Bread Baking Tips |
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In the new models of bread makers, you can bake not only "classic" white bread from wheat flour, but also healthy bread from flour with bran or from several types and varieties of cereals. For example, bread with the addition of buckwheat, corn, rice, oat flour, flour from sprouted wheat is very useful and tasty - a storehouse of vitamins A, B, C and, in the latter case, deficient E. Our savvy housewives prepare such flour at home without any problems, grinding on grits for cereals. A very interesting taste is provided by the addition of fried onions, ground paprika, spices, beer, dill, parsley, potatoes, lemon peel, honey, sour cream to the dough ... Experiment! Most models have a pizza dough preparation mode. Resourceful Russians have already adapted this mode for preparing dough for dumplings, although there is no such exotic in the overseas instructions. But we, while kneading the dough, have time to cook the minced meat. If you add red beet juice or strong tea leaves to the flour along with water, sweet pastries will become even more tender, tastier and more beautiful. Add finely grated carrots to the cake or biscuit dough. You will be rewarded with an exquisite delicate dough in a beautiful creamy pink color. It is better to use vegetable oil for a bread maker: the dough baked on it is elastic and does not stale for a long time. Don't rush to stock up on flour for your bread machine. Choose the best one, because the supplies in the stores are different. Buy a little here and there and try to bake. If you have made a choice, buy it and bring it home, freeze the flour for several hours in a freezer. This will save your supplies from the invasion of uninvited bugs. Pour the flour from the bags into the storage container through a sieve so you don't need to sift it before baking. Sifting makes the flour rich and rich in oxygen. If you're trying a new recipe, check the consistency of the dough a few minutes after starting the kneading. At this stage, you can add flour if the dough is sticky, or water if it is dry and crumbly. Keep the wooden spatula ready - sometimes you have to scrape off dry pieces of dough from the walls that stick at different stages of kneading. Resist the temptation to add more tasty additions to the dough than indicated in the recipe - the consistency of the dough may be compromised. Do not lift the lid after the process of approaching and baking the dough has begun, otherwise the loaf will fall off. <Not all bread rises high during baking. Saturated, heavy bread with a lot of gray or rye flour will likely have a flat crust or a slightly loose crust. This will not affect the taste of the bread. If the bread maker does not have a "keep warm" mode after baking (usually about 1 hour, it is best to remove the loaf from the bread maker as soon as possible after baking, otherwise condensation will develop inside and the loaf will become damp. If the stirrer gets stuck inside the pan while baking, fill the pan halfway with warm water and let it sit for 10 minutes before easily removing it from the pan. Some bread makers have special modes for baking ready mixes for bread makers. If you want to try them, check the instructions to see if these mixes are suitable for your bread maker.
USEFUL TIPS from a forum member named Lola:1. When making bread in a breadmaker, there are certain patterns, knowing which you can easily bake completely different breads by manipulating products. - For 1 cup (supplied with the bread maker) wheat flour is 90 ml of liquid It is especially worth noting that the word "liquid" refers to all liquid products such as yoghurts, eggs, milk, water, etc. - about 5 ml of vegetable oil goes for 1 cup of flour (there are exception recipes where much more oil is used) - 1 cup of flour is 0.5 tsp. salt and 0.5 tbsp. sugar (or 5 ml of honey) - in the manufacture of rye bread, a mixture of wheat flour and rye flour is used in a 2: 1 ratio (2 parts of wheat + 1 part of rye) 2. On the use of "home-bread" products - Malt - on rye bread from 3 cups of flour we take - 3 tbsp. malt + 70 ml boiling water (we brew the malt in a separate cup before putting it in the oven) - At the same time, do not forget that we subtract 70 ml of liquid from the total amount of liquid given in the recipe. Why and why do we use panifarin? Since rye flour is deprived of a large amount of gluten, the dough from rye flour does not "rise" well. And panifarin just helps the yeast to "raise" the dough. Just don't get carried away !!! For 1 measuring cup of flour - you should take only 1 tsp. panifarin. Of the starter cultures presented, I recommend you Extra-R (again, I proceed from the naturalness of the product) |
| Baking glazes | Homemade cakes: for a bread maker |
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