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INGREDIENTS
Congratulations!
You have just acquired
a TOASTMASTER
Bread BOXTM.Toastmaster, Inc. has
become a household name you can count on as has RED STAR ®Yeast. The home economists at
RED STAR ®Yeast and TOASTMASTER
have combined their efforts to provide the exciting recipes
in this cookbook. Many hours of developing and testing these recipes were necessary to assure you,
the home baker, a variety of delicious homemade breads.
While some of you have been baking breads using traditional methods for years, others may have no
experience at all. Actually, neither group has an advantage over the other since using a bread
machine is a completely new concept in bread making. To achieve optimum results, please take a
few minutes and read the following information before you even shop for the ingredients.
All ingredients except water should be at room temperature.
[] Yeast : The Number One Ingredient
RED STAR ®Active Dry Yeast was used in developing
all the recipes in this book. However, RED
STAR ®QUICK-RISE
TM
Yeast could also be used. We found that we did not have to vary the amount
used when we substituted
one for the other in this TOASTMASTER
Bread BOXTM.
Follow Package directions if using Bread Machine Yeast.
Because yeast can grind against itself and become very fine. It is packaged by weight and not by
volume. A 1/4oz. package of RED STAR ®Yeast contains approximately 21/4 level teaspoons of yeast.
The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth. Therefore,
yeast needs to be stored airtight, refrigerated
or frozen. Yeast is granular and comes to room tem-
perature very quickly.
Yeast ferments sugar to leaven bread. White and brown sugar, honey and molasses
may be inter-
changed
equally. Since honey and molasses
are liquids, decrease the water by the same amount as
the honey or molasses added_
Artificial
sweeteners
may not be used as the yeast cannot react with them. But yeast does have the
ability to convert the starch in flour to sugar. French bread is an example of yeast activity in a bread
dough with little or no sugar. Although
sugar is the favorite food of yeast, too much sugar will cause
the yeast to disfunction,
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 con-
tribute sugar to the bread dough. Resist the temptation
to add more than specified
in the recipe.
[] Flour : Bread Flour Is Essential
Bread flour is a necessity. It is milled from a hard winter or spring wheat. The protein content is high-
er and more durable in bread flour than in all-purpose flour. The protein when mixed with liquid
becomes gluten. When gluten is kneaded it becomes elastic and when baked is the structure of the
bread. All purpose flour, milled from a combination of soft a_ndhard wheat, becomes elastic too easi-
ly for use in a bread machine and quickly loses its ability to stretch well. The bread made from all-
purpose flour will be small and dense. Several well-known mills now market bread flour. They are
labeled as bread flour on the packages and are readily available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes
elastic when kneaded. Other
flours such as rye, barley, oats. soy, rice and buckwheat add flavor and fiber to breads but do not
become part of the structure of the dough. Therefore, it is necessary to have a wheat flour as a base
when making breads with other flours.
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