HI - MY ANSWERS IN BOLD -
>I picked up Ms Brady's book 'Desserts From Your Bread Machine' today
>because it has some super sounding recipes. I have a question though.
>The book was copyrighted in 1994 and says that only large capacity
>machines should be used - those for three cups of flour or more. I have
>a Zoji V20 which I would assume she would classify as 'superlarge'! For
>that reason, I assume that for best results I should probably increase
>the size of the recipes.
NOT NECESSARY - SINCE MOST ARE DONE ON THE DOUGH
CYCLE THERE IS NO DIFFERENCE. FOR THOSE DONE ON BAKE CYCLE THE RECIPES WORK
FINE.
>But how much? Has anyone looked at this book? A
>second question refers to the loaf that is baking as I write -
>'Butter-Rum Monkey Bread'. For this a syrup of 1/4 stick butter, 1/4 cup
>of sugar and 2 TBsp water is brought to a boil and simmered for five
>minutes. Then 1/4 cup rum is added and simmered for five minutes more.
>Then remove from stove and pour into a small bowl to cool. This is done
>whilst the dough is kneading. For the dough, mix 1 large egg, 2 tsp rum
>extract, 1/2 stick butter, 3/4 cup milk, 1-1/2 tsp salt, 1/4 cup sugar,
>3 cups bread flour and 2 tsp yeast. Use Basic cycle. At the end of the
>cycle, dump dough onto floured bowl and, working quickly, dived into 32
>balls. Shape into spheres with hands. Dip balls into syrup and place
>back into pan, making several layers. Place pan back into machine and
>allow to complete rising and baking. Any excess syrup can be used as a
>dip. I wonder if the blades shouldn't be removed before the dough balls
>are placed back in the pan? But this might interfere with the
>'knock-down' after the first and second rise? Has anyone tried this
>recipe? Thanks. Ben Strong.
THE BALLS SHOULD BE PLACED IN THE PAN AFTER THE KNOCK DOWN HAS OCCURED, OR
THE BLADE CAN BE REPLACED.
Lora Brody
Newest book, Plugged In