Yumarama Profile - Allrecipes.com (19950845)

cook's profile


Home Town: Toronto, Ontario, Canada
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Baking
Hobbies: Photography, Painting/Drawing
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Recipe Reviews 1 review
Best Bread Machine Bread
The basic recipe is good but has some issues: 1) "Bread Machine Yeast" is just another name (purely for marketing) for "Instant Dry Yeast" (IDY) which is INSTANT and therefore does not require pre-proofing in water. Simply add it to your dry ingredients and continue without the "dissolve and foam" step noted. There, you've save 10 minutes! 2) Active Dry Yeast is not Bread Machine/Instant Dry Yeast and it *does* like to be pre proofed as noted in the original recipe. Active Dry yeast is in little round beads about the size of a pin head. Instant yeast is very small and more like little threads of yeast, much smaller than Active. You would need about 25% more Active yeast than Instant. 3) Salt: Salt is normally 2% of a recipe's flour amount. Here we have 410g of flour (check the metric version) so we want 8 grams of salt, or about 1 1/2 teaspoon. The recipe as given is therefore missing 33% of the required salt which is more than just a "taste" problem. Salt will not only improve the taste of your bread (this or any other) but is needed to help the gluten's strength by tightening the gluten strands a little. Bread with too little salt will not only taste bland, it will also be too soft. Try this experiment: Make this recipe with the correct 1-1/2 tsp (8 grams) of salt then again without salt and compare the two for taste and structure. You can use the saltless loaf for breadcrumbs or feed the birds afterwards.

227 users found this review helpful
Reviewed On: Oct. 2, 2011

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