Toastmaster TBR15CAN - Manual (Page 9)

9. 8. Bread Maker Use and Care Guide
Helpful Hints for Bread and Dough
We recommend that you read the following information before you shop for your ingredients. Your
bread maker will bake up to a 1
1 ⁄
2
pound loaf of fresh bread containing 3-4 cups of flour. All
ingredients except liquids must be at room temperature and liquids should be approximately
80°F/27°C (baby bottle temperature). When preparing bread for the FAST BAKE
™ program, all liquid
temperatures must be 110°-115°F/43°-46°C. Always place the ingredients in the bread pan in the order
listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for
different size loaves.
MEASURING: THE CORRECT WAY
Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in
your results.
When you are measuring liquids, use a clear glass
or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.
To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and level
it with a straight edge. Also, do not shake the cup
or tap it on the counter top. Do not scoop the
flour with the measuring cup as this tends to pack
more flour than the recipes call for.
Use standard measuring spoons and level with a
straight edge.
1/4 CUP
1/2 CUP
1/4 tsp 1 TBL
1/2
tsp
1
tsp
1/3 CUP
1 CUP
MEASURING CUP
GRADUATED
MEASURING
CUPS
GRADUATED
MEASURING
SPOONS
Measurement/Conversion Chart
1 1/2 tsp = 1/2 TBL 8 TBL = 1/2 cup
3 tsp = 1 TBL 12 TBL = 3/4 cup
1/2 TBL = 1 1/2 tsp 16 TBL = 1 cup
2 TBL = 1/8 cup3/8 cup= 1/4 cup + 2 TBL
4 TBL = 1/4 cup5/8 cup= 1/2 cup + 2 TBL
5 TBL + 1 tsp = 1/3 cup7/8 cup= 3/4 cup + 2 TBL
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 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 Toastmaster 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 the 10 minutes
the yeast has multiplied to the
1 ⁄
2
cups mark, it is very active. The yeast mixture may be used in your
Toastmaster Bread Maker in a recipe that calls for 1 1 ⁄
2
teaspoons or more of yeast. Remember to adjust
your recipe for the 1 ⁄
4
cup of water and 1 1 ⁄
2
teaspoons of yeast used in the test. The sugar does not need
to be adjusted.
Flour: Bread Flour is Essential for Bread
All types of flour are affected by many factors, such as milling grades, moisture content, length of
storage and manufacturing process. Adjustments to the recipes may need to be made to compensate
for climactic changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten.