| BRevere |
Yes, more sugar does effect the crust and the rising time--that is what the
sweet bread setting is doing,
changing the temperature setting and the rise time to accommodate the extra
fast rise and keeping the crust from browning too much.
I think you probably need to use mostly recipes for the bread machine ---at
least until you get more experience on the machine. Most recipes for the
machine are very wet doughs. The wetter the dough usually the better the
bread---but
when you bake by "hand" the wet dough is really very tough to handle, so we
add a bit more flour. I have adapted "by hand" recipes for the machine by
reducing the flour. The first few times through I add all but the last 2
cups and let it start. Then I stop and start the machine a bunch, adding
flour as needed.
I helps to have some dough savvy/experience already.
good luck,
Barb
"Suanne Wong" <suanne_w@hotmail.com> wrote in message
news:g11Nb.84606$ts4.32812@pd7tw3no...
> Hi,
>
> I just bought a bread machine with basic and sweet bread settings. Other
> than the recipes given in the manual, how would I know when to use the
sweet
> bread setting for recipes from other source? Is it determine by the
amount
> of sweetener in the recipe or by other ingredients? Your advice is much
> appreciated.
>
> My husband would prefer a sweeter bread. My basic white bread recipe only
> calls for 1 tbsp of sugar. If I add another tablespoon, will it affect
the
> rising of the bread. . Anyway, I had tried baking twice, one basic and
one
> cinnamon raisins and both loaves rised too high, to the lid. I guess I
just
> have to keep trying until I got the right formula.
>
> I tried the basic recipe this afternoon with added sugar and it turned out
> with very dark crust even I selected the regular crust. Is it due to the
> higher sugar content? Should I use the sweet bread setting instead.
>
> Thanks,
> Sue
>
>
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| wildeny |
"Vox Humana" <vhumana@hotmail.com> wrote in message news:<nZdNb.1241$f97.441@fe3.columbus.rr.com>...
> bread cycle is the shortest cycle on your machine. When I make sweet dough
> like brioche, it always takes much longer due to the increased time to rise.
> Also, if there is a lot of fat in the dough, you have to be careful not to
> let it rise in too warm a place or the butter will melt leaving you with a
> lump of dough swimming in oil.
For sweet bread, you need to add more yeast or try the yeast special
for the sweet bread.
In the newsletter from "Lallemand yeast", it talks about the yeast in
different regions: "Choosing the Right Yeast"
http://www.lallemand.com/BakerYeast...ES/1_3YEAST.PDF
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