Title: TIPS FOR THE ABM( by J.Ross)
Categories: Miscell, Abm, Breads
Yield: 1 servings
From Joan's Kitchen
Flour: the best flour to use for breads machines is
bread or high gluten flour. This flour contains the
proper amount of protein and gluten to allow for
lengthy kneading, stretching and rising times without
producing a small or collaspsed loaf.The loaf should
be a good risier with a fine grain texture.
Additional flour such as rye, oats, soy, cornmeal,
wholewheat, rice etc. may be added to any recipe
without increasing the size of the breads. These
flours are deficient in gluten.( Except for whole
wheat which ironically has sufficient gluten but has a
sharp gluten structure which punctures and deflates
the risen yeast cells ) You can sucessfully add 1 or 2
cups of these flours to recipes which use 3 cups of
bread flour.
The lightest and highest loaves are ones made with
white bread flour, eggs, and liquids such as milk or
water. The smaller denser loaves are made with rye and
whole wheat flour etc. These breads can even be made
lighter if the flour is blenderized before using.
Blenderized oatmeal also makes a lighter textured
bread.
The best bread machine cycle for denser loaves is the
standard mode. the turbo or quick mode is excellent
for for basic white, french, italian or light weight
breads.Become familiar with cycles on your own machine.
Humidity and temperature affect flour and the dough
consistency may never be the same in repeated recipes.
Let your eyes be your guide to know when to add more
flour or water to the dough in the kneading cycle. the
dough should be a smooth somewhat tacky dough when
touched. However no dough should cling to your fingers
when touched.Add flour or water if needed in small
amounts gradually to get the proper consisitency.
All ingredients should be lukewarm ( not hot ) when
added to the recipe.People have the tendency to make
the water much to hot for the bread machine.This
activates the yeast too quickly, causing a poor
textured loaf which may often collapse. Too hot water
also may rupture the yeast cells and render them
ineffective.Follow your machines instructions. If in
doubt, 80 to 100 degrees may be sufficient.
Temperatures over 110 F may be too hot.
There are many bakers yeasts on the market. Red Star
is reputed to make breads rise higher than Fleischmans
yeast. SAF instant yeast ( French imported yeast )
produces higher better textured bread using less yeast
than called for in recipes. Judge for your self by
experimenting.
Ingredients which help improve texture , rising and
character of bread:
GLUTEN FLOUR or powder: very high in protein and
helps breads rise higher.You dont need this if using a
good brand of bread or high gluten flour.The protein
adds a nutritional boost to breads. Available in
health food stores
PURE BARLEY MALT SYRUP: A tablespoon or so also helps
breads rise higher as the sugars feed the yeast.Found
in health food stores
LIQUID LECITHIN: improves the textures of the breads,
making it stay fresh longer. found in health food
stores.
VITAMIN C ( ascorbic acid ) crush a tablet or use it
in powder form to help breads have a better texture
and mellow gluten.
FRESH LEMON JUICE: a few teaspoons also mellows the
gluten and helps the texture of the bread making for a
good keeper and riser.
Other Miscellaneous tips for the breadmaker:
Use bakers spray to spray the globe tops of bread
machines in case your breads over rise and stick. This
aids in cleanup!
Use a small pastry or paint brush to sweep away the
bread crumbs inside your machine and use a damp paper
towel to pick them up. If your paddle sticks inside
the bread, try using a bakers spray on the paddle
next time.
Low fat products such as skim milk, egg beaters, light
margarine low or non fat sour cream etc. work well,
but the texture of the bread may not be the same as
for higher fat products.Bread may be denser and
smaller.
Bread that does not come out satisfactory may be use
for breadcrumbs, bread pudding, bread dumplings or for
the birds!
A general safe ratio for breadmaking is: 3 cups bread
flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar
and 2 tsp yeast. Experiment from there. Decrease the
total amount of liquids if added oil and eggs are used
It pays to buy yeast and flour in large quantities if
making a lot of bread. Store flour in a cool dry
place. Yeast may be refrigerated.
Cool breads at least 30 minutes to 1 hour before
slicing.
Any breads that dont seem quite baked, place them in
a conventional 35O oven for 10 minutes to finish
baking,
Eggs: when directions call for 1/2 of egg etc. just
use one small egg.Normally in all baking large eggs
are used.
Too much garlic and cinnamon also decreases the power
of yeast in a bread recipe.A small amount is okay when
added directly with ingredients but dont go overboard
if you are a garlic or cinnamon lover. Add the extras
in the last kneading cycle.
