INGREDIENTS

INSTRUCTIONS

Try using Rapid Rise yeast and check the date on it when you buy it.
Keep it in the refrigerator and always BRING IT TO ROOM TEMP.BEFORE
USING IT. I have been using bulk yeast lately because it's more
economical. I use 2 1/2 level tsp.of the bulk yeast in lieu of a pkg
of yeast. (This is for the 3 Cup DAK).  2.Use BREAD flour instead of
all- purpose flour. It has more gluten.  If you are using "darker"
flours such as rye, whole wheat etc., use  at least 1 c. white BREAD
flour along with the other flours, and try  using 1 tsp. vital wheat
gluten for each cup of flour called for in  the recipe. At times, I
also use a 1 tsp. lecitihin for each cup of  flour. It helps the
elasticity and rise of the bread. If you can't  find either product,
call all your local health food stores. Drug  Stores often have
lecithin near the vitamins. 3.Check to see that all  liquid ingreds.
are not too hot or cold.--95 to 110 degrees is about  right. I use a
very unscientific method for the warm water and milk.  I run hot water
from the tap and give it the "bath water for baby"  test on the wrist.
<G> Have your other ingreds. such as eggs and  butter at ROOM temp. If
the ingreds. are too hot or cold it may kill  the yeast. 4. The key to
using the auto- breadmaker is to have the  correct proportion of flour
to liquid. After the dough has kneaded  for a few minutes in the
breadmaker, look in and see if there is ONE  ball of dough which is
incorporating most of the flour from the sides  of the pan. While it's
in its first knead (BEFORE it goes into the  fermentation and touch the
dough lightly. It should be in one soft  ball. If your finger has
sticky dough on it, add a Tablespoon of  flour. Let it knead a minute
and touch it again and check to see if  it's still sticky. Keep adding
a tablespoon at a time ONLY  until it's no longer sticky, DON'T OVERDO
IT. It should be a nice  "soft" ball. If it just makes a slight
indentation and doesn't look  crusty, it's probably about right. If it
feels too dry or is in two  or more balls, OR if the BM seems to be
laboring or is "walking", add  a tablespoon at a time of WARM water.
PLEASE DON'T ADD TOO MUCH  LIQUID. If you add too much liquid in
proportion to the flour, the  dough may rise too much and overflow.
(Your bread won't be done in  the center either) 5.If you look in and
see that the dough is  threatening to rise up over the top of the bread
pan, don't panic,  poke it a few times with a toothpick, skewer,
fork,etc. until it  deflates. 05/31 12:54 pm  LOREL FOOD AND WINE BB
TOPIC: BREADS BY  MACHINE TIME: 05/31 1:05 PM  TO:      LORELI AGUDA  
(WSKD49A) FROM: LORELI AGUDA (WSKD49A)  SUBJECT: MM:BREADMAKER MEGA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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