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9.
When preparing bread in the FAST BAKE
™
program, the dough ball will be a very soft, loose ball with
a smooth texture and will be sticky to the touch. When touched it will leave dough on your finger.
INGREDIENTS: READ BEFORE SHOPPING
Yeast: The Number One Ingredient
For all programs except FAST BAKE
™
we used RED STAR
®
Active Dry Yeast when we developed the
bread recipes. However, RED STAR
®
QUICK•RISE
™
Yeast may also be used. We found that we did not
have to vary the amount used when we substituted one for the other. When using bread machine yeast,
follow the package instructions.
When developing the FAST BAKE
™
program, we found that QUICK•RISE
™
or Bread Machine yeast
must be used. They may be substituted in equal amounts. You will find that this program requires
more yeast than other programs.
A 1/4 ounce package of RED STAR
®
Yeast contains approximately 2
1
⁄4 level teaspoons of yeast. When
the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we
recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for
up to 6 months. Measure out the amount you need and allow it to come to room temperature before
using it — this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use one of the following tests to
determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives
you more bread choices once the test is complete. The yeast mixture should not be used for the fast
bake program.
To test for one package (2
1
⁄
4 teaspoons) of RED STAR
®
Active Dry or QUICK•RISE
™
Yeast, use a liquid
measuring cup and fill to the
1
⁄
2 cup cup level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon
granulated sugar and 1 package (2
1
⁄
4 teaspoons) RED STAR
®
Active Dry or QUICK•RISE
™
Yeast. Leave
your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to
activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup
mark, it is very active. The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that
calls for 2
1
⁄
4 teaspoons of yeast. 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 water. Stir in 1 teaspoon granulated sugar and 1
1
⁄2 teaspoons RED STAR
®
Active Dry or QUICK•RISE
™
Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As
the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes
the yeast has multiplied to the
1
⁄2 cups mark, it is very 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 yeast. Remember to adjust
your recipe for the
1
⁄4 cup of water and 1
1
⁄2 teaspoons of yeast used in the test. The sugar does not need
to be adjusted.
Flour: Bread Flour is Essential for Bread
All types of flour are affected by many factors, such as milling grades, moisture content, length of
storage and manufacturing process. Adjustments to the recipes may need to be made to compensate
for climactic 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 durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten.
TBR15&CAN_IB_4-11-03(New) 11/4/03 3:45 PM Page 9