Cuisinart CBK-110C, Инструкция/Рецепты

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Storing Ingredients
Flours and other bread-making ingredients are prone to rancidity and
should be stored properly. It is best to buy them in smaller quantities and
purchase as needed. Many flours can be stored at room temperature, but more
whole-grain and gluten-free flours are best kept in the freezer (in airtight bags/
containers). Always mark the date on the bag/container so you can keep track.
Freezers can often impart flavours onto what is frozen in there,
so be sure it is well sealed.
White Flours (all-purpose, bread and cake): These should be stored in a
dark, cool place for up to 1 year (but best to go by the use-by date on the bag).
These can also be put in the freezer for a year as well, but be sure to wrap well
so they do not pick up any flavours or odours from the freezer.
Whole-Grain and most Gluten-Free Flours: In a cool, dark place for up to
3 months, or in the freezer for up to 6 months.
Nut Flours: These are very prone to spoiling, so store in the refrigerator for
up to 3 months or in the freezer for up to 6 months.
Starches and Gums: More stable than flours, these can be stored in a cool,
dark place for at least a year.
Yeast: Always store in the refrigerator and check the expiration date prior
to using.
All-Purpose Flour – Can be bleached or unbleached – we prefer unbleached.
For the bread machine, all-purpose flour is used for most yeast and cake quick
breads.
Baking Powder –
Baking powder is a combination of baking soda and acid,
so this leavener can be used in baked goods where there is no existing acid. Be
sure to read the label because some baking powders use starches to keep the
compound dry, which may affect those with gluten allergies.
Baking Soda – Baking soda is a chemical leavener that requires an acidic
ingredient to activate. Examples include brown sugar, buttermilk, yogurt,
etc. Not only does baking soda provide lift to your baked product, but it also
improves browning.
Bread Flour – An unbleached flour high in protein and gluten. This is best for
artisan-style breads. This flour can be used as a substitute for all-purpose flour
and will give the baked bread more volume.
Cake Flour –
A very soft flour with low protein. Do not use cake flour for yeast
breads unless a recipe specifically requires it. It is most often used
to make very tender cakes and pastries.
Eggs – Add taste, richness and colour to breads. They act as emulsifiers
and aid in keeping breads fresh and moist. They also work as a leavener
and help with the volume of the bread. Do not ever use with Delay Start feature
unless using powdered egg or powdered egg white and adding with flour. Egg
washes (egg beaten with water or milk) are used with some Dough Only recipes
to brush on shaped dough after rising, before baking, to add colour and shine to
finished baked goods. All recipes included use large eggs.
Fats (assorted) –
Add flavour, nutrition and texture to breads. May be added to
just about any bread recipe where such flavours are appropriate.
Nonfat Dry Milk –
When loading ingredients, add powdered milk along with
flour. Using dry milk instead of fresh milk enables you to use the Delay Start
feature. Dry milk is also added to breads (often along with fresh milk/milk
products) to produce a softer crumb.
Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be
added to just about any bread recipe where such flavours are appropriate.
Powdered Buttermilk – A shelf staple, this is essence of buttermilk without the
milk solids. Acts as a preservative and retards the growth of bacteria and mold.
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or
enhances flavour, but it controls the yeast and aids in the rising of the dough.
We use non-iodized kosher salt in all of the recipes.
Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple syrup,
golden syrup and others, stimulate yeast growth and development.
Vital Wheat Gluten – A very high-protein flour made from hard wheat and
treated to remove most of the starch. For regular yeast bread baking, vital
wheat gluten is used primarily as an additive to enhance doughs made with low
glutens, such as whole-wheat and other grains. When making Ultra-Fast breads,
vital wheat gluten can provide a better rise in a shorter rising time.