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7
ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES
After preparing a few of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to
the bread maker. Some experimentation will be required and you will need to check the dough during the knead cycle for
any minor adjustment that may be necessary. Either use one of the recipes in this book that is similar to your recipe as a
guide, or use the formula that follows:
For each cup of flour used in recipe, use: Example, based on the formula above using 3 cups of flour, start
with: ⅓ cup liquid 1 cup liquid
½ tablespoon sweetener (sugar) 1½ tablespoons sweetener
½ teaspoon salt 1½ teaspoons salt
½ tablespoon fat (butter or margarine) 1½ tablespoons fat
¾ teaspoon active dry yeast OR 2¼ teaspoons active dry yeast OR
½ teaspoon bread machine/fast rise yeast 1½ teaspoons bread machine/fast rise yeast
3 cups bread flour
Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients; divide fat in 4
pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate
bread setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight
smear of dough in bottom of pan. If too wet and sticky, add one-tablespoon flour at a time until dough gathers into a ball
and does not cling to side. If too dry and motor is laboring, add one-teaspoon liquid at a time until dough becomes soft and
pliable. Do not exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.
HIGH ALTITUDE 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. To slow the rising of 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 2 to 3 teaspoons. Some experimentation
will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for
future reference.