# For each cup of flour used in recipe, use: 3 ounces liquid (1/4 cup + 2 tablespoons)
# 1/2 teaspoon salt
# 1/2 tablespoon sugar
# 1/2 tablespoon butter or margarine
# 3/4 teaspoon active dry yeast or 1/2 teaspoon bread machine/fast-rising yeast
* For example, for a bread recipe using 3 cups of flour, start with: 9 ounces liquid (1 cup + 2 tablespoons)
* 1 1/2 teaspoons salt
* 1 1/2 tablespoons sugar
* 1 1/2 tablespoons butter or margarine
* 2 1/4 teaspoons active dry yeast or 1 1/2 teaspoons bread machine/fast rising yeast
Another example:
4 c. flour
12 oz. liquid
2 tsp. salt
2 T. sugars
2 T. oils
3 tsp. yeast
Q. My loaves of bread are short. How can I get them taller?
Short loaves seems to be the number one problem in bread machine baking. It’s cause is directly related to the measuring technique used for both liquid and dry ingredients.
* Keep these points in mind when measuring.Always measure liquids in a see-through measuring cup with graduated markings. Liquid should reach the markings at eye-level, not above or below. Set the cup on the inside of a kitchen cabinet for easier measuring.
* Bread made with 100% whole wheat bread will be shorter. To help improve the height try the following suggestions:
Add 1 whole egg for better bread structure. When doing this you must reduce the liquid amount by the amount of egg being added. Most large eggs are 1/4 cup.
Add 1 to 2 tablespoons vital wheat gluten for better bread structure. When doing this you must also add 1 tablespoon additional liquid.
The Most Important Tip of All – Check the Dough
Another very important tip to follow is to check the condition of the dough during the knead cycle, especially when making a recipe for the first time. After 8 to 10 minutes of kneading, open the machine to check the dough. It is alright to open machine during the knead cycle. The dough should be in a soft, tacky ball. If it’s too dry, add 1 teaspoon of water. If it’s too wet, add 1 tablespoon of flour. Always allow any added water or flour to be blended into the dough for a minute or two before making any further adjustment. The dough is just right when it is soft to the touch, smooth in appearance and the bottom of the pan is clean.
Q. Why does my bread collapse as it’s baking?
This may indicate the dough is too wet. Next time reduce the liquid amount by 1 tablespoon.
OR
Make sure you are using the recommended amount of sugar, yeast and salt being used. Salt especially cannot be eliminated.
OR
If you are at high altitudes you may need to make some adjustments. Reduce yeast by 1/4 teaspoon at a time. You may also need to reduce liquid by 2 to 3 teaspoons. Some experimentation on your part will be needed.
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