.Adapting Traditional Bread Recipes to the Bread Machine
Source of Recipe
The Bread Bible by Beth Hensperger
Recipe Introduction
"Although the market is now replete with baking books devoted to the bread machine, there comes a time when the baker begins to think of adapting old recipes to the new technology. Since the unit is small, recipes have to be reduced to fit the dry and liquid capacities of the machine. Although minor adjustments on fractions, such as 1/4 or 1/3 teaspoon of a ground spice or yeast, are tolerable, the following basic guidelines and accurate measuring are very important to avoid an overflowing loaf or a small and unpalatable one. Eggs are counted as liquid and small amounts of dry ingredients, such as bran, are counted in the total dry. For a 2 -pound loaf, double the 1-pound measurements. For the best results, always have the ingredients at room temperature and place them in the pan according to the manufacturer's instructions."
List of Ingredients
-----1 1/2-POUND LOAF-----
1 1/8 to 1 1/2 cups liquid
3 to 4 cups flour
3 to 6 teaspoons gluten
1 to 4 tablespoons fat
1 to 4 tablespoons sweetener
1/2 to 1 1/2 teaspoons salt
1/2 to 3 teaspoons bread machine yeast
----1-POUND LOAF-----
3/4 to 1 cup liquid
2 to 2 2/3 cups flour
1 to 4 teaspoons gluten
2 teaspoons to 3 tablespoons fat
2 teaspoons to 3 tablespoons sweetener
1/4 to 1 teaspoon salt
1/4 to 2 teaspoons bread machine yeast
Homemade Performance Plus Bread Machine Flour
Recipe
SPECIAL INGREDIENTS FOR THE BREAD MACHINE
Yeast
All bread machine models require the use of active dry yeast, which does not need preliminary fermentation. There is now a special yeast on the market developed for the bread machine by both Fleischmann's and Red Star, although regular active dry, RapidRise, and SAF instant yeasts also work fine.
Water
Use spring or bottled water, as the hardness or softness of tap water can affect the final loaf by inhibiting or stimulating the yeast.
Salt
I use a fine sun-evaporated sea salt in recipes. If you reduce the amount of salt be sure to reduce the yeast proportionately, as the yeast will make the dough rise too fast without the salt to inhibit it. This is especially important in the bread machine.
Flour
The best bread machine loaves are made with a high proportion of bread flour, rather than all whole-wheat flour or all purpose flour; this high gluten flour helps to ensure a loaf that is not too dense. King Arthur's Baker's Catalogue even offers a Special for Machines Bread Flour ringing in at 12.7 percent gluten. I add 1 1/2 teaspoons to 1 tablespoon of gluten per cup of flour to offset heavier and nongluten flours called for in some recipes. Loaves with some whole-grain flours or meals will always be more compact in texture than all-white-flour loaves. Since humidity affects the exact volume of flour, check your dough consistency after the first 10 minutes in the machine. If the dough is too moist, add an additional 1 to 2 tablespoons of flour.
Dough Enhancers
The ideal bread machine loaf is light and high, and using gluten, malted barley flour, ascorbic acid, and lecithin are ways to get it. Although this is new terminology for most bakers, professional bakers have utilized dough enhancers for decades. Food professional Lora Brody is marketing a dough enhancer that includes most of these ingredients, but you can certainly mix your own. I use some gluten in all my bread machine recipes.
Gluten: A pure plant protein, not a flour, gluten is dried, ground, and marketed as a powdered extract known as vital wheat gluten or just plain gluten. The recommended amount is 1 teaspoon per 1 cup of white flour and 1 1/2 teaspoons of whole-grain flour. If using vital wheat gluten flour (a mixture of gluten mixed with all-purpose flour), use 1 tablespoon per 1 cup flour. Store vital wheat gluten in the refrigerator for up to 1 year.
Lecithin: A soybean-based emulsifier that contributes to a more efficient mixing, which is often used in professional bakeries. It is excellent for low-fat breads. Lecithin also enhances gluten activity. Widely available in health food stores, it comes in granules or liquid form. Substitute exactly for the oil or butter measurement if using the granules; use half the measurement if using the liquid, which is more concentrated. Use about 1/4 teaspoon per 1 cup of flour. Store in the refrigerator.
Malted Barley Flour: Also called diastatic malt powder. This is sprouted barley that has been roasted, ground, and dried. It is a favorite of professional bakers because it helps break down the starch in flour, improves texture, and acts as a sugar. Add a scant 1/2 teaspoon for a 1 1/2 -pound loaf and a heaping 1/4 teaspoon for a 1-pound loaf. This is powerful stuff.
Ascorbic Acid orVitamin C: Vitamin C strengthens weak flours and yeast loves it; a small pinch per 6 cups flour is all that is necessary (that is no more than 1/3 teaspoon for a 1 1/2 -pound loaf). Buy in bulk or crush your vitamin tablets. Two tablespoons of vinegar or lemon juice, often added to heavy whole-grain doughs such as pumpernickel, or acid ingredients such as buttermilk and yogurt, have the same effect. Never add ascorbic acid if a recipe has acid ingredients; it's overkill.
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