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BUTTER,
MARGARINE,
SHORTENING
and OILS serve several purposes
as they tenderize
the bread, add flavor and
richness
and contribute
to the storage life of bread by retaining
moisture.
An excess of fat, however,
can inhibit rising, so
accuracy
is critical.
Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4)
pieces for faster blending during the knead cycle. Do not use reduced tat margarines as they contain more water and can affect
the size of the loaf'.
If substituting oil for a solid tat, reduce the amount of liquid in recipe by V2to 1 tablespoon, making aW minor adjustment during
the kalead cycle to obtain the right dough consistency.
Low-fat or fat-tiee bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the
amount of tat in the recipe. Watch dough as it kaleads for any minor adjustment.
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EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in
place of tiesh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each
large egg in the recipes without affecting the end result. Watch the dough during the kalead cycle for any needed adjustments. A
special tip when using eggs' is to run them m_der warm waterJor about one re#rote before cracking, as this helps the egg slide out
of the shell better.
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SALT has several functions in making bread. It inhibits the yeast mowth while strengthening the gluten structure to make
the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt
will cause the dough to over-rise. Using too much can prevent the dough tiom rising as high as it should. "Light" salt can be
used as a substitute tbr ordinary table salt, providing it contains both potassium chloride and sodium. Use same amount as
recmrnnended for table salt. When adding salt to pan, add to one corner to keep it awco' f_om yeast, especially when using timer
as the salt can retard its'growth.
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YEAST is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon
dioxide gas that makes the bread rise. Active dry, fast rising or bread machine yeast can be used in your bread maker. Use only
the amount stated in the recipe. Using a little more can cause the dough to over-rise and bake into the top of bread maker. Fast
rising yeast and bread machine yeast are virtually the same and interchangeable. DO NOT USE COMPRESSED
CAKE
YEAST.
Recipes in this book were tested using only active dry, fast rising and bread machine yeast.
Keep yeast stored in the reliigerator.
You may find it handy to purchase yeast in glass jars so as to measure the exact amount
without having to ,a_asteany. If using yeast packed in a ¼-ounce toil envelope, it is best to open a tiesh envelope every time you
bake. If you save the unused alnount from the open envelope, store in a dry, airtight container in the refrigerator.
Date the
container and use promptly.
Do not mix old and new yeast in a recipe. A ¼-ounce foil envelope of yeast contains 2¼ teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED
THE "USE BY" DATE PRINTED
ON THE
JAR OR ENVELOPE.
VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from wheat flour and then dried. Vital gluten will
increase the protein content in flour to produce a higher loaf of bread with lighter texture. About the only time you may wish to
consider adding vital gluten is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other
whole _ain floms or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the
dough during kaleading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at
most health food stores. Do not use gluten flour, as this contains less protein and is less effective.
Or, to increase the protein content, you can use a large egg as a substitute for vital gluten. Just add it to the liquid in the
bottom of pan and reduce the recommended amount qfliquid in recipe by two (2) ounces (¼ clip). Again, check the
condition of the dough during the kalead cycle.
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CINNAMON
AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf'. Cinnamon
can break down the structure of the dough, affecting height and texture, and garlic can inhibit the yeast activity. Use only the
amount of cinnamon and garlic recommended in the recipe; don't be generous.
MEASURING
INGREDIENTS:
THE
KEY
TO SUCCESSFUL
BREAD
MAKING
- The most important
part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY.
You may need to adjust your
measuring habits, but the rewards for doing so will be great. Follow these very important tips:
•
READ the recipe first and organize the ingredients in the order in which they are added to the pan. Many bread disasters
occur because an in_edient
was left out or added twice.
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