Breadman TR2700 Use And Care Book Manual page 10

Tips on Flour Storage
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a
refrigerator, freezer, or a cool area to prevent them from becoming rancid. Allow
flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground,
milled, stored, etc. You may have to experiment with different brands of
flour to help you make the perfect loaf. See RECIPE TIPS to assist with these
experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to
produce this gas. Three different types of yeast are available: fresh (cake), active
dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-acting.
Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.
Tips on Yeast
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be
used several months before the expiration date. Once a package or jar of yeast is
opened, it is important that the remaining contents be immediately resealed and
refrigerated or frozen for future use. Often dough that fails to rise is due to stale
yeast.
Note: Basic bread and dough recipes in this booklet were developed using active
dry yeast. You may use chart below to substitute any quick-acting yeast (quick
rise, fast rise or bread maker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast
Rapid course settings for White, French, Whole Wheat and Sweet decrease time
for making your favorite bread by approximately 1 hour. Choose recipe, then add
an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread
may be shorter and denser.
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ADDITIONAL INGREDIENT NOTES
Important: Exact measurements for ingredients are the most
important part of baking. It is the key to getting great texture
and consistency in your bread. Make sure to measure all
ingredients exactly.
Baking Double acting baking powder is leavening agent
Powder used in quick breads and cakes. This type of
leavening agent does not require rising time
before baking, as chemical reaction works when
liquid ingredients are added and again during
baking process.
Baking Soda Baking soda is another leavening agent, not to
be confused or substituted for baking powder. It
also does not require rising time before baking,
as chemical reaction works during baking
process.
Eggs Eggs add richness and velvety texture to bread
dough and cakes. When recipe calls for egg(s) at
room temperature, large egg(s) should be used.
Fats Shortening, butter and oil shorten or tenderize
the texture of yeast breads. French bread gets
unique crust and texture from the lack of fat
added. However, breads that call for fat stay
fresh longer. If butter is used directly from
refrigerator, it should be cut into small pieces
for easier blending during kneading process.
Liquids All liquids should be warm 80ºF/27ºC to
90°F/32°C for all recipes. Liquids, such as milk,
water or a combination of powdered milk and
water, can be used when making bread. Milk
will improve flavor, provide velvety texture and
soften the crust, while water alone will produce
a crispier crust. Vegetable or fruit juices and
potato water may be used for flavor variety.
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