Home Collection CKBM1248 Manual De Instrucciones página 12

BAKING POWDER
Double acting baking powder is a leavening agent used in some program recipes. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid ingredients are added, and again during the baking process.
BAKING SODA
Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
BREAD MIXES & OTHER COOK BOOK RECIPES
Use mixes labeled for up to 2 pound loaves. For best results, use the BASIC program. Refer to the RECIPE GUIDE in this book to
determine the best program to use for other recipes. Minor adjustments may be necessary for best results.
NOTE: The recipes in this book can be used as a guide for converting portions/ingredients from other recipes if necessary.
HIGH ALTITUDE
High elevations may make dough rise faster. We recommend that you try the recipe as it is printed first. The dough ball should be round,
smooth-textured, soft and slightly tacky to the touch. If you find the results are unsuccessful, decrease your yeast / teaspoon at a time.
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You may also have to increase the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. The addition of
gluten will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the
recipe.
FREEZING BAKED BREAD
When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag and seal it. Bread may be frozen
for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results.
FREEZING DOUGH
At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Form the dough into the desired
shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag
and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in the plastic bag in the refrigerator overnight or for
several hours. Unwrap and place on a baking container. Cover and let stand in a warm, draft-free place until it is double the original size.
Because the dough is not room temperature, you will find that it takes longer than usual to rise. Bake according to recipe instructions.
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