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Bread making advice

Here are some points of advice which you consider regarding bread and bread making machines.

• The reason that most recipes use 500g of flour, is that it makes a standard sized loaf. You can adjust the quantities to suit the size of loaf you prefer, just remember to keep everything proportionate.
• Adding milk to the mixture instead of walter will soften up the crust to make a 'sandwich' type loaf.
• I would now like to try some of his recipes at this site, but need to know how I convert "fresh yeast or fast-acting dry yeast"? So 21 grams of fresh yeast would be 14 grams of instant yeast.
  
• Homemade pizza dough is easy to make. Don't bake the dough use a mix only setting on your bread makerand then roll out on a flat surface dusted with seasoned flour. You can also use your breadmaker to make bagel dough, bread, challah, sweet rolls, dinner rolls, etc. It really is a versatile piece of equipment so experiment with what you are making.
• Often we field questions about making great bread but is there really a perfect loaf, variety can be the spice of life and what suits your tastes may be very different to what suits your neighbours. Fresh yeast really does make a difference if you shop in supermarkets, just go to the bakery section and ask for fresh yeast, and they will give you some.
  
  
• Add some fat to your mixture in the form of oil or butter to give it a richer flavour.
• Too much salt can inhibit the yeast and cause the loaf to sink.
• Invest in a really sharp bread knife this will pay for itself in the amount of bread you end up not wasting as a result of being able to cut straight.