2006-12-30 05:07:33 · 4 answers · asked by Skeeter 5 in Food & Drink ➔ Cooking & Recipes
Use bread flour. Make sure all measurements are exact, ie: level off cups and measuring spoons with a knife, eyeball liquids at eye level to make sure they are exact. I get better results if I time the bread to be done in 8 or so hours. It seems to rise better if it sits in the machine awhile. If you get a little dumpy loaf, check the expiration on your yeast and flour. I also use a tablespoon of gluten in each loaf. This helps with elasticity and rising.
2006-12-30 05:13:55 · answer #1 · answered by classic 6 · 0⤊ 0⤋
Put ingredients in the machine in the order specified by the manufacturer -- some say liquids first, some say last. Have your machine on a counter out of drafts and don't open it to peek during baking. Start with the recipes that came with the machine.
Use bread flour and bread machine yeast, which comes in a small jar and is a little coarser than regular yeast. Keep opened yeast in the refrigerator. If you use rye or whole wheat flour, store that in the refrigerator as well.
And remember, this is not a test. No one is going to grade you on whether you do it "right."
2006-12-30 06:59:08 · answer #2 · answered by MyThought 6 · 0⤊ 0⤋
Truthfully, my tip would be to bring back the breadmaking machine and start making your own by hand. Its easy, theraputic, and doesnt come out looking like it was baked in a juice can.
2006-12-30 05:17:00 · answer #3 · answered by Clarkie 6 · 0⤊ 2⤋
Well, I should say...."Follow the recipe!"..^_^
2006-12-30 05:12:29 · answer #4 · answered by Romeo (The Original) 2 · 0⤊ 1⤋