16.
17.
Note:
· Using too much fat
in your recipe can
slow down yeast
fermentation and keep
dough from rising
properly.
· Do not use perishable
ingredients when
setting a delay start
for your bread, as the
ingredients may spoil.
Instead, use powdered
alternatives.
· Be sure to precisely
measure your
ingredients, as this
will greatly affect the
outcome of your bread.
Ingredient Guide
(
CONT.
)
Ingredient Guide
(
CONT.
)
. Shortening
Made from hydrogenated vegetable oils,
shortening can be used in place of butter or oil
with similar results. However, the flavor will not be
as rich as breads baked with butter.
Sugars
.
Sugars provide food for the yeast, allowing
the dough to rise properly. While white sugar is
recommended, other sugars like brown sugar,
honey, molasses, and syrup may be used for
unique flavors. For best results when using liquid
sugars, reduce the amount of water/milk in the
recipe to avoid runny dough.
Egg
.
Eggs assist with rising, and add flavor and
texture to the bread. Ensure that eggs are fresh
and at room temperature before adding to the
baking pan. Powdered egg alternatives and
liquid substitutes may also be used.
Milk/Water
.
Milk, water, and other liquids add moisture and
affect the bread's texture. Bread made with milk
will have extra sweetness, and have a tendency
to brown more on the top. For this reason, we
recommend using the "light" crust color setting
when using milk. Powdered milk also works well,
and is recommended for any recipe using a delay
start time. For proper rising, ensure that all liquids
used are at room temperature before adding to
the baking pan.
Salt
.
Salt is a must-have for bread making. It adds
flavor to the bread, helps bring out the flavor of
other ingredients used, and promotes proper
rising. Any type of salt can be used, as long as it is
accurately measured. The wrong amount of salt
can greatly affect your results.
Yeast
.
Yeast allows the dough to rise, and gives bread
its characteristic spongy, airy texture. Growing
yeast is a delicate process, and all ingredients
must be room temperature before adding to
the baking pan to ensure that your dough rises
properly. Yeast must always be added last, on top
of the other dry ingredients.
Caution:
To avoid spills, burning,
and/or damage to your
bread maker,
never
overfill the baking
pan. Follow the recipe
measurements provided
in "Recipe Charts" on
pages
18-24.
To avoid burning,
carefully monitor any
toppings on the surface
of the bread while
baking.
. Active Dry Yeast
Active dry yeast can be added directly to the
baking pan with no pre-soaking required. This
type of yeast generally takes longer to rise than
instant yeast. Therefore, for functions
4, 6,
and
7
, we recommend using instant yeast. For best
results, store active dry yeast in the refrigerator
after use.
. Instant Yeast
Also referred to as "bread machine yeast", instant
yeast is shelf-stable, quick to rise, and can also be
added directly to the baking pan with no pre-
soaking required. Instant yeast works well with
any bread function.
Add-ins
.
Further customize a bread recipe by adding
fruits, nuts or other desired toppings. The bread
maker will beep 10 times to signal when toppings
can be added. Additional toppings can also
be sprinkled on top of the bread before the
"Bake" phase.
. Nuts & Seeds
Any nuts or seeds can be added at the signaled
time or before baking.
. Fruit
Any dried fruit can be added at the signaled time
or before baking. Chop if needed, and be sure to
separate any sticky pieces so they will properly
dispense into the bread.
. Seasonings
Use sugar, cinnamon, rosemary, flaked salt,
garlic, and more as additions to your dough, or
toppings for your bread. Add desired seasonings
to your dough before starting, during the signaled
time, or before baking.
. Other
Cheeses, like feta, parmesan and cheddar make
great add-ins to your dough, as do meats and
vegetables like bacon and jalapeños. Make
sure all add-ins are well separated for proper
distribution, and add them at the signaled time,
or before baking.
