Breadmaker hints #2 rev
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Breadmaker hints #2 rev
Last updated 6/12/2012 1:10:22 AM. Recipe ID 37553. Report a problem with this recipe.
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      Title: Breadmaker hints #2 rev
 Categories: Breadmaker, Info/tips
      Yield: 1 Servings
           Judy Garnett pjxg05a
     I've found that I can use butter, margarine, diet margarine
  (although it does add a little moisture), olive oil, etc. for the
  fat. I add 3 T. buttermilk powder to many of the recipes. I add it on
  top of the flour, but I have heard that many people add it right
  after the yeast. Eggbeaters and dry egg substitutes work fine, too. I
  often add 1/2 cup of sourdough starter to my breads. I have 3
  starters: white sourdough, potato (sweet bread) starter, and whole
  wheat starter. I decrease the water or milk called for in recipes
  when I add a starter.
    Although the DAK takes 3 c flour, you can use more if you are making
  whole wheat or other dark breads because it doesn't rise as much. If
  you are making rye or pumpernickel, your bread will be a smaller,
  denser loaf when baked. If you are adding nuts or raisins to your
  recipe, shake them in a baggie with about 2 tsp. flour BEFORE adding
  them to the dough. The time to add them is towards the END of the
  second cycle when you hear the beeps. Raisins add a little moisture
  to the dough so you'll probably need a tad more flour after adding
  them in order for the dough not to be sticky.
    I know that there are gadgets out now to help with slicing
  Breadmaker Bread, however I still use my trusty electric knife to
  slice it. Since my Breadmaker makes round bread, I slice it in half
  vertically first and then slice each half into slices. After it has
  COMPLETELY cooled, I store it in baggies. The first day, I just leave
  it on the counter. After that, I store it in the refrig. or freezer.

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Recipe ID 37553 (Apr 03, 2005)

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