Home Bread-Bakers v006.n081.2

tips for the abm

Sat, 02 Mar 1996 13:03:19 -0500 (EST)
Although I have been with this list a month or so now I find myself
overwhelmed with email etc. but I love bread making and have taught it as a
cottage industry. I do love the abm and following is a quide I made up for
my brother and others who need to know basics for the breadmaker. Hope this
is not to repetitious for you pros. If you have any questions feel free to
ask or email me. I think Ive made almost every kind of bread over the past
30 years but Im sure to find new ones here!

- ---------- Recipe via Meal-Master (tm) v8.02

      Title: TIPS FOR THE ABM( by J.Ross)
 Categories: Miscell, Abm, Breads
      Yield: 1 servings

           From Joan's Kitchen

  Flour: the best flour to use for breads machines is
  bread or high gluten flour. This flour contains the
  proper amount of protein and gluten to allow for
  lengthy kneading, stretching and rising times without
  producing a small or collaspsed loaf.The loaf should
  be a good risier with a fine grain texture.

  Additional flour such as rye, oats, soy, cornmeal,
  wholewheat, rice etc. may be added to any recipe
  without increasing the size of the breads. These
  flours are deficient in gluten.( Except for whole
  wheat which ironically has sufficient gluten but has a
  sharp gluten structure which punctures and deflates
  the risen yeast cells ) You can sucessfully add 1 or 2
  cups of these flours to recipes which use 3 cups of
  bread flour.

  The lightest and highest loaves are ones made with
  white bread flour, eggs, and liquids such as milk or
  water. The smaller denser loaves are made with rye and
  whole wheat flour etc. These breads can even be made
  lighter if the flour is blenderized before using.
  Blenderized oatmeal also makes a lighter textured

  The best bread machine cycle for denser loaves is the
  standard mode. the turbo or quick mode is excellent
  for for basic white, french, italian or light weight
  breads.Become familiar with cycles on your own machine.

  Humidity and temperature affect flour and the dough
  consistency may never be the same in repeated recipes.
  Let your eyes be your guide to know when to add more
  flour or water to the dough in the kneading cycle. the
  dough should be a smooth somewhat tacky dough when
  touched. However no dough should cling to your fingers
  when touched.Add flour or water if needed in small
  amounts gradually to get the proper consisitency.

  All ingredients should be lukewarm ( not hot ) when
  added to the recipe.People have the tendency to make
  the water much to hot for the bread machine.This
  activates the yeast too quickly, causing a poor
  textured loaf which may often collapse. Too hot water
  also may rupture the yeast cells and render them
  ineffective.Follow your machines instructions. If in
  doubt, 80 to 100 degrees may be sufficient.
  Temperatures over 110 F may be too hot.

  There are many bakers yeasts on the market. Red Star
  is reputed to make breads rise higher than Fleischmans
  yeast. SAF instant yeast ( French imported yeast )
  produces higher better textured bread using less yeast
  than called for in recipes. Judge for your self by

  Ingredients which help improve texture , rising and
  character of bread:

  GLUTEN FLOUR or powder:  very high in protein and
  helps breads rise higher.You dont need this if using a
  good brand of bread or high gluten flour.The protein
  adds a nutritional boost to breads. Available in
  health food stores

  PURE BARLEY MALT SYRUP: A tablespoon or so also helps
  breads rise higher as the sugars feed the yeast.Found
  in health food stores

  LIQUID LECITHIN:  improves the textures of the breads,
  making it stay fresh longer. found in health food

  VITAMIN C ( ascorbic acid ) crush a tablet or use it
  in powder form to help breads have a better texture
  and mellow gluten.

  FRESH LEMON JUICE: a few teaspoons also mellows the
  gluten and helps the texture of the bread making for a
  good keeper and riser.

  Other Miscellaneous tips for the breadmaker:

  Use bakers spray to spray the globe tops of bread
  machines in case your breads over rise and stick. This
  aids in cleanup!

