BREAD MACHINE CAPACITY CHART
1 lb machine = 2 cups flour maximum
1 1/2 lb machine = 3 cups flour maximum
2 lb machine = 4 cups flour maximum
To find your bread machine pan size:
Fill the bread pan with water and measure it out in cups
Less than 10 cups of water = 1 pound
11-13 cups of water = 1 1/2 pounds
More than 13 cups of water = 2 pounds
TIP:
An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.
TIPS
use prune baby food (it is the same
as the high cost fat substitutef you get in the baking
aisle) or use apricot, peach, blueberry, or carrot
baby food (mix the flavor that most matches the food or desired
taste you are looking for), or applesauce for up to 2/3 of the
fat
for very little texture change. If you use more than that, your
item will come out much more dense and solid than the original.
Also, yogurt, fruit sauce (apple or like) yogurt, Karo syrup,
shredded zucchini, sweet potato or regular potato can be
substituted for oil or egg in recipes. The texture may change.
An equal amount of oil can be substituted for a similar portion
of MELTED butter if the recipe specifies using MELTED butter.
Whole-wheat flour usually can be substituted for part or all of
the all-purpose flour in most recipes. For example, if the
recipe
calls for two cups flour, try one cup of all-purpose and one cup
of whole-wheat flour. When completely substituting whole-wheat
for white, use 7/8 cup whole-wheat for one cup of white flour.
FLOUR SUBSTITUTIONS
For 1 cup of sifted flour you substitute the following:
1 cup rolled oats, crushed
1/2 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
1/2 cup cornmeal, bran, rice flour,
or whole wheat flour and 1/2 cup all-purpose flour
3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose
flour
1 cup rye or rice flour
1/4 cup soybean flour and 3/4 cup all-purpose flour
HIGH DOME MUFFINS
CCP
It’s really easy to make nice, high-domed muffins. Follow these guidelines and your muffins will be the envy of the neighborhood.
1. Filling your muffin tins... We see recipes that direct you to fill your muffin tins 2/3’s full. That’s NOT enough batter for high-domed muffins. Fill your muffin tins nearly full. Your favorite recipe that calls for 12 muffins may only make nine or ten high-domed muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter will flow all over your oven before setting. Your batter should be “spoonable” NOT pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees. Yes, we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You need a high temperature to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After six or eight minutes, set the temperature back to the lower setting. If you leave it on the high temperature, the muffins will bake too rapidly and will likely be crusty.
“At the end of the growing season, we always have a lot of green tomatoes left. Last year, we shredded some and I used them in place of zucchini in my zucchini bread recipe. It was moist and yummy.”
HOME
RHODES BREAD SCULPTURES
Email: marmac34@yahoo.com
