put yeast and malt into machine with several oz. of water. Use a
thermometer for the water. Too hot will kill the yeast. The yeast will now
proof (start to multiply) In a separate bowl, measure out all dry
ingredients and mix. After a few minutes, yeast should be bubbling, add dry
stuff and any liquids including the water. start the machine and see how it
looks. If too dry, add until it looks right. Should be one big mass not
several. Flour: I often substitute 1 cup of corn or rye + 1 heaping T of
gluten for a cup of WW flour. For sweet breads, add another few T of sugar
(I commonly use honey, molasses, or malt powder) and may some raisins. 3 T
of carroway seeds or sesame seeds in a non sweet bread is great. I have
also added 2 mashed bananas, then cut the water.
Posted to Bakery-Shoppe Digest V1 #411 by serge.cyr@sympatico.ca (Serge
Cyr) on Nov 23, 1997
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