Ingredients - Goldstar HB-152CE Instructions & Cooking Manual

INGREDIENTS

Measure accurately for successful bread machine bread loaves. Mis-measuring, even slightly,
can make a big difference in your results. Measure each ingredient precisely before placing it
into the bread pan.
• To measure liquids, use a clear glass or plastic liquid measuring cup.
Read the measurement at eye level.
• To measure flour, spoon into a standard dry ingredient measuring cup
and level with a straight edge. Do not sift flour or pack in measuring
cup.
• Use standard measuring spoons and level with a straight edge.
Yeast
is a live plant is the essence of yeast bread. When activated by warm liquid and fed by sugar or
starch, yeast releases tiny bubbles of carbon dioxide gas, which makes dough rise. For best performance,
yeast needs adequate amounts of liquid (at the right temperature) and other bread ingredients. Also, be sure
to check the expiration date of the yeast you are using. Yeast products can be found in the baking or refriger-
ated section of the supermarket.
Flour: Bread Flour is Essential
All types of flour are affected by many factors, such as milling grades, moisture content, length of storage,
and manufacturing processes. adjustments to the recipes may need to be made to compensate for climatic
changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that
makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When
kneaded, gluten becomes elastic and gives the breads better structured contrast, all-purpose flour, milled
from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly
loses its ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several
well known mills now market bread flour. It is labeled bread flour on the package and is available at grocery
stores.
Sweeteners
provide food for the yeast to work. Sweeteners, including sugar, honey and molasses, also
add flavor and help the crust to brown. Sweeteners vary in flavor intensity and dissolving rate and may cause
the dough to mix differently when substituted. Artificial sweeteners are not recommended for yeast baling
because they do not feed the yeast like regular sweeteners do.
Salt
helps control yeast growth to prevent overriding, which is cause the bread to collapse. Salt also adds
flavor to breads.
Fat
such as shortening, margarine, butter or oil, adds tenderness and flavor to breads.
Liquids: Activate The Yeast And Bind The Dough
"Liquid" means all the wet ingredients used in the recipe. When yeast is used in a bread machine, the liquid
temperature must be 80°F/27°C. With this temperature, the yeast activates gradually to accommodate the
program of the machine. When higher temperatures are used, not only does the yeast activate too quickly, but
also the entire dough becomes too warm.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1-2 teaspoons
depending on the recipe and size or loaf.
Eggs are also considered part of the total liquid amount. Eggs need to be at room temperature. If taken
directly from the refrigerator, place in a bowl of warm water to take off the chill before using.
DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.
1/4 CUP
1/2 CUP
1/4 tsp
-8-
MEASURING CUP
1/3 CUP
GRADUATED
1 CUP
MEASURING
CUPS
1
1/2
tsp
tsp
GRADUATED
1 TBL
MEASURING
SPOONS