*  Exported from  MasterCook  *
                             Bread Machine Tips
 Recipe By     : Dinner Co-op
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread                            Information
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Directions Only
 Bread Machine Tips
    1.Use good quality hard wheat unbleached, unbromated flour that has at
 least 12 grams of
      protein per cup. (I like King Arthur) 
    2.Use fresh, quick dissolving active yeast, not rapid rise. 
    3.Open the machine and check the dough during the first 5 - 10 minutes of
 the first
      kneading cycle!!! Even if your manual says not to do it: flour acts as
 a sponge absorbing
      moisture on wet days and becoming dehydrated during dry weather. You'll
 have to
      adjust for fluctuating humidity and barometric pressure by adding small
 amounts of flour
      or liquid to the dough. 
    4.If you've never made bread before and don't know what dough is supposed
 to look
      like, buy a package of frozen bread dough (available at your local
 supermarket), and let
      it defrost according to the package directions. Place it on a lightly
 floured surface and
      play with it until you are familiar with the consistency. This is what
 you're aiming for in
      the bread machine. 
    5.Now, to adjust the dough in your bread machine during the first knead
 cycle: wait until
      the ingredients have been kneaded for 3-4 minutes. If the dough looks
 sticky and wet
      and is coating the bottom and sides of the pan, then sprinkle in flour,
 a tablespoon at a
      time (you may need up to an extra 1/2 cup) while the machine is
 kneading, until you
      have a smooth, supple ball of dough. If the mixture is dry and
 corrugated looking or the
      dough doesn't hold together then sprinkle in additional liquid, a
 little at a time, until the
      dough is smooth and pliable and forms a cohesive ball. If you've
 wandered away from
      your machine only to return to find a wet messy glob or a dry desert
 thumping around in
      the machine, press stop (you can do this at any time - except if the
 machine has gone
      into the bake cycle), add a small amount of flour or liquid and press
 start. Stick around
      and make additional adjustments, if necessary, until the dough looks
    6.I have found that when you are either making dough, or placing the
 ingredients in the
      machine to make bread at that time, you can add either the liquids
 first or the dry
      ingredients first. The major exception to this is the old dak (no
 longer made) where the
      yeast must be placed in the bread pan first in a position farthest away
 from the kneading
      blade. When programming ahead make sure to place any dried fruits away
 from contact
      with wet ingredients as they will absorb those liquids and throw off
 the recipe. 
 Extra kneads and extra rise times all contribute to the depth of flavor,
 character of the crumb
 and general personality of a loaf of bread. One of the reasons I dislike
 rapid rise yeast and
 rapid cycles on the bread machines is that the dough really requires the
 entire life span of the
 yeast to become the amazing miracle that is bread. If you are partial to
 whole grain breads and
 are winding up with lower loaves than you wish, then try a double knead
 cycle: place the
 ingredients in the machine and program for dough or manual. At the end of
 the final knead
 reprogram the machine for bread (of Whole Wheat) and press start. You've
 given the dough
 an extra work-out to develop the gluten - that will result in a higher loaf.
 For an even higher
 loaf you can (if your machine permits) program for a longer rise time, or
 simply remove the
 dough from the pan after the final rise cycle (but before baking) transfer
 it to a bread pan and
 allow it to raise in a warm place until doubled in bulk. Then bake it in the
 Sweet doughs with lots of butter and eggs also respond well to a second long
 rise in a cool
 place. I remove my brioche from the machine after the dough cycle is
 complete. I place it in a
 large freezer strength zip lock bag and refrigerate it overnight. Then I
 place it back in the
 machine (my Zojirushi has flexible programming), program for 2nd rise and
 bake. If you can't
 program your machine this way you can place the dough in a bread pan after
 you remove it
 from the machine, give it a long, refrigerated rise, and then bake it in the
 oven. Even non-wheat
 and non-sweet doughs can benefit from this extra rise. 
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