dorky question about using a bread machine

[Guest guest]

It was on this group, some time ago, that I read about the little

secret for not getting a giant YAW in the bottom of the loaf....

Take the mixing blade out before the baking begins!!

Duh! Why isn't that in every book about bread making? That little

secret is something I look forward to exploiting.

But... how does one know when to take it out?

I have a Hitachi something-or-other machine. I've had it a long time.

Any one know how I can tell when the mixing is done and it's time to

remove the blade?

And then... do you just reach through the goo with clean hands? Or is

there some other trick to it? Does the goo come off your hands, and

stay with the bread dough? Or, do you just lose some of the dough in

the blade-extraction process? I presume it's not hot in there if you

reach in at the right time.

Please, tell me the secrets of yaw avoidance.

I'm going to try to clean my bread machine super thoroughly and try to

make another loaf of GF bread in it. I've only made one GF loaf in my

bread machine and I got sick. I don't know if that's 'coz the machine

contaminated the bread, or what. But I hope to be able to make a GF

loaf that even I can enjoy.

Thanks for all advice!