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Date: | Fri, 15 Jan 1999 10:16:05 -0800 |
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I always use water in all of my bread recipes. I make bread daily, using a
bread machine. One tip given in the accompanying cookbook is that breads with
significant quanitities of rye flour, oats, bran etc. require a longer rising
cycle to allow these heavier grains to expand. Loaves made with these
ingredients are generally shorter and denser anyway. So, whether a bread
machine or traditional method of baking is being used, try letting the dough
rise longer before shaping and baking. Also, try increasing the sugar and yeast
by 1/2 to 1 teaspoon.
I personally have not noticed significant difference using water instead of
milk, although I use wheat flour.
Hope that helps.
Cathy
Don Marcotte wrote:
>
>
> --I have allergies to wheat grains
> >Shortly after that I found that I was allergic to milk. Now
> > my breads (yeast) come out heavy; the milk really does =
> >
> >make a difference. I have tried soymilk, and rice; they do =
> >
> >not work either. I know that these grains have a low gluten
> > content, but my bread came out great =
> >
> >when I was using milk. What can I substitute?<
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