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The Watercooler
Our quest for a Bread Machine
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<blockquote data-quote="Marguerite" data-source="post: 229519" data-attributes="member: 1991"><p>KTmom, I use fresh milk also. The problem with using fresh milk is really only when you put the recipe on to timer, and the milk risks curdling or going sour before the bread program gets going. For example, if you're making the loaf to be ready when you get home form work, and you put it all together first thing in the morning. The machine won't switch on for about 6 hours, and in that time the fresh milk in it could be very unpleasant. But if you're setting it to operate straight away, fresh milk is perfectly OK.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 229519, member: 1991"] KTmom, I use fresh milk also. The problem with using fresh milk is really only when you put the recipe on to timer, and the milk risks curdling or going sour before the bread program gets going. For example, if you're making the loaf to be ready when you get home form work, and you put it all together first thing in the morning. The machine won't switch on for about 6 hours, and in that time the fresh milk in it could be very unpleasant. But if you're setting it to operate straight away, fresh milk is perfectly OK. Marg [/QUOTE]
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Our quest for a Bread Machine
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