From: Woodchuck
Date: Sat, 4 Mar 2000 18:10:12 -0500 (EST)
On Sat, 4 Mar 2000, cogNiTioN wrote:
> We've just got a bread maker, and I thought that you guys may be able to
> suggest some good recipies to use in it, or some improvements to the
> standard one supplied.
>
> White Bread:
>
> 375ml Water
> 375g Strong White Bread Flour
> 1 tbsp Dired Milk Powder
> 2 tsp Salt
> 3 tsp Caster Sugar
> 40g Butter
> 2 tsp Easy Blend Driend Yeast
>
> thanks,
Never having used a bread machine, I feel fully qualified to speak on
this subject.
Leave the salt and sugar alone, think of them as chemical reagents.
Substitute for the butter if you like. Any fat is OK, but some are
tasty. Sesame oil or even oil + tahini (Sesame seed paste, obtain from
a kosher or Middle Eastern grocery) is very nice, IMHO. Italians
generally use olive oil.
The Milk can be omitted, it tends to make bread heavy.
If you can get hold of it, gluten can be added, which improves nutrition
and the strength of the loaf. (Bread flour is high gluten anyway, but
this can beef up a weak flour, or compensate for inadequate kneading,
whose purpose is to develop free gluten.)
You can probably get away with substituting up to 1/3 or so of the
flour with whole wheat flour. Or, if wheat meal (very coarse) is
available, a bit of it can be added. Improves fiber, nutrition, and
IMHO, flavor and "interest".
If you use whole milk, scald it first.
If you use honey, scald it, too. (Contains an enzyme (?) that inhibits
yeast growth).
You can substitute brown or Demarara sugar for caster sugar.
A small amount of barley flour (no more than 10% ??) adds interest,
sometimes.
Rye bread is much more challenging.
Dave
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