve the quality of basic white or whole wheat bread with just a small increase in the amount of work for you. You can start this in the morning and have fresh bread for dinner.

If your bread machine has a timer, let the yeast ferment for several hours to make a sponge. No, not an all-natural sea-sponge or even a synthetic one. Sponge is one of the names for a starter culture of yeast.� I found that the sponge method gives a better flavor (more like home made), better crust (browner), and better texture (finer crumb) because the gluten in part of the flour has several hours to develop.

The Sponge Method:

Whatever the bread recipe calls for, put the water the recipe requires, one cup of bread flour, and 1/2 teaspoon of yeast into the bread machine's mixer.

NOTE: You might have to add a tablespoon more water than the recipe requires, because the fermentation seems to use up some of the water. Try this method once, and if the loaf has dry streaks of flour, increase the water.

Start the bread machine on the Basic cycle. After about 10 minutes, turn the machine off. Your sponge will look like pancake batter.

Add the rest of the ingredients on top of the sponge. If the recipe requires oil, add it first. Then add the rest of the flour and top it off with the salt, sugar and dried milk (if needed). Do not add more yeast.

Set the timer to start the machine again for the full time the recipe calls for, plus 4 to 8 hours. I have left it for as little as 3 hours - that's 3 hours of fermenting before the normal mix and bake cycle) and as long as overnight. The yeast starts growing and the sponge will increase in volume with gas bubbling to the surface. If you peek, you will see bubbling yeasty batter erupting through the surface of the dry flour.

Rip it apart while it is still hot and load on the butter and jam. Enjoy!

CAUTION: Do not try this with "Speed Bake" recipes, or recipes with whole eggs. It only works with the regular recipes.