> From: Jim Carey <JCAREY@cykick.infores.com>
> Does anyone have any experience converting a hand-made recipe to a
> machine recipe? Any pointers?
I've had fairly good luck doing this. The key is to get the
flour/water/yeast ratio right. The flour/liquid is not hard, you
just reserve some of the liquid and add it slowly as it kneads.
(Write down how much liquid for next time.) You probably have a
reasonable feel for how much yeast your machine needs. I use 2/3
tsp per cup of flour, and about 3 oz liquid / C. flour. I frequently
measure all liquids together, including eggs, honey, etc..
Bread with whole grains or non-wheat flours may require a little more
yeast. A slack dough with all white flour doesn't need quite as much.
This is for a Hitachi which doesn't seem to need as much yeast as some
others. Here's a recipe i recently made in the machine, worked fine.
Dilly Casserole Bread, 1960 Pillsbury Bake-off winner.
2.5 C Flour
2 Tb Sugar
1 Tb Dried Minced Onion
2 ts Dill Seed
2/3 ts Salt
1/4 ts Baking Soda
2 ts Yeast
1/4 C Water
1 Tb Butter/Marg.
1 C Creamed Cottage Cheese
The 2.5 C flour is kinda odd, but it was half of the published 5 C.
I show 2 tsp yeast because most machines use a little more than
the Hitachi and I use a little extra on the "rapid" setting.
The bread is quite good. I've avoided dill bread probably because of
my brain associating it w/ dill pickles, but I remember my mother
making this when I was a kid. It was recently re-published in the
the Baltimore_Sun, so I gave it a try. Also, I ignored all instructions
about heating things on the stove and cooling back down etc.. Just
Nuked the cottage cheese for a few seconds to take the chil off.