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Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
KNOW YOUR INGREDIENTS
All-Purpose Flour
All-purpose our is blend of rened hard and soft wheat ours ideally suited for
making quick breads and cakes.
Bran
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated
from our by sifting or bolting. It is often added to bread in small quantities for
nutritional enrichment, heartiness and avor. It is also used to enhance bread
texture.
Bread Flour
Bread our is a high gluten/protein our that typically has higher gluten
concentration than all-purpose our. Using bread our with will produce loaves
with better volume and structure.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from
rolled or steel-cut oats. They are used primarily to enhance avor and texture of
bread.
Cracked Wheat
Cracked wheat has very coarse texture. It comes from wheat kernels cut into
angular fragments. It gives whole grain breads a nutty avor and crunchy texture.
Rye Flour
Rye our must always be mixed with high proportion of bread our, as it does not
contain enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour
Self-rising our contains leavening ingredients that will interfere with bread and
cake making. Self-Rising Flour is NOT RECOMMENDED for use.
7 Grain Cereal Blend
7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds
and hulled millet.
Vital Wheat Gluten
Gluten is manufactured from wheat our that has been treated to remove nearly all
of the starch to leave a very high protein content. (Gluten is the protein in
wheat that makes dough elastic.) Gluten is available at most health food stores and
in baking aisle in many markets. It is sometimes used in small portions with dense,
low-gluten ours (such as whole wheat) to increase volume and lighten texture.
Whole Wheat Flour
Whole wheat our is milled from the entire wheat kernel, which contains the bran
and germ. This high ber our is richer in nutrients than all-purpose or bread our.
Breads made with this our are usually smaller and heavier than white loaves.
Many recipes mix whole wheat our with bread our or vital wheat gluten to
produce high, light-textured bread.
Flour Storage
Keep our in a secure, airtight container. Keep rye and whole wheat ours stored in
a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow
our to come to room temperature before using.
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 our 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 our to
produce this gas. Three different types of yeast are available: fresh (cake), active dry
and quick-acting. Quick, rapid rise and breadmaker yeasts are quick-acting. Fresh
(cake) yeast is NOT RECOMMENDED for use with your breadmaker.
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 breadmaker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. 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 Fruit & Nut 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 avor 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 articial sweeteners cannot be
used as substitute, as yeast will not react properly with them.
Salt
Salt is necessary to balance avor 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 avor, 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 avor variety.
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.