Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you recommend baking the bread?

share|improve this question
    
How big of a loaf (in cups of flour)? –  Yosef Mar 27 '11 at 19:59
    
2 lb. I'll break it into two 9x6 pans –  Mike Wills Mar 27 '11 at 20:16
    
Sorry. 4 cups of flour –  Mike Wills Mar 27 '11 at 22:18
    
Do you by any chance have a stand mixer? It'll do most of the same work as your bread machine and you can use a standard recipe. –  justkt Mar 28 '11 at 12:29
    
Yes I do. I ordered "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" so I can experiment more. –  Mike Wills Mar 28 '11 at 12:57

5 Answers 5

up vote 1 down vote accepted

For a 2lb loaf (or 2 x 1lb loaves) I'd recommend about 22-25 minutes at 350F.

share|improve this answer
    
I did 350F for 40 minutes and it came out good. –  Mike Wills Mar 28 '11 at 12:56

General answer: for bread in a bread pan, 350°F until 195°–205°F in the center. That'll probably be around 40 minutes, I'd guess (and it seems you found) but a thermometer will let you be sure (and then you'll know how long it takes for next time).

share|improve this answer

Allrecipes says: * Most bread is baked in a moderate oven, 350 degrees F (175 degrees C). Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped.

Me? I just go to Cub Foods ..

share|improve this answer
    
Except that I can't have malt and almost all boughten bread has malted barley. –  Mike Wills Mar 27 '11 at 19:49

15 minutes at 230C, then another 15-20 at 200C, until it's risen and sounds hollow when you tap the bottom.

share|improve this answer

Your bread machine recipe might be different from a regular bread recipe.

When baking, I usually preheat my oven to 250C with a deep pan at the bottom rack with a few cups of water. This is important to keep the dough moist but give a good crust. When it comes time to bake, I pop mu loaf in and drop the temp to 200C. I usually stop when I achieve a golden colour. But you can go darker if you want.

share|improve this answer
    
I'll try the water next time, that sounds like a good idea. –  Mike Wills Mar 28 '11 at 12:56

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.