Breadmaker hints #1 rev
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Breadmaker hints #1 rev
Last updated 6/12/2012 1:10:21 AM. Recipe ID 37552. Report a problem with this recipe.
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      Title: Breadmaker hints #1 rev
 Categories: Breadmaker
      Yield: 1 Servings
           Judy Garnett pjxg05a
     Make sure that all ingredients are at LEAST room temp. Put all
  ingredients in bread pan in order listed. Yeast must be fresh! I keep
  it in the refrigerator, but bringing to room temp. only takes a few
  minutes. If you are making bread other than white, you may need to
  add gluten and/or lecithin to your dough. They are especially helpful
  when making whole wheat, rye or other heavier type breads. They help
  improve elasticity of the dough. (They are usually available at
  Health Food stores and I have found Lethicin near the Vitamins at
  Pharmor.) I usually set the dark/light setting to "11 o'clock" unless
  I'm making sweet bread, then I set it back to about "9 o'clock". The
  key to using the auto-breadmaker is to have the correct proportion of
  flour to liquid. After the dough has kneaded for a few minutes in the
  breadmaker, look in and see if there is ONE ball of dough which is
  incorporating most of the flour from the sides of the pan. If it's a
  "gooey mess", add 1 T. flour until it makes ONE SOFT ball. If there
  are two or more balls, add 1 T water and see if it makes 1 ball. (You
  may have to go back and forth with this until you get it right )
  While it's in its first knead (BEFORE it goes into the fermentation
  cycle), open the lid and touch the dough lightly. It should be in one
  soft ball. If your finger has sticky dough on it, add a Tablespoon of
  flour. Let it knead a minute and touch it again and check to see if
  it's still sticky. Keep adding a tablespoon at a time ONLY until it's
  no longer sticky, DON'T OVERDO IT. If it just makes a slight
  indentation and doesn't look crusty, it's probably about right. If it
  feels too dry or is in two or more DRY-looking balls (not a sticky
  mass), add a tablespoon at a time of WARM water. PLEASE DON'T ADD TOO
  MUCH LIQUID. If you add too much liquid in proportion to the flour,
  the dough may rise too much and overflow. If you look in and see that
  the dough is threatening to rise up over the top of the bread pan,
  don't panic, poke it a few times with a toothpick, skewer, fork,etc.
  until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
  continutation of hints. Written in 1991

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Recipe ID 37552 (Apr 03, 2005)

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