Insider's Guide To Easy Baking; Traditional Yeastbreads - Welbilt ABM4000 Recipes & Instruction Manual

INSIDER'S GUIDE TO EASY BAKING
Your Welbilt Bread Machine produces delicious baked goods with
ease. This marvelous machine asks only that you carefully follow
the recipe instructions! In basic cooking, normally "a pinch of this
and a dash of that" is fine, but not for automatic bread machines.
Using an automatic Bread Machine requires you accurately
measure each ingredient (especially yeast and water) for best
results. For best results, have your ingredients at room temperature
65° to 85°F, unless otherwise specified.
Active Dry Yeast: Use only dry yeast - never compressed cake
yeast. The amount given in the recipe is for ,active dry yeast. For
conversion to fast-rising yeast, see chart below. Check its expiration
date. Yeast is the leavening agent that causes dough to expand or
"rise." Liquid and warmth bring yeast back to life. When reactivated,
yeast releases carbon dioxide bubbles that make well-kneaded
dough rise.
If the yeast is close to the expiration date or the expiration date
has passed, it should be discarded and fresh yeast purchased.
Never use yeast from torn or previously opened packets. If using
bulk yeast from a jar, always store properly according to the
manufacturer's instructions on the package. To check if your yeast
is still
good, proof your
yeast.
TRADITIONAL YEASTBREADS
The mention of fresh-baked bread evokes different memories for
different people. But,there's one thing certain about all good yeast
breads. They're always moist and meaty. Pinch or squeeze a slice
of
good
bread. It will, slowly but surely, resume its original shape. HOW TO PROOFYEAST FOR BREAD MACHINES
Start with a clear plastic or glass 1-cup measure. Pour in % cup
of water (110°-115°F). Add 1 teaspoon sugar and stir until
dissolved. Next, add 2% teaspoons active dry yeast (one %-ounce
package) and stir. Set aside for 10 minutes to ferment. After 10
minutes, a crest of foam similar to root beer foam should have
developed with the crest at the rim of the cup. If foam crests
below rim, discard and buy fresh yeast for your Bread Machine.
PREPARATIONFOR GOOD RESULTS
Your Bread Machine produces satisfying results if you carefully
follow directions and use the indicated ingredients.
Bread Flour: Now available in most supermarkets in 5 lb. bags,
bread flour is higher in gluten than unbleached all-purpose flour.
Gluten, a natural protein found in wheat flour, makes dough elastic
when efficiently kneaded. This high gluten content produces higher
volume loaves. Bread flour is the flour of choice when working with
yeast and whole grain breads, unless otherwise specified. Never
use flour that has been sitting in an open bag or container for more
than six months or during an extended period of high humidity.
Conversion Chart for Fast-Rising Yeast
1% teaspoons active dry yeast = 1 teaspoon fast-rising yeast
2% teaspoons active dry yeast = 1% teaspoons fast-rising yeast
1 tablespoon active dry yeast = 2% teaspoons of fast-rising yeast
EXCEPTION:In the ABM4100T. 1% teaspoons active dry yeast equals
1% teaspons fast-rising yeast
Estimated Equivalents
2 cups flour = 1 lb. bread
3 cups flour = 1
%
Ibs. bread
4 cups flour = 2 Ibs. bread
Sweetener and ,Salt: Never eliminate the sweetener in the recipe.
Yeast uses it as energy on which to grow. Salt also plays an
important role. It helps stabilize the rising process so that the dough
rises evenly.
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