The hydrogenated difference?

This next loaf is going to be very similar to the first couple loafs that I made. The only difference is going to be that I am only using 220 mg of water (at 37.5 deg C) and, surprisingly, margarine. I didn't choose to use margarine this time for any other reason other then all of my butter is frozen.

One thing that is new aside from the butter is that I tried to use as few dishes as possible when I made this. I only used a small piece of saran wrap a single spoon and a small plastic container.

The idea is that I am trying to cut down on the amount of dirty dishes that I generate.

Now right after I put this in the mixer I started to read up on the effect of water temperature on dough. I think I've been doing this all wrong!

I have been using fairly hot water. And it is entirely possible that the water is just too flaming hot for its own good!

Now, according to The Accidental Scientist the recommended water temperature for bread machines is 21-27'C. I'm nearly 10 degrees hotter than the upper limit! YIKES!

So, this recipe is nearly identical to the last one, with the exception that I actually put the fat in it.

Water: 220.0 grams @ 37.5 <- Up from 210 grams
Bread Flour: 330.0 grams
MARGARINE: 26.00 <- WOAH is me! I had to use the fake stuff!
Sugar: 15.0 grams
Salt: 7.61 grams
Yeast: 3.650 grams

Pictures are forthcoming.