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Title: Converting Abm Recipes To Non-Machine
Yield: 1 Serving

Ingredients

      1    *****

Instructions

1. Add dry ingredients to bowl, except for yeast; whisk to blend.
2. Add yeast to bowl (I use instant yeast, so I don't proof it);
whisk to blend.
3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour
cream, etc.
4. If using mixer, knead 8-9 minutes (approx)
5. Remove dough to lightly-greased bowl; let rise until doubled
6. Punch down; repeat rising
7. Punch down; shape into loaves (or other forms); let rise
8. Bake -- most standard yeast breads bake at 375-450 degrees
Fahrenheit, minus 25 degrees if you're using a convection oven. You can
look at standard recipes that are similar and judge accordingly for the
temperature. Bake until bread tests done (either by taking internal
temperature of loaves or until loaves sound hollow when thumped -- rolls
will bake for less time).

That's a very generalized sequence, but it always works for me.
Differences might arise if I'm making a specialized type of bread, such as
refrigerator dough, brioche, cinnamon rolls, etc., where you have rising
time in the refrigerator, or special shaping methods, etc. Any good
cookbook (esp. those specializing in yeast breads) will have recipes that
can help you to learn the standard methodology for all of these
techniques.

>From: "J. Mathew" Here is the general sequence I
follow when reading a bread machine
recipe:

1. Add dry ingredients to bowl, except for yeast; whisk to blend.
2. Add yeast to bowl (I use instant yeast, so I don't proof it);
whisk to blend.
3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour
cream, etc.
4. If using mixer, knead 8-9 minutes (approx)
5. Remove dough to lightly-greased bowl; let rise until doubled
6. Punch down; repeat rising
7. Punch down; shape into loaves (or other forms); let rise
8. Bake -- most standard yeast breads bake at 375-450 degrees
Fahrenheit, minus 25 degrees if you're using a convection oven. You can
look at standard recipes that are similar and judge accordingly for the
temperature. Bake until bread tests done (either by taking internal
temperature of loaves or until loaves sound hollow when thumped -- rolls
will bake for less time).

That's a very generalized sequence, but it always works for me.
Differences might arise if I'm making a specialized type of bread, such as
refrigerator dough, brioche, cinnamon rolls, etc., where you have rising
time in the refrigerator, or special shaping methods, etc. Any good
cookbook (esp. those specializing in yeast breads) will have recipes that
can help you to learn the standard methodology for all of these
techniques.

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : Here is the general sequence I follow when reading a bread machine

recipe

Nutr. Assoc. : 0

Contributor: "J. Mathew"
Preparation Time: 0:00

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