Black & Decker B2005 manual Other Questions?, Q23 Which kind of yeast is the best to use?

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Q23:

Which kind of yeast is the best to use?

Yeast specially packaged for Bread Machines and Traditional Dry Yeasts can all be used with good results. The most important thing is to be sure the expiration date is not up. All the recipes in this cookbook were developed using Traditional Dry Yeast.

Q24:

Sometimes when I cut my bread, it’s too sticky and it falls apart or it starts to mash down and won’t slice cleanly. What can I do?

If your bread is sticky or mashes down, it may be too hot! Be sure to allow 15 to 30 minutes for your bread to cool before slicing. Place finished bread on a wire cooling rack to let air circulate around it. You may want to try using an electric knife to slice bread instead of cutting it manually. An electric knife has blades that slide back and forth to let you slice straight through bread and avoid mashing it down by putting pressure on the top of the loaf.

Q25:

Why did I end up with a short, dense, doughy bread? Why didn’t the bread rise?

The most common reason for unrisen bread is the yeast. Maybe you forgot to add the yeast. Perhaps the yeast was bad or expired (always check expiration dates). Also, if the mixing wasn’t com- plete, you may have rising problems. Did you check to see if the Mixing Paddle started moving once the preheat period was fin- ished?

Q26:

What will happen if I leave the bread in the Baking Pan after baking?

This unit has a 60-minute “Keep Warm” cycle that lets you leave the bread in the pan for up to an hour after baking is completed. Once that warming cycle is over, it’s best to remove the bread immediate- ly or the bottom of your loaf will absorb moisture and become soggy. The soggy part of the bread will not be as tasty when it dries out and it will go stale quickly. The sides of the bread may also become moist and mushy.

Q28:

How can bread mixes be used in the machine and at what setting?

The package instructions will list the amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Remember not to allow the yeast to sit in the liquid. The bread type setting is dependent upon the type of bread mix being used. i.e.White bread uses the Basic Bread setting; Sweet Bread setting is for use with dried fruit , cheese or nuts;Whole wheat or multi-grain should use the Whole Grain setting. Crust setting, either Light or Dark, is a personal preference.

Q29:

Why is my jam so runny?

Homemade jam often tends to be thinner than store-bought jam. Let the jam cool in the refrigerator for 24 hours and it will thicken as it cools. Being somewhat thinner, it will spread more easily.

Homemade jams also make good toppings for ice cream. Never recook a batch of jam through another jam cycle. Try these sugges- tions with your next batch: 1) Be sure fruit is not overly ripe; 2) Pat fruit dry after washing; and 3) Use boxed pectin for even thicker results.

Q30:

When making jam, how can I prevent fruit from splat- tering out of the Pan during mixing?

Cut fruit into small pieces and be sure not to use larger quantities than given in recipes. Also, form a 2” (5 cm) wide collar out of alu- minum foil to put around the upper rim of the Baking Pan. Don’t cover the whole Pan with foil, as this prevents moisture from escap- ing during the cooking process.

Q31:

With some dessert recipes, like Apple Crisp, all the apples get pushed into the corners of the Baking Pan. How can I prevent this?

This is normal. When the “add-ingredient/stir down” signal sounds, just smooth the slices out evenly with a rubber spatula.

Then add the topping.

Q27:

Can the recipe be cut in half?

No, it is not recommended. The ingredient proportions work better in the full amounts.

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