Liquids: Activate The Yeast And Bind The
Dough
In this cookbook, the term liquid refers to all
wet ingredients used in the recipe. When yeast
is used in a bread machine, it is very important
that the liquid temperature is 80°F/27°C.
With this temperature, the yeast activates
gradually to accommodate the program of the
machine. When higher temperatures are used,
the yeast activates too quickly and the dough
becomes too warm.
Eggs are also considered part of the total liquid
amount. Eggs should be at room temperature.
When you remove them from the refrigerator,
place egg in shell in a bowl of warm water.
After warming egg to room temperature, place
egg in measuring cup and add enough liquid
80°F/27°C to equal whatever total measure-
ment the recipe calls for. For example:
Yield 1 pound
egg, room temp. + enough 1
water 80°F/27°C to = p cup
6.
improves the volume and shape of the loaf sig-
nificantly. 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 machine.
Fat: Dough Enhancer And Conditioner
Recipes in this cookbook call for vegetable oil.
You may substitute in equal proportions solid
shortening, real butter or margarine. Divide
them into small pieces before placing in the
bread pan. There is no noticeable difference in
flavor but the crust may be crispier with real
butter. Margarine tends to make the crust a lit-
tle tougher. Light and whipped margarines do
not work well.
Place the eggs (room temperature) in a liquid
measuring cup. Slowly add warm liquid
(80°F/27°C) to measuring cup until you have
reached the total amount called for in the
recipe.
Cinnamon and Garlic: Not True Friends Of
Yeast
In the past, cinnamon and sugar were sprin-
kled on dough before it was rolled up jelly-roll
fashion.
Adding it to the dough in a bread machine,
however, presents a problem. Cinnamon reacts
with bread dough just as a meat tenderizer
reacts with meat. It breaks down the structure.
Although it smells wonderful as it is baking,
some of the flavor is dissipated in the baking
process. Do not add more than what is listed
in the recipe.
Garlic inhibits yeast activity. Again, do not
add more than the quantity listed in the
recipe. For more garlic flavor, use a spread for
the bread rather than adding it to the dough.
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