EN
198
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Fat
such as shortening, margarine, butter or oil, adds tenderness and flavor to breads.
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Liquids: Activate The Yeast And Bind The Dough
"Liquid" means all the wet ingredients used in the recipe. When yeast is used in a bread machine, the liquid temperature must be 80°F/27°C. With this
temperature, the yeast activates gradually to accommodate the program of the machine. When higher temperatures are used, not only does the yeast
activate too quickly, but also the entire dough becomes too warm. The bread does not rise well if the temperature is too low.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1-2 teaspoonsdepending on the recipe and size or loaf.
Eggs are also considered part of the total liquid amount. Eggs need to be at room temperature. If taken directly from the refrigerator, place in a bowl of
warm water to take off the chill before using.
DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.
Summary of Contents for HB-2001BY
Page 112: ...112 UA ...
Page 144: ...KZ 144 ...
Page 210: ...MEMO ...
Page 211: ...Printed in Korea ...
