Cuisinart CBK-110 Instruction Booklet page 14

more whole-grain and gluten-free flours are best kept in the freezer (in airtight
bags/containers). Always mark the date on the bag/container so you can
keep track. Freezers can often impart flavors onto what is frozen in there,
so be sure it is well sealed.
White Flours (all-purpose, bread and cake): These should be stored in a
dark, cool place for up to 1 year (but best to go by the use-by date on the
bag). These can also be put in the freezer for a year as well, but be sure to
wrap well so they do not pick up any flavors or odors from the freezer.
Whole-Grain and most Gluten-Free Flours: In a cool, dark place for up to
3 months, or in the freezer for up to 6 months.
Nut Flours: These are very prone to spoiling, so store in the refrigerator for
up to 3 months or in the freezer for up to 6 months.
Starches and Gums: More stable than flours, these can be stored in a cool,
dark place for at least a year.
Yeast: Always store in the refrigerator and check the expiration date prior
to using.
All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached.
For the bread machine, all-purpose flour is used for most yeast and cake
quick breads.
Baking Powder – Baking powder is a combination of baking soda and acid,
so this leavener can be used in baked goods where there is no existing acid.
Be sure to read the label because some baking powders use starches to
keep the compound dry, which may affect those with gluten allergies.
Baking Soda – Baking soda is a chemical leavener that requires an acidic
ingredient to activate. Examples include brown sugar, buttermilk, yogurt,
etc. Not only does baking soda provide lift to your baked product, but it also
improves browning.
Bread Flour – An unbleached flour high in protein and gluten. This is best
for artisan-style breads. This flour can be used as a substitute for all-purpose
flour and will give the baked bread more volume.
Cake Flour – A very soft flour with low protein. Do not use cake flour for
yeast breads unless a recipe specifically requires it. It is most often used
to make very tender cakes and pastries.
Eggs – Add taste, richness and color to breads. They act as emulsifiers
and aid in keeping breads fresh and moist. They also work as a leavener
and help with the volume of the bread. Do not ever use with Delay Start
feature unless using powdered egg or powdered egg white and adding
with flour. Egg washes (egg beaten with water or milk) are used with some
Dough Only recipes to brush on shaped dough after rising, before baking,
to add color and shine to finished baked goods. All recipes included use large
eggs.
Fats (assorted) – Add flavor, nutrition and texture to breads. May be added
to just about any bread recipe where such flavors are appropriate.
Nonfat Dry Milk – When loading ingredients, add powdered milk along with
flour. Using dry milk instead of fresh milk enables you to use the Delay Start
feature. Dry milk is also added to breads (often along with fresh milk/milk
products) to produce a softer crumb.
Nuts, Seeds, Raisins – Add flavor, nutrition and texture to breads. May be
added to just about any bread recipe where such flavors are appropriate.
Powdered Buttermilk – A shelf staple, this is essence of buttermilk without
the milk solids. Acts as a preservative and retards the growth of bacteria and
mold.
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or
enhances flavor, but it controls the yeast and aids in the rising of the dough.
We use non-iodized kosher salt in all of the recipes.
Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple syrup,
golden syrup and others, stimulate yeast growth and development.
Vital Wheat Gluten – A very high-protein flour made from hard wheat and
treated to remove most of the starch. For regular yeast bread baking, vital
wheat gluten is used primarily as an additive to enhance doughs made with
low glutens, such as whole-wheat and other grains. When making Ultra-Fast
breads, vital wheat gluten can provide a better rise in a shorter rising time.
Whole-Wheat Flour – Contains the wheat germ of the flour, giving it a
higher fiber, nutritional, and fat content. Once thought of as "health food,"
breads that were heavy and dense, breads made with all or part whole-
wheat flour are the most nutritious and can be light textured and appealing.
Purchase good quality whole-wheat flour, and store in a refrigerator or freezer
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