Black & Decker B1620 Bread & Dough Ingredients, Flours, Salt, Liquid, Sweeteners, Yeast

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Bread & Dough Ingredients

Bread & Dough Ingredients

Many ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar, and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour.

Flours

Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour” for tall, even- textured loaves.

Bread flour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, fine-textured loaf. The stretchy resilience of gluten makes this kind of flour most tolerant to high temperatures, altitude, or high humidity.

Canadian“All-Purpose Flour” is easy to find and has been extensively tested with the Canadian recipes included in this book with good results. Canadian Bread Flour may also be used with good results.

Whole wheat and multi-grain flours contain the bran and germ of the grain. Although higher in fiber, these flours are lower in gluten than bread flour. Rye flour does not contain any gluten and therefore, must be used in combina- tion with other flours. Whole wheat, multi-grain and rye flour typically produce shorter, denser loaves. Whole wheat flours vary greatly between the United States and Canada. Be sure to consult the recipes for tips on successful whole wheat breads. The recipes have been developed and tested using nationally available brands of flour.

Fat

Butter,margarine or vegetable shortening are often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds flavor and tenderness to the dough). Low-fat (diet) margarines are high in water content but may be substituted with acceptable results for people on a low fat diet.

Salt

In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising.

Liquid

Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust. Some recipes call for juice to be added as a flavor enhancer.

Sweeteners

Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary with the type and amount of sugar substitute used.

Yeast

Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Bread Machine yeast. If you prefer to use Traditional Dry yeast, Rapid Rise yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4 teaspoon in your recipe; for example - if your recipe called for 1 teaspoon of yeast, increase the amount to 1-1/4 teaspoon. See the test for yeast freshness on the next page.

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Table Of Contents

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Contents Questions? Please call us Toll Free Table Of ContentsAll-In-OneDeluxe Automatic Breadmaker Operating Instructions & CookbookImportant Safeguards Read all instructionsSave These Instructions Important Safeguards POLARIZED PLUGTAMPER-RESISTANTSCREWS ELECTRICAL CORDTable Of Contents Names Of Parts Getting To KnowYour BreadmakerQuick Tips Control Panel Settings & Functions Bread Type Setting Descriptions3. Timer Button 4. Start/Reset ButtonHow To Use Your Breadmaker SWEET/Regular Crust orSWEET/Dark Crust 3 50 hours WHOLE GRAIN 4 10 hoursWhen following the recipe However, you can choose a dif SettingTheTimer For Delayed Completion Using The“Add-Ingredient” FunctionTo set theTIMER,follow these instructions When to addTroubleshooting Troubleshooting Guide SOLUTIONSRESULTS CrustCare & Cleaning Slicing & Storing BreadStoring The Unit CAUTION DO NOT cleanService Or Repair Easy-LiftGripsIn the U.S.A In CanadaFor Black & Decker Breadmakers Model B1620Bread & Dough Ingredients FloursSalt LiquidTips For GettingThe Best Results Tips For Handling DoughRecipe Index The BasicsRapid Bake Breads Sandwich Pleasers For The Brown Bag ClubThe Basics 2.0 lb BASIC WHITE100% WHOLE WHEAT CLASSIC FRENCHCARAWAY RYE Rapid Bake Breads 2.0 lbRAPID BASIC WHITE Sandwich Pleasers ForThe Brown Bag Club 2.0 lb RAPID LEMON POPPY SEEDRAPID ITALIAN HERB CORNBREADCRACKED WHEAT OATMEAL NUTAPPLE CINNAMON GRANOLA CHEESE ’N ONION Dinner Favorites 2.0 lbPIZZA DOUGH Treats For Every Age 2.0 lb Enjoy these recipes for a change of paceCINNAMON RAISIN RASPBERRY BRAIDThe Basics 1.5 lb Rapid Bake Breads 1.5 lb Sandwich Pleasers ForThe Brown Bag Club 1.5 lb Dinner Favorites 1.5 lb Treats For Every Age 1.5 lb Pasta Recipes For the do-it-yourselfPasta LoverBASIC PASTA DOUGH SPINACH PASTA DOUGHQuestions About The Breadmaker Need Help?Questions About Ingredients/Recipes Q13 How do I know when dough is ready to bake? Other Questions? Please Call Us Toll Free
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