INGREDIENTS

INSTRUCTIONS

For Perfect Loaves Every Time  USE GOOD QUALITY HARD WHEAT FLOUR THAT
HAS AT LEAST 12 GRAMS OF  PROTEIN PER CUP. (I like King Arthur) * USE
FRESH, QUICK DISSOLVING  ACTIVE YEAST SUCH AS RED STAR. * OPEN THE
MACHINE AND CHECK THE DOUGH  DURING THE FIRST 5 ~ 10 MINUTES OF THE
FIRST KNEADING CYCLE !!! Even  if your manual says not to do it.  
Flour acts as a sponge absorbing  moisture on wet days and becoming
dehydrated during dry weather.  You'll have to adjust for fluctuating
humidity and barometric  pressure by adding small amounts of flour or
liquid to the dough. So,  you've never made bread before. How do you
know how much to add?  If  the dough looks sticky and wet, is sticking
to the bottom and sides  of the pan, then sprinkle in flour, a
tablespoon at a time (you may  need up to an extra 1/2 cup) while the
machine is kneading, until you  have a smooth, firm ball of dough. If
the mixture is dry and  corrugated looking or the dough won't hold
together then sprinkle in  additional liquid, a little at a time, until
the dough is smooth and  pliable and forms a cohesive ball. If you've
wandered away from your  machine only to return to find a wet messy
glob or a dry desert  thumping around in the machine, press STOP (you
can do this at any  time - except if the machine has gone into the bake
cycle), add a  small amount of flour or liquid and press START. Stick
around and  make additional adjustments, if necessary, until the dough
looks  right. You've never baked before - how can you tell if the dough
looks right? Go to the stop. Buy frozen dough, let it defrost
according to the package directions. Place it on a lightly floured
surface and play with it until you are familiar with the consistency.
This is what you're aiming for in the bread machine. I have found  that
when you are either making dough, or placing the ingredients in  the
machine to make bread at that time, you can add either the  liquids
first or the dry ingredients first. The major exception to  this is the
old DAK (no longer made) where the yeast must be placed  in the bread
pan first in a position farthest away from the kneading  blade.  When
programming ahead make sure to place any dried fruits  away from
contact with wet ingredients as they will absorb those  liquids and
throw off the recipe.  :            EXTRAS Extra kneads and extra rise
times all contribute  to the depth of flavor, character of the crumb
and general  personality of a loaf of bread.  One of the reasons I
dislike rapid  rise yeast and rapid cycles on the bread machines is
that the dough  really requires the entire life span of the yeast to
become the  amazing miracle that is bread. If you are partial to whole
grain  breads and are winding up with lower loaves than you wish, then
try a  double knead cycle: place the ingredients in the machine and
program  for DOUGH or MANUAL. At the end of the final knead reprogram
the  machine for BREAD (of Whole Wheat) and press start. You've given
the  dough an extra work-out to develop the gluten - that will result
in a  higher loaf.    For an even higher loaf you can (if your machine
permits) program for a longer rise time, or simply remove the dough
from the pan after the final rise cycle (but before baking) transfer
it to a bread pan and allow it to raise in a warm place until doubled
in bulk. Then bake it in the oven.  Sweet doughs with lots of butter
and eggs, also respond well to a  second long rise in a cool place. I
remove my brioche from the  machine after the DOUGH cycle is complete.
I place it in a large  freezer strength zip lock bag and refrigerate it
overnight. Then I  place it back in the machine (my Zojirushi has
flexible programming),  program for 2nd rise and bake. If you can't
program your machine this  way you can place the dough in a bread pan
after you remove it from  the machine, give it a long, refrigerated
rise, and then bake it in  the oven. Even non-wheat and non-sweet
doughs can benefit from this  extra rise. Hope this helps...Lora Brody
From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : Lora
Brody

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