proportion of flour to liquid. After the dough has kneaded for a few minutes in the breadmaker, look in and see if there is ONE ball of dough which is incorporating most of the flour from the sides of the pan. While it's in its first knead (BEFORE it goes into the fermentation and touch the dough lightly. It should be in one soft ball. If your finger has sticky dough on it, add a Tablespoon of flour. Let it knead a minute and touch it again and check to see if it's still sticky. Keep adding a tablespoon at a time ONLY until it's no longer sticky, DON'T OVERDO IT. It should be a nice "soft" ball. If it just makes a slight indentation and doesn't look crusty, it's probably about right. If it feels too dry or is in two or more balls, OR if the BM seems to be laboring or is "walking", add a tablespoon at a time of WARM water. PLEASE DON'T ADD TOO MUCH LIQUID. If you add too much liquid in proportion to the flour, the dough may rise too much and overflow. (Your bread won't be done in the center either) 5.If you look in and see that the dough is threatening to rise up over the top of the bread pan, don't panic, poke it a few times with a toothpick, skewer, fork,etc. until it deflates. 05/31 12:54 pm LOREL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 1:05 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: MM:BREADMAKER MEGA