Helpful Hints
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Helpful Hints |
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| Short Loaves | |
| Pre-packaged Bread Mixes | |
| Location of Use | |
| Collapsing Bread | |
| Bread Won’t Come Out | |
| Yeast | |
| Ingredients | |
| Creating Artisan Breads | |
| Materials | |
| Knead Bar | |
| Capacity | |
| Storing Bread Dough | |
| Short Loaves | |
| My loaves of bread are short. How can I make them taller? | |
| Short loaves seem to be the number one problem in bread machine baking. Its cause is directly related to the measuring technique used for both liquid and dry ingredients. | |
| Keep these points in mind when measuring. | |
| o Always measure liquids in a see-through measuring cup with graduated markings. Liquid should reach the markings at “eye-level,” not above or below. Set the cup on the inside of a kitchen cabinet for easier measuring. | |
| o Always spoon dry ingredients into solid, nesting type measuring cups, and then level off with a table knife. | |
| o Never scoop measuring cups into dry ingredients. This will pack down the ingredients and cause the dough to be dry and the loaf to be short. | |
| o Always use a set of measuring spoons to measure small amounts of dry and liquid ingredients, measuring level, not rounded or heaping. | |
| o Bread made with 100% whole wheat bread will be shorter. To help improve the height, try the following suggestions: | |
| o Add 1 whole egg for better bread structure. When doing this you must reduce the liquid amount by the amount of egg being added. Most large eggs are 1/4 cup. | |
| o Add 1 to 2 tablespoons vital wheat gluten for better bread structure. When doing this you must also add 1 tablespoon additional liquid. | |
| The Most Important Tip of All - Check the Dough | |
| Another very important tip to follow is to check the condition of the dough during the knead cycle, especially when making a recipe for the first time. After 8 to 10 minutes of kneading, open the machine to check the dough. It is alright to open machine during the knead cycle. The dough should be in a soft, tacky ball. If it's too dry, add 1 teaspoon of water. If it's too wet, add 1 tablespoon of flour. Always allow any added water or flour to be blended into the dough for a minute or two before making any further adjustment. The dough is just right when it is soft to the touch, smooth in appearance and the bottom of the pan is clean. | |
| Pre-packaged Bread Mixes | |
| Why do some brands of packaged bread mixes seem to work better than others? | |
| Bread mixes are formulated to work in all different brands of bread makers. Our testing also indicates that some brands of mixes work better than others. Checking the dough during the knead cycle will ensure better results. | |
| When making a particular brand of mix the first time, it is best to be present during the knead cycle. After 8 to 10 minutes of kneading, check the condition of the dough and make any necessary adjustments in liquid or flour as needed. Make a note in your manual as to what changes are necessary for this brand of mix. | |
| Also, if you have bread maker that features a traditional shaped bread pan, it is important to use bread mixes that have a net weight of 14 ounces or more. If smaller mixes are used, there will not be enough dough to evenly fill this longer pan. Also, program the loaf size for the 1.5 pound setting when making mixes in this style of machine. | |
| Location of Use | |
| Where is the best place to use my bread maker? | |
| Place the bread maker on a counter or tabletop where there is good ventilation around the machine and the machine will not be close to any heating or cooling appliance. Keep the machine out of direct sunlight and drafts as these conditions can affect the rising of the dough and baking of the bread. | |
| Collapsing Bread | |
| Why does my bread collapse as it is baking? | |
| This may indicate the dough is too wet. Next time reduce the liquid amount by 1 tablespoon. | |
| OR | |
| Make sure you are using the recommended amount of sugar, yeast and salt being used. Salt especially cannot be eliminated. | |
| OR | |
| If you are at high altitudes you may need to make some adjustments. Reduce yeast by 1/4 teaspoon at a time. You may also need to reduce liquid by 2 to 3 teaspoons. Some experimentation on your part will be needed. | |
| Bread Won’t Come Out | |
| I am having trouble removing the bread from the bread pan. | |
| Suggestions: | |
| o Use solid shortening such as Crisco to grease sides of pan. DO NOT USE SPRAY; THIS MAY MAKE THE CONDITION WORSE. | |
| o Allow bread to sit in pan 10 to 15 minutes before trying to remove bread from pan. | |
| o The non-stick qualities of the pan may have diminished. You may need to purchase a new bread pan. | |
| Yeast | |
| Helpful Hints and Tips about Yeast. | |
| If the freshness of your yeast is in question, perform this test: | |
| o In a 1 cup measuring cup, dissolve 1 teaspoon sugar in 1/2 cup warm (110-120°F.) water. | |
| o Sprinkle the packet of yeast (2 1/4 teaspoons) slowly over the surface. Stir and set timer for 10 minutes. | |
| o After 10 minutes, the yeast should have multiplied to the 1 cup mark, indicating that it is active. This yeast mixture may be used for immediate bread making, but be sure to reduce amount of liquid in recipe by 1/2 cup. If the yeast did not multiply to the 1 cup marking, it is not active and should be discarded. | |
| What is the difference between ACTIVE DRY YEAST AND BREAD MACHINE/FAST RISING YEAST? | |
| Either yeast can be used in your bread maker. The bread machine/fast rising yeast will work faster therefore less yeast is required. See the individual recipe for the amount of yeast to use and what is recommended. | |
| Ingredients | |
| What are the key ingredients in making bread? | |
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Six basic ingredients are necessary for making bread. |
| 1. Bread Flour: Develops elasticity when mixed with liquid and kneaded. It forms the structure of the dough as it traps the gases which are created when the yeast ferments the sugar. Do not use self-rising or cake flour in your bread maker. | |
| 2. Liquid: Makes workable dough when combined with the dry ingredients. It also provides the moisture for the yeast to grow. | |
| 3. Sugar: Provides food for the yeast adds flavor to the bread and aids in browning the crust. | |
| 4. Salt: Keeps the yeast working at a steady, even pace, enhances taste and strengthens the dough structure. | |
| 5. Fat: Increases the elasticity of the flour, makes the crust tender and helps keep bread fresher longer. | |
