Toastmaster WBYBM1 Working with Yeast, Conversion Chart for Quick-Acting Yeast, Other Ingredients

Page 29

Working with Yeast

Note: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Breadmaker yeast) for the active dry yeast or vice versa.

Conversion Chart for Quick-Acting Yeast

Active Dry Yeast

Quick Acting Yeast

 

 

1 teaspoon =

3⁄4 teaspoon

 

 

1-1⁄2 teaspoons =

1 teaspoon

 

 

2-1⁄4 teaspoons

1-1⁄2 teaspoons

 

 

1 tablespoon =

2 teaspoons

 

 

Rapid Settings Additional Yeast Amounts:

The Rapid settings for White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional 1⁄2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.

Other Ingredients

Sugar

Sugar is important for the color and flavor of breads. It also serves

 

as food for the yeast since it supports the fermentation process.

 

Recipes in this book that call for sugar require granulated sugar.

 

Do not substitute powdered sugar unless indicated. In addition,

 

artificial sweeteners cannot be used as a substitute for sugar as the

 

yeast will not react properly with them.

 

 

Salt

Salt is necessary to balance the flavor of breads and cakes. Salt lim-

 

its the growth of yeast. Do not increase or decrease the amount of

 

salt shown in the recipes.

 

 

Liquids

• All liquids should be warm, 80º F/27º C, for all recipes.

 

• Liquids, such as milk (1%, 2%, whole and skim), water or a com-

 

bination of powdered milk and water, can be used when mak-

 

ing bread.

 

• Milk will improve flavor, provide a 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 fla-

 

vor variety.

 

 

Eggs

• Eggs add richness and a velvety texture to bread dough and

 

cakes. When the recipe calls for egg(s): bring them to room

 

temperature first.

 

• You may substitute an egg for a portion of the liquid in a yeast

 

bread recipe: crack any size egg into a liquid measuring cup,

 

then add enough water to equal the amount listed in the

 

recipe.

 

• The Batter Bread recipes call for specific size eggs.

 

 

Fats

• Shortening, butter and oil shorten, or tenderize, the texture of

 

yeast breads. Breads that call for fat stay fresh longer.

 

• French bread gets its unique crust and texture from the lack of

 

fat added.

 

• If butter is used directly from the refrigerator, it should be cut

 

into small pieces for easier blending during the kneading cycle.

 

 

