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Eggs are also considered
part of the total liquid amount.
One egg should
measure
¼ cup. If it does not,
add additional
water to equal
¼ cup per egg. An egg white
is equal to ¼ cup. If it does not, add
additional
water to equal ¼ cup. Eggs need to be at room temperature
before putting them in the
machine.
If eggs are taken directly
from the refrigerator,
place them in a bowl of warm water to take off
the chill before cracking.
DO NOT USE EGGS OR ANY PERISHABLE
FOOD WITH THE DELAYED
SETTING.
Recipes which require nonfat dry milk can be substituted
with liquid milk equally. Omit the dry milk
completely.You
may also replace
part or all of the water in the recipe with milk. Dry milk, like liquid
milk, will make the interior structure
have a more velvety texture.
Fresh milk is not recommended
with
the delayed
setting.
• Lemon Juice: Dough Enhancer
Lemon juice contains
acidic acid, a natural dough enhancer.
The addition
of lemon juice (or vinegar
which also contains
acidic acid) may help improve the overall
structure
of your loaf. (Only you, the
baker, will know it is there()
• Cinnamon And Garlic: Not True Friends Of Yeast
Previously,
cinnamon
and sugar were sprinkled
on dough before it was rolled up jelly roll fashion.
Adding
it to the dough in a bread machine
presents
a problem. Cinnamon
reacts with bread dough as
meat tenderizer
reacts with meat. It breaks down the structure.
Although
it smells wonderful
as it is
baking, the flavor is dissipated
in the baking process.
DO NOT ADD MORE THAN LISTED IN THE RECIPE.
Garlic inhibits yeast activity. DO NOT ADD MORE garlic than that listed in the recipe. For more garlic
flavor use a spread for the bread rather than adding it to the dough.
• Salt: Regulates Yeast Activity
Salt is necessary
to control the activity of yeast, disciplining
it to work slowly and steadily. Without
salt,
yeast acts very rapidly and gives out too quickly. Salt also strengthens
the structure
of the dough. If too
little or no salt is used, the bread will rise rapidly and then fall either before the baking or as soon as
the baking
begins;
the texture
will also be coarse
and uneven.
Some salt substitutes
will work
effectively.
• Substitutes
In our test kitchen, we experimented
with several ingredient
substitutions.We
have found the following
substitutions
to be acceptable,
but caution that your results may vary significantly
from ours.
MILK
Coffee creamer
may be substituted
for dry milk in equal proportions.
Liquid milk may be substituted
for water in up to equal proportions.
Make sure the milk is warmed
to
80°F. The dry milk may be eliminated
altogether.
The loaf will be slightly
smaller. The crust will be much
softer.
LEMON JUICE
Vinegar
may be substituted
for lemon juice in equal proportions.
SUGAR
One half the amount
of sugar will produce
both a slightly smaller loaf and a much lighter colored
crust.
Honey may be substituted
for sugar in equal proportions.
You will need to reduce the liquid by the
same amount.
Brown sugar may be substituted
for white sugar in equal proportions.
Yeast NEEDS sugar and so, no artificial
sweetener
should be used.
-15-
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