Using The Quick And Rapid Bake Cycles; Introduction Of Bread Ingredients - Wolfgang Puck BBME0070 Use And Care Manual

Using the Quick and Rapid
Bake Cycles
Quick Program
Quick breads have the shortest mixing time and are always leavened
with baking powder or baking soda. This cycle is used for banana breads,
coffee cakes and pound cakes. To obtain the perfect quick bread ensure
that all liquid ingredients are placed in the bread pan first, followed by
dry ingredients on top. During the initial kneading, some dry ingredients
may collect in the corners of the pan, so in order to avoid flour clumps
use a rubber spatula to scrape down the sides of the pan.
Rapid Bake Program
In this program, the breadmaker can finish making a standard loaf of
bread in a much shorter time than the standard bake cycles; however,
the bread texture will usually be a little denser. For the Rapid bake
program the water temperature is very critical for faster fermentation
performance. If water temperature is too low, the loaf will not rise to the
expected size; if water temperature is too high the yeast is likely to lose
activity. Ensure that your water temperature is in the range of 118°F –
122°F by using a thermometer to measure the water temperature.
Introduction of
Bread Ingredients
Bread flour
Bread flour has high content of gluten and is also known as highgluten
flour. As the gluten content is higher than plain flour it will
usually result in a higher rise.
Plain flour
Flour that contains no baking powder.
Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and
gluten. Whole-wheat flour is heavier and contains more nutrients
than plain flour. The bread made by whole-wheat flour is usually
small in size. Many recipes usually combine whole -wheat flour or
bread flour to achieve the best result.
Black wheat flour
Black wheat flour, also named as "rough flour", is a high fiber flour
and is similar to whole-wheat flour. In order to obtain a greater
volume it must be used in combination with plain bread flour.
Self-rising flour
A type of flour that contains baking powder. It is generally used for
making cakes.
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Introduction of
Bread Ingredients (Cont.)
Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal
separately. They are an additive ingredient for making rough bread
which helps with enhancing the flavor and texture.
Sugar
Sugar is very important ingredient to increase the sweet taste and
color of bread. It is also considered as nourishment for yeast. White
sugar is mainly used for most breads. Brown sugar, powdered sugar,
or cotton sugar are rarely used.
Yeast
During the fermentation process of yeast it will produce carbon
dioxide. The carbon dioxide will expand bread and make the inner
fiber softer. Yeast requires carbohydrates in sugar and flour as
nourishment.1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be
killed at higher temperatures. Before using, check the expiration
date, expired use will result in the failure of bread to rise.
You can perform the below test to check whether your yeast is fresh
and active.
(1) Pour 1/2 cup warm water (113°F - 123°F) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp.
yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not
stir the water.
(4) The froth should be up to 1 cup, of not, the yeast is inactive.
Salt
Salt is necessary to improve bread flavor and crust color.
However, salt can also restrain yeast from rising. Never use too
much salt in a recipe.
Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should
be melted or chopped to small particles before using.
Baking powder
Baking powder is usually used for instead of yeast when making
cakes or some quick breads.
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