In the process of being diagnosed...

[NJDeVriese 0]

Has anyone been successful in making the Schar Classic White Bread Mix in a bread machine? If so, did you follow the directions on the box exactly or modify it because my dough always seems alittle too thick for the paddle to turn and the bread never turns out right. Thanks!

[Darn210 175]

I only tried it in the machine once and I just wanted to report that I had the same experience as you.

[NJDeVriese 0]

I know right?! It's crazy. I absolutely love all other schar products. Premade bread, rolls, pasta and deserts. But something is up with that recipe. It needs altered. Maybe a master chef could chime in. The problem is that with the recipe the dough is VERY thick. I use a Cuisinart convection bread maker and usually it does a great job with mixes on the gluten free setting. It always ends up with a PALE flaky white crust....

[Zori 0]

Hi,

I saw this thread now and I'd like to give you my advice for this recipe. I always use "Schar"'s flour mixtures, especially the all-purpose flour. I just love it! Wich ever recipe I want to convert in gluten-free I never fail with that flour.

When I make the Classic white bread (not only in the bread machine, but always) I ommit 3-4 tbsps from the flour mixture and I substitute it with soy flour or chickpea flour. These two flours, if added to the normal flour mixture, give softness to the final product, and keep it fresh longer.

I hope this tip will help you:)

[Kharma 0]

I made the Schar's bread in a breadmaker last night (I was out of my usual Glutino Favorite Sandwich Bread mix so had to pick this up at the store). I did some stirring in the machine with a spatula a couple of times to make sure all the dry was incorporated. I was also a little heavy handed with the oil, probably closer to three tablespoons than two. 

 

It came out well, but not browned. That off-white crust was kind of unappetizing, so I dumped it out of the pan, rubbed a little butter on the top and stuck it in the convection oven at 325 degrees for about fifteen minutes. It would have been less but I hadn't anticipated the need so hadn't pre-heated the oven. 

 

After that it was lovely! It had a San Francisco sourdough consistency (and almost taste) that I have missed. I probably won't buy it regularly, it's $3 more per loaf than the Glutino, but for an every-now and then treat, sure.

 

Until I figure out the recipe, that is . . .