|Recipe Name:||Ari's Bread Machine Notes||Submitted by:||Administrator|
|Number of Servings:||1|
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Date: Thu, 21 Mar 1996 14:22:39 -0500 From: Dotnapier@aol.com Posted
by Ari Kornfeld <email@example.com> to the Fatfree Digest [Volume 15
Issue 23] Feb. 23, 1995. 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.
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