Toastmaster Bread Box 1163 - Cinnamon and Garlic; Bread Mixes

ence may be as much as 1/4 to 1/2 cup of liquid. When bread is kneading, the dough should be a
soft, tacky ball. More flour, one tablespoon at a time, may be added after 5 minutes of kneading if the
dough is too wet.
More liquid may also be added, one tablespoon at a time, if the dough is too dry. If the bread falls
during the baking cycle and/or is quite coarse, reduce the total liquid amount.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by I table-
spoon and be sure the liquid is very cold.
Eggs are also considered part of the total liquid amount. One egg should measure 1/4 cup. If it does
not, add additional water to equal 1/4 cup per egg. An eggwhite is equal to 1/8 cup. If it does not,
add additional water to equal 1/8 cup. Eggs need to be at room temperature before putting them in
the machine. If eggs are taken directly from the refrigerator, place them in a bowl of warm water to
takeoff the chill before cracking. DO NOT USE EGGS OR ANY PARISHABLE FOODS WITH THE
DELAYED SETTING.
Recipes which require non fat dry milk can be substituted with milk. Omit the dry milk and replace
part or all of the water in the recipe with milk. Dry milk, like liquid milk, will make the crumb structure
have a more velvety texture. Fresh milk is not recommended with the delayed setting.
[] Cinnamon And Garlic : Not True Friends Of Yeast Dough
Although cinnamon is associated very closely to the nostalgic senses of bread, it has not been a part
of the actual dough. Previously, cinnamon and sugar were sprinkled on dough before it was rolled up
jelly roll fashion. Adding it to the dough in a bread machine presents a problem. Cinnamon acts to
bread dough as meat tenderizer acts to meat-breaking down the structure. Although it smells won-
derful as it is baking, the flavor is dissipated in the baking process. DO NOT ADD MORE than listed
in the recipe.
Garlic inhibits yeast activity. Use garlic in a spread for the bread rather than adding it to the dough.
[] Bread Mixes
Use mixes labeled for 1-11/2 pound loaves. For best results use the Rapid or BREAD/SPECIALTY
Delay Program.
Layer ingredients in bread pan in the following sequences:
YEAST
INGREDIENTS
WATER
If additional assistance is needed, expert help is available from Toastmaster(I-800-947-3744) or
from RED STAR ° YEAST(I-800-445-4746 #4).