Home Bread-Bakers v006.n016.3

Re: BREAD Digest V6 #15

"Tracy L. Carter" <PA100597@UTKVM1.UTK.EDU>
Wed, 12 Apr 95 21:09:52 LCL
>Date: Fri, 7 Apr 95 10:51:37 -0500
>From: cbacke@lsumc.edu (Cheryl Backes)
>Subject: bread machine blues
>Message-ID: <9504071551.AA05863@unixsrv1.lsumc.edu>
> I have recently purchased a Breadman Plus (3 months ago).  I make (or
>attempt to make ) bread everyday.  I can empathize with the person who
>reported having many flops with their machine.  Even the recipes that come
>with the Breadman Plus do not work in this machine. I have to stand right by
>the machine during the mixing/kneading in order to adjust the ingredients.
>Even then, the loaves rise, then fall during baking.  I have contacted the
>manufacturer on a couple of occasions.  They seem to think that I do not
>have the moisture content correct.  I have on occasion made the dough so dry
>that the loaf does not rise at all.  I do live in Louisiana where the
>humidity is high usually (90% on average); could this affect it?  I have
>varied the types of flour (King Arthur, Gold Medal, Pillsbury) and the
>types/amounts of yeast, and adding lemon juice, and adding gluten......... I
>am very frustated.  I would never even dream of letting my machine make a
>loaf by itself (overnight).  Does anyone have any suggestions?  The person
>at the manufacturer said that it doesn't take a rocket scientist to make
>bread in these machines -- why am I having all of these problems? One last
It must be your humidity.  I have a Breadman Plus (Thanksgiving present) and
every recipe I have tried has worked, even out of cookbooks written for
other bread machines.  in fact, as we speak, my french bread has finished

Tracy L. Carter, Computer Programmer Technician   PA100597@UTKVM1.UTK.EDU
Univ. of Tennessee College of Social Work
**DISCLAIMER:  Any opinions stated are not the opinions of my employer!
"A conclusion is simply the place where you got tired of thinking!"