Additional Tips & Hints
For Using Your Breadmaker
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Measure the ingredients accurately with correct measuring cups and spoons.
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Add ingredients to the bread pan in the order listed: liquid ingredients first, followed by the butter, then the dry ingredients, and lastly
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the yeast in the center of the dry ingredients.
Liquid ingredients should be lukewarm (approximately 80° F / 26.7° C); liquid that is too cool, such as refrigerated milk, or too hot
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may produce unacceptable results.
Use the recommended bread setting for best results.
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iGH
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ltitude
adjustMent
Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise
so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high
altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid
by a teaspoon or two. Some experimentation will be needed when using your breadmaker at high altitudes. Make note of the amount
of yeast and liquid used for future reference.
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licinG
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Always allow bread to cool at least 15 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very
difficult to slice and will be sticky.
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torinG
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read
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a
plastic bag or sealed storage container to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one
week. For longer storage, place the bread in the freezer. Slice before freezing so you can remove only the number of slices you need at a time.
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pecial
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lour
Flours are affected by growing conditions, milling, storage, humidity and even the manufacturer. While not visibly different, you may need
to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store
your flour in an airtight container. Store whole grain flours such as whole wheat and rye in a refrigerator to prevent them from
becoming rancid. In the event you are having trouble obtaining optimum results and you suspect it may be due to flour or humidity
conditions, consider the following.
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Measure the amount of flour as directed in each recipe but make an adjustment after the first 8-10 minutes of kneading. The only time
an adjustment can be made is during the kneading cycle; do not open the door once the bread machine has entered the rise cycle.
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During the kneading cycle, open the door and touch dough. If it feels a little sticky and smooth to the touch, no adjustment is necessary.
If the dough is very sticky, clinging to the sides of the pan or in one corner, and is more like a batter than dough, add one tablespoon of
flour. Allow it to work in before making any further adjustment.
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If the dough is dry and the machine seems to be laboring during kneading, add one tablespoon of lukewarm water at a time. Once again,
allow it to work in before making any further adjustments.
You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a
bit sticky, leaving a slight residue on your fingers — the feel of perfect dough.