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Hãy viết đoạn tóm tắt về nội dung bằng tiếng việt kích thích người mua: 5 things to know before buying a bread maker — here’s what I learned

I’m a keen bread maker, but while I love to bake bread the traditional way without the help of a bread machine, it is a time-consuming process. It’s not always practical to be around when the bread requires knocking back or shaping, and I often get caught up in another task. So, I bit the bullet and decided to give a bread maker a shot. 

I’ve been pleasantly surprised at the results and how using one of the can transform how you eat your daily bread. So, I’m sharing what I learned when I used a bread maker to help you get the most out of your appliance, whether it’s new or not. 

1. Get your ingredients in order 

If you’ve made bread by hand, everything is a bit topsy-turvy when using a bread machine. Rather than adding the dry ingredients to the bowl first, followed by the wet ingredients, most bread machines require you to do everything in reverse.

WD40 — that I use to loosen up stiff hinges, I called on the culinary equivalent — sunflower oil — to ease the stiffness. 

The paddle can also get jammed with bread while it’s baking, so be sure to remove any remits before reusing, as it will cause the paddle to get stuck. 

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Apart from ensuring the temperature of the liquid is right, it’s also wise to check that the dry ingredients are at room temperature between 68°F-77°F (20°C-25°C). If they are too cool or hot, they can also affect the action of the yeast.

5. Be careful when substituting ingredients 

When you start to bake, you may be surprised at how much sugar goes into recipes, especially when making cakes for the first time. The same is true when making bread. Although sugar isn’t needed in a basic dough, it is often added to feed the yeast and give sweetness, even in savory loaves. But don’t be tempted to swap sugar for a low-calorie substitute. While you can use maple syrup or honey to sweeten your dough, an artificial sweetener won’t feed the yeast. 

The same goes for the type of flour you use. Stick to the flour type that’s mentioned in your recipe. For instance, bread flour is higher in protein and gluten than other flour and will give a finer grain. says that most bread machine cookbooks call for bread flour rather than all-purpose flour. 

King Arthur Baking also says that rye, barley, buckwheat, amaranth, corn or rice flour contain little or no gluten. In this case, it suggests adding a split of high-protein flour to provide the gluten for rising. The recipe for that I’ve shared requires more strong bread flour than rye flour, but it produces a well-risen loaf with the added flavor of the rye.

But the best advice I can give you, keeping trying, enjoy the tasting and most of all have fun.

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