Welbilt ABMY2K1 User Manual

I
I
I
8.
BRAN
Bran
(unprocessed)
and wheat
germ
are
the
coarse
outer
portions
of the
wheat
0r rye
grains
separated
from
flour
by sifting
or bolting.
They
are
often
added in small
quantities
to
bread
for
nutritional
enrich-
ment, heartiness
and flavor.
They
are
also used to
enhance
bread
texture.
9. CORNMEAL
and
OATMEAL
Cornmeal
and
oatmeal come from
coarsely
ground
white
or
yellow
corn
and
from
rolled
or
steel-cut
oats.
They
are used
primarily
to
enhance the
flavor
and texture.
10.
CRACKED
WHEAT
Cracked wheat has
a
very
coarse
texture.
lt
comes from wheat
kernels
cut into
angular
fragments.
lt
gives
whole
grain
breads
a nutty flavor
and
crunchy texture.
11.
SEVEN
GRAIN
CEREAL BLEND
Seven
grain
cereal
blend is
a
blend
of cracked wheat,
oats,
bran, rye,
c0rn
meal,
flax
seeds
and
hulled
millet.
1 2. YEAST
Yeast,
through
a
fermentation
process,
produces
gas
(carbon
dioxide)
necessary
to
make the
bread
rise.
Yeast
feeds
0n
sugar and flour
carbohydrates
to
produce
this
gas.
Traditional
active
dry
granular
yeast
is
used in
all
recipes
that
call for
yeast.
Three
different
types
of
yeast
are
available:
fresh
(cake),
dry,
and
quick
acting.
Bread machine
yeast
is
quick
acting.
For
best results,
use
traditional
dry
yeast.
However,
quick
rising
yeast
can
also be
used in
smaller
amounts.
Note:
The
recipes
in
this
booklel
were
developed
using
traditional
dry
yeast.
Always
store
yeast
in
a
refrigerator
to
keep it
fresh
as heat
will
kill it.
Ensure
y0ur
yeast
is fresh
by
check-
ing
its
expiration
date.
0nce
a
package
or
jar
of
yeast
is
opened, it
is
important
that
the
remaining
contents
be immediately
resealed
and refrigerated
for future
use.
Often.
bread
or
dough
that
fails
to rise
iJdue
to
stale
yeast.
The
following
test
can
be used to
determine
if
your
yeast
is
stale
and inactive:
1. Place
112cup
of
lukewarm (110'F.
-
115'F)
water into
a liquid
measuring
cup.
2.
Stir
1
teaspoon
of
sugar into the
water
and then
sprinkle
2 teaspoons
of
yeast
over the
surface.
3. Place
cup in
a
warm
area and
allow to
sit for 10
minutes
undisturbed.
4.
The mixture
should
foam
and rise
to the 1-cup
mark.
lf this
does not
occur,
discard
this
yeast
and
pur-
chase fresh
yeast.
Conversion
Chart for Fast-Rising
yeast
1 teaspoon
active
dry
least
=
3i4 teaspoon
quick-rising
yeast
1 1/2
teaspoons
active
dry
yeast
=
1 teaspoon quick-rising
yeast
2l14leaspoons
active
dry
yeast
=
1 112
teaspoons
quick-rising
yeast
1 tablespoon
active
dry
yeast=
2 teaspoons
quick-rising
yeast
13.
SUGAR
Sugar is important
for
the
color and flavor
of breads. lt
also
serves
as food
for
the
yeast
as it
supports the
fermentation
process.
Recipes
in this
book
that
call for sugar require
granulated
sugar. Do
not
substitute
powdered
sugar
unless indicated.
Artificial
sweeteners
cannot
be used
as a
substitute
for
sugar
as the
yeast
will
not react
properly
with
them.

Welbilt ABMY2K1 Specifications

General

Brand	Welbilt
Model	ABMY2K1
Category	Bread Maker
Language	English