Black & Decker B6000C - Manuel (Page 8)

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tips on Flour Storage
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a
refrigerator, freezer or a cool area, to prevent them from becoming rancid. Allow
flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground,
milled, stored, etc. You may have to experiment with different brands of
flour to help you make the perfect loaf. See RECIPE TIPS to assist with these
experiments.
YeASt
Active yeast, through a fermentation process, produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to
produce this gas. Three different types of yeast are available: fresh (cake), active
dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-acting.
Fresh (cake) yeast is NoT RECoMMENDED for use with your bread maker.
tips on Yeast
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be
used several months before the expiration date. once a package or jar of yeast is
opened, it is important that the remaining contents be immediately resealed and
refrigerated or frozen for future use. often dough that fails to rise is due to stale
yeast.
note: Basic bread and dough recipes in this booklet were developed using bread
maker yeast. You may use chart below to substitute any quick-acting yeast (quick
rise, fast rise or bread maker yeast) for active dry yeast.
conversion chart for quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid course Yeast
Rapid course setting for White decreases time for making bread by approximately
1 hour. The bread may be shorter and denser.
ADDitiOnAl inGReDient nOteS
important: exact measurements for ingredients are the most important
part of baking. it is the key to getting great texture and consistency in
your bread. make sure to measure all ingredients exactly.
Baking Powder
Double acting baking powder is leavening agent used
in quick breads and cakes. This type of leavening
agent does not require rising time before baking, as
chemical reaction works when liquid ingredients are
added and again during baking process.
Baking Soda Baking soda is another leavening agent, not to
be confused or substituted for baking powder. It
also does not require rising time before baking, as
chemical reaction works during baking process.
eggs Eggs add richness and velvety texture to bread dough
and cakes. When recipe calls for egg(s) at room
temperature, large egg(s) should be used.
Fats Shortening, butter, margarine and oil shorten, or
tenderize, the texture of yeast breads. French bread
gets unique crust and texture from the lack of fat
added. However, breads that call for fat stay fresh
longer. If butter is used directly from refrigerator, it
should be cut into small pieces for easier blending
during kneading process.
liquids For most breads, use water that is 80° to 90°F (26.6
°C to 32.2 °C); for Rapid White breads, use water at
110°F to 120°F (43.3 °C to 48.8 °C). All liquids should
be warm 80ºF/27ºC to 90°F/32°C for all recipes.
liquids, such as milk, water or a combination of
powdered milk and water, can be used when making
bread. Milk will improve flavor, provide velvety texture
and soften the crust, while water alone will produce
a crispier crust. Vegetable or fruit juices and potato
water may be used for flavor variety.
Salt Salt is necessary to balance flavor in breads and
cakes; it also limits growth of yeast. Do not increase
or decrease amount of salt shown in recipes.
Sugar Sugar is important for color and flavor of breads. It
also serves as food for yeast since it the supports
fermentation process. Recipes in this book that call
for sugar require granulated sugar.
important: Do not substitute powdered sugar.
Artificial sweeteners cannot be used as substitute,
as yeast will not react properly with them.