"maxine in ri" > wrote in message
...
snip
> Which bread newsgroup has the most creative, least argumentative posters?
> Seems you can join dozens of them, but I'd like opinions on whcih you find
> most helpful.
>
> maxine in ri
>
alt.bread.recipes

Bread-making question
 

"maxine in ri" > wrote in message
...
snip
> Which bread newsgroup has the most creative, least argumentative posters?
> Seems you can join dozens of them, but I'd like opinions on whcih you find
> most helpful.
>
> maxine in ri
>
alt.bread.recipes

"maxine in ri" wrote in message > >
>
> The instructions that came with the machine warn against
> altering any of the ingredient quantities/proportions. I'd like
> to make a sweeter, lighter, less crusty whole wheat bread, by
> adding more sweetener and gluten, but they say not to open the
> lid while it's baking, and during baking is when I I'm used to
> adjusting the moisture content to produce my preference of crust.
>
> maxine in ri

I don't know the design of your machine but my manual (for a Breadman) says
I can adjust the flour or water content but only during the mix and the
knead cycles, not once the bread starts to rise or bake. That works well
for me.

Dora

"maxine in ri" wrote in message > >
>
> The instructions that came with the machine warn against
> altering any of the ingredient quantities/proportions. I'd like
> to make a sweeter, lighter, less crusty whole wheat bread, by
> adding more sweetener and gluten, but they say not to open the
> lid while it's baking, and during baking is when I I'm used to
> adjusting the moisture content to produce my preference of crust.
>
> maxine in ri

I don't know the design of your machine but my manual (for a Breadman) says
I can adjust the flour or water content but only during the mix and the
knead cycles, not once the bread starts to rise or bake. That works well
for me.

Dora

>Are bread machines as susceptable to atmospheric changes as hand
>made breads? On humid days, I seem to use about 10% less flour
>than on dry ones.

You're kidding right? You measure flour when making bread by hand?

Neil

>Are bread machines as susceptable to atmospheric changes as hand
>made breads? On humid days, I seem to use about 10% less flour
>than on dry ones.

You're kidding right? You measure flour when making bread by hand?

Neil

>Are bread machines as susceptable to atmospheric changes as hand
>made breads? On humid days, I seem to use about 10% less flour
>than on dry ones.

You're kidding right? You measure flour when making bread by hand?

Neil

>Are bread machines as susceptable to atmospheric changes as hand
>made breads? On humid days, I seem to use about 10% less flour
>than on dry ones.

You're kidding right? You measure flour when making bread by hand?

Neil

Janet Bostwick wrote:
> "maxine in ri" > wrote in message
> ...
> snip
>
>>Which bread newsgroup has the most creative, least argumentative posters?
>>Seems you can join dozens of them, but I'd like opinions on whcih you find
>>most helpful.
>>
>>maxine in ri
>>
>
> alt.bread.recipes
>
>
I prefer alt.bread.recipes, instead.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Janet Bostwick wrote:
> "maxine in ri" > wrote in message
> ...
> snip
>
>>Which bread newsgroup has the most creative, least argumentative posters?
>>Seems you can join dozens of them, but I'd like opinions on whcih you find
>>most helpful.
>>
>>maxine in ri
>>
>
> alt.bread.recipes
>
>
I prefer alt.bread.recipes, instead.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Janet Bostwick wrote:
> "maxine in ri" > wrote in message
> ...
> snip
>
>>Which bread newsgroup has the most creative, least argumentative posters?
>>Seems you can join dozens of them, but I'd like opinions on whcih you find
>>most helpful.
>>
>>maxine in ri
>>
>
> alt.bread.recipes
>
>
I prefer alt.bread.recipes, instead.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Janet Bostwick wrote:
> "maxine in ri" > wrote in message
> ...
> snip
>
>>Which bread newsgroup has the most creative, least argumentative posters?
>>Seems you can join dozens of them, but I'd like opinions on whcih you find
>>most helpful.
>>
>>maxine in ri
>>
>
> alt.bread.recipes
>
>
I prefer alt.bread.recipes, instead.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Janet Bostwick wrote:
> "maxine in ri" > wrote in message
> ...
> snip
>
>>Which bread newsgroup has the most creative, least argumentative posters?
>>Seems you can join dozens of them, but I'd like opinions on whcih you find
>>most helpful.
>>
>>maxine in ri
>>
>
> alt.bread.recipes
>
>
I prefer alt.bread.recipes, instead.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Just follow the books exactly and you shouldent go wrong

Just follow the books exactly and you shouldent go wrong

ROB > wrote:
> Just follow the books exactly and you shouldent go wrong

Utinam sit.

Ars Longa Vita Brevis.

