Charlescraft NBR BBM3 - INGREDIENTS; Essential Ingredients

B E F 0 R E Y 0 U S TART
Many factors can affect the quality of the bread produced in your new bread maker. It is important to understand
these factors to ensure that you get a perfect loaf every time .
TEMPERATIJRE/ HUMIDI1Y
All ingredients , especially liquids , must be room temperature- 20°C to 23°C . Make sure the bread pan is also
room temperature before adding ingredients. If the air in your home is too dry , the dough will not rise properly
unless liquids are increased sl ightly . If the air in your home is too moist, the dough may over - rise unless liquids
are reduced slightly .
ALTITUDE
At higher altitudes ( +3000 ft) water evaporates more rapidly and fermentation (rising) is fa$ter. Therefore, it is
important to make slight recipe adjustments. Start by reducing yeast by 25 % and adding an extra 1-2 Tbsp of
water . Further exper i mentation may be required such as reducing sugar or increasing salt slightly .
INGREDIENTS
The most CRITICA L factor affecting the success of
your bak i ng is the qual i ty, freshness and accurate
measurement of your ingredients.
FLOUR
Flour is the basic bui l ding bl ock for bread . There are
many different types of flour, but we recommend that
you use all purpose or bread flour. If you use bread
flour , the loaf will u sually be sl ightly l arger than if
you use all purpose fl our . You may also use whole
wheat or rye flour , although gluten may be required
to assist rising. Do not use sel f -risi ng or cake flour.
GLUTEN
Gluten flour is a flour with almost no starch that
results in a very high gl uten content. When added
to low-gluten flours such as whole wheat or rye , it
assists rising and adds structure to the loaf. It is
ava i lable at most health food stores .
YEAST
Yeast is a living organism that feeds on sugar and
produces carbon dioxide , which makes the dough
r ise. Yeast is extremely sensitive to temperature.
Your bread wi ll not rise properly if your
ingredients - particu l ar ly liquids - are too cool
or too warm. Only use yeast that does not requ i re
preliminary fermentation.
ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED
USING FLEISCHMANN'S BREAD MACH I NE YEAST
WHICH IS WIDELY AVAILAB LE AT MOST GROCERY
STORES.
We do not recommend the use of fast-rising or
quick- r ise yeast.
Always make sure your yeast is fresh- CHECK THE
EXP I RATION DATE ON THE CONTA I NER. Once the
container has been opened for more than three
months , it is no longer fresh enough to be used.
Always store opened yeast in an airtight container in
your refrigerator, and on ly add to your recipe when it
is room temperature. We recommend that you do not
use yeast sold in bulk food stores because it is not
sold in airtight containers. To test your yeast for
freshness, mix 1 tsp of sugar and 1/2 cup warm
water . Add 1 tsp of yeast. After a few minutes
the mixture should foam and gi ve off a yeast
smel l. If not, your yeast is not fresh and should
be discarded.
YEAST IS ALWAYS THE L AST INGREDIENT TO BE
ADDED . PLACE IT IN A SMA LL " CRATER" IN THE
TOP OF THE FLOUR- AWAY FROM SALT, SUGAR
AND WATER .