Hamilton Beach 29880 Use And Care - Page 6

840106600 ENv02.qxd 12/16/02 5:16 PM Page 6 Tips for Perfect Bread Two things can ensure a perfect loaf of bread: precise measuring and quality ingredients. Paying close attention to these areas will go a long way toward successful breadmaking. Measuring Exact measuring is very important when using a breadmaker. For the most precise measurements you should use two different types of measuring cups. Liquid measuring cups are usually clear glass or plastic with a spout for ease of pouring. Measure the liquid ingredient into the cup but do not raise the cup to your eye level to check. Set the cup on the counter and lower yourself to check the liquid level. Dry measuring cups are usually sold in a nested set that are level across the top of the cup. To measure flour, first stir the flour to aerate it. Then spoon flour into the measuring cup and using the straight edge of a knife, scrape off the excess. Do not shake the flour to level. Loaf Sizes One pound, 11⁄2-pound, and 2-pound breadmakers do not actually refer to the weight or size of the loaf. These actually refer to the capacity of the bread pan in the breadmaker. This breadmaker pan has a 2-pound loaf capacity and can also make a 1-pound or 11⁄2-pound loaf. Prepared Mixes Most prepared mixes purchased from a grocery store work best on Program 1. Ingredients Bread flour is recommended in most yeast-bread recipes. See Measuring tips to ensure proper flour measurement. Flour varies by region. For example, American flour is milled from hard spring wheat. Canadian flour is milled from hard winter wheat. The percentage of natural gluten varies, therefore, the bread varies. Gluten, a protein, is the component that gives bread its structure. While bread flour has a higher gluten content than all-purpose flour, all-purpose flour will also work well. Gluten should be added to all-purpose flour. Gluten is available at specialty stores, health food stores, and some grocery stores. Follow package directions for the amount of gluten needed per cup of flour. Gluten may be added to bread flour to eliminate a concave top on the bread loaf. Yeast formulated specifically for breadmakers has a finer grain and is sometimes called instant yeast. Regular active dry yeast can also be used in the breadmaker. Make sure the yeast is fresh. Check the expiration date printed on every package or proof the yeast. To proof, mix 1 cup hot tap water, 1 tablespoon of yeast, and 1 teaspoon of sugar. Let sit for 5 minutes. If the mixture bubbles or "grows" the yeast is active and fresh. Egg yolk should be broken in recipes that use eggs. The Weather Extremely dry or extremely damp and humid weather can affect your bread because flour absorbs moisture. During the first 5 to 10 minutes of the breadmaker mixing and kneading, look at the dough in the machine. The dough should look like a smooth ball. It should not be dry or crumbly. It should not be sticky. Make any adjustment to dough by adding water or flour, 1 tablespoon at a time, while the dough is still in the first stages of mixing. 6