*  Exported from  MasterCook  *
                          BREADMAKER HINTS #1 REV
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker
   Amount  Measure       Ingredient -- Preparation Method
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                         Judy Garnett pjxg05a
      Make sure that all ingredients are at LEAST room temp. Put all
   ingredients in bread pan in order listed. Yeast must be fresh! I keep
   it in the refrigerator, but bringing to room temp. only takes a few
   minutes. If you are making bread other than white, you may need to
   add gluten and/or lecithin to your dough. They are especially helpful
   when making whole wheat, rye or other heavier type breads. They help
   improve elasticity of the dough. (They are usually available at
   Health Food stores and I have found Lethicin near the Vitamins at
   Pharmor.) I usually set the dark/light setting to “11 o'clock” unless
   I'm making sweet bread, then I set it back to about “9 o'clock”. The
   key to using the auto-breadmaker is to have the correct proportion of
   flour to liquid. After the dough has kneaded for a few minutes in the
   breadmaker, look in and see if there is ONE ball of dough which is
   incorporating most of the flour from the sides of the pan. If it’s a
   “gooey mess”, add 1 T. flour until it makes ONE SOFT ball. If there
   are two or more balls, add 1 T water and see if it makes 1 ball. (You
   may have to go back and forth with this until you get it right <G>)
   While it’s in its first knead (BEFORE it goes into the fermentation
   cycle), open the lid and touch the dough lightly. It should be in one
   soft ball. If your finger has sticky dough on it, add a Tablespoon of
   flour. Let it knead a minute and touch it again and check to see if
   it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s
   no longer sticky, DON'T OVERDO IT. If it just makes a slight
   indentation and doesn't look crusty, it’s probably about right. If it
   feels too dry or is in two or more DRY-looking balls (not a sticky
   mass), add a tablespoon at a time of WARM water. PLEASE DON'T ADD TOO
   MUCH LIQUID. If you add too much liquid in proportion to the flour,
   the dough may rise too much and overflow. If you look in and see that
   the dough is threatening to rise up over the top of the bread pan,
   don't panic, poke it a few times with a toothpick, skewer, fork,etc.
   until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
   continutation of hints. Written in 1991
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