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10 11
TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole
wheat flours in a refrigerator, freeze 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 machine 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 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 BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and Sweet
decrease time for making your favorite bread in approximately
1 hour. Choose recipe, then add an additional ½ tsp. of bread
machine yeast to the recipe. 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 a 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),
large egg(s) at room temperature should be used.
FATS
Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique
crust and texture from the lack of added fat. 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
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. Changing the
amount of salt in a given recipe may result in shorter, gummier bread. When first making a type of
bread, do not increase or decrease amount of salt shown in the recipe.
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.