• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Perfect Loaves Every Time

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • : For Perfect Loaves Every Time
  • ~ 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


Recipe via Meal-Master (tm) v8.05

Title: Perfect Margarita
Categories: Taste, Beverages
Yield: 1 Servings

Limes, quartered
Ice cubes
3 Parts silver tequila (3
1 Part Cointreau (1-ounce)
1 Part key lime juice

Chill cocktail glass for 15 minutes. Pour coarse salt on a napkin or
saucer. Hold each glass upside down, run a piece of lime around rim, then
lightly twirl in salt; shake off any excess. In a glass pitcher mix liquors
and juice with ice with a long-handled spoon. Pour drink into glass over a
few ice cubes.

Yield: 1 serving

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