Breadmaker Hints 2 Rev

Ingredients

1 judy garnett pjxg05a	Advertisements

Preparation
 
I ve found that I can use butter, margarine, diet margarine
(although it does add a little moisture), olive oil, etc. for the
fat. I add 3 T. buttermilk powder to many of the recipes. I add it on
top of the flour, but I have heard that many people add it right
after the yeast. Eggbeaters and dry egg substitutes work fine, too. I
often add 1/2 cup of sourdough starter to my breads. I have 3
starters: white sourdough, potato (sweet bread) starter, and whole
wheat starter. I decrease the water or milk called for in recipes
when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making
whole wheat or other dark breads because it doesn t rise as much. If
you are making rye or pumpernickel, your bread will be a smaller,
denser loaf when baked. If you are adding nuts or raisins to your
recipe, shake them in a baggie with about 2 tsp. flour BEFORE adding
them to the dough. The time to add them is towards the END of the
second cycle when you hear the beeps. Raisins add a little moisture
to the dough so you ll probably need a tad more flour after adding
them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing
Breadmaker Bread, however I still use my trusty electric knife to
slice it. Since my Breadmaker makes round bread, I slice it in half
vertically first and then slice each half into slices. After it has
COMPLETELY cooled, I store it in baggies. The first day, I just leave
it on the counter. After that, I store it in the refrig. or freezer.

 

 
Servings: 1

 

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