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Re: oven vs bread machine

DRogers248@aol.com
Mon, 20 Jan 2003 18:45:09 EST
v103.n005.11
 > A while back
 > I had a short power interruption and had to finish the bread in the oven.
 > It turned out much better than normal - much more moist. I had baked the
 > bread at 345 F for 35 minutes. The machine normally bakes for about an
 > hour. Suppose the improvement in the bread is due to the shorter hotter
 > bake time. Since that time I've been using the machine's dough cycle and
 > baking the bread in the oven.
 >

I discovered the same thing.  I have given up my bread machine totally and 
now mix the dough with a dough hook in the mixer, let it rise in a 
styrofoam cooler with a light bulb then bake in a conventional oven.  Much 
better bread, much less noise and time.

deb*