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Eggs are also considered part of the total liquid amount. One egg should measure
add additional water to equal
a d d i t i o n a l water to equal
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 uneve n . Some salt substitutes will wo rk
e f fe c t i ve l y.
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.
1
⁄
cup per egg. An egg white is equal to
4
1
⁄
cup. Eggs need to be at room temperature before putting them in the
8
- 15 -
1
⁄
cup. If it does not,
4
1
⁄
c u p. If it does not, add
8
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