Bread Machine Tips

Tips for Success
are almost foolproof. Basically, read the recipe correctly, make sure the yeast is fresh, and measure the ingredients properly. When baking bread in a conventional oven, use regular measuring cups - cups included with bread machines measure differently. The success of your bread machine depends a lot on you!

All flours are not on a one-for-one exchange - they absorb liquids differently. Ingredients may be added to the bread bucket in any order unless you plan to delay the start and are using milk and eggs. Gluten-free flours are very fine - place them in a zip-lock bag with other dry ingredients and shake well before adding to the bread machine. Ingredients should be at room temperature - liquids are heated in the first mixing cycle. Hot liquids over-activate the yeast and interfere with the texture of the bread. Bread dough can be frozen right after the dough cycle is completed. Olive oil can be substituted for butter or margarine for a healthier choice. Cool bread for 20 minutes before slicing.

The World of Enhancers
If you're not quite satisfied with a recipe and wish you could improve on tenderness, moisture, and rise, try these tips to make dough and your bread machine perform better.

• Lecithin: Maintains freshness and makes bread lighter
• Non-diastatic malt: Feeds the yeast for better structure
• Ascorbic acid: Gives yeast a boost
• Dry acid whey: Helps yeast work better
• Vital wheat gluten: Improves rise and texture
• Pectin: Adds moisture and replaces fat
• Ginger/Garlic: Gives yeast a boost
• Gelatin: Helps texture/adds moisture
• Fat: Adds moisture/makes bread less chewy
• Cake flour: 25% cake flour softens dough/makes dough roll out easier
• Sure-Jell: Makes dough tender
• Egg: Adds rise, color, texture, and taste
• Cottage cheese: Adds moisture
• Salt: Controls the activity of yeast
• Vinegar: Acts as a preservative
• Sugar: Feeds the yeast and helps it grow