<<Disclaimer:  Verify this information before applying it to your situation.>>

I posted this letter on May 26, about bread recipes.  I just returned to see
that it was miss sent.

The recipe I quote was the one I received from Adele Fosser's presentation at
the annual meeting in Seattle April, 1995.  I found by trial and error I had
to modify it slightly.  Maybe it the the altitude, we are at 3800'.

Also I stated that I no longer bake in my DAK bread machine.  The middle
always falls with the second shakedown and makes the bread guey!  Hence, I mix
the dough in the machine, using the manual selection   two times.  Then I
immediately place the dough (before it has risen even once) in 2 loaf pans.
They are placed in a warmed micro for 45 to 60 minutes; then I put them in a
preheated 350 oven & baked for 50-60 minutes.  Sometimes I use the convection
and sometimes I don't.   I cover the tops of the loaves with foil after the
first 15 minutes.

The dough will be sticky and soft like cookie dough--not a round ball liken to
wheat dough.

Betty Hagman says she uses  forcepts( sp) or long twissers to remove the
beater so it will not suffer the second shakedown.  She says rice flour will
not do well with 2 times to rise.

I use the regular milk and powdered milk just to get the added protein and
calcium.  I'm not a protein junkey--I know better (extra protein turns in to
fats if not needed and can cause kidney damage in the conversion.)  I only eat
meat one or twice a month.  There is some discussion about the older
population (60 and over) may need more protein.  Just trying to cover all the
bases.   I dn't think you need to use both powered milk and regular milk.

Depending on the humidity you may need more liquid.

The best change I have made in my bread making has been to mix in the machine
then bake in the oven.  I know I am kitchen bound for three hours.  I don't
begrudge that at all when I can have good tasting bread that is not hard or
goey(sp).
By the way, this recipe makes good cinnamon rolls ( do one at a time and place
in muffin tins) and bread sticks and hamburger buns or pizza crust.

 I tried for 4 years to get good loaves of bread cooking in the bread machine
and IT NEVER happened.  It is probably the machine.  That machine is not being
ignored.  I make bread daily for the rest of the family ( we have extended
families in our home).

Sorry for the delay.
Lynelle
 Bend, Oregon