On bread and bread machines
Pampered Chef Michelle
On 4/18/06, LuvnMomma24boys@... <LuvnMomma24boys@...> wrote:
and rises the bread. Then the machine beeps to tell you to come finish the
bread. I let it mix, knead and rise and then I take it out and knead by
hand and let it rise again. It takes about an hour to do all that.
The biggest complaint that I hear about bread is that it is too heavy or too
dry. that comes from measuring flour incorrectly. We are sold "pre-sifted
flour" and so most people don't sift their flour before they measure it. I
keep a small whisk in my flour container that I use to "fluff" the flour
before I measure it. Then I spoon it into a dry measure cup making sure not
to compact it. A dry measure cup measures differently than a liquid measure
cup. A dry measure cup is usually sold in a set of nesting cups. I have a
half cup measure that I just keep in my flour (I also have a quarter cup
that I keep in my sugars). Liquid measure cups are the ones that have a
pourable spout. Also a better way to measure wheat flour when you are
combining it with white (like for a recipe that calls for 2 cups whole wheat
and 1 cup all purpose or bread flour) is to measure it once into a bowl with
the white flour and then mix it well together with a whisk and then
remeasure it again (so in my example you would then measure out 3 cups of
mixed flour). You will have some left over, not a lot - less than 1/4 cup)
but it will make a huge difference in how your bread turns out. If you use
100% whole wheat, sift it then measure it.
--
Michelle
Independent Kitchen Consultant #413652
The Pampered Chef
850-474-0817
http://www.pamperedchef.biz/michellelr
Ask me how you can save 60% on some of our most favorite products!
[Non-text portions of this message have been removed]
>Most bread machines have a "dough" setting. It mixes, kneads, rises, kneads
> This will show how ignorant i am of bread machines, i never realized they
> did all of that! Now i want one!
and rises the bread. Then the machine beeps to tell you to come finish the
bread. I let it mix, knead and rise and then I take it out and knead by
hand and let it rise again. It takes about an hour to do all that.
The biggest complaint that I hear about bread is that it is too heavy or too
dry. that comes from measuring flour incorrectly. We are sold "pre-sifted
flour" and so most people don't sift their flour before they measure it. I
keep a small whisk in my flour container that I use to "fluff" the flour
before I measure it. Then I spoon it into a dry measure cup making sure not
to compact it. A dry measure cup measures differently than a liquid measure
cup. A dry measure cup is usually sold in a set of nesting cups. I have a
half cup measure that I just keep in my flour (I also have a quarter cup
that I keep in my sugars). Liquid measure cups are the ones that have a
pourable spout. Also a better way to measure wheat flour when you are
combining it with white (like for a recipe that calls for 2 cups whole wheat
and 1 cup all purpose or bread flour) is to measure it once into a bowl with
the white flour and then mix it well together with a whisk and then
remeasure it again (so in my example you would then measure out 3 cups of
mixed flour). You will have some left over, not a lot - less than 1/4 cup)
but it will make a huge difference in how your bread turns out. If you use
100% whole wheat, sift it then measure it.
--
Michelle
Independent Kitchen Consultant #413652
The Pampered Chef
850-474-0817
http://www.pamperedchef.biz/michellelr
Ask me how you can save 60% on some of our most favorite products!
[Non-text portions of this message have been removed]
trektheory
--- In [email protected], "Pampered Chef Michelle"
<pamperedmichelle@...> wrote:
makes a difference, and that comes with practice. Although I enjoy
the bread from my machine just fine (though it rises a lot higher now
that I live about 2500 ft above sea level, rather than about 2'
above...), my pizza dough I have always adjusted by feel.
Linda
<pamperedmichelle@...> wrote:
>heavy or too
>
>
> The biggest complaint that I hear about bread is that it is too
> dry. that comes from measuring flour incorrectly.Another factor can be humidity. That's where the "feel" of things
makes a difference, and that comes with practice. Although I enjoy
the bread from my machine just fine (though it rises a lot higher now
that I live about 2500 ft above sea level, rather than about 2'
above...), my pizza dough I have always adjusted by feel.
Linda