Well, I finally got the first installment of 15 recipes from the Welbilt/
Red Star Recipe Club. I don't know how long it will take me to type in all
of the recipes, but I thought I'd get started. I've only tried a couple of
these and will comment on my results. I'd love to hear if others try any of
these and how they fare.
The cards come with a set of helpful hints:
o A thermometer is a necessary tool to determine the temperature of
liquids before pouring into the bread machine pot. The accuracy
achieved assures consistent good results. An easy method to
attain 75-80 degrees for each of the liquid ingredients is to
combine and place them in a microwave oven. Use the "Automatic
o Bread flour is the essential ingredient. All-purpose flour will
not withstand the actions of a bread machine. Bread flour has
potassium bromate added which strengthens the protein in the
flour. The added cohesiveness is necessary during the baking
process. It allows for better gas retention thus producing a
higher volume of the finished bread.
o When measuring the flour, use a scoop to move the flour from the
bag into the measuring cup. Level off with a flat knife.
o Moisture levels of flours can vary depending on the temperature
and relative humidity; flours can gain or lose moisture to the
air. In humid weather, the total amount of liquid may need to be
decreased. Then, if the dough appears too dry after the first
five minutes of kneading, additional liquid may gradually be added
... one tablespoon at a time.
o White and brown sugar, honey and molasses may be interchanged
equally. Since honey and molasses are liquids, decrease the water
by the same amount as the honey or molasses added. The sweeteners
have been selected for each of these recipes to bring out the best
flavor. Artificial sweeteners may NOT be used as the yeast cannot
react with them.
o Butter, margarine, vegetable shortening and oil may be
interchanged equally; oil may change the texture of the bread if
used in place of solid fat. The appropriate fat has been selected
for each of these recipes to bring out the best texture and
flavor. If substituting solid fat with oil, decrease the amount
of water by the same amount of oil used.
o Milk and water may be interchanged equally. The liquids have been
selected for each of these recipes to develop the best crumb
o Crust is too thick: For the ABM-100, move the baking control knob
closer to "L" (light.) For the ABM-300/350, select a lighter
o THE TOP IS CONCAVE: Be sure the temperature of the liquids is
correct. If the correct amount of salt and sugar was used, a
small increase of these two ingredients may be a remedy, or you
may try reducing the water called for by 1/4 cup.
o THE BREAD IS TOO MOIST: Allow the bread to cool before slicing.
For the ABM-100, increase the baking temperature by rotating the
baking control knob towards "D" (dark.) For the ABM-300/350,
lengthen the baking time by selecting a darker setting.
Recipes to follow later!