An automatic bread maker includes a housing; a baking pan disposed inside the housing to mix or heat bread ingredients and disposed with an upwardly facing entrance; and a hanging rack disposed inside the housing that accommodates a bread ingredient box and a stock bin disposed below the hanging rack and above the upwardly facing entrance. The hanging rack is disposed with a sawtooth blade that faces upwardly to pierce the bread ingredient box and the stock bin is disposed with a drop opening that faces the upwardly facing entrance and that has a size that is smaller than that of the entrance so that, when the bread ingredient box is pierced, the bread ingredients drop down into the stock bin, and wherein a driver is further disposed to control opening and closing of a cover of the stock bin to discharge at least a portion of the bread ingredients.

A bread making method includes providing an automatic bread maker; providing a bread ingredient box and putting bread ingredients into a first accommodating room and packaging; placing an outer wall of the bread ingredient box face down on a hanging rack provided with a sawtooth blade above a baking pan inside the automatic break maker, causing the sawtooth blade to pierce the outer wall of the bread ingredient box and allowing the bread ingredients to drop into a stock bin for temporary storage, controlling covers of the stock bin to open as required, causing at least some of the bread ingredients to drop into the baking pan and adding water; processing the bread ingredients and the water into a working dough by mixing, stirring and kneading, to provide a first dough; resting, fermenting and degassing the first dough; heating and baking the first dough in the baking pan.

A bread making method includes providing an automatic bread maker; providing a bread ingredient box and putting bread ingredients into a first accommodating room and packaging; placing an outer wall of the bread ingredient box face down on a hanging rack provided with a sawtooth blade above a baking pan inside the automatic break maker, causing the sawtooth blade to pierce the outer wall of the bread ingredient box and allowing the bread ingredients to drop into a stock bin for temporary storage, controlling covers of the stock bin to open as required, causing at least some of the bread ingredients to drop into the baking pan and adding water; processing the bread ingredients and the water into a working dough by mixing, stirring and kneading, to provide a first dough; resting, fermenting and degassing the first dough; heating and baking the first dough in the baking pan.

The present invention provides a method of making acorn bread, including: a raw ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt, and yeast; a mixing step of forming a mixture by heating milk and adding sugar to the milk; a primary kneading step of forming primary dough by mixing the mixture with the strong flour, the acorn powder, the salt, and the yeast; a secondary kneading step of forming secondary dough by mixing the primary dough with the walnut pieces and the butter; a low-temperature fermentation step of fermenting the secondary dough; a division step of dividing the dough; a resting step of resting the dough; a molding step of molding the rested dough; a high-temperature fermentation step of fermenting the molded dough; a processing step of throwing wheat flour onto the dough; and a baking step of baking the dough.

A bread machine can include a housing, a bread container, a motor, and an electromagnetic locking mechanism. The bread container can be removably disposed within the housing. The bread container can include a paddle disposed within the bread container and a magnetic plate disposed on an exterior of the bread container. The motor can be disposed in the housing and configured to rotate the paddle within the bread container. The electromagnetic locking mechanism can be disposed within the housing and can include an electromagnet. The electromagnet can be configured to selectively engage and disengage the bread container. The electromagnet can be disposed within the housing to correspond with the magnetic plate of the bread container. A method of securing a bread machine for use is also provided.

A bread machine can include a housing, a bread container, a motor, and an electromagnetic locking mechanism. The bread container can be removably disposed within the housing. The bread container can include a paddle disposed within the bread container and a magnetic plate disposed on an exterior of the bread container. The motor can be disposed in the housing and configured to rotate the paddle within the bread container. The electromagnetic locking mechanism can be disposed within the housing and can include an electromagnet. The electromagnet can be configured to selectively engage and disengage the bread container. The electromagnet can be disposed within the housing to correspond with the magnetic plate of the bread container. A method of securing a bread machine for use is also provided.

The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

A formulation and process providing a method producing millet-based flour that binds together when combined with water, comprising: mixing finger millet flour and chickpea flour in approximately a 70 to 30 ratio w/w; matching the particle size of said millet flour and said chickpea flour by sieving through 60 mesh, adding sugar to said millet flour and chickpea flour in the range of 0.01% to 3% and preferably between 1.9% to 2.1% (of 100% of flour) to mask bitterness in the flavor of said millet; adding 10% to 20% starch from a gluten free source (rice, potato, tapioca) and preferably 15% (of 100% flour) of gelatinized starch to facilitate binding together of said millet flour and said chickpea flour when mixed with said water to form a dough and the dough kneaded.

A formulation and process providing a method producing millet-based flour that binds together when combined with water, comprising: mixing finger millet flour and chickpea flour in approximately a 70 to 30 ratio w/w; matching the particle size of said millet flour and said chickpea flour by sieving through 60 mesh, adding sugar to said millet flour and chickpea flour in the range of 0.01% to 3% and preferably between 1.9% to 2.1% (of 100% of flour) to mask bitterness in the flavor of said millet; adding 10% to 20% starch from a gluten free source (rice, potato, tapioca) and preferably 15% (of 100% flour) of gelatinized starch to facilitate binding together of said millet flour and said chickpea flour when mixed with said water to form a dough and the dough kneaded.