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
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
Conversion Chart for Quick Rise Yeast
¾tsp. active dry yeast = ½ tsp.
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
14 | 15 |
