Side Pannel
Perfect Loaves Every Time
Ingredients List
- : 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
Directions
Recipe via Meal-Master (tm) v8.05
Title: Perfect Margarita
Categories: Taste, Beverages
Yield: 1 Servings
Salt
Limes, quartered
Ice cubes
3 Parts silver tequila (3
-ounces)
1 Part Cointreau (1-ounce)
1 Part key lime juice
-(1-ounce)
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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