Breadman Stainless Steel Convection Bread Maker Conversion Chart for Quick Rise Yeast, Sugar

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Note: Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.

Yeast

Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick- acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.

Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.

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

Conversion Chart for Quick Rise Yeast

¾tsp. active dry yeast = ½ tsp. quick-acting yeast 1 tsp. active dry yeast = ¾ tsp. quick-acting yeast 1½ tsp. active dry yeast = 1 tsp. quick-acting yeast 2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast 1 tbsp. active dry yeast = 2 tsp. quick-acting yeast

Rapid Course Yeast Addition

Rapid Course settings for White, French, Whole Wheat and Sweet decrease

time for making your favorite bread by approximately 1 hour. Choose recipe, then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread may be shorter and denser.

Sugar

Sugar is important for color and flavor of breads. It also serves as food for yeast since it supports fermentation process. Recipes in this book that call for sugar require granulated sugar.

Important: Do not substitute powdered sugar or artificial sweeteners cannot be used as substitute, as yeast will not react properly with them.

Salt

Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Do not increase or decrease amount of salt shown in recipes.

Liquids

All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide 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 flavor variety.

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Contents Stainless Steel Convection Bread Maker Accessories/PartsPlease Read and Save this Use and Care Book Important SafeguardsAdditional Important Safeguards Short Cord Instructions Electric PowerPower Outage Frequent surges, please use a surge protectorProduct may vary slightly from what is illustrated Program Prog Control PanelDisplay Window Operation LightYes/No and Up/Down Arrows Program Prog TemperatureStop/Reset Save/ErasePage Page Maximum Ingredient Amounts Getting StartedBread Pan tips Inserting bread pan Kneading and Baking Courses Dough Gluten Free BreadBatter Bread JamKnead Rise Punch Shape Bake Total Kneading and Baking Course ChartWhole Light Course Crust Size Preheat Course Crust Size Preheat Course Crust Know Your Ingredients Sugar Conversion Chart for Quick Rise YeastYeast Rapid Course Yeast AdditionBaking Soda EggsFats Baking PowderSlicing and Storing Bread High-Altitude BakingMaking DOUGH, Baking Breads and Batter Breads Page Using 24-HOUR Delay Bake Timer Pause Advanced Baking Techniques Bake onlyBraided Breads Pull-Apart RollsMediterranean-Style Rustic Bread Personal Recipes PausePress SAVE/ERASE Start Custom ProgramsIngredients ½ lb White BreadBread RECIPES...EASY AS Ingredients Amount White Sourdough StarterCornbread White Sourdough BreadEGG Bread FAT-FREE White BreadPotato Bread Whole Grain Bread Sunflower & Sesame Seed Whole Wheat Bread Whole Wheat Bread Caraway RYE Bread Onion RYE Bread Seven Grain Bread TWO Cheese Bread Pumpernickel Bread Hearty NUT Bread Italian Herb Bread French BreadCinnamon Raisin Bread Crunchy Cracked Wheat Bread White Wheat Bread Dried Fruit Bread SOY Cinnamon Raisin Bread Batter Breads Ingredients LoafSweet Corn Bread Batter Breads Course Hints for Best Results MethodIngredients Cake Pineapple Coconut Pound CakeIngredients Loaf Cheddar Loaf BreadBanana NUT Cake LOW Carb Bread RECIPES... Easy AS LOW Carb White BreadIngredients Low Carb Course Method Nutritional AnalysisLOW Carb Cinnamon Raisin Bread Raisins Cup Select Low Carb Course Yield 28 slices LOW Carb Batter Breads LOW Carb Chocolate CakeGluten Free Bread RECIPES... Easy AS Gluten Free Country White BreadGluten Free Method Gluten Free Pumpernickel Bread Making Doughs Crust Treatments Bread / Pizza / Pasta Dough CoursesIngredients Dough Course RECIPES...AS Easy AS Dinner Roll DoughRolls Wheat Dinner Roll Dough Ingredients Rolls Cheezy Garlic Roll DoughTopping Filling Sticky Breakfast BUN DoughBrown sugar ¾ cup Glaze French Bread DoughVariations Regular Large Challah Bread DoughBagels Bagel DoughPretzels Soft Pretzel DoughVariation Ingredients Thick or 2 thin crusts Thick or 4 thin crusts Pizza Crust DoughIngredients Thin crusts Whole Wheat Pizza Crust DoughGarlic-Cheese Topping Focaccia DoughGreek-Style Topping Ingredients Lb loafJam Course Method JAM CourseJam Course Hints For Best Results BLUEBERRY, APRICOT, Peach or Pear JAM STRAWBERRY, BLACKBERRY, or Raspberry JAMImportant Do not exceed amounts given Storage CleaningHot Question AnswerNeed HELP? 2009/4-29-139E
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