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Ⅲ I N G R E D I E N T S : READ BEFORE SHOPPING
Ye a s t : The Number One Ingredient
For all programs except fast bake we used RED STA R
®
A c t i ve Dry Yeast when we developed the bread
r e c i p e s. H oweve r, RED STA R
®
QUICK•RISE™ Yeast may also be used. We found that we did not have to
va ry the amount used when we substituted one for the other. When using bread machine yeast, fo l l ow the
p a ckage instru c t i o n s.
When developing the fast bake program, we found that Quick • R i s e, Bread Machine or Instant Active Dry
Yeast must be used. T h ey may be substituted in equal amounts. You will find that this program requires
more yeast than other progra m s.
RED STAR QUICK•RISE yeast must be used for all gluten-free recipes.
A 1/4 ounce package of RED STAR yeast contains approximately 2 1/4 level teaspoons of ye a s t .W h e n
the yeast is exposed to oxygen, moisture or wa rmth, the activity of it deteri o ra t e s. T h e r e fo r e, we recom-
mend storing yeast in an airtight container and refri g e rating for up to 6 weeks or freezing it for up to 6
m o n t h s. Measure out the amount you need and allow it to come to room temperature before using it —
this takes about 15 minu t e s .
If you have any doubt regarding the activity of the yeast, you may use one of the fo l l owing tests to deter-
mine its strength. Each test calls for a different amount of yeast as a base ingr e d i e n t . This gives you more
bread choices once the test is complete. The yeast mixture should not be used for the fast bake progra m .
To test for one package (2 1/4 teaspoons) of RED STAR Active Dry or QUICK•RISE Yeast, use a liquid
m e a s u ring cup and fill to the 1/2 cup level with 110°-115°F/43°-46°C wa t e r. Stir in 1 teaspoon gra nu l a t e d
sugar and 1 package (2 1/4 teaspoons) RED STAR Active Dry or QUICK•RISE Ye a s t . L e ave your stirri n g
spoon in the cup. Set a timer for 10 minu t e s. As the yeast absorbs liquid, it will begin to activate and ri s e
to the surfa c e. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is ve ry active.
The yeast mixture may be used in your To a s t m a s t e rbread maker in a recipe that calls for 2 1/4 teaspoons
of ye a s t . Remember to adjust your recipe for the 1/2 cup of water and 2 1/4 teaspoons of yeast used in
the test. The sugar does not need to be adjusted. To test for 1 1/2 teaspoons of RED STAR Active Dry or
QUICK•RISE Yeast, use a liquid measuring cup and fill to the 1/4 cup level with 110°-115°F/43°-46°C
wa t e r. Stir in 1 teaspoon gra nulated sugar and 1 1/2 teaspoons RED STAR Active Dry or QU I C K • R I S E
Ye a s t . L e ave your stirring spoon in the cup. Set a timer for 10 minu t e s. As the yeast absorbs liquid, it will
begin to activate and rise to the surfa c e. If at the end of the 10 minutes the yeast has multiplied to the 1/2
cup mark, it is ve ry active. The yeast mixture may be used in your Toastmaster bread maker in a recipe
that calls for 1 1/2 teaspoons or more of ye a s t . Remember to adjust your recipe for the 1/4 cup of wa t e r
and 1 1/2 teaspoons of yeast used in the test. The sugar does not need to be adjusted.
F l o u r : Bread Flour is Essential for Bread
All types of flour are affected by many fa c t o r s, such as milling gra d e s, moisture content, length of stora g e
and manu fa c t u ring processes. Adjustments to the recipes may need to be made to compensate for cli-
mactic changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content
that makes it more dura ble than all-purpose flour. The protein, when mixed with liquid, becomes gluten.
When kneaded, gluten becomes elastic and gives the bread better stru c t u r e. In contrast, all-purpose flour,
milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread make r
and quickly loses its ability to stretch we l l . As a result, bread made from all-purpose flour will be smaller
and more dense. S eve ral we l l - k n o wn mills now market bread flour. It is labeled bread flour on the pack-
age and is ava i l a ble at gr o c e ry stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours,
such as rye, barl ey, oats, soy, rice and bu ckwheat, add flavor and fiber to breads but do not add stru c t u r e
to the dough. T h e r e fo r e, wheat flour is essential as a base when making bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both protein
and starch, and mills now can remove most of the starch leaving only the protein (gluten). When gluten is
added to recipes containing whole grain flours, it improves the volume and shape of the loaf significantly.
M a ny gr o c e ry stores stock gluten in the flour section. Health food and nu t rition centers also carry this
i t e m .
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