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then fill it with liquid to level specified in the recipe. / cup (2 ounces) of egg substitute can replace one large egg. • Fats or any form of solid shortening or oil will enrich breads' flavor and help breads stay fresh longer. Do not use soft spreads or tub-type butter or margarine as they will affect the quality. • Flour should be stored in a cool dry place (70°F/21°C or less), away from heat. For maximum shelf life, flour may be stored in the refrigerator or freezer. If stored correctly, flour will stay fresh up to 2 years. Always bring flour to room temperature before using it in your breadmaker. To measure accurately, spoon decanted flour into a standard dry measuring cup, then level off with the straight edge of a knife or spatula. • Flour - Bread Flour is milled from hard wheat and contains a higher percentage of protein than regular all-purpose flour, usually 14% or higher. This is also referred to as the gluten content, which gives structure and height to bread. If bread flour is not available in your area, all-purpose flour with a protein content of 14% or higher is an acceptable substitution. Bread flour requires no sifting. • Flour - Rye Flour is a heavy flour milled from rye grain. It is low in gluten and needs to be combined with bread flour to get an acceptable loaf. Many rye bread recipes include vinegar or lemon juice to assist the structuring of the dough. Rye flour usually produces a stickier dough. No sifting is required. • Flour - Whole Wheat Flour, sometimes called graham flour, is milled from the entire wheat kernel. It is light brown in color and contains all natural nutrients. It is lower in gluten and is usually used with bread flour. Vital gluten may be added to give the whole wheat flour a lift especially in 100% whole wheat bread recipes. No sifting is required. • Margarine is an acceptable substitute for butter. Do not use light or tube margarines; they will not work. 17 • Milk enhances flavor and increases the nutritional value of the bread but it is not a necessary ingredient. Other liquids can be substituted. For best results, always bring milk, or other liquid to room temperature. • Oil in a recipe can be vegetable, canola. corn, peanut, soy. olive or sunflower oil. Unsaturated safflower oil is a good substitute in special health breads. Olive oil produces a softer crust than butter or margarine and is often used in pizza dough to tenderize and flavor the dough. Peanut oil keeps bread fresher longer. • Salt controls the action of the yeast, enhances flavor and aids in producing a firm dough. If you are on a restricted diet, feel free to cut the amount of salt in the recipe in half or use a low sodium salt. If you elect to use a “light salt” it must contain both potassium chloride and sodium. Plain potassium chloride will not work. You may decide to eliminate the salt, but this will affect the size, texture and taste of the bread. • Sugar boosts yeast action, adds sweetness and aroma, and makes the crust brown and the bread soft. Brown sugar, honey, molasses or syrups produced from maple, corn or cane are also suitable sweeteners that add vitamin B and minerals. • Vegetable Shortening is a solid, white shortening that gives a slightly crispier texture than butter or oil. • Yeast, when combined with sugar and water at the right temperature, generates carbon dioxide, which makes the dough rise. The Basic Setting recipes in this booklet have been developed using active dry yeast which we recommend using since it is the most stable and forgiving of all the different types available. If you prefer to use a fast-rising yeast, such as Quick Rise or Rapid Rise, or a bread machine yeast on the basic settings, merely decrease the amount used. As a general guide, we recommend using lA teaspoon of fast-rising yeast per cup of flour. Example: 3 cups bread flour would require Vk teaspoons fast-rising yeast. 18 Substitutions • In place of bread flour, use 1 teaspoon vital gluten per one cup of all purpose flour. • In place of one cup of buttermilk, use one cup of milk plus one tablespoon vinegar or lemon juice or one cup of plain yogurt. • In place of low-fat yogurt. use buttermilk in equal amounts (interchangeable). • In place of one teaspoon baking powder, use % teaspoon baking soda plus 'A teaspoon cream of tartar. • In place of one tablespoon butter or margarine, use one tablespoon unsweetened applesauce. • In place of milk, use approximately 2 tablespoons dry milk plus 1 cup of water for every cup of milk. • In place of granular (white) sugar, you can use brown sugar, honey, molasses or syrups. • In place of one tablespoon dry herbs, use three tablespoons fresh herbs. • In place of one egg, use two egg whites (about 'A cup liquid). • There is no direct substitute for salt, however, light salt can be used if it has both potassium chloride and sodium in it. • In place of one l-i-ounce packet of yeast, use 2'A teaspoons of yeast from a jar. Using compresse...

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