Ingredients
Substitutions
&
Tips
Helpful
Hint.
•
Cheese
",,,It'
inlD liquid
dllriny
fMhing.
AJI"",
lor Ihat
b"
,."ducing
liquid
when
"d,!Lng
cheese
<0
~
,e'ip~
0<, not
pack
graled
ch~~,,,,
into
Ihe Tlwa,Llring ellp
LLghdy
spoon
Into cur,
• Olher liqui(['. ""eh as beer.
f,v.il
ju;,.~,
<"
/1<L"',,,
can be
Llsed
nc
liquid
in ,ll" bre3rl.
• Fat, oil
"f
,k"~,ning
emich
I!avor and help
hep
bread
Ir~sh
10ngGr.
OM
can
b~
,ub,Hlulerl Jor
<ill""I,,>,
ill
lh~
3amG
amounts,
•
V"gelabl~_
cur",la
c"r~
r-""~nllt.
'ov
()r
,LJnlk)\t,~t
c,i1
c"n
b~
u"d
Cn,alur"t"d
Sdln"""" ,,,Its a good subsli-
tul~
;n
'r~c;,,1
heallb breads.
Oiiw oil
rwduc",
3
",I,er
cruS[ thar,
bullet
Of
mar-
garine, and is often used In
pizza dough
I"
1;'nJc,i,,,
~nd
n~vor
the dough
P~anu(
oil
heel's bmad
I,~,h
10L1s~r.
• Milk
and
w,!.tQ'
~rQ
Int"r-
ch<illge~ble
In these rEcipes.
Jl.lilh
>llv~s
bread
~
velvely
E".lq,~
and
add!
nutrl~nl<
Br~"d,
made
with
water
11-"",
~
heavier, crispier crusl
and mvre
"op~n"
lexture
•
BLltt~rmil"
is 0
goe-;/
,ubslilu-
tion for ",,,Ie,. 'Jr milk,
It
",;;ults in " li"hf, high
rL'ing
and
ter,ckr
bl~ad.
To
oJf'd
Ih~
!Jighl acidily far ever,'
wp
of buttermilk, 8dd aboUI
'.
(~aspoon
baking
se-;/a
",jI
h
,.
the.
d'"
;ngr~di~ms,
DUller-
milk "'1,,,
1'>'Ii"
bread
sta~;
fresh
lo,.,~e,
• In
pl"c~
uf
gnoular
(whitei
,ugar,
y(m
"an
us~
blOwn
,u>lar.
honey,
m"I""",
0'
,yrups,
Hint:
BdD'~
m~~
suring
h(Hi~','
or n,r","",,"5. oil
the
measuring
'I""'"
,,'
C'J~
'~ith
cooking oil Th.'
'-I;c',,,!
,c""p
casil).'
runs
oii Ihe
uwn,il
•
'''d~
,pice,
and
herbs
aller
li""r,
~",ay
hom
liquid 10
avoid alt.m"g the
liqUid/Hour
"dion
• To mal<e
y"~,'
],rood, lasl
longer and be
,lig.',lIy
high,,,
llS"
wmer
,r, ,,-;hlch
'f'w've
cool;ed
p(,:~I"~,
"'I\d
waled
1,0
'o,'m
temperalu,,'
(70-
8iTr/21-:<TCi,
• II
'naking
bredd
in a Lv.1
r""'"
{under
6S'F/18'Ci
use
WMmer
water
1100·
llOOF/3f(·-tTO
•
Ther~
",~
,~ve,~1
bread
m;xe,
&v~L1"bl"
on
lhe
marhl
whi,:h
qn
also
be
u.(U in
your
b'e~dmaker.
Follow lhe package
InsITuc-
lion'
to make
one
IDol
11''-:,
p~undsl.
• If
you
~leLt
to
u,~
11~f<t
salt"
it
musl
<co"I.ILn
b"th
pot"s",'m
chloride
a!Lrl
so,);'"''
Pi~Ln
potassium
dJJ0n~"
\~iJl
,,,,I
we>rk.
