Ingredients
1 copyright 1994 s. steiger
Directions
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
that's close enough to 2 loaves for government work. Remember to add
in ALL the flours, if there's 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 don't know what works best in your machine, don't 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, don't worry. Stick with what works in your
machine. (This does not apply to sweet breads; since my R2D2 doesn't
produce usable sweet breads, I've 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 you're
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 haven't used your ABM enough to
recognize the right consistency when you see/feel it, don't 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. Didn't rise enough? Add another
1/8 cup liquid next time. Overflowed? Reduce the liquid by 1/8 cup. I
don't 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
Servings: 1 hints
Converting Bread Recipes For Breadmaker Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
It is possible to follow the history of written recipes way back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. During the time of the Romans a roman called Apicius wrote a collection of documents describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times were skilled in the use of many different spices, including some that we all recognise like bay, fennel and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting books which appeared in the 1300s - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is popular today, but rather accounts of the types of meals eaten by the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices created a torrent in recipe manuscripts, many of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent meals, and consequentially chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are in great demand, mostly as a result of better eduction, leisure time and a general increase in wealth. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Converting Bread Recipes For Breadmaker recipe.
