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    You are in: Home / Community Forums / Cooking Q & A / Question:Garlic- Asiago- Bread- (Abm)
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    Question:Garlic- Asiago- Bread- (Abm)

    nbarker
    Wed Dec 05, 2012 4:58 pm
    Newbie "Fry Cook" Poster
    Garlic Asiago Bread (Abm)

    now i make my bread in my oven, i do not have a bread machine but this seems like the bread that i would love to make; would you be able to give me the recipe without me having to use a bread machine. i dont know if the yeast type would change, and what the temperature i should bake it at and for how long.... if you could get back to me i would appreciate it.

    thank you so very much icon_biggrin.gif
    Zeldaz
    Wed Dec 05, 2012 5:01 pm
    Food.com Groupie
    There are some good guidelines for adapting bread machine recipes at http://breaddaily.tripod.com/recipeconversion.htm
    When you click on Ask a Question you are posting in the Q & A forum, not reaching the individual who contributed the recipe; to reach him/her, use the Contact This Chef link to the right of the name. That being said, there are some very experienced bakers who should be dropping by and can help you out soon.
    DrGaellon
    Wed Dec 05, 2012 6:05 pm
    Food.com Groupie
    The yeast type does not need to change. You can combine all the ingredients in a stand mixer, just mix until it's all well combined, then turn it out onto a floured board and knead until smooth and satiny (probably 10-15 minutes of kneading). Alternatively, you can use the dough hook and let your mixed knead it for you.

    I'd bake it at 350F for 50-70 minutes. The temperature on an instant read thermometer inserted into the center of the loaf should be 195-200F, and the loaf should sound hollow when thumped.
    Kerfuffle-Upon-Wincle
    Wed Dec 05, 2012 8:21 pm
    Food.com Groupie
    DrGaellon wrote:
    The yeast type does not need to change. You can combine all the ingredients in a stand mixer, just mix until it's all well combined, then turn it out onto a floured board and knead until smooth and satiny (probably 10-15 minutes of kneading). Alternatively, you can use the dough hook and let your mixed knead it for you.

    I'd bake it at 350F for 50-70 minutes. The temperature on an instant read thermometer inserted into the center of the loaf should be 195-200F, and the loaf should sound hollow when thumped.


    wave.gif I'd bake the loaf in a Pyrex pan at 375F for 25-35 minutes ~ tent with aluminum foil after 15 minutes if you think it is browning too much too quickly.

    Checking with an instant read thermometer is always a good thing too!
    Chocolatl
    Thu Dec 06, 2012 3:49 pm
    Food.com Groupie
    Checking with an instant read thermometer won't do anything but make an ugly hole in your bread. The bread will reach optimum internal temperature at least ten minutes before it's done. If it looks done, the thermometer will ALWAYS read the correct temperature.

    Color is the best way to check doneness.
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