Bread Maker Quick Start Guide

1. Place ½ cup of lukewarm water into a small cup or bowl.
2. Stir ½ tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.
3. Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.
4. The mixture should foam and produce a strong yeast aroma. If this does not occur, fresh yeast should be purchased.
5. Do not cover the bread maker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the bread maker several inches away from cabinets while making bread.
6. Do not place any objects on top of the bread maker.
7. IMPORTANT: Add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the bread pan, as it may produce poor results and may damage your bread maker.

TIPS FOR GETTING THE BEST RESULTS

1. Use only fresh ingredients.
2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian Bread Flour.
3. Use lukewarm water—not cold water.
4. Measure ingredients accurately and level off dry ingredients with the flat side of a knife or metal spatula.
5. When recipes call for a “lightly floured surface,” use about 1 to 2 tablespoons flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.
6. Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a nonstick vegetable spray to “grease” the bowl to cut down on added fats and calories. Place the ball of dough into the bowl and turn it over so that the dough is lightly greased on all sides.
7. When you let dough “rest”, form the dough into a ball and place it on a clean dry surface. Invert a large clean bowl over the dough and let it stand as directed in your recipe. When you let dough “rise” according to recipe directions, place it in a warm, draft-free area. For best results, cover the bowl with a clean, dry towel. To produce a tender product, make sure the dough rises until double in size.
8. Dough may be wrapped in plastic wrap and stored in a freezer for later use. Bring the dough to room temperature before using.
9. Important to note that “RAPID BAKE” will make a denser loaf of bread

TIPS FOR HANDLING DOUGH

• When recipes call for a “lightly floured surface,” use about 1 to 2 tablespoons flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough handling
• Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a non-stick vegetable spray to “grease” the bowl to cut down on added fats and calories.
• When you let dough “rest” and “rise” according to a recipe, place it in a warm, draft-free area. For best results, cover the dough with waxed paper and a clean, dry towel. If the dough does not double in size, it may not produce a tender product.
• Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

BREAD AND DOUGH INGREDIENTS

Some ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour.

Flours

Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour” for even-textured loaves.

Bread flour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, fine-textured loaf. The stretchy resilience of gluten makes this kind of flour most tolerant to high temperatures, altitude, or high humidity.

Canadian “All-Purpose Flour” is easy to find and has been extensively tested with the recipes included in this book with good results. Canadian Bread Flour may also be used with good results.

Whole wheat and multi-grain flours contain the bran and germ of the grain. Although higher in fiber, these flours are lower in gluten than bread flour. Rye flour does not contain any gluten and therefore, must be used in combination with other flours. Whole wheat, multi-grain and rye flour typically produce shorter, denser loaves. Whole wheat flours vary greatly between the United States and Canada and from one brand to another. The recipes have been developed and tested using nationally available brands of flour.

Fat

Butter, margarine or vegetable shortening are often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds flavor and tenderness to the dough). Low-fat (diet) margarines are high in water content but maybe substituted with acceptable results for people on a low fat diet.

Salt

In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising.

Liquid

Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust.

Sweeteners

Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary based on the type and amount of sugar substitute used.

Yeast

Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Traditional Dry yeast but you may also use Bread Machine yeast.