|UNIVERSAL Kitchen MACHINE|
Bosch: Baking Fond Memories
Truly one of my MOST Popular Posts.1. Equipment: First of all… for making the BEST bread(s) it requires the best equipment.
- For several loaves, the Bosch Universal mixer kitchen machine is my favorite for whole grains and white bread(s).
- A Sunbeam bread machine is so nice for a single loaf either white or wheat.
- A 14-cup Cuisinart food processor (wow note the LOW price), is just a marvel at white and mixed-flours.
- A classic Taylor instant thermometer probe comes in so handy
- A Precision Pro digital kitchen scale is quite beneficial (and smart) for measuring ingredients by weight. Plus one offers great accuracy for dividing your dough proportionally.
- So warm liquids to at least 72°F (for an extended rise) and up to 110°F (for a shorter rising) time.
- Butter needs to be soft; it can be melted, but softened butter produces a superior crumb texture.
- Honey is delightful in bread(s), yet can over-brown; consider decreasing oven temperature by 10°F.
- Adding eggs, increases depth and richness, be sure they are room temperature before adding.
4. Kneading: Slowly mix in the remaining measured flour, a portion at a time. How much depends on the humidity of the stored flour, the weather; believe it or not even your altitude!
White bread recipes usually only require 5 minutes on speed 2. In a food processor just 40 seconds!
Wheat bread recipes require a full 8 minutes on speed 2 for proper gluten development. (Go to KitchenAid Mixers: Kneading Tips for more info).
Wheat bread in a food processor is trickier, knead 40 seconds, rest 20 minutes; knead 20-40 seconds more.
For bread machines, add the liquids, fat, sweetener and salt all before you all the dry ingredients. I believe,for a superior crust, test a recipe first with the DOUGH cycle (and bake in a regular oven). If you prefer baking in a bread machine (I'm not a fan) adapt the cycles to your preference, thereafter.
|maybe a bigger deal than you know...|
7. Shaping: Rolling out a soft, yet still slightly tacky dough [with a rolling pin] helps to create a small crumb texture that's nice for sandwich bread. However, I more quickly roll with my hands, without a pin too. Place the loaf into a generously sprayed loaf pan for the second rise, until double in bulk.
Now...on your mark, Get Ready... START BAKING!
You stomach, family and even wallet will THANK you!