Keep nuts whole, or at least in larger pieces by adding them a few at a time
when the ABM is near the end of its kneading cycle.
I had always just dumped the nuts in all at once. They immediately went
to the bottom and the paddle ground them up before incorporating them into
the dough. Recently I found that if I added the nuts one to three at a
time that they would knead in quickly and remain intact.
I like heavy, chewy, and crunchy breads. Whole pecan halves look nice in
the slices too.
tv
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Thomas J. Vasicek, Ph.D. Phone: 609/258-2899
Department of Molecular Biolo FAX: 609/258-3345
Princeton University
TVasicek@watson.princeton.edu
Princeton, New Jersey 08544
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