Real Recipes for Real People
In this day and age when everyone (and their brother) owns a bread maker,
some folks still want to make bread the old fashioned way. I love my
bread maker, but have found that I cannot take it camping with me, and
after my bread maker was electrocuted in a power surge, I wanted to use
my bread maker recipes, but had no bread maker to use them in. After a
bit of fiddling and research I found that you do not need to own a bread
maker to use recipes written for bread makers!
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.
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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!
