Home Bread-Bakers v005.n040.1

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Faith LeFebvre <dsttfl@gsusgi2.gsu.edu>
Fri, 14 Oct 1994 08:21:59 -0400 (EDT)
I'm a new baker, now that I have my bread maker, and I've seen a lot of 
interesting recipes that I have and will try.  I am interested in using 
the bread machine to make the bread dough and then bake the bread myself 
in a nice pan (and therefore have a pan, not bread machine, shape).  The 
bread machine cookbooks I have seen all mention that I can do that if I 
knead the bread after the dough cycle and before I bake the bread on 
recipes that could be made all the way in the bread machine.  My problem 
is that the reason I use a bread machine is that bread making is one of 
those skills I have never been able to master.  I haven't been able to 
figure out how long to knead (how the bread should 'feel', etc.) and I 
don't want to ruin a perfectly good loaf by trying to bake it myself.  Is 
that kneading after the dough cycle really necessary?  There aren't two 
kneading cycles on my machine, so why would it be necessary to do it 
twice if the machine doesn't?

Faith LeFebvre

Cook and doorservant to 
Mam'selle and Bullet