Bread machines simplify baking your own bread.
Wolfgang Puck Bread and Dessert Maker machines are, as of May 2011, available from Internet resellers for about $40. This makes them an economical way to experiment with baking your own fresh bread. There is no question that using bread machines is a more convenient way to bake your own fresh bread than baking bread completely by hand. However, because the machine kneads the dough, there are some tips you should follow to increase your chances of getting good bread every time you use the machine.
Sift Your Flour
Sifting flour is one of the keys to good bread.
This is probably the single most important thing you can do when baking. Sifting incorporates air into the dry ingredients so they can be wet more thoroughly and mixed and kneaded more easily. Measure the amount of flour the recipe calls for, then sift it into the baking pan of your bread machine. Sifting takes a little time and can be a little messy, but it noticeably lightens baked goods. If you don't have a flour sifter, pour the flour into a separate bowl and stir it vigorously with a fork or whisk for a few minutes before adding it to the baking pan.
Use Lukewarm Liquids
Unless otherwise specified, all liquids required by the recipe should be lukewarm and no warmer. If the liquid is too cold, the yeast will not produce enough carbon dioxide and if it is too hot, it will kill the millions of microorganisms that are yeast.
Proof Your Yeast
The Wolfgang Puck Bread and Dessert Maker manual calls for bread machine yeast, or fast-rising yeast, which can be bought in jars as well as envelopes. You should buy it in a jar so that every time you make a batch of bread, you can proof your yeast. Add a little sugar to about 1/2 cup of lukewarm water and stir to dissolve, then add a little yeast and wait for five to 10 minutes. If foam forms on top of the water, your yeast is alive and you can bake with it. If not, buy a new jar.
Read the Manual
Follow the instructions in the manual and add the ingredients in the order the recipe specifies. In particular, always add yeast after flour. The yeast should not touch liquid until it is incorporated into the dough. Otherwise, the yeast will begin producing carbon dioxide before the dough can absorb the gas. Without that gas, the dough can't rise.
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