liquid ingredients in a bread machine - temperature before adding
In "The All-New Ultimate Bread Machine Cookbook", by Tom Lacalamita, the first step in many recipes says "All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F."
Has anyone been following this 80 degrees instruction on a regular basis? If so, how do you get the liquids to that temperature? The only things I have thought of are using a double boiler or a microwave. The double boiler starts to defeat the no-muss, no-fuss advantage of using a machine, uses extra energy for heating, and extra water & fuss for cleanup. I use the microwave only for popcorn and heating up some things where I'm not concerned about how it might affect the taste or nutritional components. I don't want to compromise the quality of fresh and top-quality ingredients I'm using to make nice, homemade bread, by warming them in a microwave.
For some liquid ingredients, like water, milk, and oil, I don't mind leaving them out for 30-45 minutes so they at least get close to room temperature - but I don't like the idea of doing that with eggs (I could leave them out without breaking the shells, but I don't think the actual egg contents will warm up very quickly unless the egg is first broken).
Thanks in advance for any ideas you can send my way!