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• 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. DO NOT HEAT MILK ABOVE
100°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 timer feature of the
bread maker as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-80°F. DO NOT
USE WATER ABOVE 100°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 and 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 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.
• SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make the dough more
elastic, plus it adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough to over
rise. Using too much can prevent the dough from rising as high as it should. “Light” salt can be used as a substitute for ordinary table salt,
providing it contains both potassium chloride and sodium. Use the same amount as recommended for table salt. When adding salt to pan,
add to one corner to keep it away from yeast, especially when using timer as the salt can retard its growth.
• YEAST is a living organism, which through fermentation, feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that
makes the bread rise. Active dry, fast rising or bread machine yeast can be used in your bread maker. Use only the amount stated in the
recipes. Using a little more can cause the dough to over rise and bake into the top of the bread maker. Fast rising yeast and bread machine
yeast are virtually the same and interchangeable with one another and must be used at the one hour bread cycle for best results.
DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THE BOOK WERE TESTED USING ONLY ACTIVE
DRY, FAST RISING AND BREAD MACHINE YEAST.
Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so you can measure the exact amount you can measure the
exact amount you need without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh envelope every time
you bake. If you do save the unused amount from the open envelope, store in a dry, airtight container in the refrigerator. Date the container and use
promptly. Do not mix old and new yeast in a recipe. A ¼-ounce foil envelope of yeast contains 2-1/4 teaspoons.
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE JAR OR ENVELOPE.
• VITAL WHEAT GLUTEN is the gluten protein which has been rinsed from wheat flour and then dried. Vital gluten will increase the
protein content in flour to produce a higher loaf of bread with lighter texture. About the only time you may wish to consider adding vital
gluten to recipes is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other whole grain flours or
cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the condition of the dough during
kneading as you may need to add a little water as the vital gluten will absorb liquid. Vital gluten can be obtained at most health food
stores. Do not use gluten flour, as this is not as effective as vital gluten as it contains less protein.