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INGREDIENTS

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INSTRUCTIONS

1. Calculate the number of "loaves" in a non-ABM recipe by allowing 3 cups of flour per "loaf" (or 2 cups flour for a 1-lb machine). Rounding off is fine; if a recipe calls for 5 cups flour, I figure thats close enough to 2 loaves for government work. Remember to add in ALL the flours, if theres bread flour plus WW flour plus rye flour plus ... you get the idea. Most handmade bread recipes seem to make 2 loaves. (2). Have MM resize it to 1 loaf. 3. Manually change the yeast and sugar amounts to whatever suits your machine. In my R2D2, 1/2 tb yeast and 1/2 tb sugar are optimum. (If you dont know what works best in your machine, dont try altering recipes yet! Try a number of different ABM recipes and start looking for a pattern. What amounts give the best results?) If the amount the resized recipe calls for is dramatically different from what you know works in your machine, dont worry. Stick with what works in your machine. (This does not apply to sweet breads; since my R2D2 doesnt produce usable sweet breads, Ive not tried to convert sweet bread recipes and have no guidelines to suggest.) 4. Add the dry ingredients and oil/butter/eggs to the machine. Measure out the liquid and pour in HALF of the measured amount. (If your machine calls for putting in the liquid first, and youre terrified to use a different ingredient order, put only HALF the measured amount of liquid in.) Start the machine and let knead a few minutes. Add remaining liquid, a little at a time, until the dough is the right consistency. (Again, if you havent used your ABM enough to recognize the right consistency when you see/feel it, dont start adapting recipes yet.) You may need to add more liquid, or you may have liquid left over. Make a note of how much liquid you actually used. 5. When the bread is done, evaluate. Didnt rise enough? Add another 1/8 cup liquid next time. Overflowed? Reduce the liquid by 1/8 cup. I dont remember the last time I had to adjust anything except the liquid. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Posted to MM-Recipes Digest V3 #209 Date: Sat, 3 Aug 1996 09:12:05 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

NOTES

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Converting Bread Recipes for Breadmaker

1. Calculate the number of "loaves" in a non-ABM recipe by allowing 3 cups  of flour per "loaf" (or 2 cups flour for a 1-lb machine). Rounding off is  fine; if a recipe calls for 5 cups flour, I figure thats close enough to 2  loaves for government work.  Remember to add in ALL the flours, if theres  bread flour plus WW flour plus rye flour plus ... you get the idea. Most  handmade bread recipes seem to make 2 loaves.    (2). Have MM resize it to 1 loaf.    3. Manually change the yeast and sugar amounts to whatever suits your  machine.  In my R2D2, 1/2 tb yeast and 1/2 tb sugar are optimum.  (If you  dont know what works best in your machine, dont try altering recipes yet!  Try a number of different ABM recipes and start looking for a pattern. What  amounts give the best results?)  If the amount the resized recipe calls for  is dramatically different from what you know works in your machine, dont  worry.  Stick with what works in your machine. (This does not apply to  sweet breads; since my R2D2 doesnt produce usable sweet breads, Ive not  tried to convert sweet bread recipes and have no guidelines to suggest.)    4. Add the dry ingredients and oil/butter/eggs to the machine. Measure out  the liquid and pour in HALF of the measured amount.  (If your machine calls  for putting in the liquid first, and youre terrified to use a different  ingredient order, put only HALF the measured amount of liquid in.) Start  the machine and let knead a few minutes. Add remaining liquid, a little at  a time, until the dough is the right consistency. (Again, if you havent  used your ABM enough to recognize the right consistency when you see/feel  it, dont start adapting recipes yet.) You may need to add more liquid, or  you may have liquid left over. Make a note of how much liquid you actually  used.    5. When the bread is done, evaluate.  Didnt rise enough?  Add another 1/8  cup liquid next time.  Overflowed?  Reduce the liquid by 1/8 cup. I dont  remember the last time I had to adjust anything except the liquid.    MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &  Luscious echoes  Posted to MM-Recipes Digest V3 #209    Date: Sat, 3 Aug 1996 09:12:05 -0500    From: pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition

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Serving Size: 1 Hint (0g)
Recipe Makes: 1 Hints

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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