Title: Breadmaker Hints #2 Rev
Categories: Breadmaker
Yield: 1 Servings
I've found that I can use butter, margarine, diet margarine (although it
does add a little moisture), olive oil, etc. for the fat. I add 3 T.
buttermilk powder to many of the recipes. I add it on top of the flour, but
I have heard that many people add it right after the yeast. Eggbeaters and
dry egg substitutes work fine, too. I often add 1/2 cup of sourdough
starter to my breads. I have 3 starters: white sourdough, potato (sweet
bread) starter, and whole wheat starter. I decrease the water or milk
called for in recipes when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making
whole wheat or other dark breads because it doesn't rise as much. If you
are making rye or pumpernickel, your bread will be a smaller, denser loaf
when baked. If you are adding nuts or raisins to your recipe, shake them in
a baggie with about 2 tsp. flour BEFORE adding them to the dough. The time
to add them is towards the END of the second cycle when you hear the beeps.
Raisins add a little moisture to the dough so you'll probably need a tad
more flour after adding them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing Breadmaker
Bread, however I still use my trusty electric knife to slice it. Since my
Breadmaker makes round bread, I slice it in half vertically first and then
slice each half into slices. After it has COMPLETELY cooled, I store it in
baggies. The first day, I just leave it on the counter. After that, I store
it in the refrig. or freezer.