Breadman BREAD BAKER TR520 - Manual (Page 14)

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DOUGH BALL...Necessary for a Successful Loaf of Bread
We have found that liquid amounts called for in a recipe may need to be adjusted slightly because
different climates and seasons result in a wide variety of humidity levels. You should check the
dough ball at the beep during the kneading process, see program specifications. At this point, the ball
should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will leave a
little dough on your finger. Push down any dough or flour that may be on the sides of the pan. If it
does not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time
until it reaches the appropriate consistency. On the other hand, if the moisture is too dry to form a
ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water
and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients
specified in the recipe, measured the ingredients properly, and have a “good” dough ball, you
should achieve a successful loaf of bread.
When preparing bread in the FAST BAKE ™ program, the dough ball will be a very soft, loose
ball with a smooth texture and will be sticky to the touch. When touched it will leave dough on
your finger.
INGREDIENTS...Read Before Shopping
Yeast: The Number One Ingredient
For all programs except FAST BAKE ™ we used RED STAR ® Active Dry Yeast when we developed the
bread recipes. However, RED STAR ® QUICK•RISE ™ Yeast may also be used. We found that we did
not have to vary the amount used when we substituted one for the other. When using bread machine
yeast, follow the package instructions.
When developing the FAST BAKE ™ program, we found that QUICK•RISE ™ or Bread Machine yeast
must be used. They may be substituted in equal amounts. You will find that this program requires
more yeast than other programs.
A 1/4 ounce package of RED STAR ® Yeast contains approximately 2 1/4 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore,
we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it
for up to 6 months. Measure out the amount you need and allow it to come to room temperature
before using it — this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use one of the following tests to
determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives
you more bread choices once the test is complete. The yeast mixture should not be used for the fast
bake program.
To test for one package (2 1 /
4
teaspoons) of RED STAR ® Active Dry or QUICK•RISE ™ Yeast, use a
liquid measuring cup and fill to the 1 /
2
cup level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon
granulated sugar and 1 package (2 1 /
4
teaspoons) RED STAR ® Active Dry or QUICK•RISE ™ Yeast.
Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the
1 cup mark, it is very active. The yeast mixture may be used in your Bread Maker in a recipe that
calls for 2
1 /
4
teaspoons of yeast. Remember to adjust your recipe for the 1 /
2
cup of water and 2 1 /
4
teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 1 1 /
2
teaspoons
of RED STAR ® Active Dry or QUICK•RISE ™ Yeast, use a liquid measuring cup and fill to the 1 /
4
cup
level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon granulated sugar and 1 1 /
2
teaspoons RED
STAR ® Active Dry or QUICK•RISE ™ Yeast. Leave your stirring spoon in the cup. Set a timer for 10
minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of
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