Et Cetera.

maxine in ri wrote:

> Never one to follow a trend, while all of you were madly making bread by
> machine, I was making artisan breads. Now that you all are "following"
> me, I've just come into possession of a bread machine.<g>
>
> It's a Pillsbury 1021, and since the 1 lb recipe I made last night
> filled about half the cannister, I'm guessing it's a 2 lb machine.
>
> Are bread machines as susceptable to atmospheric changes as hand made
> breads? On humid days, I seem to use about 10% less flour than on dry
> ones.
>
> The instructions that came with the machine warn against altering any of
> the ingredient quantities/proportions. I'd like to make a sweeter,
> lighter, less crusty whole wheat bread, by adding more sweetener and
> gluten, but they say not to open the lid while it's baking, and during
> baking is when I I'm used to adjusting the moisture content to produce
> my preference of crust.
>
> The machine came with the manual and about 8 or 9 bread books, which I'm
> plowing through in what passes for spare time ( Most of them seem to be
> of the " don't change a thing and you'll love our recipes" variety.
>
> Which bread newsgroup has the most creative, least argumentative
> posters? Seems you can join dozens of them, but I'd like opinions on
> whcih you find most helpful.
>
> maxine in ri
>
Hi Maxine. New poster here. I've had a B&D breadmaker ever since they
first came out. A lot of my breads are made in the breadmaker then
baked in the oven. Don't worry about that ingredient warning. Do a
little experimenting and have fun! One of my best loaves and now family
favourite came about by adding the egg to the dough instead of using it
as a wash. Another family favourite is using the white bread recipe and
tossing in 6 - 8 cherry tomatoes along with a tsp or so of italian
seasoning. It is equally as good using fresh basil in place of the
italian seasoning. I had to add a little extra flour to each of the
above but the results were great! HTH

--
Think beyond your assumptions.

maxine in ri wrote:

> Never one to follow a trend, while all of you were madly making bread by
> machine, I was making artisan breads. Now that you all are "following"
> me, I've just come into possession of a bread machine.<g>
>
> It's a Pillsbury 1021, and since the 1 lb recipe I made last night
> filled about half the cannister, I'm guessing it's a 2 lb machine.
>
> Are bread machines as susceptable to atmospheric changes as hand made
> breads? On humid days, I seem to use about 10% less flour than on dry
> ones.
>
> The instructions that came with the machine warn against altering any of
> the ingredient quantities/proportions. I'd like to make a sweeter,
> lighter, less crusty whole wheat bread, by adding more sweetener and
> gluten, but they say not to open the lid while it's baking, and during
> baking is when I I'm used to adjusting the moisture content to produce
> my preference of crust.
>
> The machine came with the manual and about 8 or 9 bread books, which I'm
> plowing through in what passes for spare time ( Most of them seem to be
> of the " don't change a thing and you'll love our recipes" variety.
>
> Which bread newsgroup has the most creative, least argumentative
> posters? Seems you can join dozens of them, but I'd like opinions on
> whcih you find most helpful.
>
> maxine in ri
>
Hi Maxine. New poster here. I've had a B&D breadmaker ever since they
first came out. A lot of my breads are made in the breadmaker then
baked in the oven. Don't worry about that ingredient warning. Do a
little experimenting and have fun! One of my best loaves and now family
favourite came about by adding the egg to the dough instead of using it
as a wash. Another family favourite is using the white bread recipe and
tossing in 6 - 8 cherry tomatoes along with a tsp or so of italian
seasoning. It is equally as good using fresh basil in place of the
italian seasoning. I had to add a little extra flour to each of the
above but the results were great! HTH

--
Think beyond your assumptions.

Following the book exactly should give you a baseline from which
to deviate. I made a few loaves of bread exactly to the machine
recipes to see what I would get, and then I started changing them
to suit me. To the white bread recipe I substituted one cup of
whole wheat and doubled the sugar and butter. I've settled into
this recipe as a good standard that the family enjoys.

One of the things I really like about a bread machine is that the
results are much more consistent than when I did it all by hand.

Michael

Following the book exactly should give you a baseline from which
to deviate. I made a few loaves of bread exactly to the machine
recipes to see what I would get, and then I started changing them
to suit me. To the white bread recipe I substituted one cup of
whole wheat and doubled the sugar and butter. I've settled into
this recipe as a good standard that the family enjoys.

One of the things I really like about a bread machine is that the
results are much more consistent than when I did it all by hand.

Michael

maxine in ri wrote:
>
> ROB wrote:
> > Just follow the books exactly and you shouldent go wrong
>
> Aw, where's the fun in that? ;-)
>
> maxine in ri

LOl besides being useless advice sometimes. The book that came with our
breadmaker (and a couple of books that were given to us) said *nothing*
at all about making adjustments for high altitude. While that wouldn't
be a problem in RI it certainly was here in NM!

Eventually developed some recipes that work. Following the directions
exactly resulted in several failures and wasted flour.

maxine in ri wrote:
>
> ROB wrote:
> > Just follow the books exactly and you shouldent go wrong
>
> Aw, where's the fun in that? ;-)
>
> maxine in ri

LOl besides being useless advice sometimes. The book that came with our
breadmaker (and a couple of books that were given to us) said *nothing*
at all about making adjustments for high altitude. While that wouldn't
be a problem in RI it certainly was here in NM!

Eventually developed some recipes that work. Following the directions
exactly resulted in several failures and wasted flour.