Bedienungsanleitung Breadman TR2500BC (Seite 10 von 83) (Englisch)

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ENGLISH

Tips on Flour Storage

Keep our in a secure, airtight container. Store rye and whole wheat ours in a

refrigerator, freezer, or a cool area to prevent them from becoming rancid. Allow

our 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

our 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 our 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 active

dry 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 settings for White, French, Whole Wheat and Sweet decrease time

for making your favorite bread by approximately 1 hour. Choose recipe, then add

an additional ½ tsp. of active dry or quick-acting yeast to the recipe. 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 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

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.

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