My new bread maker works very well, but it's very touchy. The problem is I can't get the precise amount of liquid right in the basic bread recipe. The manual says to use 10-12 oz. water for a 2 lb loaf. My first loaf of bread had 1 1/3 cup water (11oz), but the machine kept knocking when mixing and kneading. The loaf was short and very thick. I read the manual some more, and was confident I could correct the problem.
For my second loaf today I put in 1 2/3 cup water, then added 1 tbsp flour during the mixing, and the consistency looked a lot better. The dough rose wonderfully and looked perfect when it started to bake. Then when the machine beeped at the end of baking, I looked and *POOF* -- the top had fallen back down during baking. Arrgghhhhh!!!!
I will try again in a day or two. Hopefully I can get this right!
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