Small loaf of homemade bread - what went wrong? - making brown bread in a breadmaker
I have a bread machine, and I make a recipe for multigrain bread every few days, so we do not use bread Bank of crude oil. The recipe is 3 / 4 cup 2 tablespoons water 2 / 3 cup Kashi 7 Cereals, 3 / 4 cup of flour, bread, 1 cup flour, 2 tablespoons brown sugar, 1 tablespoon teaspoon salt, 2 teaspoons of yeast. This recipe goes well, except grains hard and painful teeth. Today I replaced the corn 7 for the same amount of oatmeal pinhole, in theory, make stuffing bread and oats are the best deal and much more mixed in small Pinhead. Well, I was right, that they are better in the mix. But my bread cooked much smaller! It is still tender and tasty, but a few inches shorter than usual! This means that it is to work as many slices of bread and I "ll havE for the production of bread more often and more cuts are rich in calories. My theory is that the soluble fiber in oats, bread together in a way, is that right? What can I do to earn the bread worked well?
Tuesday, February 16, 2010
Making Brown Bread In A Breadmaker Small Loaf Of Homemade Bread - What Went Wrong?
Subscribe to:
Post Comments (Atom)
6 comments:
Good for you making your own bread! I have a loaf of rosemary bread yesterday, and lowest in the use of less dense, nutritionally empty flour. Your problem is likely to allow more than most of the yeast and knead to the formation of gluten. Try baking (it can be assumed that the yeast is fresh?) And if you can, try the machine makes the dough more time (perhaps a large round loaf of bread?). If this fails, you can try to use the dough in the mixer, the final, the hook for the dough cycle, then the largest producer of bread dough on again.
To mitigate the Kashi in the original recipe, you can mix the cereal with water for several minutes before the ingredients in the bread machine.
Corn cook until softened before adding to the mix. Thus, the volume will increase from 200 to 300% and chew it better. Looking for a good ATM bread recipes. http://www.breadmachinedigest.com
Bread recipes are tested in the kitchens of the manufacturer and are actually recipes for bread machine. If you change an ingredient of bread will change. If you make this change, and the pain is greater, then so and do it more often. It is better, very good taste, bread and food are disgusting.
1. Make sure yeast is fresh and has not yet expired, wet, chilled or will that come to room temperature, then again in possession.
2. I do not think that there is enough bread in the mixture. Therefore, you have not educated enough gluten, which makes the structure of the bread and hold that the CO2-HTE with yeast. Maybe next time instead of 2 / 3 cup of Kashi, add 1 / 3 cup oatmeal and 1 / 3 cup additional flour bread.
Contact the manufacturer and explain your dilemma. Must be able to solve your problem ..
Post a Comment