[Sca-cooks] made my first loaf of bread

[Terry Decker]

Two or three tablespoons of malt extract are a little more viscious than the 
same amount of molasses and can be worked into the dough by kneading. 
Sticky, yes, but most thick liquid sweetners tend to be.  It may be that 
Ian's bread machine doesn't have the power of my KitchenAide or the baker's 
kneading technique to get the job done.  I will add the caveat that adding 
at least some of the liquor before adding the molasses helps reduce the 
problem you have presented.

Dissolving malt extract, and for that matter honey or molasses, is usually 
the better choice, since it disperses the sweetner more evenly through the 
dough.  Over four tablespoons of sweetner, I would say dissolution is the 
recommended technique.

Bear

> Terry Decker wrote:
>> Two to four tablespoons of liquid malt extrtact should give you what you 
>> want flavorwise.  It can be added directly to the flour with the liquor 
>> or mixed into boiling water and cooled for a finer dispersion.
>
> It can only be added directly to the flour if you want a big sticky mess. 
> Mix it with hot water, really.
>
> -- 
> Antonia di Benedetto Calvo