> 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
> Defrost" setting.
I guess this means that baking bread overnight is a lot more risky
than starting the cycle immediately. Also, if you refrigerate your
flour (I do), the flour should probably be allowed to warm to room
temp before adding the water.
Thanks for posting this - it was nice to read something official
that says bread flour MUST be used to ensure good results. I want
my Panasonic back! :-(