Breadman THE CORNER BAKERY Manual page 5

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 of yeast as a base ingre-
dient. This gives you more bread choices once
the test is complete.
To test for one package (24 teaspoons) of Red
Star Active Dry or Quick Rise ™ Yeast, use a
liquid measuring cup and fill it to the 2 cup
level with 110°F/27°C - 115°F/46°C water.
Stir in 1 teaspoon granulated sugar and 1
package (24 teaspoons) Red Star Active Dry
or Quick•Rise Yeast. Leave your stirring
™
spoon in the cup. Set a timer for 10 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
Breadman™ Corner Bakery and Dessert Maker
in a recipe that calls for 24 teaspoons of yeast.
Remember to adjust your recipe for the 2 cup
of water and 24 teaspoons of yeast used in the
test. The sugar does not need to be adjusted.
To test for 12 teaspoons of Red Star Active
Dry or Quick•Rise ™ Yeast, use a liquid mea-
suring cup and fill it to the 4 cup level with
110°F/27°C - 115°F/46°C water. Stir in 1 tea-
spoon granulated sugar and 12 teaspoons Red
Star Active Dry or Quick•Rise
™
your stirring spoon in the cup. Set a timer for
10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at
the end of 10 minutes the yeast has multiplied
to the 2 cup mark, it is very active. The yeast
mixture may be used in your Breadman™
Corner Bakery and Dessert Maker in a recipe
that calls for 12 teaspoons of yeast. Remember
to adust your recipe for the 4 cup of water and
12 teaspoons of yeast used in the test. The
sugar does not need to be adjusted.
Flour: Bread Flour Is Essential For
Bread Recipes
All types of flour are affected by many factors,
such as milling grades, moisture content,
length of storage and manufacturing processes.
Adjustments to the recipes may need to be
made to compensate for climate changes in
different regions to ensure an excellent loaf.
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. When
kneaded, gluten becomes elastic and gives the
bread better structure. In contrast, all-purpose
flour, milled from a combination of soft and
hard wheat, becomes elastic too easily for use
Yeast. Leave
in a bread machine and quickly loses the abil-
ity to stretch well.
As a result, bread made from all-purpose flour
will be small and dense. Several well-known
mills now market bread flour. It is labeled
bread flour on the package and is 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 add structure to the dough. There-
fore, wheat flour is essential as a base when
making bread.
Vital wheat gluten is produced by processing
white flour one more step. White flour con-
tains both protein and starch, and mills now
can remove most of the starch leaving only the
protein (gluten). When gluten is added to
recipes containing whole grain flours, it
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