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Contents
WBYBM1 Table of Contents Table of Contents Fat Free White Bread Buttermilk Roll Dough Beyond Breadmaker Baking Cycles Technical Specifications Important Safety Precautions Important SafeguardsShort Cord Instructions About Your Beyond Breadmaker Special FeaturesBreadmaker that Connects to the Internet? About Your Beyond BreadmakerBefore First Use Getting Acquainted with Your Beyond Breadmaker Breadmaker Features and ControlsGetting Acquainted with Your Beyond Breadmaker Display Window Control PanelControl Panel Programming Your Home Code Manually Setting the Clock and Date Using Your Beyond Breadmaker Smart FeaturesUsing the Scanning Wand Manually Setting the Clock and DateIf the Breadmaker does not find the barcode in its database If the Breadmaker finds the barcode in its databaseTo complete baking Using the Learn Function Using the Learn FunctionUsing the Learn Function to Customize Cooking Programs Adding a New Baking Program to the Breadmaker’s MemoryHere’s how Programming Your Breadmaker from Your Personal ComputerConfigure user Programs Configure User ProgramsGuidelines for Packaged Mixes Making Dough and Baking BreadTips and Hints for Good Results Crust Controls Understanding Baking CycleUnderstanding Baking Cycle Basic Baking Inserting and Removing the Baking PanInserting the Baking Pan Removing the Baking PanUsing Beyond Breadmaker’s Special Features Using the Beyond Breadmaker’s Special FeaturesDelay Bake Timer To set the Delay Bake TimerBake Only Using the Pause FeatureTry This Mediterranean-Style Bread Recipe Customizing Pre-Programmed Baking Cycles Customizing Pre-Programmed Baking CyclesTo use Program a personal recipe Resetting the Program & Personal Recipe MemoryProgramming Your Personal Recipes Know Your Ingredients Power Loss MemoryKnow Your Ingredients Flour Storage Working with YeastRapid Settings Additional Yeast Amounts Conversion Chart for Quick-Acting YeastWorking with Yeast Other IngredientsRecipe Tips Measuring Your IngredientsLiquid Measure Dry MeasureSlicing and Storing Bread Adjusting for Climate and AltitudeRecipe Tips Bread Mixes and Other Recipe BooksWhite Bread RecipesSelect White cycle MethodSourdough Starter Jalapeño BreadBread Recipes Or any other variety of cake mix for flavor variation Sourdough BreadBanana Bread Dill Bread Corn BreadHoney Dried dill weedButtermilk Bread Fat Free White BreadEgg Bread Maple Bread Honey Granola BreadPotato Bread Peach BreadWhole Grain Bread Milk BreadSelect White cycle Milk 80º F/27º CBanana Granola Bread Bloody Mary BreadSelect Whole Wheat cycle Sunflower and Sesame Seed BreadWhole Wheat Bread Whole Wheat with Gluten Bread Egg whites room Temperature plus Enough water 80º FWhole Wheat Cinnamon Raisin Walnut Bread CinnamonCaraway Rye Bread Southern Barley BreadBoiling water Onion Rye BreadAnadama Oatmeal Bread Seven Grain Bread Honey Banana Whole Wheat BreadWhole Wheat Zucchini Herb Bread Two Cheese BreadPumpernickel Bread Yogurt Whole Wheat BreadCottage cheese Dairy Whole Wheat BreadHearty Nut Bread Italian herb Bread French BreadSelect French cycle Oil optionalSelect Fruit & Nut cycle Spiced Pumpkin BreadCinnamon Raisin Bread For best results select Light crust control Crunchy Cracked Wheat BreadSoy Herb Bread White Wheat Bread Sweet Walnut BreadAdd to Dispenser Walnuts, chopped Add to Dispenser Sunflower seedsTrail Mix Bread Dried Fruit BreadAdd to Dispenser Dried fruit Add to Dispenser Fruit and nut trail mixSelect Fruit and Nut cycle Cheese Onion BreadSoy Almond Fruit Bread Soy Cinnamon Raisin Bread Egg room temperature Plusenough water 80º FCarrot Raisin Bread Carrots, uncooked-gratedCrunchy Bread Snacks Breaded PineappleBread Pudding Batter Bread Recipes Sweet Corn Bread Eggs, room temperatureSelect Batter Breads cycle All-purpose flourSpiced Zucchini Bread Pineapple Coconut Pound CakeCarrot Pecan Bread Cheddar Loaf BreadJam Cycle Instructions Banana Nut CakeJam Cycle Instructions For Best ResultsStrawberry, Blackberry, or Raspberry Jam Making Jam Basic ProcedureBlueberry, Apricot, Peach or Pear Jam Select Jam cycleDough Recipes Optional GlazesDinner Roll Dough Cultured buttermilk 80º F/27º C Wheat Dinner Roll DoughCheezy Garlic Roll Dough Egg room temperature plusTopping Parmesan cheese, grated Garlic, finely mincedRefreshing Roll Dough Egg room temperature plus Enough water 80º F/27º C to equalTopping Butter, melted Orange peel, gratedFilling Butter, melted Cinnamon Roll DoughWalnuts, finely chopped Glaze Powdered sugar Milk, liquid Vanilla extractButter, melted Brown sugar Sticky Breakfast Bun DoughGlaze Whisk together Brioche Roll DoughEgg yolks Butter, cold, chipped into pieces Variations French Bread DoughTopping Poppy seeds Challah Braid DoughGlaze Egg yolk, beaten Water Dehydrated onions Creamed Soup Bread Bowl DoughMix and chill before serving Party Dip Bread Bowl DoughShredded Beef Dip Canned shrimp, drained and mashed Shrimp DipMayonnaise Green onions, choppedAlmond Cherry Coffee Cake Dough Toppings optional Bagel DoughGlaze Egg white, beaten Water Banana Wheat Bagel DoughEgg Bagels Soft Pretzel Dough Egg yolk room temperature OilVariation Glaze Egg white WaterPita pockets Pita Pocket DoughWhole Wheat Pizza Crust Dough Pizza Crust DoughPizza Dough Recipes Select Pizza Dough cycleFoccacia Dough Personal Recipes Pumpkin Pull-Apart Pan RollsIngredients ProgramPreheat ChallahDough Milk 80º F/27º C Eggs, large, room temperature SaltGrandma’s Cinnamon Rolls Powdered sugar Maple flavoring Butter, melted Hot coffee First batchKnead Minutes Second batchDried cranberries Holiday Dried Fruit and Nut BreadLight raisins Add to Dispenser Slivered almondsMethod Rosemary, fresh, sniped Rosemary French BreadCleaning Precautions Care and MaintenanceCleaning the Breadmaker Cleaning the ExteriorQuestions and Answers TroubleshootingCleaning the Bread Pan and kneading paddle Storing the BreadmakerQuestions & Answers About Ingredients and Recipes TroubleshootingDisplay Error Messages Home Hub Network ProblemsBreadmaker Problems Top Baking ProblemsOne Year Limited Warranty Contact Information Contact InformationMedium Beyond Breadmaker Baking CyclesMed AppendixDark LightFrench, 1.0 Lb Loaf 100Fruit & Nut, Rapid, 1.5 Lb Loaf 101102 Personal Recipes and Custom Programs103 104 105 Custom Recipes106 107
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