Cuisinart SM-50BC Owner Manual - Page 8

(105°F-110°F) water and add a pinch of may not rise quite as much. sugar or flour from the recipe. If it does not become foamy/bubbly in 5 to 10 minutes, the yeast may be "dead." Start over with fresh yeast from a new package. COOKIE BAKING • Do not use "lite" or tub margarines for bread baking - they have different structures and they do not work as well in baking. • Vital wheat gluten is the dried protein taken from the flour by eliminating the starch. It is • Use an ice cream scoop to measure out a good dough conditioner or enhancement cookie dough - this keeps the cookies for yeast breads, especially for whole-grain evenly shaped and uniform in size. We rec- breads or when using all-purpose flour. If a ommend ice cream scoops in several sizes recipe specifically calls for vital wheat - #40, #50 and #60, as well as a larger one gluten, we recommend that it be used for (about 1⁄3 to ½ cup) for jumbo cookies. Ice best results. cream scoops are also good for filling muffin • For 100% whole-wheat bread, use 1½ tins. Use a #16 ice cream scoop to make teaspoons vital wheat gluten per cup of flour. muffins or meatballs. • Lite salt can be used if it has both potassium • T o better maintain cookie shapes, put chloride and sodium. scoops of cookie dough onto sheets of waxed paper or plastic wrap on a tray and • Many bread recipes have a "range" amount of flour - start by using the lower end of the chill before baking. Most cookie dough can be refrigerated for 2 to 3 days prior to baking - be sure to wrap well. range, then add more flour as needed to produce a smooth, not sticky dough. • Using too much liquid, or baking on a humid • C ookie dough may also be frozen. Shape into individual cookies, double wrap and day, can cause your bread to fall or wrinkle on top. freeze for up to 3 months. Thaw before baking. • Line baking sheets with parchment paper for • An instant-read thermometer is helpful to have on hand when making bread. It can be used to measure the temperature of the easy release and easy cleanup. liquid for proofing yeast, and for taking the • Let cookies rest on sheets for 2 to 3 minutes internal temperature of the baked bread. before removing them to a wire rack to cool. This keeps cookies from wrinkling, crumbling or breaking. • Liquid for proofing yeast should be between 105°F and 110°F. • Finished bread should have an internal tem- • Cookies must cool completely before being put into storage containers to ensure they perature of 190°F (enriched breads, those that normally include eggs, are done at a don't get soggy or misshapen. higher temperature, closer to 207°F). BREAD BAKING • One ¼-ounce packet of yeast equals 2¼ teaspoons yeast. • Using milk in place of water will produce a softer crust. • After baking, you can soften the crust, if desired, by rubbing it with unsalted butter soon after removing it from the oven. This prevents it from drying out quickly. • If a recipe calls for a specific type of flour, use the flour recommended. If you do not have bread flour, you can substitute unbleached, all-purpose flour, but your bread CAKE BAKING • Have all ingredients and mixing bowls at room temperature. Room temperature ingredients incorporate and blend more easily. • Fill pans immediately after mixing. • Bake immediately after filling pans. • Check for doneness at the beginning of the time range given. • Cool cakes in pans until cool to touch, and remove from pans to completely cool on a wire rack after baking. • An offset spatula will make spreading 8