West Bend Just For Dinner Breadmaker Instrukcja Naprawy Pobierz pdf (Strona 4)

Using too much liquid can cause the bread to collapse during the baking cycle. During humid weather, slightly less liquid may be

needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can loose moisture.

When severe changes in weather occurs, it is best to check the condition of the dough during the knead cycle as noted in the “Special

Notes on Flour” paragraph for any minor adjustment that may be needed.

Water and milk are, for the most part interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Watch

condition of dough during the knead cycle for any minor adjustment that may be needed. Slightly more milk may be needed when

substituting for water.

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BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread,

add flavor and richness. Butter or margarine are interchangeable in recipes. You may wish to cut these fats into two pieces for faster

blending during the knead cycle.

Low-fat or fat-free bread can be made by substituting unsweetened applesauce or plain yogurt for the amount of fat in the recipe. Watch

dough as it kneads for any minor adjustment which may be needed. Using less fat will affect the height, tenderness and texture of the

bread which is normal

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EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of

fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute 2 egg whites for a large egg in your

recipe without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the

dough to the right consistency.

A special tip when using eggs is to run them under warm water for about 10-20 seconds before cracking. This helps them slide out the

shell better.

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SALT has several functions in making bread. It controls yeast growth while strengthening the gluten structure to make the dough

more elastic, plus adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough

to over rise. Using too much can prevent the dough from rising as high as it should. “Light” salt can be used as a substitute as long as it

contains both potassium chloride and sodium. Use the same amount as recommended for table salt.

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YEAST is living organism, which, though fermentation feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that

makes bread rise. Fast rising yeast or bread machine yeast must be used in your bread maker for best results in the 45-minute cycle.

DO NOT USE ACTIVE DRY YEAST OR COMPRESSSED YEAST, AS POOR RESULTS WILL BE OBTAINED.

A ¼-ounce package of fast rising yeast or bread machine yeast contains 2¼ teaspoons, the exact amount needed when making scratch

recipes.

Yeast can also be purchased in glass jars so you can measure the exact amount needed. Once the jar is opened keep it refrigerated.

Whether buying yeast in packages or in a jar, always make sure yeast is fresh and has not expired the “use by” date.

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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 dough, affecting the height and texture, whereas, too much 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 to serve with dinner. Follow these very important tips when measuring

ingredients:

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READ through the recipe and organize the ingredients you will need in order they are added to the bread pan. May bread disasters

occur because an ingredient was left out or added twice.

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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 inside of kitchen cabinet

for easier measuring at eye level.

2. ALWAYS use standard dry measuring cups for measuring all dry ingredients, especially flour. Dry measuring cups are those that nest

together. Spoon dry ingredients into the specified measuring cup, then level off with top of 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 causes the dough to

be dry which will result in a short loaf of bread. SPECIAL TIP: Loosen flour before measuring by moving 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 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.

USING BREAD MIXES -

Pre-packaged bread mixes can be used in your bread maker following the guidelines below. Most bread

mixes have a net weight of 14 or more ounces. This will make 2 dinner sized loafs of bread. Never attempt to use a full bread mix in your

Just for Dinner™ bread maker as it cannot make this large of loaf of bread.

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West Bend Just For Dinner Breadmaker Instrukcja Naprawy Strona 4

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