Blinkin' Heck, I spent some money....

[battybird]

Hi all,
I use lemon juice instead of sugar and it works perfectly in my breadmaker in UK. I always make the dough and prove it in the maker then hand shape it and cook in the oven. Well...occasionally I let it bake the loaf itself but I like handling the dough. I prove mine anywhere...I sometimes mistime it and have not got time to finish it..so I put it in the fridge, and it often still is climbing out of the pan when I get back to it! Experimenting is part of the fun, twiggy...I am sure your purchase will be paying for itself in no time!!

[Minnesota]

Tip: if it's an American recipe cut the sugar down by at least half - unless you're into sweet bread - they seem to put tons in any bread.

sorry to veer off subject, but had to laugh. Whenever I buy any imported candy or whatever type of food that should have sugar in it...the situation is like this..."Hey, who made this ? there is hardly any sugar in this ?"

I admit, I have a sweet tooth, more so than most Americans :)

[citizentwiglet]

Just a question - best place, apparently, for proving bread, is 40 degrees C. Where in your house, in the middle of summer, is it THAT warm????

Erm... inside a chicken? Apparently their little bodies run a touch hotter than ours. How that in anyway helps with proving bread, I don't know; it would be far more hygenic to substitute a bit more time for the extra warmth.

Wulf

OK, remind me not to accept a sandwich if I ever come to YOUR house, Wulf.....(I'll know it's your house because of the chicken that walks funny in the garden).