A. Yes, you can probably use many of the same recipes you've always used. Just be sure to use a flour with a high protein content. King Arthur Unbleached All-Purpose Flour, with its high gluten, is an excellent flour for bread machines. Numerous people have told us that their recipes worked in the bread machine using King Arthur, when they didn't work with other all-purpose flours. Another tip: don't try to make whole-grain breads, such as rye or whole wheat, using only whole-grain flours. Their minimal gluten content will produce loaves which are flat and hard. Mix them with unbleached all-purpose flour for best results.
What else do liquids do? They provide flavor (cheese or maple syrup, for example); structure (eggs -- whole protein contributes to the strength of the loaf as it bakes); nutrition (dairy products and eggs) and texture and freshness (fat, which gives bread a finer, softer texture, and keeps it fresh longer). Varying the liquids in your bread machine recipes will allow you to produce very different types of bread, in both flavor and texture. This is an area where experimentation is both useful and fun.
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As my other bread machine recipes (see soft white sandwich bread recipe and oatmeal bread recipe), this one produces great slices that are not crumbly. If you read the numerous comments on those two other recipes, all these people testify to the fact that those recipes produce the best quality bread machine bread they ever eaten. Since those recipes works so well, I created this cinnamon raisin bread machine recipe using very similar ingredients, except adding raisins and cinnamon and adjusting the sugar to make this bread slightly more sweet.
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breadmaker sanyo mineral processing heating element. If you want to learn about our products, please call or write mail consultation. Bread machines are great appliances for the home kitchen the numerous cycles and settings can make baking fresh bread a treat instead of a chore however, sometimes all the cycles can be confusing and its difficult to know which one to use
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(2) I use bread machine or instant yeast for all recipes that call for yeast. Specifically, I use Saf Instant Yeast ( =ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). I know that a pound of yeast is a lot. However, I divide the pound of yeast into four 4-ounce containers. I keep one of the 4-ounce containers in the refrigerator and put the others in the freezer until I need one.
Bread recipes often call for warm liquids to hasten the proofing or rising. However, Paul Hollywood emphasized that one should not rush the process. In addition, the friction of the bread machine paddle with the dough will increase the temperature sufficiently.
Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5 lb/700g units, and the majority of recipes are written for that capacity; however, 2 lb/900g units are not uncommon. Packaged bread mixes are available, specifically designed for breadmakers, containing premeasured ingredients including flour and yeast, as well as flavorings and occasionally dough conditioners. Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).
Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise. Sourdough contains a symbiotic culture of yeast and lactobacteria; the yeast provides some flavor as well as carbon dioxide to provide lift, while lactic acid produced by sourdough's lactobacteria greatly preserves bread, as well as affecting its flavor, while pre-ferments provide some of the same benefits as a sourdough culture with the greater predictability of domesticated baker's yeast. 2ff7e9595c
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