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Breadmakers For Easy Baking
by
Robert Thatcher
A
maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient.
As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the pan that is placed in the machine. The breadmaker will then take some hours to bake the by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the is then freed from the pan. The paddle at the bottom of the loaf should be removed from its place.
Breadmaker breads are much easier to get spoiled
as compared with the commercial breads due to
the absence of additives. However, it is possible
that sourdough starter may be added to the ingredients
to prolong the shelf life of the breads.
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Tip of the Week
Breadmakers have built-in timers that may be
set for easier baking. Other machines can be programmed
to only prepare the dough and
not to bake the
later, in this case the dough is baked in an oven.
Breadmakers have other uses as well. They may
be set to make jams, pizza bases, wheat-free loaf,
cakes, and pasta and in some instances, mochi-
a Japanese rice bread.
Considerations in choosing
a breadmaker:
- the over-all capacity of baking loafs
- the quality of
produced
- the duration of time it takes to make one loaf
- the featured programs
- type: may either be single loaf breadmaker or
multi loaf breadmaker
However, like with normal baking there may arise
several problems concerning the quality of the
produced. These may either be caused by the process
of baking or the quality of breadmaker itself.
Doughy loaf
This problem basically concerns the temperature
of the breadmaker. The built-in thermometer must
read 190 F. Once the baking is over and the loaf
is still doughy, you may choose to continue baking
it in a conventional oven or wait till the breadmaker
cools down and start the whole process over.
Small
Lack of liquid added to the dough. The problem
starts with the dissolving of the yeast. If too
little liquid is used, the yeast may not be stimulated
to produce the necessary carbon dioxide, which
is instrumental in making the dough rise. Without
this, the loaf may become dense and will be much
smaller.
Collapsed or flat-topped
Collapsing is mainly due to too much addition
of liquid to the dough. The yeast in this case
is overly stimulated, producing more gluten than
the dough may withhold. This leads to the collapsing
of loaf structure.
Bread sticking in the breadmaker
pan
This can be resolved by brushing the breadmaker
pan with oil before adding the water into the
dough. This works well in the majority of conventional
ovens as well.
Too much rising of the loaf
This problem may be controlled with the use of
salt. Adding one half teaspoon of salt may be
sufficient to keep the rising of the
in balance.
One need not be an Einstein to run a simple machine
such as the breadmaker. For more instruction and
self-help tips, users may check the manual of
the machine.
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