![background image](http://html.mh-extra.com/html/oster/5844/5844_user-manual_1657083009.webp)
Basic Ingredients
Ye a s t
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not
rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces
gases which power the dough to rise. If the temperature is too cold, the yeast will not
be activated; if it's too warm, it will die. The Oster
®
Deluxe Bread and Dough Maker
takes care of this worry for you by maintaining just the right temperature in the baking
chamber at all times. You can use either “active dry yeast”, “ quick acting”, “rapid rise
yeast” or one of the new “Bread machine yeasts” in your Oster
®
Deluxe Bread and
Dough Maker. Important: The amount of yeast for Extra Large Loaf recipes may be the
same or even less than what is called for in Large recipes. For best results, use yeast
amounts as indicated in each recipe.
S u g a r s
Sugars sweeten the bread, brown the crust, and lend tenderness to the texture.
These jobs can be performed by white or brown sugar, molasses, maple or corn syrups,
honey, fruits or other sweeteners.
F l o u r
In order for the bread to rise, the flour has to have a high protein content. You should
always use a “bread flour” (for white bread recipes) in your bread maker to get the
best results. Do not use all-purpose, cake flour or self-rising flour. Unlike white bread
flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat
breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf
can be achieved by combining whole wheat flour with white bread flour for wheat
bread recipes.
L i q u i d s
When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary
for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and
water work too. It's a delicate balance: A recipe with too much liquid may cause the
bread to fall during baking while a recipe with too little liquid will not rise.
S a l t
Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.
F a t s
Many breads use fats to enhance the flavor and retain moisture. Typically, we use
margarine in these recipes, but butter may also be used.
7
Содержание 5844
Страница 1: ......
Страница 2: ...First review the safety guidelines then turn to page 14 for the easy 1 2 3 instructions Congratu ...
Страница 4: ......
Страница 18: ...T i p s f o r t h e ...
Страница 75: ...Notes Notas ...
Страница 76: ......