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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 (or 5 to 10 minutes
into the second kneading process). 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 mixture 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 ULTRA FAST 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
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick or
rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Bread Maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining
contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
1.
Place / cup of hot (110º-115ºF/43º-46ºC) water into a liquid measuring cup.
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2.
Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
3.
Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may substitute any quick-acting
yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
When using the ULTRA FAST program, quick rise, fast rise or bread maker yeast must be used.