*  Exported from  MasterCook  *

                        BREADMAKER HINTS #1 REV

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breadmaker

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       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 <G>)
 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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