LG HB-2051BCJ, Instructions Manual

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INGREDIENTS
EN
201
Measure accurately for successful bread machine bread loaves. Mismeasuring, even slightly, can make a big difference in your
results. Measure each ingredient precisely before placing it into the bread pan.
• To measure liquids, use a clear glass or plastic liquid measuring cup. Read the measurement at eye level.
• To measure flour, spoon into a standard dry ingredient measuring cup and level with a straight edge.
Do not sift flour or pack in measuring cup.
• Use standard measuring spoons and level with a straight edge.
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Yeast :
Active Dry Yeast or Bread Machine Yeast can be used in the LG Automatic Breadmaker.
In Recipes of this Manual, Yeast means Instant Dry Yeast.
This can be purchased in small packets, jars, cans, or in bulk at health food store. Cake yeast cannot be
used. because yeast can grind against itself and become very fine, it is packaged by weight and not by
volume. (
¼ oz.) package of yeast contains approximately 2 ¼ level teaspoons of yeast. The activity of
yeast will deteriorate when it is exposed to oxygen, moisture, or warmth. Therefore, yeast needs to be stored airtight, refrigerated or frozen. Yeast is
granular and comes to room temperature very quickly. Be sure to check the expiration date on the yeast since aged yeast usually performs poorly.
Measure yeast accurately for best results and follow the quantities given in each individual recipe.
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Flour: Bread Flour is Essential
All types of flour are affected by many factors, such as milling grades, moisture content, length of storage, and manufacturing processes. adjustments
to the recipes may need to be made to compensate for climatic changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein,
when mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the breads better structured contrast, all-purpose flour,
milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses its ability to stretch well. As a
result, bread made from all-purpose flour will be small and dense. Several well known mills now market bread flour. It is labeled bread flour on the
package and is available at grocery stores.
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Sweeteners
provide food for the yeast to work. Sweeteners, including sugar, honey and molasses, also add flavor and help the crust to brown.
Sweeteners vary in flavor intensity and dissolving rate and may cause the dough to mix differently when substituted. Artificial sweeteners are not
recommended for yeast baling because they do not feed the yeast like regular sweeteners do.
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Salt
helps control yeast growth to prevent overriding, which causes the bread to collapse. Salt also adds flavor to breads.