Ummmm this has been brought to my attention - there is a bit of an error in the ingredients in the white bread.

I've added:

6 tbsp. margarine to the ingredients.

Although oil/margerine is used to tenderize the dough in bread making and your results should be okay without it, I always add it to my bread!!!!

Thanks for a good friend who brought this to my attention.

CJ, I will be trying this soon--the white bread recipe. Are there really 12 c. of flour in that recipe? I don't have fresh ground flour, so I'll be using store bought--should I be using all-purpose or bread flour?

Oh, and I have glass loaf pans--do I need to adjust time and temperature for baking?

Chelle, whenever there is a bread recipe and it states the amount of cups of flour, you pretty much use that amount of flour. Very seldom do you use less and if it is less, its a very small amount.

Whenever I use flour purchased from the store (if I run out of grain) I always use all-purpose flour.

I used glass pans to bake bread as well and didn't adjust the temperatures, but it would depend on how hot your oven gets. Also I found baking the bread in glass pans, no matter how well I greased the pans, I still had problems getting the loaf of bread out. I ended up switching to regular bread pans. You might want to check though on the net and see if there should be an adjustment made, as I sure would want your bread to burn the first try.


tip - I don't think I mentioned this in the tutorial, but see how the salt is at the very end of the recipe. Thats because salt will kill the yeast if its put in at the same time. So when I add my liquid (not the yeast mixture), I put the salt in the bowl at the very beginning, then add the rest of the ingredients.

HTH