WestBend 41087 Instruction Manual - Page 7

S1N3KHdJN1 bread maker as regular milk can spoil when left at room temperature for several hours. Always use lukewarm water, about 80°F, for best results. DO NOT USE WARM OR HOT WATER, ABOVE 100°F AS THIS COULD AFFECT THE YEAST. Using too much liquid can cause the bread to collapse during the bake 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 lose moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle as noted in the 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 the condition of the dough during the knead cycle for any minor adjustment that may be needed. Slightly more milk may be needed when substituting for water. BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so measure accurately. Butter, margarine and solid shortening are interchangeable in recipes. Butter and margarine can be used right from the refrigerator. You may wish to cut cold butter and margarine into four (4) pieces for faster blending during the knead cycle. Do not use fat reduced margarines as they contain more water and can affect the size of the loaf. If substituting oil for a solid fat, reduce the amount of liquid in recipe by lb to 1 tablespoon, making any minor adjustment during the knead cycle to obtain the right dough consistency. Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for any minor adjustment which may be needed. 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 cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each large egg in the recipes 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 waterfor about one minute before cracking, as this helps the eggslide out ofshell better. SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough to overrise. Using too much can prevent the dough from rising as high as it should. "Light" salt can be used as a substitute for ordinary table salt providing it contains both potassium chloride and sodium. Use the same amount as recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially when using time delay as the salt can retard its growth. YEAST is a living organism, which through fermentation, feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that makes the bread rise. Active dry, fast rising or bread machine yeast can be used in your bread maker. Use only the amount stated in the recipes. Using a little more can cause the dough to overrise and bake into the top of bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another. DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THIS BOOK WERE TESTED USING ONLY ACTIVE DRY, FAST RISING AND BREAD MACHINE YEAST. Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so you can measure the exact amount you need without having to waste any. If using yeast packed in a'/4-ounce foil envelope, it is best to open a fresh envelope every time you bake. If you do save the unused amount from the open envelope, store in a dry, airtight container in the refrigerator. Date the container and use promptly. Do not mix old and new yeast in a recipe. A -ounce foil envelope of yeast contains 214/ teaspoons. 6