Instructions: Flour: the best flour to use for breads machines is bread or high gluten flour. This flour contains the proper amount of protein and gluten to allow for lengthy kneading, stretching and rising times without producing a small or collaspsed loaf.The loaf should be a good risier with a fine grain texture.

Additional flour such as rye, oats, soy, cornmeal, wholewheat, rice etc. may be added to any recipe without increasing the size of the breads. These flours are deficient in gluten.( Except for whole wheat which ironically has sufficient gluten but has a sharp gluten structure which punctures and deflates the risen yeast cells ) You can sucessfully add 1 or 2 cups of these flours to recipes which use 3 cups of bread flour.

The lightest and highest loaves are ones made with white bread flour, eggs, and liquids such as milk or water. The smaller denser loaves are made with rye and whole wheat flour etc. These breads can even be made lighter if the flour is blenderized before using.

Blenderized oatmeal also makes a lighter textured bread.

The best bread machine cycle for denser loaves is the standard mode. the turbo or quick mode is excellent for for basic white, french, italian or light weight breads.Become familiar with cycles on your own machine.

Humidity and temperature affect flour and the dough consistency may never be the same in repeated recipes.

Let your eyes be your guide to know when to add more flour or water to the dough in the kneading cycle. the dough should be a smooth somewhat tacky dough when touched. However no dough should cling to your fingers when touched.Add flour or water if needed in small amounts gradually to get the proper consisitency.

All ingredients should be lukewarm ( not hot ) when added to the recipe.People have the tendency to make the water much to hot for the bread machine.This activates the yeast too quickly, causing a poor textured loaf which may often collapse. Too hot water also may rupture the yeast cells and render them ineffective.Follow your machines instructions. If in doubt, 80 to 100 degrees may be sufficient.

Temperatures over 110 F may be too hot.

There are many bakers yeasts on the market. Red Star is reputed to make breads rise higher than Fleischmans yeast. SAF instant yeast ( French imported yeast )

produces higher better textured bread using less yeast than called for in recipes. Judge for your self by experimenting.

Ingredients which help improve texture , rising and character of bread:
GLUTEN FLOUR or powder: very high in protein and helps breads rise higher.You dont need this if using a good brand of bread or high gluten flour.The protein adds a nutritional boost to breads. Available in health food stores

PURE BARLEY MALT SYRUP: A tablespoon or so also helps breads rise higher as the sugars feed the yeast.Found in health food stores

LIQUID LECITHIN: improves the textures of the breads, making it stay fresh longer. found in health food stores.

VITAMIN C ( ascorbic acid ) crush a tablet or use it in powder form to help breads have a better texture and mellow gluten.

FRESH LEMON JUICE: a few teaspoons also mellows the gluten and helps the texture of the bread making for a good keeper and riser.

Other Miscellaneous tips for the breadmaker:

Use bakers spray to spray the globe tops of bread machines in case your breads over rise and stick. This aids in cleanup!

Use a small pastry or paint brush to sweep away the bread crumbs inside your machine and use a damp paper towel to pick them up. If your paddle sticks inside the bread, try using a bakers spray on the paddle next time.

Low fat products such as skim milk, egg beaters, light margarine low or non fat sour cream etc. work well, but the texture of the bread may not be the same as for higher fat products.Bread may be denser and smaller.

Bread that does not come out satisfactory may be use for breadcrumbs, bread pudding, bread dumplings or for the birds!

A general safe ratio for breadmaking is: 3 cups bread flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar and 2 tsp yeast. Experiment from there. Decrease the total amount of liquids if added oil and eggs are used

It pays to buy yeast and flour in large quantities if making a lot of bread. Store flour in a cool dry place. Yeast may be refrigerated.

Cool breads at least 30 minutes to 1 hour before slicing.

Any breads that dont seem quite baked, place them in a conventional 35O oven for 10 minutes to finish baking,

Eggs: when directions call for 1/2 of egg etc. just use one small egg.Normally in all baking large eggs are used.

Too much garlic and cinnamon also decreases the power of yeast in a bread recipe.A small amount is okay when added directly with ingredients but dont go overboard if you are a garlic or cinnamon lover. Add the extras in the last kneading cycle.

More about Ingredients:
SALT: is needed to control the activity of the yeast.

You must use salt or your bread may overise, collapse and have a coarse uneven texture. Certain salt substitutes may work well to replace table salt

SUGAR: sugar feeds the yeast and helps it grow.Too much causes the yeast cells to overmultiply and eventually collapse, casing a poor small product.

Brown sugar easily repalces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar.Sweet breads tend to brown darker. Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough.Usaully fruits and nuts are added at the "beep ". as they may not remain whole if added and mixed into the dough to early.

Eggs: As I mentioned previously, 1 small egg equal 1/2 of a large egg. 2 egg whites may be substituted for 1 large egg.One egg should equal 1/4 cup. Use egg substitites as directed on the carton to replace eggs.

FATS( oil, butter, margarine, mayo, crisco etc. ) are all dough enhancers. Fats condition the dough and keep breads fresher longer.Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.

LIQUIDS: such as milk and water etc. activate the gluten, bind ingredients and add moisture.Milk produces a softer smoother bread texture and browner crust than water does.Dry powdered milk or buttermilk is an excellent chioce to add to breads.If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients.

HIGH ALTITUDE BAKING:Flour is dryer at higher altitudes and therefore will absorb more liquid.

Youll need less flour in the recipe.Doughs also tend to rise faster at higher elevations. Therefore youll need less yeast, a bit more salt and a bit less sugar.Youll have to experiment with bread recipes to see what works for you.

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