6
Or, you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add it to the liquid in
bottom of pan and
reduce the recommended amount of liquid in recipe by two (2) ounces (1/4 cup).
Again, check the condition of the
dough during the knead cycle for any minor adjustment that may be needed.
•
SPECIAL NOTE ON CINNAMON AND GARLIC:
Adding too much cinnamon or garlic can affect the texture and size of the loaf
obtained. Cinnamon can break down the structure of the dough, affecting height and texture, where as, garlic can inhibit the yeast activity.
Use only the amount of cinnamon and garlic recommended in the recipe, don’t be generous.
MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING
The most important step in using your bread maker is to
MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY
. You may need
to change your measuring habits some, but the rewards for doing so will be great – wonderful loaves of bread you will be proud of and that everyone
will enjoy.
Follow these
VERY IMPORTANT
tips when measuring ingredients:
•
READ
through the recipe and organize the ingredients you will need in the order they are added to your bread pan. Many bread disasters
occur because an ingredient was left out or added twice.
•
USE
standard kitchen measuring cups and spoons and follow the steps below:
1. ALWAYS
use glass or plastic “SEE THROUGH” liquid measuring cups to measure liquids. See Diagram 1. Place cup on flat surface
and measure at “EYE-LEVEL” not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A
“LOOKS CLOSE ENOUGH” measurement can spell disaster in bread making.
SPECIAL TIP:
Place liquid measuring cup on side of kitchen cabinet for easier measuring at eye-level.
Liquid level must be exactly to measurement mark on glass or plastic liquid
measuring cups. Using too much or too little liquid will affect the height of the
loaf.
2. ALWAYS
use standard dry measuring cups for measuring cups for measuring all dry ingredients, especially
flour. Dry measuring cups are those that nest together.
Always spoon dry ingredients into the specified measuring cup, then level off top with knife. All measurements must be level. Do not
scoop measuring cups into dry ingredients, especially flour. This will compress the ingredients into the cup and cause the dough to be dry
which will result in a short loaf of bread.
SPECIAL TIP:
To lighten flour before measuring, move a spoon through it several times,
3. Always
use standard measuring spoons for measuring ingredients such as yeast, salt, sugar
and dry milk as well as small amounts of honey, molasses or water. Again, the
measurements MUST BE LEVEL, not rounded or heaping as this little bit of a difference
can affect the bread. See Diagram 4.
Do not
use tableware as measuring spoons as these vary in
size and will not be accurate.
All ingredients measured in
measuring spoons, must be
level, not rounded or heaping.
USING BREAD MIXES IN YOUR BREAD MAKER
Pre-packaged bread mixed can be prepared in your bread maker. Follow the directions for making a 1-1/2 pound loaf. Use the
basic white
large 1-1/2 lb.
bread setting for most mixes unless preparing a 100 percent whole wheat or natural grain mix, which would require the
whole
wheat large 1-1/2 lb.
bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast
on top. Start the bread maker. The
timer
feature can be used with bread mixes providing no perishable ingredients are used, such as milk, eggs,
etc., which can spoil when left at room temperature for several hours. Bread mixes can also be made at
one hour bread cycle
with some
adjustments needed. See page 30 for more details on using bread mixes at the
one hour bread cycle.
