Comments on: How to make a european Automatic Breadmaker work using Indian wheat flour ??? All attempted breads failed? http://www.breadbusiness.com/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed/ Your Bread Ressources Right Here Tue, 22 Nov 2011 10:22:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Erika M http://www.breadbusiness.com/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed/comment-page-1/#comment-2229 Erika M Fri, 01 May 2009 03:38:59 +0000 http://www.breadbusiness.com/breadmaker/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed#comment-2229 I used to make bread with Indian chapati flour in a Russian bread machine. The recipe I used was: 2 tsps of yeast 2 cups of water 2 tablespoons of sugar 1/4 cup of butter or oil 3 cups of flour a dash of salt Sometimes, the loaves turned out, and sometimes they didn't. If you find the loaves consistently falling flat, add some potato. If you have any leftover mashed potato around the house, add 1/2 cup to the bread recipe. Or 1/3 cup instant potato flakes. Or take a medium-sized potato and microwave it for 4-5 minutes and drop it in the bread pan. That generally does the trick.<br><b>References : </b><br> I used to make bread with Indian chapati flour in a Russian bread machine. The recipe I used was:

2 tsps of yeast
2 cups of water
2 tablespoons of sugar
1/4 cup of butter or oil
3 cups of flour
a dash of salt

Sometimes, the loaves turned out, and sometimes they didn't.

If you find the loaves consistently falling flat, add some potato. If you have any leftover mashed potato around the house, add 1/2 cup to the bread recipe. Or 1/3 cup instant potato flakes. Or take a medium-sized potato and microwave it for 4-5 minutes and drop it in the bread pan. That generally does the trick.
References :

]]> By: Barney's Betty http://www.breadbusiness.com/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed/comment-page-1/#comment-2228 Barney's Betty Fri, 01 May 2009 03:14:59 +0000 http://www.breadbusiness.com/breadmaker/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed#comment-2228 If you are willing to mix flours, try going 50/50 with the wheat and unbleached four. I you want to keep it just wheat flour, try adding vital wheat gluten (available at most health food stores). I usually add 1 1/2 tsp for each cup of wheat flour. I also have better luck using honey instead of sugar in my wheat recipes. One thing to remember is that breads made with only wheat flour are going to be much denser and not rise as much as those made with "regular" flour. Not to mention that most homemade baked goods are denser and richer that store bought goods. Hope this helps!<br><b>References : </b><br>me -- avid baker If you are willing to mix flours, try going 50/50 with the wheat and unbleached four. I you want to keep it just wheat flour, try adding vital wheat gluten (available at most health food stores). I usually add 1 1/2 tsp for each cup of wheat flour. I also have better luck using honey instead of sugar in my wheat recipes.
One thing to remember is that breads made with only wheat flour are going to be much denser and not rise as much as those made with "regular" flour. Not to mention that most homemade baked goods are denser and richer that store bought goods.

Hope this helps!
References :
me — avid baker

]]> By: libby l http://www.breadbusiness.com/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed/comment-page-1/#comment-2227 libby l Fri, 01 May 2009 02:42:59 +0000 http://www.breadbusiness.com/breadmaker/how-to-make-a-european-automatic-breadmaker-work-using-indian-wheat-flour-all-attempted-breads-failed#comment-2227 Basic Bread Maker Tips Use a surge protector with your machine as the microchip used in the machine is very sensitive to voltage changes. Unplug your machine when it is not in use. Make sure to completely end any program you are on before you unplug your bread maker. This will protect the computer chip. When you purchase a bread maker make sure you keep the receipt or proof of purchase. This may come in handy in case your bread machine ever needs repairs or replacement part. Hold on to the manual. Not only does the manual have many helpful tips, but also it may have recipes, and a 1-800 number for service information or questions. Bread Maker Ingredient Tips Stock your pantry with the following: flour, salt, sugar, salad oil, and yeast. You may even want to consider adding a few bread mixes for a time crunch emergency. Use bread flour for all your bread recipes. This flour has more protein than found in all-purpose flour, making for a stronger gluten and lighter, fluffier and bigger loaves. Vital wheat gluten can be added to all purpose flour or whole-wheat flour as a substitute for bread flour. 1 teaspoon per cup of flour (either white or wheat) is recommended. 2 teaspoons of rye flour per cup of bread flour or whole-wheat flour can help to reduce wrinkled bread tops, which sometimes occur in bread machines. If using vegetable juices in your recipe reduce the amount of salt that you use. In general, reduce salt by ½ teaspoon when using a vegetable juice. Fruit juices add sugar to bread although it is usually not in high enough quantities to make a difference. However is the loaf turns out short and dense reduce the amount of sugar in the recipe next time around. When you are preparing to bake and need eggs at room temperature, place cold eggs in a bowl of very warm (not hot) water. This will remove the chill quickly and bring them to room temperature without the danger of prolonged exposure to room temperature. Do not use the delay timer on a bread machine if using any dairy product or eggs in the mixture. Flour Storing Tips All-purpose, self-rising, and bread flour can be kept from six months to a year. Store flour in airtight containers in a cool dry place to preserve moisture, freshness, and baking quality. Do not store flour near heat. Store whole-grain flours in airtight containers in the refrigerator or freezer as they contain oils, which can turn rancid if not refrigerated. They can be stored up to a year. Allow flours to come to room temperature before using them. Cold flour retards yeast growth causing the dough not to rise well. If in a hurry microwave flours using the defrost setting. Microwave for 1-2 minutes stirring the flour to prevent hotspots. Repeat the process until the flour has no chill but is not hot. Bread Maker Baking Tips Remember to let your bread cool to room temperature before slicing. If you try to slice to early it can affect the structure of the bread. Hard water and very soft water adversely affect yeast growth. Changes in your water source can affect the size of the loaf. If this is an issue in your area you may want to consider using bottled water. Winter dryness can dry out flours, so check while the dough kneads to see if more moisture needs to be added. Dryness also occurs with an increase in altitude. After about 5 minutes of the dough kneading open the machine and check the dough’s consistency (it should be slightly tacky). If it’s too dry add 1 tablespoon of liquid at a time, letting it work into the dough. Count the number of tablespoons you use to get an idea of how much liquid you need to use for your bread maker generally. Humid and warm conditions can affect bread making and sometimes you must cool the water your use to 40 degrees Fahrenheit. Cooling the water insures that it does not get too warm when sitting in the machine (yeast does not like temperatures above 100 degrees Fahrenheit). Also consider decreasing the amount of water, as the yeast may have absorbed water from its environment. Proofing Yeast In a one-cup size measuring cup pour ½ cup warm water that’s temperature is between 100-115 degrees F. Add 1 teaspoon of sugar and 2 ¼ teaspoons of yeast (the same as one ¼ ounce package). Stir and let sit for 10 minutes. If the carbon bubbles rise up to a one-cup level then the yeast is quite active. Pour it into the bread machine and add the other ingredients, adjusting for the ½ cup that you used for the test. If you have a Quick Bread cycle on your bread machine remember to use baking powder or baking soda instead of yeast.<br><b>References : </b><br> Basic Bread Maker Tips
Use a surge protector with your machine as the microchip used in the machine is very sensitive to voltage changes. Unplug your machine when it is not in use.

