Converting Bread Maker Recipes

by Kaylin Cherry

A good guide to follow is your favorite standard bread recipe. Sit down and compare the list of ingredients to a bread maker recipe. You will see that the ingredient lists are very similar. If you put the ingredients together in approximately the following sequence, adjusting for altitude and personal preferences, you will soon have a warm, wonderfully fragrant loaf of bread!

1- Heat liquid to approximately 110 degrees F (lukewarm), and mix in a small bowl with salt, sweetener and yeast.

2- Place any other wet ingredients (yogurt, sour cream, etc.) in the bottom of a large mixing bowl. Add yeast mixture to these ingredients and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at a time, until mixture is thick enough to turn onto a floured surface, where you can finish adding dry ingredients by kneading them in by hand.

4- Knead dough for approximately 10 minutes, and then place into a greased bowl, and let rise until doubled (about 30 - 45 minutes) in a warm, draft-free area.

5- Punch down and shape into a loaf. Place loaf into a greased bread pan, cover, and let rise until doubled again, in a warm, draft-free area. 6- Bake at 350 degrees F approx. 30 minutes or so until loaf is golden brown and sounds hollow when tapped with a spoon.

___________ About the author

Kaylin Cherry is the editor/owner of three ezines, Real Food for Real People, Real Healthy Food for Real People, and Real Crafts for Real People. For free, daily email recipes, visit http://www.realfood4realpeople.com or subscribe by sending an email to: realfood-subscribe@onelist.com If you're interested in learning how to convert standard recipes for use in your bread maker, Kaylin has sample recipes as well as information on how to get these instructions, in a free autoresponder message. Simply send an email to: free6@realfood4realpeople.com