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Old 12-24-2010, 09:19 PM   #11
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The heck with all that. I'll just start baking bread. I did it myself back in the 1960s.

There is no way I'll spend $200 for a machine that may or may not work.

I'll just have to get used to cleaning up flour, ugh!
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Old 12-25-2010, 06:01 PM   #12
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Maybe this could help you some. I have not use any bread maker, still good for me the manual way. :)
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Old 12-25-2010, 06:09 PM   #13
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I make sure the water is warm not hot. If you can't leave your finger in it then it is too hot. You will get used to what temp works best. It may take a couple of duds, but that is the best way to learn. I have never used a bread machine. Baked bread everyday in my restaurant for over 13 years this way. Turn the heat down and use the oven to heat the kitchen.
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Old 12-25-2010, 08:41 PM   #14
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Quote:
Originally Posted by Rocklobster View Post
I make sure the water is warm not hot. If you can't leave your finger in it then it is too hot. You will get used to what temp works best. It may take a couple of duds, but that is the best way to learn. I have never used a bread machine. Baked bread everyday in my restaurant for over 13 years this way. Turn the heat down and use the oven to heat the kitchen.
Trust me I learned on that bread machine about temperature, especially, and the fact that they won't tell you is don't get the salt anywhere near the yeast.
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Old 12-26-2010, 11:05 AM   #15
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The answer us that it should be 110 degrees and no more than 5 degrees above that or 10 below.

Use a instant-read thermometer

And, yes, keep it away from salt
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Old 12-26-2010, 08:47 PM   #16
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I always put the salt in with the first scoop of flour
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