Fat; Liquids - Toastmaster 1196 Use And Care Manual

Be careful when adding wheat germ, vegetables, fruits, nuts, and liquid milk to recipes that you do not
exceed the amount listed.These products, if used in amounts which exceed the recipe directions, may
inhibit the rising of the bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both
p r o t e i n and starch, and mills now can remove most of the starch leaving only the protein (gluten).This
is more expensive, but is used only in small amounts as an additive to regular flour. When gluten is
added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly.
Usually 1 teaspoon per cup of flour will make a difference. If more than a tablespoon per cup of flour is
used, however, the bread may be tough. Many grocery stores stock gluten in the flour section. Health
food stores and nutrition centers also usually carry this item.
To measure flour, spoon into measuring cup and level off with a bread knife. DO NOT: tap the cup,
pack the flour into the cup, or sift the flour.
Flour is best kept in an airtight container. If you need to store flour for a long period of time, keep it in
an airtight container in the freezer, not the refrigerator. Refrigerators tend to dry out flour. Whole grain
wheat flours, which have a higher oil content, will become rancid much more quickly than white flour
and should always be kept in the freezer regardless of the length of time you intend to store the flour.
Be sure, however, to allow all flours to return to room temperature before placing in the machine.
As a good rule of thumb, check the dough ball after the first 5 minutes of the initial kneading cycle. 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 batter, add 1 tablespoon of flour at a time until the appropriate consistency is reached. If
the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it
to absorb into mixture. Add more water if necessar y.
Fat: Dough Enhancer And Conditioner
Shortening is an American term for fat used in recipes. The recipes in this book use vegetable oil. Solid
shortening, butter or margarine may be substituted in equal proportion. Divide into small pieces before
placing in the machine. There will not be any noticeable flavor difference. The crust may be a little
crisper with butter. Margarine tends to make the crust a little rougher. Light or whipped margarine does
not work well.
Liquids: Activate The Yeast And Bind The Dough
"Liquid" means all the wet ingredients used in the recipe.Traditional bread bakers have been taught
correctly that warm liquid (110~115° F) will activat e dry yeast. However, when yeast is used in a bread
machine, the liquid temperature most likely to provide a good environment for the yeast is 80° F. With
this temperature, the yeast activates gradually to accommodate the program of the machine. When
higher temperatures are used, not only does the yeast activate too quickly, but also the entire dough
becomes too warm. If the temperature of the dough is over 100° F during the rising times, the yeast
becomes very lethargic and is not able to work effectively.
When bread is kneading,the dough should be a soft, tacky ball. More flour, one tablespoon at a time,
may be added after 5 minutes of kneading if the dough is too wet. More liquid may also be added, one
teaspoon at a time, if the dough is too dry. If the bread falls during the baking cycle and/or is quite
coarse, reduce the total liquid amount.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1~3
teaspoons depending on the recipe and size of loaf and be sure the liquid is very cold.
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