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 refri g e rator 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 freeze r. Be sure, howeve r , to allow all flours to return to room temperature before placing in the bread
m a ke r.
Fa t : Dough Enhancer and Conditioner
Our recipes were developed using ve g e t a ble oil.You may use any type of oil or substitute in equal propor-
tions solid shortening or real butter (divide them into small pieces). We have found no noticeable diffe r-
ence in flavor but the crust may be more crisp with real bu t t e r. We do not recommend the use of mar-
g a rine as it tends to make the crust tough.
L i q u i d s : A c t i vate the Yeast and Bind the Dough
When we use the term liquid, we are refe r ring to all wet ingredients used in the recipe. For all progra m s
except fast bake, it is ve ry important that the liquid temperature is 80°F/27°C. With this water tempera t u r e,
the yeast activates gradually to accommodate these progra m s.
When preparing bread using the fast bake program, all liquid temperatures must be 110°-115°F/43°-46°C.
The wa rmer temperature is necessary for the yeast to activate quickly to accommodate this specially
designed progra m .
Eggs are also considered part of the total liquid amount. Eggs should be at room tempera t u r e. W h e n
r e m oving them from the refri g e ra t o r, place whole uncra cked eggs in a bowl of wa rm water for 15 minu t e s
to take off the chill before use.
Cinnamon and Garlic: Not True Friends of Ye a s t
P r ev i o u s l y, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fa s h i o n . A d d i n g
cinnamon and garlic to the dough in a bread make r, howeve r, presents a probl e m . Cinnamon reacts with
bread dough just as a meat tenderi zer reacts with meat. It breaks down the stru c t u r e. Although it smells
wonderful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN LIST-
ED IN THE RECIPE. For more flavo r, use them as a spread for the bread rather than adding to the
d o u g h .
Fruits and Ve ge t a bl e s : A dd Flavor and Nutrition
When adding fruits or ve g e t a bles to recipes, do not exceed the amount listed.These products, if used in
ex c e s s i ve amounts, may inhibit the rising of the bread.
S a l t : Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining it to wo rk slowly and steadily. Without salt,
yeast acts too ra p i d l y. Salt also strengthens the structure of the dough. If too little or no salt is used, the
bread will rise rapidly and then fa l l . The texture will also be more coarse and/or uneve n .
S u g a r : Food for Ye a s t
Sugar is the favo rite food of yeast, but too much sugar will cause the yeast to ove r - r e a c t . The loaf of
bread will be small and dense. D ried fruits also contri bute sugar to the bread dough. We do not recom-
mend adding any more than is specified in each recipe. In addition, we do not recommend the use of art i-
ficial sweeteners because the yeast cannot react with them.
n S U B S T I T U T E S
In our test kitchen, we ex p e rimented with these ingredient substitutions. We do caution you that yo u r
results may va ry significantly from ours. If you would like to try other substitutions, there are seve r al help-
ful hint books ava i l a ble from retail stores to assist yo u . H oweve r, we cannot guarantee their results.
E gg s
Liquid egg substitutes may be used as directed on the cart o n .
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room tempera t u r e.
M i l k
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