cat lover
07-06-2006, 08:57 PM
Use bakers spray to spray the globe top (inside) 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 bread crumbs, bread pudding, bread dumplings or for the birds.
Leave the bread in the machine during the cool down phase, this gives extra cooking time without additional browning.
Cool breads at least 30 minutes to 1 hour before slicing.
Any breads that doesn'n seem quite baked, can be place in a conventional 350 degree oven for 10 minutes to finish baking,
Eggs: when directions call for 1/2 of egg, just use one small egg. Normally large eggs are used.
Too much garlic and cinnamon may decreases the power of yeast in a bread recipe. A small amount is okay when added directly with ingredients but do not go overboard if you are a garlic or cinnamon lover. Add the extras in the last kneading cycle.
SALT: is needed to control the activity of the yeast. You must use salt or your bread may overise, collapse and have a coarse uneven texture. Certain salt substitutes may work well to replace table salt
SUGAR: feeds the yeast and helps it grow. Too much causes the yeast cells to over multiply and eventually collapse, casing a poor small product. Brown sugar easily replaces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar. Sweet breads tend to brown darker. Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough. Usually fruits and nuts are added at the "beep "if added and mixed into the dough to early.
FATS (oil, butter, margarine, mayo, crisco etc.) are all dough enhancers. Fats condition the dough and keep breads fresher longer. Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.
LIQUIDS: such as milk and water etc. activate the binding ingredients and add moisture. Milk produces a softer smoother bread texture and a darker crust than water does. Dry powdered milk or buttermilk is an excellent choice to add to breads. If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients.
HIGH ALTITUDE BAKING: Flour is dryer at higher altitudes and therefore will absorb more liquid. You'll need less flour in the recipe. Dough also tend to rise faster at higher elevations. Therefore you will need less yeast, a bit more salt and a bit less sugar. You will have to experiment with bread recipes to see what works for you.
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 bread crumbs, bread pudding, bread dumplings or for the birds.
Leave the bread in the machine during the cool down phase, this gives extra cooking time without additional browning.
Cool breads at least 30 minutes to 1 hour before slicing.
Any breads that doesn'n seem quite baked, can be place in a conventional 350 degree oven for 10 minutes to finish baking,
Eggs: when directions call for 1/2 of egg, just use one small egg. Normally large eggs are used.
Too much garlic and cinnamon may decreases the power of yeast in a bread recipe. A small amount is okay when added directly with ingredients but do not go overboard if you are a garlic or cinnamon lover. Add the extras in the last kneading cycle.
SALT: is needed to control the activity of the yeast. You must use salt or your bread may overise, collapse and have a coarse uneven texture. Certain salt substitutes may work well to replace table salt
SUGAR: feeds the yeast and helps it grow. Too much causes the yeast cells to over multiply and eventually collapse, casing a poor small product. Brown sugar easily replaces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar. Sweet breads tend to brown darker. Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough. Usually fruits and nuts are added at the "beep "if added and mixed into the dough to early.
FATS (oil, butter, margarine, mayo, crisco etc.) are all dough enhancers. Fats condition the dough and keep breads fresher longer. Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.
LIQUIDS: such as milk and water etc. activate the binding ingredients and add moisture. Milk produces a softer smoother bread texture and a darker crust than water does. Dry powdered milk or buttermilk is an excellent choice to add to breads. If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients.
HIGH ALTITUDE BAKING: Flour is dryer at higher altitudes and therefore will absorb more liquid. You'll need less flour in the recipe. Dough also tend to rise faster at higher elevations. Therefore you will need less yeast, a bit more salt and a bit less sugar. You will have to experiment with bread recipes to see what works for you.