Breadman TR875 - Page 13

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Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast = 1/2 tsp quick rise yeast
1 tsp active dry yeast = 3/4 tsp quick rise yeast
1-1/2 tsp active dry yeast = 1 tsp quick rise yeast
2-1/4 tsp active dry yeast = 1-1/2 tsp quick rise yeast
1 TBL active dry yeast = 2 tsp quick rise yeast
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast
since it supports the fermentation process. Recipes in this book that call for sugar require
granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be
used as a substitute for sugar as the yeast will not react properly with them. Honey may be
substituted for sugar in equal proportions; reduce the liquid by the same amount.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast.
Do not increase or decrease the amount of salt shown in the recipes. Dietetically sodium-free
(less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be
used in equal amounts. The bread will be more coarse.
Liquids
All liquids (except water that is listed with specific temperatures for each cycle in each recipe)
should be warm (80ºF/27ºC) for most recipes. Liquids, such as milk (1%, 2%, whole and skim),
water or a combination of powdered milk and water, can be used when making bread. Milk will
improve flavor, provide a velvety texture and soften the crust, while water alone will produce a
crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for
egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes may be used as
directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be
room temperature.
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its
unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh
longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier
blending during the kneading process.
Baking Powder
Double acting baking powder is a leavening agent used in the PASTA cycle recipes. This type of
leavening agent does not require rising time before baking, as the chemical reaction works when
liquid ingredients are added and again during the baking process.
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