The Ultimate Bread Machine Cookbook: The Complete Practical Guide to Using Your Bread Machine, with 150 Step-By-Step Recipes and Techniques Shown in More Than 650 Photographs

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I'vealsotriedexpereimentingwithdifferenttypesofyeastandflourandaddinglesswaterandmoreflour,etcetcetcbutIcan'tseemtogetitright! I admit I’ve been somewhat lax in my creative uses of the bread machine, using it only to bake somewhat plain, whole loaves when I wasn’t up to or able to bake one entirely by hand.

Electric Bread: The Gourmet Recipe Book for ALL Bread Machines, by Suzan Nightingale, Innovative Cooking Enterprises, Anchorage, 1996. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). Sorry having a “senior moment” here the recipe states 200 ml water, 50 ml milk -but in the instructions there is no mention of when to add the milk. In the early part of her career, Jennie spent a number of years working as Chief Home Economist for several major food manufacturers, where she developed her considerable baking skills.

As a result, I pared my collection down to include the basic, most desired recipes and field-tested them around country in different geographic regions (to test for humidity, temperature and attitude). People with a bit experience don't use that and I am not interested in the less experienced recipe ideas.

As always, I took the paddle out before baking, and when I was doing that, realized my dough was extremely sticky. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The Skinny Bread Machine Recipe Book is also the perfect companion to one of our other titles The Skinny Soup Maker Recipe Book: Delicious Low Calorie, Healthy and Simple Soup Machine Recipes Under 100, 200 and 300 Calories.

That covers most of the bread makers on the market so whichever you own, this book will come handy for you. Recipes have basic notation about finished product, some substitute ingredients, and nutritional information, but most lack any instructions or technique notes.

Question is, how and when do you remove the mixer blade before dough bakes other wise looks like the mixer blade bakes into bread.

I've also created a table of the ratio of water to flour for different types of flour (anorak or what) that helps take some of the hit and miss out of blending different flours to make nice loaves that aren't in the book - like three flours and six seeds - yummy. Some recipes have mixed measurements: for example, they may use volume for yeast, herbs, and spices (usually light items measured in tablespoon or teaspoon sizes) while using weight or volume for larger amounts, like flour and water.