Filter
Top Products
13
KNOW YOUR INGREDIENTS (CONTINUED)
NOTE: The basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use the chart below to substitute any quick-acting yeast
(quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast = 1/2 tsp quick rise yeast
1 tsp active dry yeast = 3/4 tsp quick rise yeast
1-1/2 tsp active dry yeast = 1 tsp quick rise yeast
2-1/4 tsp active dry yeast = 1-1/2 tsp quick rise yeast
1 TBL active dry yeast = 2 tsp quick rise yeast
Rapid Settings Additional Yeast Amounts
The Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease
the time for making your favorite bread by approximately 1 hour. Choose a recipe, then
simply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whichever
one you are using, to the recipe. The bread may be shorter and denser.
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast
since it supports the fermentation process. Recipes in this book that call for sugar require
granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast.
Do not increase or decrease the amount of salt shown in the recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk (1%, 2%,
whole and skim), water or a combination of powdered milk and water, can be used when
making bread. Milk will improve flavor, provide a 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.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls
for egg(s) at room temperature, large egg(s) should be used.
TR900S_OM 9/2/03 4:31 PM Page 16