Black & Decker B6000CUC, B000NJBYX0 manual Yeast

Tips on Flour Storage

Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freezer or a cool area, to prevent them from becoming rancid. Allow flour to come to room temperature before using.

Note: Flours, while visibly similar, can be very different in how they are 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.

Tips on Yeast

Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the 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 bread maker 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

Rapid course setting for White decreases time for making bread by approximately 1 hour. The bread may be shorter and denser.

ADDITIONAL INGREDIENT NOTES

Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly.

Baking Powder	Double acting baking powder is leavening agent used
	in quick breads and cakes. This type of leavening
	agent does not require rising time before baking, as
	chemical reaction works when liquid ingredients are
	added and again during baking process.
Baking Soda	Baking soda is another leavening agent, not to
	be confused or substituted for baking powder. It
	also does not require rising time before baking, as
	chemical reaction works during baking process.
Eggs	Eggs add richness and velvety texture to bread dough
	and cakes. When recipe calls for egg(s) at room
	temperature, large egg(s) should be used.
Fats	Shortening, butter, margarine and oil shorten, or
	tenderize, the texture of yeast breads. French bread
	gets unique crust and texture from the lack of fat
	added. However, breads that call for fat stay fresh
	longer. If butter is used directly from refrigerator, it
	should be cut into small pieces for easier blending
	during kneading process.
Liquids	For most breads, use water that is 80° to 90°F (26.6
	°C to 32.2 °C); for Rapid White breads, use water at
	110°F to 120°F (43.3 °C to 48.8 °C). All liquids should
	be warm 80ºF/27ºC to 90°F/32°C 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.
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.
Sugar	Sugar is important for color and flavor of breads. It
	also serves as food for yeast since it the supports
	fermentation process. Recipes in this book that call
	for sugar require granulated sugar.
	Important: Do not substitute powdered sugar.
	Artificial sweeteners cannot be used as substitute,
	as yeast will not react properly with them.

ENGLISH

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