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Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may
want to keep it in the freezer as the refri g e rator tends to dry it out. Whole grain wheat flours, which have a
higher oil content, will become rancid much more quickly than white flour and should always be kept in
the freeze r. Be sure, howeve r, to allow all flours to return to room temperature before placing in the bread
m a ke r.
Fa t : Dough Enhancer and Conditioner
Our recipes were developed using ve g e t a ble oil.You may use any type of oil or substitute in equal propor-
tions solid shortening or real butter (divide them into small pieces). We have found no noticeable diffe r-
ence in flavor but the crust may be more crisp with real bu t t e r. We do not recommend the use of mar-
g a rine as it tends to make the crust tough.
L i q u i d s : A c t i vate the Yeast and Bind the Dough
When we use the term liquid, we are refe r ring to all wet ingredients used in the recipe. For all progra m s
except fast bake, it is ve ry important that the liquid temperature is 80°F/27°C. With this water tempera t u r e,
the yeast activates gradually to accommodate these progra m s.
When preparing bread using the fast bake program, all liquid temperatures must be 110°-115°F/43°-46°C.
The wa rmer temperature is necessary for the yeast to activate quickly to accommodate this specially
designed progra m .
Eggs are also considered part of the total liquid amount. Eggs should be at room tempera t u r e. W h e n
r e m oving them from the refri g e ra t o r , place whole uncra cked eggs in a bowl of wa rm water for 15 minu t e s
to take off the chill before use.
Cinnamon and Garlic: Not True Friends of Ye a s t
P r ev i o u s l y, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fa s h i o n . A d d i n g
cinnamon and garlic to the dough in a bread make r, howeve r, presents a probl e m . Cinnamon reacts with
bread dough just as a meat tenderi zer reacts with meat. It breaks down the stru c t u r e. Although it smells
wonderful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN LIST-
ED IN THE RECIPE. For more flavo r, use them as a spread for the bread rather than adding to the
d o u g h .
Fruits and Ve ge t a bl e s : A dd Flavor and Nutrition
When adding fruits or ve g e t a bles to recipes, do not exceed the amount listed. These products, if used in
ex c e s s i ve amounts, may inhibit the rising of the bread.
S a l t : Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining it to wo rk slowly and steadily. Without salt,
yeast acts too ra p i d l y. Salt also strengthens the structure of the dough. If too little or no salt is used, the
bread will rise rapidly and then fa l l . The texture will also be more coarse and/or uneve n .
S u g a r : Food for Ye a s t
Sugar is the favo rite food of yeast, but too much sugar will cause the yeast to ove r - r e a c t . The loaf of
bread will be small and dense. D ried fruits also contri bute sugar to the bread dough. We do not recom-
mend adding any more than is specified in each recipe. In addition, we do not recommend the use of art i-
ficial sweeteners because the yeast cannot react with them.
Ⅲ S U B S T I T U T E S
In our test kitchen, we ex p e rimented with these ingredient substitutions. We do caution you that yo u r
results may va ry significantly from ours. If you would like to try other substitutions, there are seve ral help-
ful hint books ava i l a b le from retail stores to assist yo u . H oweve r, we cannot guarantee their results.
E gg s
Liquid egg substitutes may be used as directed on the cart o n .
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room tempera t u r e.
M i l k
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