bread flop

[little toad]

i made my first ever loaf of bread from a bread machine yesterday and it was
a big flop! i've never had a loaf of bread flop on me in my life. i'm the
kind of cook who doesn't measure, but with a bread machine i am going to
have to measure every little last grain of flour and oz. of water.

i'm cutting up the fallen pumpernickel caraway rye for croutons. :)

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little toad

[little toad]

"ryannosaurus" <killing...@icqmail.com> wrote in message
news:3c57eb40...@west.usenetserver.com...
> readers in alt.astrology.toadology were scarred for life when "little
> toad" <littl...@this.is.invalid> put on a funny hat and posted:

> getting rye to work in a bread machine is a challenge.... if I don't
> use a bit of wheat gluten flour to inprove the dough elasticity, I end
> up with a hockey puck

thank you for the tip! this was my first experience with a bread machine
and the loaf might also have flopped because the machine is a little 3/4
pound loaf deal that is a rapid rise only. i probably am going to have to
get quick rise yeast instead of regular yeast.

little toad

[little toad]

"ryannosaurus" <killing...@icqmail.com> wrote in message

news:3c670931...@west.usenetserver.com...

> either that or proof the yeast with water & sugar first to get it all
> revv'ed up, though I'm lazy & get the rapid rise

that's normally how i do it -- proof it w/ water & a sweet (sugar or
honey+molasses). or make a sponge proof with the sweet and the sugar,
adding nonfat dry milk, more water and a cup or two of flour -- then i let
that sponge up.

the directions for this little bread machine said no yeast proofing though.
it makes a loaf in less than 45 minutes, so i think i'll have to use rapid
rise which kind of weirds me out b/c i've never had to use rapid rise yeast
b4.

> want I should psot my rye bread recipes for the bread machine?

if you want to, sure. :)

if they're for 1.5# loaves, i can just half them for my machine or do more
math if they are for a 1# loaf.

little toad

[little toad]

ryannosaurus peeled some carrots in
news:3c726bcd...@west.usenetserver.com:

> all my bread machine recipes call for it, but I've had equally good
> luck with regular dry active yeast, as long as it's reasonably
> fresh...

this is a quick cycle machine only. from start to finish in about 45
minutes.

>>> want I should psot my rye bread recipes for the bread machine?
>>
>>if you want to, sure. :)
>>
>>if they're for 1.5# loaves, i can just half them for my machine or do
>>more math if they are for a 1# loaf.
>

> ok, here we go... (these are ones I adapted from immigrant bread
> recipes for the bread machine, so pretty authentic ethnic, as least as
> close as you'll get in a machine... my only change was the wheat
> gluten addition). these are for 1.5 lb loaf
>
> German Dark Rye Bread (Ryan Gavin)
>
> 1 cup warm water 1 ½ tsp salt
> 2 2/3 Tbl Molasses (2 Tbl + 2 tsp) 1 Tbl butter
> 1 ½ cup Rye flour 1 ½ cup bread flour
> 2 Tbl Unsweetened Cocoa 1 ½ tsp sugar
> 1 Tbl Wheat Gluten flour 1 ½ tsp Caraway seeds
> 1 package (7g or 2 tsp) Active Dry Yeast (I use Fleishman's)
>
> Regal Bread Machine. Add water (approx. 100°F), salt, butter, and
> molasses to machine. Add flours, sugar and remaining dry ingredients,
> adding yeast last. Use Basic setting.
>
>
>
> Swedish Limpa (Rye Bread) (Ryan Gavin)
>
> 1 cup warm milk 1 tsp salt
> 1 Tbl Molasses 1 Tbl butter
> 1 ¼ cup Rye flour 1 ¾ cup bread flour
> 1 Tbl grated orange peel ¼ cup packed brown sugar
> 1 ½ tsp Wheat Gluten flour 1 tsp Caraway seeds
> 1 package (7g or 2 tsp) Active Dry Yeast (I use Fleishman's)
> ¼ tsp Fennel seed (optional)
>
> Regal Bread Machine: Add milk (approx. 80°F), salt, butter, and
> molasses to machine. Add flours, sugar and remaining dry ingredients,
> adding yeast last. Use Basic setting. (adjust per manufacturers
> instructions for other machines if required).

thanks, ryan. you're a good person.

now i'm going to have to get some gluten flour. :-)

--
little toad