Name: Ari's Bread Machine Notes
Ingredients: No ingredients; help file

The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
		Help	1	Servings

INGREDIENTS

No ingredients; help file

INSTRUCTIONS

Date: Thu, 21 Mar 1996 14:22:39 -0500
From: Dotnapier@aol.com
Posted by Ari Kornfeld <ari@perspective.com> to the Fatfree Digest [Volume
15 Issue 23] Feb. 23, 1995. Here are my favorite tips and basic bread
recipe:
1. 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.
2. Wheat gluten is very useful in helping the dough rise. I add around 1 TB
per cup of non-bread flour ingredients.
3. 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.
4. 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.
5. 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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