Ingredients; Yeast; Flour - Toastmaster 1196 Use And Care Manual

INGREDIENTS

Congratulations! You have just acquired a TOASTMASTER Bread Box ™ . Toastmaster Inc. has
become a household name you can count on as has RED STAR
combined their efforts to provide the exciting recipes in this cookbook. Many hours of developing and
testing these recipes were necessary to assure you, the home baker, a variety of delicious homemade
breads. This bread box will bake up to a 1
of flour.
While some of you have been baking breads using traditional methods for years, others may have no
experience at all. Actually, neither group has an advantage over the other since using a bread machine
is a completely new concept in bread making. To achieve optimum results, please take a few minutes
and read the following information before you even shop for the ingredients. All ingredients except
water should be at room temperature.
Yeast: The Number One Ingredient
RED STAR ® Active Dry Yeast was used in developing all the recipes in this book. However, RED STAR
QUICK-RISE ™ Yeast may also be used. We found that we did not have to vary the amount used when
we substituted one for the other in this TOASTMASTER Bread Box ™ .
Follow Package directions if using Bread Machine Yeast.
Because yeast can grind against itself and become ve ry fine, it is packaged by weight and not by
vo l u m e. A 1 ⁄ oz. package of RED STAR
4
The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth.Therefore, yeast
needs to be stored airtight and refrigerated or frozen. Yeast is granular and comes to room temperature
very quickly.
Yeast ferments sugar to leaven bread.White sugar, brown sugar, and honey may be interchanged
equally. Since honey is a liquid, decrease the water by the same amount as the honey added.
Sugar is the favorite food of yeast, too much sugar will cause the yeast to over-react, especially in a
bread machine program.The yeast will have a feeding frenzy and then become lethargic.The loaf of
bread will be small and dense. D ried fruits also contri bute sugar to the bread dough. Resist the
t e m p t a t i o n to add more than specified in the recipe.
Artificial sweeteners may not be used because the yeast cannot react with them.
Flour: Bread Flour Is Essential
All types of flour are affected by a variety of factors, such as milling grades, moisture content, length of
s t o rage and manu fa c t u ring processes. Adjustments to the recipes may need to be made to compensate
for climactic changes in each region to ensure an excellent loaf every time.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
c o n t e n t 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 stru c t u r e. I n
c o n t ra s t , a l l - p u rpose flour, milled from a combination of soft and hard wheat, becomes elastic too
e a s i l y for use in a bread machine and quickly loses its ability 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.Therefore, wheat flour is essential as a base when making breads with
other flour ingredients.
1 ⁄
pound loaf of fresh bread containing approximately 3 cups
2
® Yeast contains approximately 2
- 13 -
® Yeast and TOASTMASTER have
1 ⁄ level teaspoons of yeast.
4
®