[Sca-cooks] Bread machine revisited

[Radei Drchevich]

Talk about timeing.  I was just, and I mean 2 minutes ago, looking at my
bread machine cookbook<do not have a breadmachine, but do have the
cookbook>.  and was wondering how long the "Dough Cycle" is .  I want to
do the pizza crust, but all the book says is put in machina on "dough
cycle" until it stop then take out and work.

so how long is the dough cycle?  I have good hobart mixer that can do the
job, just need to know how long.

joy

radei

  ----- Original Message -----
  From: "marilyn traber 011221"
  To: sca-cooks at ansteorra.org
  Subject: [Sca-cooks] Bread machine revisited
  Date: Mon, 9 Jan 2006 10:38:30 -0500


  OK, thanks to Adamantius (thank-you, love ;-), who sent me a 20 lb
  bag of the
  chapati flour, I'm getting closer to a good sandwich bread. The
  recipe I'm
  using is from the Oster recipe page:

  http://www.oster.ca/recipeslist.aspx?cat=10&name=Breadmakers

  100% Whole Wheat Bread

  Whole grain goodness gives this loaf a hearty texture for all your
  sandwich
  fixingsl. Make in an Oster® Breadmaker with whole wheat flour and
  brown sugar.

  Ingredients:

  1-5/8 cups water
  1/3 cup packed brown sugar
  2 tsp salt
  4 2/3 cups whole wheat flour
  3 tsp active dry yeast

  Instructions:

  Measure and add liquid ingredients to the bread pan.
  Measure and add dry ingredients (except yeast) to the bread pan.
  Use your finger to form a well (hole) in the flour where you will
  pour
  the yeast. Yeast must NEVER come into contact with a liquid when you
  are
  adding ingredients. Measure the yeast and carefully pour it into the
  well.
  Snap the baking pan into the breadmaker and close the lid.
  Press "Select" button to choose the Whole Wheat setting.
  Press the "Crust Color" button to choose light, medium or dark crust.
  Press the "Start/Stop" button.

  My variation was to use 1/3 of the "normal" whole wheat flour I had
  to 2/3 of
  the chapatti, high gluten whole wheat, and my machine is configured
  slightly
  differently from the one they're describing- no choice of crust
  color, and
  two choices of whole wheat settings.

  Result was a very tasty bread, but it was also very dense. Any ideas
  about
  how to loosen it up a bit?

  Phlip


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