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  1. Exported from MasterCook

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  3. 1 Preparation Time :

  4. Categories : Breadmaker

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Judy Garnett pjxg05a

  7. Make sure that all ingredients are at LEAST room temp. Put all

  8. ingredients in bread pan in order listed. Yeast must be fresh! I keep

  9. it in the refrigerator, but bringing to room temp. only takes a few

  10. minutes. If you are making bread other than white, you may need to

  11. add gluten and/or lecithin to your dough. They are especially helpful

  12. when making whole wheat, rye or other heavier type breads. They help

  13. improve elasticity of the dough. (They are usually available at

  14. Health Food stores and I have found Lethicin near the Vitamins at

  15. 11 o'clock" unless

  16. I'm making sweet bread, then I set it back to about "9 o'clock". The

  17. key to using the auto-breadmaker is to have the correct proportion of

  18. flour to liquid. After the dough has kneaded for a few minutes in the

  19. breadmaker, look in and see if there is ONE ball of dough which is

  20. incorporating most of the flour from the sides of the pan. If it's a

  21. "gooey mess", add 1 T. flour until it makes ONE SOFT ball. If there

  22. 1 T water and see if it makes

  23. 1 ball.

  24. may have to go back and forth with this until you get it right <G>)

  25. While it's in its first knead (BEFORE it goes into the fermentation

  26. cycle), open the lid and touch the dough lightly. It should be in one

  27. soft ball. If your finger has sticky dough on it, add a Tablespoon of

  28. flour. Let it knead a minute and touch it again and check to see if

  29. it's still sticky. Keep adding a tablespoon at a time ONLY until it's

  30. no longer sticky, DON'T OVERDO IT. If it just makes a slight

  31. indentation and doesn't look crusty, it's probably about right. If it

  32. feels too dry or is in two or more DRY-looking balls (not a sticky

  33. mass), add a tablespoon at a time of WARM water. PLEASE DON'T ADD TOO

  34. MUCH LIQUID. If you add too much liquid in proportion to the flour,

  35. the dough may rise too much and overflow. If you look in and see that

  36. the dough is threatening to rise up over the top of the bread pan,

  37. don't panic, poke it a few times with a toothpick, skewer, fork,etc.

  38. 2 Rev for continutation of hints. Written in 1991 - - - - - - - - - - - - - - - - - -


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