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C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s.
Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fa s t
b a ke. The dry milk may then be eliminated all together. The loaf will be slightly smaller.
S a l t
Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low
salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.
S u g a r
H o n ey may be substituted for sugar in equal proport i o n s ; reduce the liquid by the same amount. B r ow n
sugar may be substituted for white sugar in equal proport i o n s .Yeast needs sugar — no artificial swe e t e n e r
should be used.
Ye a s t
We used RED STAR Yeast to develop our recipes. H oweve r, any brand may be used.
R e fer to yeast ingredient section for other yeast substitutes.
Ⅲ BREAD MIXES AND OTHER COOK BOOKS
Use mixes labeled for up to 2 pound loave s. For best results, use the basic courses. E ven though we offe r
a wide va riety of recipes for bread and dough, you may be looking for one that we have not included in
our recipe book. Bread maker helpful hints and recipe books are ava i l a ble at book and retail stores. T h ey
o f fer a wide va riety of recipes. R e fer to features section of this book for the best bread program to use fo r
other recipes. Minor adjustments may be necessary for best results.
Ⅲ HIGH ALT I T U D E
High elevations may make dough rise fa s t e r. We recommend that you try the recipe as it is printed first.
The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you find the
results are unsuccessful, decrease your yeast 1/4 teaspoon at a time. You may also have to increase the
liquid because of the drier air; s t a rt with 1 tablespoon and increase it if necessary. The addition of gluten
will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour unless spec-
ified otherwise in the recipe.
Ⅲ FREEZING BAKED BREAD
When freezing bread and rolls, cool them before wrapping in plastic wra p. Place them in a plastic bag and
seal it. Bread may be frozen for up to six we e k s. When you thaw, partially open the wrapping to allow the
moisture to escape gradually for best results.
Ⅲ FREEZING DOUGH
At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Fo rm
the dough into the desired shape and immediately freeze for one hour to harden. R e m ove from the freez-
er and wrap in plastic wra p. N ext, place it in a plastic bag and seal. Dough can be kept in the freezer fo r
up to four we e k s. T h aw the dough in plastic bag in the refri g e rator ove rnight or for seve ral hours. U n w ra p
and place on baking container. C over and let stand in wa rm, draft free place until double the original size.
Because the dough is not room tempera t u r e, you will find it takes longer than usual to ri s e . B a ke accord-
ing to recipe instru c t i o n s.
If additional assistance is needed, ex p e rt help is ava i l a ble from To a s t m a s t e r
®
(1-800-947-3744) or
f rom RED STA R
®
YEAST & PRODUCTS (1-800-445-4746).
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