Application Guide

Table Of Contents

Brinna Sands, founder of the King Arthur Flour Baker’s Catalogue and a

confirmed bread machine baker, is the perfect person to ask about baking

equipment. She has “a bunch” of bread machines of various models, manu-

facturers, and ages. I asked her to give me a definitive list of the essential

equipment needed for bread machine baking, beyond the machine itself.

Here is her list:

A set of plastic or stainless steel dry measuring cups and spoons, and a glass

measuring cup for liquids. Although this system of measure is not as reliable as

measuring by weight using the metric system as professional bakers do, it is the

system Americans traditionally use, and the system in which this book’s recipes

are measured. One way to make “dip and sweep” measuring more accurate is to

bring your flour, which settles during its shelf life, back to an unpacked, aerated

state. Use the handle of a wooden spoon to stir the flour and then pour it slowly

into a canister, or sprinkle the flour from a large spoon into your measuring cup

when measuring it for a recipe. While this may seem a bit fussy, remember that

air is also a primary leavening agent.

A thin, half-width, heat-resistant rubber spatula. “The blade is 1

by 3 inches

with an 8

- inch-long handle,” says Brinna. “It is perfect for rooting around the

edges when you are checking the dough during the beginning of Knead 2 and

making sure everything is getting mixed properly.” It is simple geometry that the

vertical pans have less surface area and mix more efficiently than the long hori-

zontal pans (which are outfitted with two kneading blades instead of the standard

one), in which unincorporated flour can collect in the corners that are far from the

kneading blade. I use the stiff plastic spatula that came with my food processor. I

also use it for loosening the sides before turning the loaf out of the pan after bak-

ing.

A pair of heavy-duty oven mitts. I use a pair of deep barbecue mitts or mitts

from a restaurant supply house that cover my wrists, a habit left over from my

bakery days when I learned about protecting myself from heavy ovenware. Brinna

likes the thick, washable cotton terrycloth oven mitts available in her catalog. Stay

away from the lightweight designer mitts; they are too thin and the bread pan is

HOT when removed from the machine. The reality is that oven mitts do wear out

with repeated use, especially between the thumb and forefinger, and need to be re-

placed periodically.

A small cleaning brush with bristles that are safe for nonstick surfaces. The

sides and bottom of the inside of the machine need at least to be wiped clean after

each baking session. “A brush is perfect for loosening up the crumbs that stick

and collect in the bottom of the machine,” advises Brinna. “Then you can use the

hose on your vacuum cleaner to gather them all up. It’s easier than turning the

machine upside down and shaking them out.” I use a damp cloth if there are just a