LG HB-2051BCJ Instructions & Cooking Manual page 9

■ Yeast :
Active Dry Yeast or Bread Machine Yeast can be used in the LG Automatic Breadmaker.
In Recipes of this Manual, Yeast means Instant Dry Yeast.
This can be purchased in small packets, jars, cans, or in bulk at health food store. Cake yeast cannot be
used. because yeast can grind against itself and become very fine, it is packaged by weight and not by
volume. ( oz.) package of yeast contains approximately 2 level teaspoons of yeast. The activity of yeast
will deteriorate when it is exposed to oxygen, moisture, or warmth. Therefore, yeast needs to be stored
airtight, refrigerated or frozen. Yeast is granular and comes to room temperature very quickly. Be sure to
check the expiration date on the yeast since aged yeast usually performs poorly. Measure yeast accurately
for best results and follow the quantities given in each individual recipe.
■ 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 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 causes 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. The bread does not rise well if the temperature is too low.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1-2 teaspoonsdepending
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.
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