The machine shown here is a Kenwood Rapid Bake BM250, but there are many other machines that are equally as good to use. The important thing to appreciate when using a bread maker is that you need to measure the ingredients precisely. The machine cannot adjust the quantities as you would with a hand mix.
When loading the baking pan, it is best to add the water first. The flour can then be carefully spooned onto the water to float, and the yeast and salt placed on the top. This method of loading will ensure a good mix.
Most bread machines will have a Dough Only cycle. This setting will mix and knead the dough to the end of the second kneading and stop. At the end, the dough can be removed and cut into rolls or placed in a bread tin to complete its second proving.
If your machine does not have a dough only setting, the machine can be left to continue its proving cycle. Many machines will beep at the second kneading to allow you to add more ingredients if requires. At this stage you need to stop the proving after the second knead. The dough can then be removed from the bread maker and finished by hand.
Turn on the oven to warm up and form the dough into the desired loaf or rolls. Allow to finish proving for a while until about doubled in size.
The dough can be baked as rolls, needing about 16 minutes to bake on a tray at about 200șC or it can be formed into a loaf and baked for about 30 minutes.
Using the bread machine to control the kneading and proving of the dough means that much of the work and uncertainty can be taken out of the baking process. This method would suit people who have difficulty in kneading or people who are baking in cool environments where the machine will speed up the proving process.