| 6. Yeast: A single-cell living organism which releases gases that make bread rise when given moisture, food and oxygen. | |
| Special Notes on Flour | |
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How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity, etc. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store bread flour in an airtight container. Store whole grain flours, whole wheat and rye, in a refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe, but make any adjustments after the first 3 - 4 minutes of continuous kneading. Do not turn the bread maker off to adjust the dough, and check the condition of the dough by touching and looking at it during the knead cycle. Adjustments can only be made during the knead cycle. |
| o If dough feels a little sticky and there is a slight smear of dough under the knead blade, no adjustment is necessary. | |
| o If the dough is very sticky, clinging to the sides of the pan, and is more like a batter than a dough, add one tablespoon of flour. Allow the flour to be mixed completely into the dough before making any more adjustments. To prevent heat from escaping, open the cover of the bread maker only to add flour. | |
| o The the dough is dry and the bread maker appears to be laboring, add one teaspoon of lukewarm water. Allow water to be completely mixed into the dough before making any additional adjustments and keep lid closed to keep heat in the appliance. | |
| Dough is “just right” when it is smooth in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue. | |
| Creating Artisan Breads | |
| Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off. Close the cover and allow bread to bake. | |
| For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when bread is removed from the pan. | |
| Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit. | |
| Crust can also be treated after bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top. | |
| Materials | |
| What are the bread pans made of? | |
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Bread pans are made of aluminum and are non-stick coated on the interior. |
| The original pans in the model 41080 bread makers were cast aluminum with a non-stick coating on the interior. | |
| Knead Bar | |
| I need information concerning my knead bars. | |
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The part numbers P68-38 and P70-38 have changed to P78-38. |
| I can't remove the knead bar- After the bread is removed from the pan, always add enough water to the inside of the pan to cover the knead bar and let it soak for 5 to 10 minutes. Then twist the bar slightly to loosen before it lifting out. Never place the bottom of the bread pan in water as this will damage the bearing that turns the shaft. | |
| My new knead bar is a different color and does not fit like my old knead bar - Our parts have been updated and the colors have been changed. The knead bar may fit looser, but performance will not be affected. | |
| My knead bar was metal and the replacement one is plastic - Our metal knead bars were replaced with the plastic ones. Performance will not be affected. Metal knead bars are obsolete. | |
| Why do my knead bars come off in the bread? - This may happen occasionally as a small amount of crust may form under the knead bar. Be sure the knead bar is placed onto shaft completely. Check to see if shaft in bread pan has slipped. The shaft should be above the top edge of the knead bar hub. If shaft has slipped a new bread pan must be ordered. | |
| How can I prevent the knead bar from sticking to my bread? - Some bread may stick to the knead bar, this is normal. Try the following tips: | |
| o Allow the bread to cool 10 to 15 minutes in pan before removing. | |
| o Before adding ingredients lightly oil the knead bar. | |
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o The dough may be slightly too wet, reduce the liquid by 1 teaspoon when making the next loaf. My knead bars aren’t turning properly - It is important to match the shape of the shaft with the hole in the knead bar. Once aligned, ensure that the knead bar is pressed completely on to the shaft. |
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| Capacity | |
| What is the capacity of my bread maker? | |
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Find the model number of the bread maker you have to see what capacity your machine is. |
| 3/4 LB. | |
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41077 |
| 1 - 1.5 LB. | |
| 41026, 41028, 41030, 41035, 41038, 41040, 41041, 41044, 41045, 41047, 41048, 41049 | |
| 41050, 41051, 41055, 41060, 41061, 41062, 41063, 41064, 41065, 41073, 41075, 41082. | |
| 1.5 - 2 LB. | |
| 41042, 41052, 41053, 41054, 41067, 41072, 41080, 41083, 41085, 41086, 41087, 41088, 41089, 41090, 41092, 41093, 41095, 41091R, 41200 | |
| 1.5 - 2.5 LB. | |
| 41300 | |
| Storing Bread Dough | |
| How do I store the bread dough? | |
| Refrigerator Storage | |
| Remove dough from pan when finished and place in lightly oiled bowl and cover tightly or place in lightly oiled plastic bag and seal. Place in refrigerator for up to 5 days. Check it daily. It will rise very slowly and need punching down every day or so. | |
| When ready to use, remove dough from the refrigerator 1.5 to 2 hours before you plan to use it; this will bring it fully up to room temperature. When dough is room temperature shape as desired then place in warm location to rise until doubled in size. Bake according to recipe directions. | |
| OR | |
| You can remove the dough from the machine and shape it into your favorite shape. Cover and place the shaped dough in the coldest spot in the refrigerator. Dough will slowly rise in refrigerator. This is normal, do not punch it down. Remove bread from the refrigerator and let it come to room temperature. Place in a warm location to rise until doubled in size, if necessary. Bake according to recipe directions. | |
| Freezer Storage | |
| Remove the dough from the bread pan when finished, shape as desired, wrap it up well and freeze. Dough can be frozen for up to one month. When you are ready to use the dough, remove it from the freezer the night before and allow it to thaw in the refrigerator overnight. Bake according to recipe directions. | |
| OR | |
| If you want to defrost the dough at room temperature, allow 3 to 4 hours for defrosting. Small rolls may take only 2 hours. If the dough is shaped into a loaf, it may take up to 6 hours depending on the warmth of the room. Once thawed, place the dough in a warm location to rise. You'll find that the dough will take quite a bit longer to rise than usual. Bake according to recipe directions. |
