Breadman THE CORNER BAKERY Manual page 7

Salt:
Regulates Yeast Activity
Salt is necessary to control the activity of
yeast, disciplining 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 may
also be course and/or uneven.
Sugar:
Food For Yeast
Sugar is the favorite food of yeast, but too
much sugar will cause the yeast to overreact.
The loaf of bread will be small and dense.
Dried fruits also contribute sugar to the bread
dough. For best results, do not add any more
than is specified in each recipe. In addition,
avoid the use of artificial sweeteners because
the yeast cannot react with them.
Substitutes
It is common to experiment with ingredient
substitution. The following substitutions have
been found to be acceptable. However, results
may vary significantly. If you would like to try
other substitutions, there are several helpful
hint books available from retail stores to assist
you. However, results are not guaranteed.
Milk: Coffee creamer, non-dairy creamer or dry
buttermilk may be substituted for dry milk in
equal proportions. Liquid milk (80°F/27°C) may
be substituted for water in equal proportions.
The dry milk may then be eliminated altogether.
The loaf will be slightly smaller.
Sugar: Honey may be substituted for sugar in
equal proportions. Reduce the liquid by the
same amount. Brown sugar may be substituted
for white sugar in equal proportions. Yeast needs
sugar, no artificial sweetener should be used.
Salt: Salt-free recipes are not successful.
Dietetically sodium free (less than 5 mg sodium
per serving) or low salt (less than 2 the sodium
of table salt) may be used in equal amounts.
The bread will have a coarser texture.
Eggs: Liquid egg substitutes may be used as
directed on the carton. Two egg whites may be
substituted for one whole egg. Remember, all
egg products must be at room temperature.
Fruits and Vegetables
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.
Using Delay Timer
If you are going to use the delay timer, make
sure the yeast is added last, on top of the flour
and away from all liquids. This will keep the
yeast from activating until the machine starts to
mix. Also, be sure to reduce the amount of
water by 1 teaspoon for a 1 pound loaf, 2 tea-
spoons for a 12 pound loaf and 1 tablespoon for
a 2 pound loaf. Do not use eggs or any perish-
able foods with the Delayed Setting.
Bread Mixes and other Recipe Books
Use mixes labeled for up to 2 pound loaves. For
best results, use the Basic or Insta
Even though there are a wide variety of recipes
for bread and dough offered here, you may be
looking for one that is not included in this
cookbook. Bread machine helpful hints and
recipe books are available at book and retail
stores. They offer a wide variety of recipes.
Refer to Basic Features in the Use and Care
Guide, for the best bread program to use for
other recipes. Minor adjustments may be neces-
sary for best results.
High Altitude
High elevations may make the dough rise faster.
First, try the recipe as it is printed. If you find the
results are unsuccessful, decrease your yeast 4
teaspoon at a time. You may also have to increase
the water. Start with 2 tablespoons and increase
Program.
7.