Application Guide

fered the choice of light, medium, or dark crust settings, and the cycles lasted
69, 79, or 89 minutes, depending on which crust setting I chose. Other ma-
chines have a 110 minute or a 120 minute quick bread cycle, and some of
these do not offer a choice of crust setting. The differences in time are due to
different baking temperatures. Most machines begin baking as soon as the
batter is mixed, but a few have a long pause between mixing and baking.
The recipes in this chapter have been developed with the
right proportions and ingredients to bake nicely in bread machines with the
69, 79, and 89 minute quick bread cycle. If your machine has a longer cycle,
but begins baking right after mixing, these recipes should also work well, but
you will probably need to do a little experimenting with your machine. Begin
by programming it just as the recipe instructs, choosing the crust color given
if your machine allows you to choose. If your machine has a shorter cycle,
let it go to the end and see how the bread turns out. If your machine has a
longer cycle, begin testing the loaf for doneness about 1 hour and 10 minutes
into the cycle (it may bake at a lower temperature, though, and need the full
time). With all quick breads, as with regular breads, it is a good idea to check
for doneness 5 to 10 minutes before the end of the baking time. In every
recipe I explain how to tell when the loaf is done.
After you’ve made a few of the recipes in this chapter,
you’ll develop a sense for how your machine works. If your bread is consis-
tently overbaked, stop the cycle and remove the bread early next time you
make it. If it is underbaked and your machine allows you to do so, program
Bake Only for some extra time. Note these changes on your recipes.
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