Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2019

Gluten Free Recipes

Rice Recipes

Steamed ShaoMai Dumplings with Young Ginger

Steamed ShaoMai Dumplings with Young Ginger Recipe
16 ea Wrappers, shao mai, thin (stamped out of thin wonton wrappers) 1 ea Ginger, fresh, wal...

read more

How To Use a Breadmaker Recipe

How To Use a Breadmaker recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print How To Use a Breadmaker recipe  PDF


JUDY GARNETT pj g05a 1. Try using Rapid Rise yeast and check the date on it when you buy
it. Keep it in the refrigerator and always BRING IT TO ROOM TEMP.BEFORE USING IT. I have been using bulk yeast lately because it's more economical. I use 2 1/2 level tsp.of the bulk yeast in lieu of a pkg of yeast. (This is for the 3 Cup DAK). 2.Use BREAD flour instead of all purpose flour. It has more gluten.
If you are using darker flours such as rye, whole wheat etc., use at least 1 c. white BREAD flour along with the other flours, and try using 1 tsp. vital wheat gluten for each cup of flour called for in the recipe. At times, I also use a 1 tsp. lecitihin for each cup of flour. It helps the elasticity and rise of the bread. If you can't find either product, call all your local health food stores. Drug Stores often have lecithin near the vitamins. 3.Check to see that all liquid ingreds. are not too hot or cold. 95
to 110 degrees is about right. I use a very unscientific method for the warm water and milk. I run hot water from the tap and give it the bath water for baby test on the wrist. Have your other ingreds. such as eggs and butter at ROOM temp. If the ingreds. are too hot or cold it may kill the yeast. 4. The key to using the auto breadmaker is to have the correct
proportion of flour to liquid. After the dough has kneaded for a few minutes in the breadmaker, look in and see if there is ONE ball of dough which is incorporating most of the flour from the sides of the pan. While it's in its first knead (BEFORE it goes into the fermentation and touch the dough lightly. It should be in one soft ball. If your finger has sticky dough on it, add a Tablespoon of flour. Let it knead a minute and touch it again and check to see if it's still sticky. Keep adding a tablespoon at a time ONLY until it's no longer sticky, DON'T OVERDO IT. It should be a nice soft ball. If it just makes a slight indentation and doesn't look crusty, it's probably about right. If it feels too dry or is in two or more balls, OR if the BM seems to be laboring or is walking , add a tablespoon at a time of WARM water. PLEASE DON'T ADD TOO MUCH LIQUID. If you add too much liquid in proportion to the flour, the dough may rise too much and overflow. (Your bread won't be done in the center either) 5.If you look in and see that the dough is threatening to rise up over the top of the bread pan, don't panic, poke it a few times with a toothpick, skewer, fork,etc. until it deflates. 05/31 12:54 pm LOREL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 1:05 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: MM:BREADMAKER MEGA

How To Use a Breadmaker recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
182 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print How To Use a Breadmaker recipe  PDF   Gluten Free recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Swiss Steak with Vegetables For Two Sl 1181

New Cooking Recipes

Ukrainian Almond Crescents
Ukrainian Almond Crescents Recipe


2 c To 2 1/2 c unbleached white flour 1 pk Dry yeast (about 1 Tbs) 1 c Sweet butter, room temp 2 Egg yolks, beaten 3/4 c Sour cream Filling: 2 c Almonds, toasted and coarsley ground 2/3 c To 3/4 c brown sugar, firmly packed 2 Egg whites 1 pn Of salt From Sundays at Moosewood Restaurant. Yields 24 pastries Rogaliki, which means little horns, are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive. Although I am seldom interested in sweets, these are devilish horns, tempting even me...

Cooking Magazines: Crescent Roll Recipes » April 2019   Crescent Roll recipes RSS   New

Dish Of The Day

Green On Green Pasta Soup

Green On Green Pasta Soup Recipe
4 tablespoons vegetable oil 2 leeks (white and green parts) cleaned and sliced 2 cloves garlic,...
read more

Category: » Pasta Recipes

View more dishes

>