I've never had anything other than success making dough in the breadmaker and find most recipes work out absolutely fine, I just keep an eye out to see if the dough needs more water adding.
If you've not used your breadmaker for a while, I guarantee this is a recipe you will make time and again. It's a delicious soft bread for sandwiches, has a good crust, can be toasted on the griddle pan, eaten with butter or spread, keeps well, can be frozen and defrosts perfectly - what's not to like.
1 tsp Easy Bake yeast
500g strong white bread flour
1 tsp salt
3 tbsp olive oil
You will need: A large baking tray lined with baking paper and floured
1. Place the ingredients into the bread pan in the order as outlined in your manufacturers instructions.
2. Set the dough setting.
3. When the machine has finished making the dough, tip the pan to one side and carefully remove the dough directly onto the floured baking tray.
4. Flour your fingers and roughly shape the dough ensuring the air isn't knocked out of it. Flour the top of the dough and leave to prove uncovered until doubled in size.
5. Preheat the oven to 220ºC. Bake for 30-40 minutes until golden brown.
6. Leave to cool on a wire rack.
7. Once cool the bread can be sliced and frozen.
Recipe taken from Fresh Bread in the Morning From Your Bread Machine by Annette Yates.