T-Fal NC00111292, Manual, Page: 11 / 28

Essential bread making ingredients
Flour:
• For best results always use “bread flour” or
“flour for bread machines” rather than allpur-
pose flour when making breads that use
white flour as they are specially adapted for
making bread, unless otherwise specified in
the recipe.
• Whole wheat or whole grain flours and blends
make for heavier dough that rises less and has
a denser texture.
• Depending on the quality of the flour, baking
results may also vary. Always store flour in air-
tight containers as it reacts to humidity in the
air, absorbing moisture or losing it.
• Never sift flour when making bread and
measure carefully.
• Never scoop flour directly from the canister
since air pockets can form and you will have
less flour than called for in the recipe.
• Always spoon flour into the correct-size meas-
uring cup a spoonful at a time.
• Mound flour and level it off with a knife.
• Never pack down flour.
Yeast:
• Yeast is what makes the dough rise.You can
use any of the following yeasts: active dry
yeast, quick-rise yeast or bread machine
yeast.
• The quality of yeast can vary, and it does not
always rise the same way. Bread can there-
fore come out differently depending on the
yeast used.
• Old or poorly stored yeast will not work as well
as a freshly opened packet of dry yeast.
• All opened, unused packages of yeast should
be closed tightly or stored in an air-proof con-
tainer or plastic bag in the refrigerator or
freezer.
• Yeast does not have to be at room tempera-
ture.
• Always check the yeast packet expiration date
and discard any expired yeast.
• The recipe proportions indicated are for dried
yeast. If you use fresh yeast, multiply the
quantity by 3 (in weight) and dilute the yeast
in a small amount of warm water with a little
sugar for more effective results.
Water:
• Water, as do all liquids, rehydrates and acti-
vates the yeast. It also helps the gluten, a nat-
ural protein found in wheat and other grains,
to develop when dough is kneaded. The
gluten is what gives bread its chewy texture.
• Chemically treated water high in chlorine or
fluoride, or very hard or soft water, can ad-
versely affect the yeast.
• Chemicals and hard water slow down the ris-
ing process while soft water can make the
dough extra-sticky. If you find this to be a
problem, replace the tap water with bottled
water.
• Water can also be totally or partially replaced
with milk or other liquids.
• All liquids must be at room temperature.
Milk:
• Recipes can use either liquid or powdered
milk.
• Milk enhances the flavor and gives bread a
softer, ivory-colored texture.
• You can substitute the water called for in any
recipe with an equal amount of liquid milk.
• Many Basic Bread recipes call for powered
milk. It is important that you use powered
milk as it provides a better texture.
• 2% or fat-free milk provide the best results.
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The following are the basic ingredients that you will use to make bread and dough, along with
some important tips and suggestions. Be sure to read this information, use fresh ingredients at
room temperature and measure carefully using measuring cups and spoons designed for cooking.
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