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When yeast is combined with sugar and water at
the right temperature. the yeast generates a gas.
carbon dioxide, which makes the dough rise. Too
much heat will kill yeast,
(13O"F1S4°C).
too little will
slow down its action. Be sure to check the expi-
ration date on the yeast you buy since aged yeast
usually
per10rms poony. Store yeast in .the
refrigerator
or freezer to keep it Iresh. Remove
only the amounl required for the recipe. Yeast
should be allowed to come to room temperature
before using. Always use Dry Granular Quickl
Rapid Rise or Active Dry Yeast in the Breadmaker
lor best results. It does not need preliminary
fer-
mentation; it is added together with the 1I0ur. This
type of yeast is available in small packets but is
more economical
purchased in a can. Packets
contain a scant 3 teaspoons of yeast. Measure
yeast accurately lor best results and follow quan-
tities given in each individual recipe.
tender and moist. Olive oil is otten used in pilla
dough to impart good flavor. VElgetable. corn.
peanut, safll()Y{er, soy or sunllower oils can also
be
used. Fats should be at room temper.ature
before addmg
td
recipes
in
int:
bre ••dmai<.el.
• Liquid
Water should
be
warm
(77"F
-
86"Fl2SoC -
3O'>C)
and added to bread pan before other ingredients.
When the limer is used. water should be codl
(7O"FI2O"C}. Water produces
a crisper crust.
Reconstituted
dry milk powder should be used
when the timer is used to prevent fresh milk from
spoiling
during the delay time. When flour is
mixed with liquid •.gluten is developed and air'is
trapped, thus aHowing the dough to rise.
II
a loal
is small, heavy and has
a
dense. moist texture. too
little liquid was used.
II
a loaf falls w~ile baking,
too much was used .•.
'
..
-11.-
.... ·······················yeast
-
.
• Flour
When flour is mixed with liquid and kneaded. the
protein in it, known as Gluten, stretches and incor-
porates air bubbles to produce
a
light. linetex-
lured loaf. Hard Wheat Flour (Bread flour) is best
since it has more Gluten content. Specialty Flours
may
be
used. usually in combination with Bread
Flour. This is because many ~t them are lower in
Gluten and would nOI prOduce
a
good bread
structure
use<1 alone. Whole ',Wheat and Rye
Flours are examples of Low~\uten
Flour. Flour
should be stored in a cool. dry placb in a well-
sealed bag or container to keep it fresh and pre-
vent absorption
of
strong odors or moisture. 00
not sift flour.
• Salt
Salt adds flavor, used in small amounts. It also
controls the action of yeast to produce a firm
dough which rises slowly and evenly. Too much
salt kills yeast and bread will not rise properly. Salt
substitute may be used.
• Sugar
Sugar activates
the yeast.
adds sweetness,
makes the crust brown, and the bread soh. Brown
sugar, honey, molasses or com syrup can also be
used. adding vitamin B and minerals. 00 not use
sugar substitute.
• Fat
Butter adds flavor to the bread. Margarine may be
substituted. if desired. Vegetable oils or shorten-
ing can also be used. Fat helps keep bread
BASIC INGREDIENTS
• Gluten
Vital wheat gluten is a natural protein derived from
wheat. When added
10
recipes containifilg heavy
flours such as whole Wheat or rye, it imprcNeS the
shape of the loaf of bread. May be purchased at
health'l00d·or···grocery·stores;····
OPERATION
• Ingredients Used for Bread making
Use only
fresh Ingredients.
Check the expiration
dates.
Yeast that has expired will produce
. unsatisfactoI"fJesul1s.MeaSI.lIeif1gl"ecllentsac~lJrateIY,
.... using
the
liquid
measuring
cup
(provided).
A set of dry measures will be' neEided to measure the floufingredientsproperty.(See
•••••
m •••••••
,
••
·'I!p:5.~9r.~~<l.surin~l~gr~~ients
Accurately"}.
For best results, all lngred~nts
(except
liquid)
should
be
at' room temperature
for "baking bread"
.
1
1
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