Helpful Hints For Bread And Dough - Breadman THE CORNER BAKERY Manual

Helpful Hints For Bread And Dough

It is recommended that you read the following
information before you shop for your ingredi-
ents. Your machine will bake up to a 2 pound
loaf of fresh bread containing approximately 4
cups of flour. All ingredients except liquids
must be at room temperature and liquids
should be approximately 80°F/27°C (baby bot-
tle temperature) unless otherwise noted.
Always place the ingredients in the bread pan
in the order listed in the recipe: liquids, dry
ingredients and then yeast. Some ingredient
amounts are the same for different size loaves,
this is correct.
Measuring The Correct Way
Be sure to measure accurately for success. Even
slight measuring inaccuracies can make a big
difference in your results. Measure each ingredi-
ent precisely before placing it into the bread pan.
When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.
To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and level
it with a straight edge. Also, do not shake the
cup or tap it on the counter top. Do not scoop
the flour with the measuring cup as this tends
to pack more flour than the recipes call for.
4.
Use standard measuring spoons and level with
a straight edge of a knife.
Measurement Conversion Chart
12 tsp = 2 TBL
3 tsp = 1 TBL
2 TBL = 12 tsp
2 TBL = 8 cup
4 TBL = 4 cup
5 TBL + 1 tsp = 3 cup
8 TBL = 2 cup
12 TBL = p cup
16 TBL = 1 cup
a cup = 4 cup + 2 TBL
b cup = 2 cup + 2 TBL
c cup = p cup + 2 TBL
Dough Ball:
Necessary For A Successful
Loaf Of Bread
Liquid amounts called for in a recipe may need
to be adjusted slightly because different cli-
mates and seasons result in a wide variety of
humidity levels. You may want to check the
dough ball half way through the first kneading
cycle. At this point, the ball should be round,
smooth-textured, soft and slightly tacky to the
touch.
If it does not form a ball and is more like a bat-
ter, add 1 tablespoon of flour at a time until it
reaches the appropriate consistency. On the
other hand, if the mixture is too dry to form a
ball or forms more than one ball, add 1 tea-
spoon of water and allow it to absorb. Add
more water if necessary.
Provided you have used all of the ingredients
specified in the recipe, measured the ingredients
properly and have a "good" dough ball, you
should achieve a successful loaf of bread. If the
dough ball is dry, it may cause the bread
machine to fall off the counter top. Any damage
to your bread machine as a result of falling from
the counter will not be covered under warranty.
Yeast:
The Number One Ingredient
Red Star Active Dry Yeast was used in the
development of all the bread recipes listed in
this cookbook. However, Red Star Quick•Rise
Yeast may also be used. Amounts used do not
need to be varied when substituting one for the
other. When using bread machine yeast, follow
the package instructions.
A 4-oz package of Red Star Yeast contains
approximately 24 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture
or warmth, the activity of it deteriorates.
Therefore, it is recommended to store yeast in
an airtight container, refrigerating or freezing
it. Measure out the amount you need and
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