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09-Let's Make a Great Bread Loaf |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 09-Let's Make a Great Bread Loaf recipe on the web!! What is a great loaf of bread? It if tastes good and looks good, that's everything! Your bread machine occasionally may produce a loaf that does not meet your expectations. Each bread machine works a little differently, so you may need to make slight ingredient changes to the recipe so it works in your machine. Remember that correctly measuring all ingredients carefully is the first important step to a good loaf of bread. If you encounter a problem with your bread machine bread, try only one change at a time, rather than trying several changes at once. For example, if the loaf has a mushroom-shaped top, there could be three different reasons why that happened. One reason could be too much yeast. The next time you make the recipe, decrease the yeast by ¼ teaspoon, and jot down the results. IF THE LOAF IS: Short, unsatisfactory rising… THIS COULD BE THE REASON: * Not enough sugar. * Not enough yeast, or the yeast was old or improperly stored. * Delay timer was used and ingredients were placed in bread pan so that the salt or water were in contact with the yeast for a long period. * Short, heavier loaves are to be expected when using whole grains or whole-grain flours or when using all-purpose flour instead of bread flour. Try using bread flour and reducing the amount of other flours and grains. * The bread pan was too large for the recipe loaf size. IF THE LOAF IS: No rise THIS COULD BE THE REASON: * Yeast was old or improperly stored, or yeast was forgotten or mismeasured. * Other key ingredients were forgotten or mismeasured. * Delay timer was used and ingredients were placed in the pan incorrectly. IF THE LOAF IS: Collapsed THIS COULD BE THE REASON: * Ingredient amounts were out of proportion. * Salt was omitted. * The bread pan was too small for the amount of dough. * The dough rose to the top of the machine and interfered with circulation needed for proper baking and cooling. * Warm weather, high humidity or overheated liquids all speed up yeast action, which may cause the dough to rise too fast and the bread to collapse before baking begins. To help avoid this, bake during the coolest part of the day, avoid delay cycles and use refrigerated liquids. * Bread machine was opened during rising and baking cycles. * The baked loaf was left in the bread machine too long. IF THE LOAF IS: Mushroom-shaped top THIS COULD BE THE REASON: * Usually indicates that ingredient quantities were out of proportion. Too much yeast, sugar, flour, liquid or a combination may result in the dough exceeding the capacity of the pan. * Bread pan was too small for the amount of dough. * Too many sugary ingredients were used. Reduce the amount by 1 tablespoon. IF THE LOAF IS: Gummy Layer THIS COULD BE THE REASON: * Too much whole-grain flour or whole grains. * Too much wet or rich ingredients such as applesauce, eggs, etc. * Bread pan was too small for the amount of dough, so the loaf is underbaked. IF THE LOAF IS: Open, coarse or holey texture THIS COULD BE THE REASON: * Too much water was used. * Too much yeast was used, or yeast action was accelerated by hot humid weather or overheated ingredients. * Salt was omitted * Drain fruit and vegetables well and pat dry before adding to bread pan. IF THE LOAF IS: Heavy, dense texture THIS COULD BE THE REASON: * Not enough water was used. * Not enough sugar was used. * Not enough yeast was used. * Too much flour was used. * Be sure salt was added. * Too much whole-grain flour or whole grains were used. Substitute half bread flour. * The proportion of ingredients was imbalanced by too much dried fruits or other added ingredients. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-Five Steps to Great Bread 03-Basic Cycle Features 04-Know Your Bread Ingredients 05-If You Don't Have Bread Machine Yeast... 06-Flour Power! 07-High Altitude 08-Measuring Your Bread Machine Pan Size 09-Let's Make a Great Bread Loaf 10-Here's How We Test the Recipes 11-The Proof Is in the Dough 12-Refrigerating Dough 13-Betty's Tips for Shaping Dough 14-Keeping Bread Fresh 15-Freezing Bread 16-Any Way You Want to Slice It 17-Some Like It Hot: Reheating Your Bread 18-Your Bread Machine Baking Questions |
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