1 judy garnett pjxg05a
A Recipe for
Breadmaker Hints #2 Rev
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This Recipe for Breadmaker Hints #2 Rev is one of thousands in the Recipes-to-go Bread Cookbook.
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
If you enjoy this Breadmaker Hints #2 Rev Recipe - you should enjoy the recipe collections you can find on the websites below:
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
This is a recipe for Breadmaker Hints #2 Rev from the recipe cookbook of Recipes-to-go (Bread)
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
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.
Serves: 1
Breadmaker Hints #2 Rev Recipe brought to you by Recipes To-Go