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Re: Loaf top

On Fri, 19 Jun 1998, Carma Halterman wrote:

> The top of your bread collapsing is a sign of too much water.  This is
> not uncommon with ww flour because it seems to be more effected by
> humidity.  Use 1/2 c. less flour next time and watch the machine while
> it mixes the dough.  Add the last 1/2 cup as needed.  You might enjoy
> http://www.kitchenlink.com/abm.html  Good luck.

I think she means use 1/2 c. less WATER, not flour.

Jenny Herl              |   "The world has enough for everyone's need, 
jlherl@xxxxxxxx         |    but not enough for everyone's greed."
University of Illinois  |  
Urbana-Champaign        |    --attributed to Mahatma Ghandi (1869-1948)