---------- 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
   bread.
 
   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
   experimenting.
 
   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
   stores.
 
   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
   smaller.
 
   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
   slicing.
 
   Any breads that dont seem  quite baked, place them in
   a conventional 35O oven for 10 minutes to finish
   baking,
 
   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.
 
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