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DO NOT EXCEED 3 cups of bread flour for the 1½ pound loaf or 2 cups bread flour for the 1 pound loaf. Breads
containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf or 2½ cups for the 1
pound loaf.
SUGAR AND OTHER SWEETENERS
: Provide food for the yeast, add height and flavor to the bread and give the crust
a golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup
and fruits, whether dried or fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid in
the recipe will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when
measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the
liquid sweeteners slide right out.
DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER NATURAL
SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE OBTAINED.
MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or
canned evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 75-85° F for regular
bread settings; 115-125°F for the one-hour setting before adding to bread pan. Warm in a glass-measuring cup in
microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 130°F AS THIS COULD AFFECT THE
YEAST.
WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the time
delay feature of the bread maker as regular milk can spoil when left at room temperature for several hours. Use lukewarm
water, about 75-85°F, for regular bread settings; 115-125° F water for one-one-hour setting. DO NOT USE WATER
ABOVE 130°F AS THIS COULD AFFECT THE YEAST.
Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid
may be needed as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour
can lose moisture. When you experience a severe change in weather, it is best to check the condition of the dough during
the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed.
Water and milk are, for the most part, interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for
water. Watch the condition of the dough during the knead cycle for any minor adjustment that may be needed. Slightly
more milk may be needed when substituting for water.
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the
bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however,
can inhibit rising, so measure accurately.
Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter or margarine into four (4)
pieces for faster blending during the knead cycle. Do not use fat reduced margarines as they contain more water and can
affect the size of the loaf.
If substituting oil for a solid fat, reduce the amount of liquid in recipe by ½ to 1 tablespoon, making any minor adjustment
during the knead cycle to obtain the right dough consistency.
Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for
the amount of fat recommended in the recipe. Watch dough as it kneads for any minor adjustment, which may be needed.
EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in
place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites
for each large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor
adjustment may be needed to get the dough to the right consistency.
A special tip when using eggs is to run them under warm water for about one minute before cracking, as this helps the egg
slide out of the shell better.