MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Converting Bread Recipes for Breadmaker
 Categories: Abm, Breadmaker
      Yield: 1 Hints
 
          
 
  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.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Craisin Bread
 Categories: Breadmaker, Abm, Misc
      Yield: 10 Servings
 
MMMMM------------------------------------------
  2 1/4 ts Yeast
      2 c  Bread Flour
      1 c  Whole Wheat Flour
      3 tb Sugar
  1 1/2 ts Salt
    1/3 c  Milk; room temp
    1/2 c  Water; room temp
    1/3 c  Oil; room temp
      2    Eggs; room temp
      1 ts Walnut extract
    2/3 c  Dried Cranberries (craisins)
    1/3 c  Walnuts; chopped
      1 ts Dried Orange Peel
           OR Peel from one orange;grat
 
  Place ingred. in order according to manufacturer's directions.
   For dinner rolls, use use manual cycle, remove and shape into 12 - 14
  rolls.  Place in greased muffin pans, cover and allow to rise til
  double, about 30 min. Bake at 375 for 12-15 min. TO GLAZE: blend 1/2
  c sifted powdered sugar, 1/2 tsp grated orange rind and approx. 2 ts.
 
MMMMM
 
... .....Sincerely yours Gigi........
--- GEcho/386/JAM/V.34+
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