Recipe - Aris Bread Machine Notes

No ingredients; help file

Date: Thu, 21 Mar 1996 14:22:39 0500

From: Dotnapier@aol.com

Posted by Ari Kornfeld ari@perspective.com to the Fatfree Digest [Volume
15 Issue 23] Feb. 23, 1995. Here are my favorite tips and basic bread
recipe:

1. Don't by those tiny packets of activedry yeast. Get it in bulk in a
healthfood store. They charge at least 10x more for those tiny packets
you're paying almost entirely for the packaging. (Store yeast in the
fridge.) 1 packet=1 TB.

2. Wheat gluten is very useful in helping the dough rise. I add around 1 TB
per cup of nonbread flour ingredients.

3. Oil is NOT necessary and actually detracts from the taste. All you
really need for good bread is flour, salt, yeast, and water. Everything
else is optional.

4. The best breads are simply a mix of flours (whole wheat, rye, oats,
corn, buckwheat, rice, or whatever you like). Remember thought that wheat
flours are necessary for the gluten content, unless you add gluten
separately. Adding fruits and herbs and flavored liquids are interesting
but I prefer "pure" breads. I prefer graham flour over regular whole wheat.

5. Each machine is different and my recipes are usually not exact if the
dough looks sticky and isn't forming a ball then it's too wet: add more
flour; if it looks dry (ball doesn't have a relatively smooth surface, for
example) add more liquid a tablespoon or two at a time.

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