Bread Machine Recipe Tips Recipe
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Bread Machine Recipe Tips Recipe
Bread Machine Recipe Tips Ingredients:
Hints/tips follows
Bread Machine Recipe Tips Preparation:
*Make clean-up easy by spraying the kneading paddle of your machine
with nonstick spray coating before adding ingredients and by soaking
the paddle and pan in hot soapy water immediately after removing the
baked bread.
*Use the end of the handle of a wooden spoon to remove the kneading
paddle from the hot loaf of bread.
*When rolling out dough mixed in a machine, stop and let the bread
rest about 5 minutes; then finish rolling it out. The dough is very
elastic and letting it rest makes it easier to shape.
*To store baked bread, cool it completely; it will take several
hours. Wrap it in foil or plastic wrap, or place it in a plastic bag.
Store it in a cool, dry place up to 3 days. To freeze yeast bread,
place bread in a freezer bag or container, or tightly wrap it in
heavy foil. Freeze it up to 3 months. Bread can be thawed in the
package for 1 hour or wrapped in foil and reheated in a 300* oven
about 20 minutes. From: Bread Machine Bounty-Better Homes and Garden
Books ISBN: 0-696-01992-2 Copyright 1992 Meal Mastered by Roberta
Thompson
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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