Bedienungsanleitung Breadman TR520 (Seite 15 von 68) (Englisch)

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the 10 minutes the yeast has multiplied to the

/2 cups mark, it is very active. The yeast mixture may

be used in your Bread Maker in a recipe that calls for 1

/2 teaspoons or more of yeast. Remember to

adjust your recipe for the

/4 cup of water and 1

/2 teaspoons of yeast used in the test. The sugar does

not need to be adjusted.

Flour: Bread Flour is Essential for Bread

All types of flour are affected by many factors, such as milling grades, moisture content, length of

storage and manufacturing process. Adjustments to the recipes may need to be made to compensate

for climactic changes in different regions to ensure an excellent loaf.

Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein

content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,

becomes gluten.

When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose

flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a Bread

Maker and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour will

be smaller and more dense. Several well-known mills now market bread flour. It is labeled bread

flour on the package and is available at grocery stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other

flours, such as rye, barley, oats, soy, rice and buckwheat add flavor and fiber to breads but do not

add structure to the dough. Therefore, wheat flour is essential as a base when making bread.

Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both

protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).

When gluten is added to recipes containing whole grain flours, it improves the volume and shape of

the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition

centers also carry this item.

Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you

may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours,

which have a higher oil content, will become rancid much more quickly than white flour and should

always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature

before placing in the Bread Maker.

Fat: Dough Enhancer and Conditioner

Our recipes were developed using vegetable oil. You may use any type of oil or substitute in equal

proportions solid shortening or real butter (divide them into small pieces). We have found no

noticeable difference in flavor but the crust may be more crisp with real butter. We do not

recommend the use of margarine as it tends to make the crust tough.

Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 15

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