"Matt" > wrote in message
...
> Arthur Shapiro wrote:
>> In article > , "L, not -L"
>> > wrote:
>>> On 24-Sep-2006, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>
>>> There is one caveat that applies to all bread machines; if you think you
>>> can
>>> simply dump the ingredients in and walk away, you probably won't be
>>> happy
>>> with a bread machine.
>>
>> Could you possibly elaborate on this? What else can one do but "dump the
>> ingredients and walk away"???
>
> Maybe he means you have to check the dough consistency and maybe add
> flour or water to get it right. If you use a familiar recipe and
> measure precisely, you won't need to check the dough.
>
> Anyway, you can peek at the dough after you put away the ingredients,
> wipe the counter, and wash the measuring utensils.

That hasn't been my experience. I check the consistency of the dough every
time I make a loaf. No matter how carefully I measure (and I go by weight,
not volume, having converted all of my recipes to that method), there always
seems to be a slight adjustment needed. I do not ever open the machine once
the kneading cycle has ended. If I must take a peek (and I usually want
to!), I shine a light through the little window on top of the machine.

TammyM