Vegan Pineapple Coconut Macadamia Muffins The Artful Appetite Pineapple Coconut Macadamia Muffins
If you are guilty of letting your bread machine collect dust when you aren t making bread its time to change things up a bit. The benefits of a bread machine aren t limited to making fresh baked bread - they include excellent recipes for everything from jams pasta doughs cakes to quick breads and pound cakes. Bread is just the tip of the iceberg. In this article you ll learn a few of the many dishes you can prepare in a bread maker that aren t bread. Pound Cakes Quick Breads and Cakes The benefits of a bread machine in the kitchen are limitless. You can bake numerous treats in addition to yeast breads and some of the best are cakes pound cakes and quick breads. These scrumptious goodies can be made as if you were using your regular oven using your machine s bake cycle. Most bread machines bake at 350 degrees Fahrenheit so you need to be certain that your recipes call for this baking temperature or adjust them accordingly. Many machines come with a timer but not all.
Choose Recipes Carefully. Not every recipe will work correctly in a bread maker. Fortunately a quick Internet search is all it takes to find bread recipes that have been modified for use in bread makers. You can also find ready-made mixes especially made for bread machines. These mixes are convenient affordable and almost impossible to screw up. Don t Leave Bread In the Machine for Too Long. Homemade bread is the best when it s still warm. Some machines can keep bread warm long after it has finished baking. However bread left in the machine for too long could end up being soggy and not a lot of fun to eat. Make the Bread Easy To Remove. Thoroughly spray the inside of the machine with cooking spray before adding the ingredients. This will make the bread easier to remove after baking.
As you can see the germ and bran contain lots of healthy stuff that is not found in the endosperm. Whole grains are cereal grains in their natural state ie they contain all three main parts endosperm bran and germ. Refined grains are groats from which the bran and germ have been removed by grinding and sifting. Refining causes the grains to lose some of their nutritional value. Sometimes nutrients such as vitamins are added back. But as these represent a small fraction of the nutrients removed refined grains are nutritionally inferior to whole grains. Removing the bran and grinding the grains into a fine powder increases the glycemic index value (GI) of the grain ie you digest glucose from refined grains quicker than glucose from whole grains which as a diabetic is not what you want.