Breadmaker hints #2 rev

Yield: 1 Servings

Measure Ingredient
\N \N Judy Garnett pjxg05a

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 ½ 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.

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