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17
Other Bread Ingredients
Fat: is a dough enhancer and conditioner. Any type of oil or substitute may be used in equal
proportions. Solid shortening or real butter should be divided into small pieces. There will be no
noticeable difference in avor but the crust may be crispier with real butter. The use of margarine
is not recommended as it tends to make the crust tough.
Liquids: activate the yeast and bind the dough. Liquids refer to all wet ingredients used in the
recipe. It is very important that the liquid temperature is 80°F/27°C. With this liquid temperature,
the yeast activates gradually to accommodate bread baking.
IMPORTANT: When using the QUICK BREAD Program, water must be 115°-125°F/45°-51°C (warm).
Eggs: are considered part of the total liquid amount. Eggs should be at room temperature.
If refrigerated, place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to
room temperature.
Egg Substitutes: Liquid egg substitutes may be used as directed on the carton. 2 egg whites may
be substituted for 1 whole egg.
IMPORTANT: All egg products must be used at room temperature.
Cinnamon and Garlic: DO NOT ADD MORE THAN LISTED IN THE RECIPE. Cinnamon and garlic
break down the structure of the bread. Although it smells wonderful as it is baking, the avor is
dissipated in the baking process. Adding cinnamon and garlic to the dough in a bread maker,
presents a problem. For more avor, use cinnamon and garlic as spread for the bread rather than
adding to the dough.
Fruits and Vegetables: DO NOT ADD MORE THAN LISTED IN THE RECIPE. If used in excessive
amounts, may inhibit the rising of the bread.
Salt: regulates yeast activity. Salt-free recipes are not successful. 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.
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