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Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Alot of folks have bread machines but get confused by what flour to use. Unless you are baking whole wheat bread, you need to select a flour from the grocery store that is clearly marked : "Bread Flour" Don't be confused by all the choices of "all purpose flour" "bleached flour" "unbleached flour" etc. .............Just be sure you choose a flour that says: BREAD FLOUR.
Sometimes this is caused by not having enough liquid in the recipe.
All flours are not made equal. Make sure you ladle the flour into the measuring cup with a spoon , then level off with the back of a knife. Scooping a measure into flour, impacts the flour and you actually get more flour than you need. If this does not help, try adding more liquid a tablespoon at a time and see if this works. good luck.
self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.
Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it.
If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.
If, by cream flour you mean all-purpose flour, I found this on recipe.com:
combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Calculate the number of work days in 4 weeks. A multiplication is needed here. Divide the total amount of flour used in that many days by the number of days.
If you want really good bread you need to ditch the all purpose flour. It will always be more dense and short compared to bread flour. Be sure to buy a bag of flour that says "bread flour" on the bag.You will get a more normal looking and tasting bread.
first yeast, then flour, then salt and sugar, then water and last oil. most machines have a beep sound later if you want to put in nuts, cheese or herbs. most important, water to white flour ratio is 1 cup flour to 1/2 cup water.plz rate-bozcro
MAKE SURE THERE IS NO ICE FORMING ON COILS IF U CAN SEE THEM. IF IN BASEMENT, SURROUNDING TEMP MUST BE ABOVE APPROX 60 DEG. ALSO, TRY ADJUSTING THERMOSTAT
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