Know Your Ingredients - Breadman TR875 Instruction Manual

KNOW YOUR INGREDIENTS

FLOUR & OTHER GRAINS
ALL-PURPOSE FLOUR
BRAN
BREAD FLOUR
CORNMEAL AND OATMEAL
CRACKED WHEAT
RYE FLOUR
SELF-RISING FLOUR
7 GRAIN CEREAL BLEND
VITAL WHEAT GLUTEN
WHOLE WHEAT FLOUR
TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a
refrigerator, freeze or a cool area to prevent them from becoming rancid. Allow flour to
come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground, milled,
stored, etc. You may have to experiment with different brands of flour to help you make the
perfect loaf. See RECIPE TIPS to assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to
make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.
Three different types of yeast are available: fresh (cake), active dry and quick-acting.
Quick, rapid rise and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used
several months before the expiration date. Once a package or jar of yeast is opened, it is
important that the remaining contents be immediately resealed and refrigerated or frozen
for future use. Often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using active dry yeast.
You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or bread
maker yeast) for active dry yeast.
CONVERSION CHART FOR BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and French decrease time for making your
favorite bread in approximately 1 hour. Choose recipe, then add an additional ½ tsp. of
bread machine yeast to the recipe. The bread may be shorter and denser.
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick
breads and cakes.
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour
by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
heartiness and flavor. It is also used to enhance bread texture.
Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour
will produce loaves with better volume and structure.
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
steel-cut oats. They are used primarily to enhance flavor and texture of bread.
Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye flour must always be mixed with high proportion of bread flour, as it does not contain
enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour
contains leavening ingredients that will interfere with bread and quick bread making.
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet. It is used primarily to enhance flavor and texture of bread.
Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly
all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes
dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small
portions to increase volume and lighten texture.
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ.
This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this
flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour
with bread flour or vital wheat gluten to produce higher, lighter-textured bread.
9