Make sure to completely end any program you are on before you unplug your bread maker. This will protect the computer chip.

When you purchase a bread maker make sure you keep the receipt or proof of purchase. This may come in handy in case your bread machine ever needs repairs or replacement part.

Hold on to the manual. Not only does the manual have many helpful tips, but also it may have recipes, and a 1-800 number for service information or questions.

Bread Maker Ingredient Tips
Stock your pantry with the following: flour, salt, sugar, salad oil, and yeast. You may even want to consider adding a few bread mixes for a time crunch emergency.

Use bread flour for all your bread recipes. This flour has more protein than found in all-purpose flour, making for a stronger gluten and lighter, fluffier and bigger loaves.

Vital wheat gluten can be added to all purpose flour or whole-wheat flour as a substitute for bread flour. 1 teaspoon per cup of flour (either white or wheat) is recommended.

2 teaspoons of rye flour per cup of bread flour or whole-wheat flour can help to reduce wrinkled bread tops, which sometimes occur in bread machines.

If using vegetable juices in your recipe reduce the amount of salt that you use. In general, reduce salt by ½ teaspoon when using a vegetable juice.

Fruit juices add sugar to bread although it is usually not in high enough quantities to make a difference. However is the loaf turns out short and dense reduce the amount of sugar in the recipe next time around.

When you are preparing to bake and need eggs at room temperature, place cold eggs in a bowl of very warm (not hot)

water. This will remove the chill quickly and bring them to room temperature without the danger of prolonged exposure to room temperature.

Do not use the delay timer on a bread machine if using any dairy product or eggs in the mixture.

Flour Storing Tips
All-purpose, self-rising, and bread flour can be kept from six months to a year.

Store flour in airtight containers in a cool dry place to preserve moisture, freshness, and baking quality.

Do not store flour near heat.

Store whole-grain flours in airtight containers in the refrigerator or freezer as they contain oils, which can turn rancid if not refrigerated. They can be stored up to a year.

Allow flours to come to room temperature before using them. Cold flour retards yeast growth causing the dough not to rise well.

If in a hurry microwave flours using the defrost setting. Microwave for 1-2 minutes stirring the flour to prevent hotspots. Repeat the process until the flour has no chill but is not hot.

Bread Maker Baking Tips
Remember to let your bread cool to room temperature before slicing. If you try to slice to early it can affect the structure of the bread.

Hard water and very soft water adversely affect yeast growth. Changes in your water source can affect the size of the loaf. If this is an issue in your area you may want to consider using bottled water.

Winter dryness can dry out flours, so check while the dough kneads to see if more moisture needs to be added.

Dryness also occurs with an increase in altitude. After about 5 minutes of the dough kneading open the machine and check the dough’s consistency (it should be slightly tacky). If it’s too dry add 1 tablespoon of liquid at a time, letting it work into the dough. Count the number of tablespoons you use to get an idea of how much liquid you need to use for your bread maker generally.

Humid and warm conditions can affect bread making and sometimes you must cool the water your use to 40 degrees Fahrenheit. Cooling the water insures that it does not get too warm when sitting in the machine (yeast does not like temperatures above 100 degrees Fahrenheit). Also consider decreasing the amount of water, as the yeast may have absorbed water from its environment.

Proofing Yeast
In a one-cup size measuring cup pour ½ cup warm water that’s temperature is between 100-115 degrees F. Add 1 teaspoon of sugar and 2 ¼ teaspoons of yeast (the same as one ¼ ounce package). Stir and let sit for 10 minutes. If the carbon bubbles rise up to a one-cup level then the yeast is quite active. Pour it into the bread machine and add the other ingredients, adjusting for the ½ cup that you used for the test.

If you have a Quick Bread cycle on your bread machine remember to use baking powder or baking soda instead of yeast.
References :

]]>