[Sca-cooks] Bread machine revisited

[Radei Drchevich]

that was my question in the first place.

I DO NOT HAVE A BREAD MACHINE.  I have a cookbook of recipes for a bread
machine, and I am trying to interpret to a non-bread machine technique.

joy

radei

  ----- Original Message -----
  From: "marilyn traber 011221"
  To: "Cooks within the SCA"
  Subject: Re: [Sca-cooks] Bread machine revisited
  Date: Tue, 10 Jan 2006 08:01:36 -0500



  > Nope. Never used a bread machine.
  >
  > The whole wheat bread recipe is a little heavy on sugar and yeast
  > (to insure a good rise and to hide any defects with sweetness
  > perchance).
  >
  > As for the pizza dough, I'd say the Dough Cycle is the process of
  > mixing the dough with maybe a few minutes for a brief rise. I
  > tend to give pizza dough between 15 and 30 minutes before shaping
  > and baking. If I want to improve the flavor of the crust, I try
  > to plan ahead and make a sponge about 24 hours in advance.
  >
  > Bear

  OK, Bear, lets pretend there isn't a bread machine ;-) What factors
  increase
  or reduce the density of a loaf, amount of flour being the same?

  Phlip
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