Home Bread-Bakers v006.n049.5

Trick for whole nuts

tvasicek@watson.princeton.edu (Thomas J. Vasicek)
Sun, 19 Nov 1995 17:30:44 -0500
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.


Thomas J. Vasicek, Ph.D.                            Phone:  609/258-2899
Department of Molecular Biolo                FAX:  		609/258-3345
Princeton University
Princeton, New Jersey  08544