THE APPLE PIE IN THE BREAD MACHINE

Making this classic apple pie, using my mom's famous recipe, but with the bread machine, was really a challenge.

The experiment went undoubtedly successful: at the taste test, mum said: "Yes, It's good". And she looked very surprised I could made her legendary classic apple pie - the same she prepared when I was a child - soft and light with my modern bread machine. Due to this reason I fell delighted to offer you this recipe, simple, healthy, quick to make, and even to eat!

WHOLE WHEAT BREAD WITH POOLISH

The homemade bread with whole flour is my favorite bread. When I taste it, my imagination flies to the corn fields, barns, to the land. In my opinion this is the best bread in the world, but I'm quite sure you already have your favorite ones. 

Using my bread machine it comes very good and I save a lot of electric power. Good for my pocket and for the environment.

Whole wheat flour rises easily, but we should remember this kind of flour is a strong one - see  my flour guide - we should give it time to mature, doing things with precision and passion. 

HOW TO CHOOSE THE FLOUR - W STRENGTH

This is a very simplified guide and certainly not complete but it helps to  learn how to  choose the flour that best suits our recipes. 

In general, the question rises when we decide to become home-bakers, making bread, pizza and all those preparations with natural yeast. For cakes and desserts in general it is much easier because the rising process is different and does not require big attention. 

First of all, we have to know a very important concept that will make us more professional and aware of what we are doing with our flour: The strength or W factor.

YOGURT BREAD RECIPE

Finally an easy recipe where I could used my bread machine and the yogurt machine together for a common purpose: this amazing and delicious Yogurt Bread.

Beside my home-made creamy yogurt, I've decided to use two different kinds of flour: A flour of durum wheat (semolina), which donate a beautiful yellow color and also a delicious taste and a superfine flour specifically made for bread.

Using my technique of "Piercing & overturning", I have obtained a beautiful bread, uniformly well-cooked.

Yogurt made the inside part more humid and pasty. About the taste I can say there is no sense of acid although the taste is different from a normal bread and you can feel it just smelling.

I love this bread, very tasty and perfect for a healthy and complete breakfast.

POOLISH FOR THE BREAD MACHINE

We begin this mini-guide dedicated to the poolish, with a brief introduction on the meaning of the term.

Poolish comes from Polish. Bakers of Poland used a particular method of indirect proving which provided for a specific ratio of 1:1 of flour and water. These bakers were aware that the poolish method allowed them to obtain a bread more leavened and much softer than usual.