Bread machine tips
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Bread machine tips
Last updated 6/12/2012 1:10:17 AM. Recipe ID 37447. Report a problem with this recipe.
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      Title: Bread machine tips
 Categories: Bread, Information
      Yield: 1 Servings
           Directions Only
  Bread Machine Tips
   1.Use good quality hard wheat unbleached, unbromated flour that has
  at least 12 grams of
     protein per cup. (I like King Arthur) 2.Use fresh, quick dissolving
  active yeast, not rapid rise.
   3.Open the machine and check the dough during the first 5 - 10
  minutes of the first
     kneading cycle!!! Even if your manual says not to do it: flour
  acts as a sponge absorbing
     moisture on wet days and becoming dehydrated during dry weather.
  You'll have to
     adjust for fluctuating humidity and barometric pressure by adding
  small amounts of flour
     or liquid to the dough.
   4.If you've never made bread before and don't know what dough is
  supposed to look
     like, buy a package of frozen bread dough (available at your local
  supermarket), and let
     it defrost according to the package directions. Place it on a
  lightly floured surface and
     play with it until you are familiar with the consistency. This is
  what you're aiming for in
     the bread machine.
   5.Now, to adjust the dough in your bread machine during the first
  knead cycle: wait until
     the ingredients have been kneaded for 3-4 minutes. If the dough
  looks sticky and wet
     and is coating the bottom and sides of the pan, then sprinkle in
  flour, a tablespoon at a
     time (you may need up to an extra 1/2 cup) while the machine is
  kneading, until you
     have a smooth, supple ball of dough. If the mixture is dry and
  corrugated looking or the
     dough doesn't hold together then sprinkle in additional liquid, a
  little at a time, until the
     dough is smooth and pliable and forms a cohesive ball. If you've
  wandered away from
     your machine only to return to find a wet messy glob or a dry
  desert thumping around in
     the machine, press stop (you can do this at any time - except if
  the machine has gone
     into the bake cycle), add a small amount of flour or liquid and
  press start. Stick around
     and make additional adjustments, if necessary, until the dough
  looks right.
   6.I have found that when you are either making dough, or placing the
  ingredients in the
     machine to make bread at that time, you can add either the liquids
  first or the dry
     ingredients first. The major exception to this is the old dak (no
  longer made) where the
     yeast must be placed in the bread pan first in a position farthest
  away from the kneading
     blade. When programming ahead make sure to place any dried fruits
  away from contact
     with wet ingredients as they will absorb those liquids and throw
  off the recipe.
  Extra kneads and extra rise times all contribute to the depth of
  flavor, character of the crumb and general personality of a loaf of
  bread. One of the reasons I dislike rapid rise yeast and rapid cycles
  on the bread machines is that the dough really requires the entire
  life span of the yeast to become the amazing miracle that is bread.
  If you are partial to whole grain breads and are winding up with
  lower loaves than you wish, then try a double knead cycle: place the
  ingredients in the machine and program for dough or manual. At the
  end of the final knead reprogram the machine for bread (of Whole
  Wheat) and press start. You've given the dough an extra work-out to
  develop the gluten - that will result in a higher loaf. For an even
  higher loaf you can (if your machine permits) program for a longer
  rise time, or simply remove the dough from the pan after the final
  rise cycle (but before baking) transfer it to a bread pan and allow
  it to raise in a warm place until doubled in bulk. Then bake it in
  the oven.
  Sweet doughs with lots of butter and eggs also respond well to a
  second long rise in a cool place. I remove my brioche from the
  machine after the dough cycle is complete. I place it in a large
  freezer strength zip lock bag and refrigerate it overnight. Then I
  place it back in the machine (my Zojirushi has flexible programming),
  program for 2nd rise and bake. If you can't program your machine this
  way you can place the dough in a bread pan after you remove it from
  the machine, give it a long, refrigerated rise, and then bake it in
  the oven. Even non-wheat and non-sweet doughs can benefit from this
  extra rise.

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Recipe ID 37447 (Apr 03, 2005)

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