February 05, 2004

By: Chris Bredekamp
Website: http://www.1st-in-kitchens.com

January is a National Bread Machine Baking Month

There’s nothing like the aroma of baking bread. To some people, the idea of baking bread means hours of preparation. However, a bread machine combines convenience and flexibility reducing the work down to a simple touch of a button. The machine takes the guesswork out of baking. All you need to do is add the liquid, dry ingredients and yeast; the mixing and baking is done automatically.

With bread machines becoming more affordable, more households own them. According to the Bread Machine Industry Association, 20 percent of U.S. households own a bread machine, with more and more people buying them each day.

The Oklahoma Wheat Commission offers the following tips for getting the most out of your bread machine:

Before using the bread machine, read its accompanying instruction manual.

Check the yeast’s expiration date for freshness. Tightly seal containers of yeast and refrigerate or freeze. Bring the amount needed to room temperature before using. One package equals 2 ¼ teaspoons or ¼ ounce.

Refer to the instruction manual concerning type of yeast to use. If no bread machine yeast is available, active dry yeast may be substituted.

Because you are using a machine, accurate liquid and dry measurements are essential.

Never use perishable ingredients with the time delay setting because they may spoil, unless making sour dough. Milk should not sit for more than 1-2 hours. To improve loaf height, texture and structure, add 1-2 tablespoons of wheat gluten to recipes using whole wheat, rye or other whole-grain flours, or when making specialty-type breads. Adding wheat gluten is not necessary when using all bread flour. Gluten can be purchased at supermarkets or health food stores.

Check the consistency of the dough about 2-3 minutes into the kneading cycle. It should form a soft, smooth ball around the kneading blade. If the dough is too sticky, add 1 teaspoon of flour at a time, or if it is too dry, add 1 teaspoon of water at a time.

The Oklahoma Wheat Commission promotes greater utilization of wheat in both domestic and international markets through research, market development and public education. Five wheat producers representing designated districts across the state serve as the Oklahoma Wheat Commission’s board of directors. Current officers are Bart Brorsen, chairman, Perry; Keith Kisling, vice chairman, Burlington; Tom Stephens, secretary-treasurer, Guymon; Henry Jo Von Tungeln, El Reno, member; and Paul Jackson, Apache, member.

About The Author:

Chris Bredekamp is a successful author and regular contributor to http://www.1st-in-kitchens.com.  Everything for your kitchen to make it look great and make cooking a whole lot easier.