LIQUIDS
When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer and water work, too. It’s a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise. Water is the most common liquid used in bread making. It produces a heavier, crisper crust and a more open texture. Buttermilk results in a light,
SALT
Salt strengthens the gluten and controls the yeast and makes the dough more elastic. However, it also inhibits rising, so use ordinary table salt and be very careful in measuring. For dietary reasons, it can be omitted and in some cases you can use a vegetable seasoning substitute for flavor.
FATS
Any form of solid shortening or oil can be substituted for one another in some amounts. Fat enriches bread’s flavor and keeps it tender and moist. Do not use diet spreads or
may be used. Soft spreads will NOT work. Margarine is an acceptable substitute for butter; do not use whipped or diet margarines.
EGGS
Eggs add richness and color to breads, but due to health and safety precautions, do not use with the delay cycle.
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