  Use a small pastry or paint brush to sweep away the
  bread crumbs inside your machine and use a damp paper
  towel to pick them up. If your paddle sticks inside
  the bread, try using a  bakers spray on the paddle
  next time.

  Low fat products such as skim milk, egg beaters, light
  margarine low or non fat sour cream etc. work well,
  but the texture of the bread may  not be the same as
  for higher fat products.Bread may be denser and

  Bread that does not come out satisfactory may be use
  for breadcrumbs, bread pudding, bread dumplings or for
  the birds!

  A general safe ratio for breadmaking is: 3 cups bread
  flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar
  and 2 tsp yeast. Experiment from there. Decrease the
  total amount of liquids if added oil and eggs are used

  It pays to buy yeast and flour in large quantities if
  making a lot of bread. Store flour in a cool dry
  place. Yeast may be refrigerated.

  Cool breads at least 30 minutes to 1 hour before

  Any breads that dont seem  quite baked, place them in
  a conventional 35O oven for 10 minutes to finish

  Eggs: when directions call for 1/2 of egg etc. just
  use one small egg.Normally in all baking large eggs
  are used.

  Too much garlic and cinnamon also decreases the power
  of yeast in a bread recipe.A small amount is okay when
  added directly with ingredients but dont go overboard
  if you are a garlic or cinnamon lover. Add the extras
  in the last kneading cycle.

- -----

MM: Tips for the ABM,#2 by(J.Ross)
- ---------- Recipe via Meal-Master (tm) v8.02

      Title: Tips for the ABM,#2 by(J.Ross)
 Categories: Miscell, Breads
      Yield: 1 servings

           From Joan's Kitchen

  More about Ingredients:
  SALT: is needed to control the activity of the yeast.
  You must use salt or your bread may overise, collapse
  and have a coarse uneven texture. Certain salt
  substitutes may work well to replace table salt

  SUGAR: sugar feeds the yeast and helps it grow.Too
  much causes the yeast cells to overmultiply and
  eventually collapse, casing a poor small product.
  Brown sugar easily repalces granulated white sugar. So
  does honey but reduce the amount of the liquid by the
  same amount of honey added. Sugar substitutes cannot
  replace the function of sugar.Sweet breads tend to
  brown darker. Use sweet bread cycle for breads with a
  lot of sugar, fats and eggs. Only add the amount of
  dried fruit specified as dried fruit does add some
  sugar to the dough.Usaully fruits and nuts are added
  at the "beep ". as they may not remain whole if added
  and mixed into the dough to early.

  Eggs: As I mentioned previously, 1 small egg equal 1/2
  of a large egg. 2 egg whites may be substituted for 1
  large egg.One egg should equal 1/4 cup. Use egg
  substitites as directed on the carton to replace eggs.

  FATS( oil, butter, margarine, mayo, crisco etc. ) are
  all dough enhancers. Fats condition the dough and keep
  breads fresher longer.Butter tends to cause a crisper
  crust, margarine a little tougher and solid vegetable
  shortening a little softer. When used in small amounts
  none of the above will cause a noticeable change in

  LIQUIDS: such as milk and water etc. activate the
  gluten, bind ingredients and add moisture.Milk
  produces a softer smoother bread texture and browner
  crust than water does.Dry powdered milk or buttermilk
  is an excellent chioce to add to breads.If you add 2
  tablespoons directly to the dry ingredients you need
  not necessarily alter the wet ingredients.

  HIGH ALTITUDE BAKING:Flour is dryer at higher
  altitudes and therefore will absorb more liquid.
  You'll need less flour in the recipe.Doughs also tend
  to rise faster at higher elevations. Therefore youll
  need less yeast, a bit more salt and a bit less
  sugar.Youll have to experiment with bread recipes to
  see what works for you.

- -----

Joan,"Flour Power"

`[1;34;41mRainbow V 1.18.3 for Delphi - Registered