making bread. Refrigerated milk may be warmed to
WATER used in combination with dry milk can be substituted for regular milk and must be used when using the “Time Delay” function as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness. Butter and margarine are interchangeable in recipes. Butter and margarine can be used right from the refrigerator. Cut cold butter or margarine into smaller pieces for faster blending during the knead cycle.
EGGS add color, richness and leavening to bread. Use only large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for a large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency.
SALT has several functions in making bread. It controls yeast growth while strengthening the gluten structure to make the dough more elastic and also 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 from rising as high as it should. “Light” salt can be used as a substitute for ordinary table salt, providing it contains both potassium chloride and sodium. Use the same amount as recommended for table salt. When adding salt to the bread pan, add to one corner to keep it away from the yeast, especially when using time delay as the salt can affect the yeast activity.
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 recipes. Using a little more can cause the dough to over rise and bake into the top of the bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another. Do not use compressed yeast as poor results may be obtained. A
SPECIAL NOTE ON FLOUR: How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity, etc. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store bread flour in an airtight container. Store whole grain flours, whole wheat and rye, in a refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe, but make any adjustments after the first 3 - 4 minutes of continuous kneading.
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