Breadman THE CORNER BAKERY Manual page 8

it if necessary. The addition of gluten will also
help the structure of the bread. The recom-
mended amount is 1 teaspoon per cup of flour.
Freezing Baked Breads and Rolls
When freezing breads and rolls, allow them to
cool before wrapping in plastic wrap. Place
them in a plastic bag and seal it. Bread may be
frozen for up to six weeks. When you thaw,
partially open the wrapping to allow the mois-
ture to escape gradually for best results.
Freezing Dough
At the end of the dough program, you may
remove the dough and freeze it for baking at a
8.
later time. Form the dough into the desired
shape and immediately freeze for one hour to
harden. Remove from the freezer and wrap in
plastic wrap. Next, place it in a plastic bag and
seal. Dough can be kept in the freezer for up to
four weeks. Thaw the dough in a plastic bag in
the refrigerator overnight or for several hours.
Unwrap and place on baking container. Cover
and let stand in warm, draft free place until
double the original size. Because the dough is
not room temperature, you will find it takes
longer than usual to rise. Bake according to
recipe instructions.
If Additional Assistance is Needed
Remember — Breadman™ has a staff of
consumer relations representatives is also
available to help you. You will find them to be
a knowledgeable and friendly resource when-
ever you need them. Please feel free to contact
them by:
Telephone:
(800) 947-3744
Mail:
Breadman™ Inc.
Consumer Relations
1801 North Stadium Boulevard
Columbia, Missouri 65202
Hours: 8:00 a.m. - 5:30 p.m. CST
Email:
consumer_relations@toastmaster.com
Expert help is also available from Red Star
Yeast (1-800-445-4746).
®