Toastmaster tbr2 - Manual (Page 12)

Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt,
yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used,
the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven.
Sugar: Food for Ye a s t
Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of
bread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do not
recommend adding any more than is specified in each recipe. In addition, we do not recommend
the use of artificial sweeteners because the yeast cannot react with them.
Ⅲ S U B S T I T U T E S
In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that
your results may vary from ours. If you would like to try other substitutions, there are several helpful
hint books available from retail stores to assist you. Of course, we cannot guarantee their results.
Eggs
Liquid egg substitutes may be used as directed on the carton.
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room temperature.
Milk
C o ffee cre a m e r, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal
p ro p o rt i o n s . Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread
p rograms except fast bake. The dry milk may then be eliminated all together. The loaf will be slightly
smaller.
Salt
Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or
low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be
more coarse.
Sugar
Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.
B rown sugar may be substituted for white sugar in equal pro p o rtions. Yeast needs sugar — no
a rt i f i c i a l sweetener should be used.
Wheat Flour
For gluten-free bread recipes refer to gluten-free bread section.
Yeast
We used RED STAR Yeast to develop our recipes. However, any brand may be used.
Refer to yeast ingredient section for other yeast substitutes.
Ⅲ BREAD MIXES AND OTHER COOK BOOKS
Use mixes labeled for up to 2 pound loaves. For best results, use the basic program. Even though
we offer a wide variety of recipes for bread and dough, you may be looking for one that we have
not included in our recipe book. Bread maker helpful hints and recipe books are available at book
and retail stores. They offer a wide variety of recipes. Refer to the features section of this book for
the best bread program to use for other recipes. Minor adjustments may be necessary for best
results.
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