Additional Ingredients - Goldstar HB-036E Instructions & Cooking Manual

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ADDITIONAL INGREDIENTS
• Sugar: Leavens the Bread
Yeast ferments sugar to leaven bread. White and brown sugar, honey, and molasses may be
interchanged equally. Since honey and molasses are liquids, decrease the water by the same
amount as the honey or molasses added. Do not use a sugar substitute.
Artificial sweeteners may not be used as the yeast cannot react with them. Yeast does have the
ability to convert the starch in flour to sugar. Although sugar is the favorite food of yeast, too
much sugar will cause the yeast to malfunction, especially within a bread machine program. The
yeast will have a feeding frenzy and then become lethargic. The loaf of bread will be small and
dense. Dried fruits also contribute sugar to the bread dough. Resist the temptation to add more
than specified in the recipe.
• Salt: Regulates Yeast Activity
Salt is necessary to control the activity of the yeast, disciplining it to work slowly and steadily.
Without salt, yeast acts very rapidly and is exhausted too quickly. Salt also strengthens the
structure of the dough. If too little salt is used, the bread will rise rapidly and then fail before the
baking or as soon as the baking begins. The texture will be coarse and uneven. Some salt
substitutes will work effectively.
• Fat: Dough Enhance And Conditioner
Shortening is an American term for fat used in recipes. The recipes in this book use vegetable
oil. Solid shortening, butter, or margarine may be substituted. Divide it into small pieces before
placing in the machine. There will not be any noticeable flavor difference. The crust may be a
little crisper with butter. Margarine tends to make the crust a little tougher. Light or whipped
margarine does not work well.
• Milk : Add Flavor and Make a Tender Bread
Milk and milk products add flavor to bread and make a more tender, delicate crumb than water
or water-based liquids. Because of the fat content, it is more difficult to dissolve yeast in milk, so
we recommend using nonfat dry milk (NFD) or powered buttermilk.
• Cinnamon And Garlic : Not True Friends Of Yeast Dough
Although cinnamon is associated very closely to the nostalgic senses of bread, it has not been a part of
the actual dough. Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll
fashion. Adding it to the dough in a bread machine presents a problem. Cinnamon acts on bread dough as
meat tenderizer acts on meat—breaking down the structure. Although it smells wonderful while baking, the
flavor is dissipated in the baking process. DO NOT ADD MORE than listed in the recipe.
Garlic inhibits yeast activity. Use garlic in a spread for the bread rather than adding it to the dough.
• Bread Mixes
Use mixes labeled for 1 -1 Vs pound loaves. For best
results use the Basic Bread or Rapid Bread.
Layer ingredients in bread pan in the following
sequences:
• Yeast(Keep Dry)
• Dry Ingredients
- Water and Liquids
Tips For Measuring Ingredients
Use the measuring cup provide with your breadmaker for liquid measurements.
Use standard dry measures and measuring spoons, filling to overflowing, then leveled off.
Exact measurements are critical.