Breadman TR520B Instruction Manual page 16

When preparing bread using the FAST BAKE ™ program, all liquid temperatures must be
110°-115°F/43°-46°C . The warmer temperature is necessary for the yeast to activate quickly to
accommodate this specially designed program .
Eggs are also considered part of the total liquid amount . Eggs should be at room temperature . When
removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15
minutes to bring to room temperature .
Cinnamon and Garlic: Not True Friends of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion .
Adding cinnamon and garlic to the dough in a Bread Maker, however, presents a problem . Cinnamon
and garlic react with bread dough just as a meat tenderizer reacts with meat . It breaks down the
structure . Although it smells wonderful as it is baking, the flavor is dissipated in the baking process .
DO NOT ADD MORE THAN LISTED IN THE RECIPE . For more flavor, use cinnamon and garlic as
spread for the bread rather than adding to the dough .
Fruits and Vegetables: Add Flavor and Nutrition
When adding fruits or vegetables to recipes, do not exceed the amount listed . These products, if
used in excessive amounts, may inhibit the rising of the bread .
Salt: Regulates Yeast Activity
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 .
Sugar: Food for Yeast
Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react . The loaf
of bread will be small and dense . Dried fruits also contribute sugar to the bread dough . We do not
recommend adding any more than is specified in each recipe . In addition, we do not recommend the
use of artificial sweeteners because the yeast cannot react with them .
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