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Yeast
Yeast Conversion Chart
1 tsp. active dry yeast = .75 tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
1. A 1/4 (.25) oz. package of yeast contains approximately 2.25 level teaspoons of yeast.
2. When yeast is exposed to oxygen, moisture or warmth, the yeast activity deteriorates. Always store
yeast in an airtight container. Refrigerate for up to 6 weeks or freeze for up to 6 months. Measure
the amount needed and allow 15 minutes for the yeast to come to room temperature.
Flour
1. All types of flour are affected by many factors, such as milling grades, moisture content, length
of storage and manufacturing process., adjustments to the recipes may need to be made
to compensate for climactic changes in different regions.
2. To ensure an excellent loaf, bread flour is key. Milled from hard winter or spring wheat, the higher
protein content makes it more durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In
contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too
easily for use in a bread maker and quickly loses its ability to stretch well.
IMPORTANT: Bread made from all-purpose flour will be smaller and more dense.
3. Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
flours, such as rye, barley, oats, soy, rice and buckwheat add flavor and fiber to breads but do not
add structure to the dough. Therefore, wheat flour is essential as a base when making bread.
4. Wheat gluten is produced by processing white flour one more step. White flour contains both
protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).
When gluten is added to recipes containing whole grain flours, it improves the volume and shape
of the loaf significantly.
5. Always store flour in airtight containers. Freeze to store flour for a long period of time.
6. Whole grain wheat flours, which have a higher oil content, will become rancid, and should always
be kept in the freezer.
7. Allow all flours to return to room temperature before placing in the bread maker.
Other Bread Ingredients
Fat: is a dough enhancer and conditioner. Any type of oil or substitute may be used in equal proportions.
Solid shortening or real butter should be divided into small pieces. There will be no noticeable difference
in flavor but the crust may be crispier with real butter. The use of margarine is not recommended
as it tends to make the crust tough.
Liquids: activate the yeast and bind the dough. Liquids refer to all wet ingredients used in the recipe.
It is very important that the liquid temperature is 80°F/27°C. With this liquid temperature, the yeast
activates gradually to accommodate bread baking.
IMPORTANT: When using the QUICK BREAD Program, water must be 115°-125°F/45°-51°C (warm).
Eggs: are considered part of the total liquid amount. Eggs should be at room temperature. If refrigerated,
place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature.
Egg Substitutes: Liquid egg substitutes may be used as directed on the carton. 2 egg whites may be
substituted for 1 whole egg.
IMPORTANT: All egg products must be used at room temperature.
Cinnamon and Garlic: DO NOT ADD MORE THAN LISTED IN THE RECIPE. Cinnamon and garlic break
down the structure of the bread. Although it smells wonderful as it is baking, the flavor is dissipated
in the baking process. Adding cinnamon and garlic to the dough in a bread maker, presents a problem.
For more flavor, use cinnamon and garlic as spread for the bread rather than adding to the dough.
Fruits and Vegetables: DO NOT ADD MORE THAN LISTED IN THE RECIPE. If used in excessive amounts,
may inhibit the rising of the bread.
Salt: regulates yeast activity. Salt-free recipes are not successful. Salt is necessary to control the activity
of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens
the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall.
The texture will also be more coarse and/or uneven.
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2019-08-22 3:55 PM
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