I have made several attempts at wheat flour recipes in my ABM. Most of
them contain 2/3wheat 1/3white. They all look beautiful until they fall
and look sad. I have tried increasing the amount of white and decreasing
the wheat with very little luck. Any thoughts on what I am doing wrong?
Should I use a different setting? I have a WELBILT with the choices of
WHITE, FRENCH, SWEET. One of my favorite recipes follows this and I
would like to have it much fluffier than I can ever get it...
>> :TIA-Apryl
>> :CRUNCHY CARROT BREAD
>> :
>> :7/8cup water (for Welbilt\Dak machines add 2TBL)
>> :2cups whole wheat flour
>> :1cup bread flour
>> :1 1/2teaspoons salt
>> :2T butter (I sub applesauce)
>> :2T honey
>> :1cup finely grated carrots
>> :1T poppy seed (I omit)
>> :2tsp active dry yeast
>> :