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Bread Baking

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Bread Baking

FelafelBoy | Dec 25, 2009 05:28 PM

One of my bread baking machines is an Oster, which allows for an "express bake" 58 minute operation (for which "quick rise" yeast is required due to the lack of the rise period that slower acting yeast result in along with the "punch down" period for the second rise).

There is also an "express bake" 80 minute setting. What is this for?

I was familiar only with the 58 minute setting and the other "longer" time settings (more normal for 3 and 4 hour periods of baking).

The second attempt at making light whole wheat bread turned out better using the 58 minute setting, due to my using a larger amount of water.

The amount of water called for in the recipe was inadequate. An inadequate amount of water failed to activate the yeast adequately due to the fact that I had to add water after the first few minutes of mixing.

Ingredients for a 2 lb. loaf called for:
1 1/2 C warm water
1 T veg oil
3 T honey
1 C whole wheat flour
1 1/4 C Whole Wheat pastry flour
1 1/4 C bread flour
1/3 C gluten
1/2 t salt
2 t dry yeast

No way was 1 1/2 cup water adequate. I found that the correct amount was closer to 2 1/2. The second time, I just went with a visual look to ensure that the ball that was forming was of the right "texture" consistency.

Are liquid and dry measuring cups that different that such a measurement would cause a problem? I believe I used a liquid measuring cup for all my measurements. (Yes, I know a dry measuring cup should be used for the dry, liquid for the liquids. What compensation should I make when putting the flour in the liquid measuring cup?)

Using this recipe, the 58 minute express bake bread came out ok, not as "airy" as traditional bread, but still passable. What I noticed was that the taste didn't have the sweet moist taste as traditional store bread or what I might get at the restaurant. Was this due to the absence of ingredients such as milk and/or eggs?

I used canola oil and raw honey. I also wondered if the 58 minute setting should be reserved for the lighter non-whole wheat based breads. I did use whole wheat pastry flour as part of this recipe which I thought would provide some additional lightness.

If a recipe calls for "dry milk," what can be substituted for it - rice milk? If it is left out, what would happen, and if it is left out, can water or some other liquid be used to make up for the loss of the liquid volume?

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