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Recipe Name: Ari's Bread Machine Notes And Basic Bread Recipe Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Text reference
1 cup water
Directions:
Here are my favorite tips and basic bread recipe: Don't by those tiny
packets of active-dry yeast. Get it in bulk in a health-food store.
They charge at least 10x more for those tiny packets -- you're paying
almost entirely for the packaging. (Store yeast in the fridge.) 1
packet = 1 TB. Wheat gluten is very useful in helping the dough rise.
I add around 1 TB per cup of non-bread flour ingredients. Oil is NOT
necessary and actually detracts from the taste. All you really need
for good bread is flour, salt, yeast, and water. Everything else is
optional. The best breads are simply a mix of flours (whole wheat,
rye, oats, corn, buckwheat, rice, or whatever you like). Remember
thought that wheat flours are necessary for the gluten content, unless
you add gluten separately. Adding fruits and herbs and flavored
liquids are interesting but I prefer "pure" breads. I prefer graham
flour over regular whole wheat. Each machine is different and my
recipes are usually not exact -- if the dough looks sticky and isn't
forming a ball then it's too wet: add more flour; if it looks dry
(ball doesn't have a relatively smooth surface, for example) add more
liquid a tablespoon or two at a time. OK, so with all that idealism
taken care of here's my basic bread recipe: 1 TB active dry yeast 1
1/2 cup bread flour 1 1/2 cup graham (whole wheat) flour 1/2 cup rye
flour (use the coarse grind, preferably) 2 TB wheat gluten (sometime
called vital wheat gluten) 1 tsp salt 1 TB honey Add ingredients in
order suggested by your bread machine manual. This is intended for a 3
cup bread maker, if your machine is smaller just scale it accordingly.
Similarly, your bread maker may suggest using less than 1 TB yeast.
For a particularly festive bread try adding 1 TB basil 1 TB tarragon 1
tsp rosemary chopped garlic... Posted by Ari Kornfeld
<ari@perspective.com> to the Fatfree Digest [Volume 15 Issue 23]
Feb. 23, 1995. Individual recipes copyrighted by originator. FATFREE
Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue
Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of
Karen Mintzias, km@salata.com. 1.80á File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip


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