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When
preparing
bread
in the FAST BAKE: _ program,
the dough
bali will be a very soft, loose
ball with
a smooth
texture
and will be sticky, to the touch
When
touched
it wi!t leave dough
on your
finger.
INGREDIENTS:
READ
BEFORE
SHOPPING
Yeast:
The
Number
One
Ingredient
For all programs
except
FAST BAKE." we used RED STAR s Active Dry Yeast when
we developed
the
bread
recipes.
However,
RED STAR s QUICK-RISE
'_ Yeast may also be used, We found
that we did not
have to vary the mnount
used when
we substituted
one for the other_
_,_en
using
bread
machine
yeast,
follow
the package
instructions.
When developing
the FAST BAKET"program,
we found d_at QUICKoRISE _ or Bread Machine yeast
must be used. They may be substituted
in equal amounts
You will find that this program
requires
more yeast than other programs
A 1/4 ounce package of' RED STAR s Yeast contains approximately,
2¼ level teaspoons
of' yeast. When
the yeast is exposed
to oxygen, moisture
or warmth, the activity of it deteriorates.
Therefore,
we
recommend
storing yeast in an airtight container
and refrigerating
for up to 6 weeM or freezing it for
up to 6 months.
Measure out the amount
you need and allow it to come to room temperature
before
using it -- this takes about 15 minutes.
If you have any doubt regarding
the activity of the yeast, you may use one of' the following tests to
determine
its strength° Each test calls for a different
amount
ofyeast
as a base ingredient.
This gives
you more bread choices once the test is complete.
The yeast mixture should not be used for the fast
bake program.
To test for one package
(2¼ teaspoons)
of RED STAR® Acdve Dry or QUICK, RISE'_ Yeast, use a liquid
measuring
cup and fill to the _ cup cup level with 110°-115°F/43°-460C
water. Stir in 1 teaspoon
granulated
sugar mad 1 package
(2¼ teaspoons)
RED STAR s Active Dry or QUICK°RISE"
Yeast.. Leave
your stirring spoon in the cup. Set a timer tbr t0 minutes. As the yeast absorbs liquid, it will begin to
activate and rise to the surface
If at the end of the 10 minutes
the yeast has multiplied
to the 1 cup
mark, it is very active. The yeast mixture
may be used in your Toastmaster
Bread Maker in a recipe that
calls for 2¼ teaspoons
of yeast Remember
to adjust your recipe for the _ cup of water and 2¼
teaspoons
of yeast used in the test.. The sugar does not need to be adjusted.
To test for 1½ teaspoons
of
RED STA_ ®Active Dry or QUICK°RISE
TM
Yeast, use a liquid measuring
cup and fi!! to the ¼ cup level
with 110°-115°F/43°-46°C
water° Stir in t teaspoon
g-ranulated sugar and 1½ teaspoons
RED STAR _
Active Dr), or QUICK'RISE '_Yeast. Leave your sorting spoon in the cup. Set a timer for 10 minutes. As
the yeast absorbs liquid, it will begin to activate and rise to the surfa.ce. If at the end of the 10 minutes
the yeast has mu!tiplied
to the ½ cups mark, it is very acOve_ The yeast mLxmre may be used in your
Toastmaster
Bread Maker in a recipe that calls fbr 1_ teaspoons
or more of yeasL Remember
to adjust
your recipe for the ¼ cup of water and 1½ teaspoons
of yeast used in the test The sugar does not need
to be adjusted.
Flour:
Bread
Flour
is Essential
for Bread
All types of flour are agi_cted by many factors, such as milling grades, moisture
content,
length of
storage and mmmfacmring
process. Adjustments
to the recipes may need to be made to compensate
for climactic changes in different
regions to ensure an excellent
loa£
Bread
flour
is a definite
necessity_
Milled
from
hard
winter
or spring
wheat,
it has a higher
protein
content
that makes
it more
durable
than
all-purpose
flour_ The
protein,
when
mixed
with liquid,
becomes
gluten..
...................................................................................................................................................
toastmaster"
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