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How to Perfect your Bread Machine Recipe
By Dr. Robb | August 4, 2007
In both bread machine recipes and oven baked recipes, we only
need three primary ingredients to make cakes- flour, liquid, and
the yeast. Once these basics are prepared, you can add, mix and
experiment on some other ingredients that will enhance the taste
of simple recipes.
Baking a bread by hand and with the help of bread machine
follows the same basic processes. The only crucial difference is
that rising, mixing and baking are all done inside the machine.
However, this doesn’t imply that you must not keep a close
observation on what’s cooking in your bread machine. The little
window is there for a reason, remember?
Flour
The structure-giving component in all breads is the flour. And
this is further supported by the gluten content of the cake,
bread, wheat and other flour varieties.
However, gluten comes in varying levels in different types of
flour. Hard wheat has the strongest and largest gluten amount
per cup. (Perhaps 6 grams or more in each cup.) Bread machine
flour however, is somewhat identical with that of the
all-purpose flour.
Gluten is important in baking since it gives the body for the
bread. It also helps yield chewy texture.
Meanwhile, vital wheat gluten is a food item that creates the
benefits of gluten in non-gluten or less gluten content flour
varieties such as whole-wheat flour, rye flour, oatmeal, soy
flour and cornmeal. This is usually used when your bread
machine recipes requires such varieties as we have
mentioned.
Liquid
The most popular liquids used in bread machine recipes are
buttermilk, milk and water. The general rule of thumb in using
liquid and other main ingredients is to allow them to settle at
room temperature. If your bread machine recipe requires eggs,
you must follow this rule too.
Since active dry yeast is dissolved in warm liquids (but
definitely not hot!), it becomes an exception to the rule. One
main point to remember in most bread machine recipes is that
they seldom make use of fresh milk. (Who wants milk that has
been exposed to the external environment for a whole night
anyway?) Instead, we alternate powdered buttermilk or non-fat
dry milk. However, if you’re planning to mix the ingredients
right away and bake them immediately, you can substitute fresh
milk with buttermilk or water then cancel powdered milk.
Yeast
As we have noted earlier, yeast yields the body for the bread.
Yeast is a one-celled plant that feeds on starches and sugar
which in return, gives off carbon dioxide- a leading element in
raising the size of your dough. Since it is a living organism,
it can be vulnerable to very harsh conditions such as too hot or
too salty environment.
But yeast takes considerable time to activate in the dough, more
often 45 to more than an hour. That is why you often see that
recipes require the use of another yeast breed - rapid-rise
yeast. This is a special formulation that can be mixed directly
into the dry ingredients.
All bread machines are not created equal. Please note of the
maximum size your bread machine yields and the estimated size of
the recipe that you will bake. Bread machines can either make 1
pound, 1 ? pound or two-pound loaves. Please be sure to follow
the guidelines as stated in your user manual. Make use only of
recipes that have proportionate amounts of ingredients with your
bread machine or try to adjust the quantities accordingly.
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