•
1jildl
gljj[~n
LS
me
dried pro-
Ieln laken from
lh~
!lour b,'
8~ding
rid 01 tire
,Ia'ch
II
u,lj"llv contains 75% rpol"",
drL,1
'is
d gor>d
d',ugh
enhan~er
or
CDndiH'.'''~'
I',,,
breads Ih",
"''"
y,ast: espe-
cially I,., '-"h,'I', grain breads,
or
wh~n
L,,,in'j
_JIl_purpose
!lour in rlac€
cA
bread !lour.
As
~
guJJ~,
"dd 1 I,,",spoon
vil~1
~Iul"n
1''''
cup
or all-
Durpose flour
~nd
1",
L~a
'poons
per
cup
01 '''''hc.-k
grain
!lOLlfS
in
rl,~
r",;~e
Gluten
flour
is
h~!{
\'il,,1
:;:Iuten, It is expel13iw
and
doesn't seem 10
enh~nce
U,e
bread as well as '';,"1
~I"I,,~
VII~I
glulen and ']Iuh'n
II-o'J'
aw
usudlly
avails''!"
iT,
h~"llh
1000 stores and
Ih"u~IL
II,v
mail,
See
pag€
18
fe,r
""UI"C~"
•
V;r,~~,,,
c,r lemon juices are
",',D
"c~epIable
dough
"nlLolL"'·!!"'
Genemlly, 1 lea
,poon
;,;
~d;]ed
10 rye bre.,]
to
enable
th~
n'~
fl0"r
[0
"~,,k
wilh
th~
brCJd
1I,)ur
Jor
herrer structu,e
Recipe
Conversions
Most
01
you,
"Id
{dmily
favorites as well ""
"0''''
~ew
br~ad.
moipes
"'lC,
k'
p,q"Jred
In
lhe
Reg~l
Aul,,,nalic
Bteadmaker.
I
!~r"
a,~
,orne
"-';1'"
~C'nversion
lip'"
]
II
\.l'"
r~-"ipe
,,;elcls
two
L'On·
"e~ric"rLal
loav",.
cut
Ihc'
r€cID~
in hall 10 make
')"€
loal I'he
breadmaker
01',1"
mak"" (,ne loal'
Jt
a Iime
2 Do ,wI
a,:e,,<J a I'''JI of 3
cups
01
f1,~",
U,e
Ihe
r&lpes ill
thi5
~o,,~
as your
gUide
when con"",tLng omer
r€dlw"
.'1
Alway;; mGasure
al!~
,dd
'.c'~ler
or
other
liqUid, li,.q
l"lIowed
b~i
Ihe
'all
Th,·"
"dd
ingredients
SUch
a,
Il'-lliid
,weetener, shorter,ir'G
~gg,
~tc.
Finally.
meosun
lhe
In,<
inyredie""
i"I" ,I",
bread p"n ill
th~
order listed,
Cardullv
pl~,c
_,dive dry
yea,l
On
I"p "I dr-; ing",di-
enls,
o'"c
J;diI19
c~mad
wilh
the IlquiJ _'nJ
"It,
jJ bread
no'"
i,
nol
"","LI~ble
In your
ar~a,
u,e
an
all-purpose
flour wllh a pramill ':alll,"ni
cor
]'1% or higher
~
'h
sLlbslilul~
dr~'
,,.,,Ik
10'
Jre-'h.
US"
appro
...
;,,,,,,:I,;
~
tabbpoon"
dl'/ milk plus 1
cup wale,
IDt
eve,y cup or
mill.
R~')("'T,t>e"
J,,',h milk,
cr"om
~8:::"
,our
cream,
elc
should
LWI
be us'ed If
u,irrg
I'l",
IL""',
on
,,'our
breadmaker
for
delayed
balun:;:.
is
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