Gourmet Baker
Last Things Last
You’ll see this tip in several places in this book, but it bears repeating: Always put the liquid! in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast This is especially important when you’re using the Delay bake option. You don’t want the yeas to be activated too soon in the process!
Placement Counts!
Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
Freshness First
Avoid using perishable ingredients
Just Wait Fifteen
For best results, wait fifteen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and
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