Basic Ingredients; Yeast; Sweeteners; Flour - Sunbeam 5825 User Manual

B
ASIC
Y
EAST
Yeast is actually a microscopic plant – a living organism.
Simply stated, without yeast, your bread will not rise.
When moistened by a liquid, fed by sugar and carefully
warmed, yeast produces gases which power the dough to rise.
If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die.
If there is too much sugar, the yeast will die. The Deluxe Bread and Dough Maker takes
care of this worry for you by maintaining just the right temperature in the baking chamber
at all times. Our recipes have been tested with quick-rise yeast; however, bread machine
yeast may also be used for larger volume. We suggest that you buy it in the bottle or can
(check for freshness on the label) for ease of measuring; reseal after use and refrigerate.
F
LOUR
Use fresh, Canadian bleached or unbleached all-purpose flour
which comes from hard wheat and contains a high proportion
of protein or gluten or whole wheat flour. Our recipes have been
tested with all-purpose flour and regular whole wheat flour.
The newer, white and whole wheat bread flours may also be
used, resulting in a slightly larger volume and coarser texture.
DO NOT use cake flour or self-rising flour. Whole wheat flour
is a very good source of vitamins and fibre due to the presence
of wheat germ and bran and adds a nutty taste to the breads;
however, it can also inhibit the rising, and as a result, whole wheat breads take longer
to rise and may be heavier in texture and smaller in size. Whole wheat flour should be
used within 3 months or it should be stored in airtight plastic containers in the freezer
to extend its shelf life. Other flours and grains are used for flavour and texture such
as rye, cornmeal, bran, cracked wheat or rolled oats (regular or old fashioned) etc.,
and have smaller proportions of gluten so are used in smaller quantities
or with addition of gluten flour.
I
NGREDIENTS
S
WEETENERS
Sweeteners feed the yeast, sweeten the bread, brown the crust
and lend tenderness to the texture. Our recipes have been
developed using granulated white sugar unless otherwise
stated. White and brown sugar are interchangeable.
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