Bread Makers rock.
01/28/07 10:39 AM
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raksasi
Reged: 11/10/06
Posts: 136
Loc: Concord, NH
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I scammed my bread maker off a family member who bought it when they were new and exciting and has since rarely used it -- so it's a good one for a VERY low price. You might also check a thrift store or two.
To me, it's definitely worth it. I try to bake at least a loaf, maybe two, every weekend. I can buy decent bread at the grocery store, but it's expensive -- we don't have a good bakery in town. By baking things myself, I can control the ingredients and play with the recipes.
I bake the bread in the oven, though, and not the maker. I think it tastes much better. Instructions from "The All-New Ultimate Bread Machine Cookbook" (Tom Laclamita):
Quote:
[Use the dough cycle.]
While the dough is still in the pan, punch it down with your knuckles. Scoop the collapsed dough from the pan and place on the floured work surface. If sticky, sprinkle lightly with flour. Since the gluten is taut, let the dough rest a few minutes. If you find, when working yeast dough, that it keeps on springing back when stretched, let it sit a few minutes longer to allow the gluten to relax. Once the dough begins to cooperate, you can begin shaping it. ....
Place the shaped dough in or on the appropriate pan and cover with a clean kitchen cloth. ... The dough should rise in a warm (80-90 degrees F), draft-free location until doubled in bulk. This can take anywhere from 45 minutes to two hours. ...Lighly touch the shaped, risen dough with your finger tip. If an indentation remains, the dough has risen sufficiently.
I put the bread on top of the stove, which is on an inside wall, with the oven already preheated (it's COLD here in the winter) -- that seems to work well. A friend of mine microwaves a cup of water and then uses the slightly steamy, warm microwave as a "proofing box." I don't have a microwave, so I've never tried that. I usually bake at 350 (the recipes rarely specify) and for about 40 minutes to start. According to the book, an instant read thermometer should read 180-190 degrees (F), and/or the loaf should sound hollow when tapped on the bottom.
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IBS-C, D and nausea with acute attacks, stable on EFI for 3 years
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