Black & Decker B900SC Owner's Manual download pdf (Page 7)

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

 

All-purpose our is blend of rened hard and soft wheat ours ideally suited for

making quick breads and cakes.



Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated

from our by sifting or bolting. It is often added to bread in small quantities for

nutritional enrichment, heartiness and avor. It is also used to enhance bread

texture.



Bread our is a high gluten/protein our that typically has higher gluten

concentration than all-purpose our. Using bread our with will produce loaves

with better volume and structure.



Cornmeal and oatmeal come from coarsely ground white or yellow corn and from

rolled or steel-cut oats. They are used primarily to enhance avor and texture of

bread.



Cracked wheat has very coarse texture. It comes from wheat kernels cut into

angular fragments. It gives whole grain breads a nutty avor and crunchy texture.



Rye our must always be mixed with high proportion of bread our, as it does not

contain enough gluten to develop structure for high, even-grained loaf.

 

Self-rising our contains leavening ingredients that will interfere with bread and

cake making. Self-Rising Flour is NOT RECOMMENDED for use.



7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds

and hulled millet.



Gluten is manufactured from wheat our that has been treated to remove nearly all

of the starch to leave a very high protein content. (Gluten is the protein in

wheat that makes dough elastic.) Gluten is available at most health food stores and

in baking aisle in many markets. It is sometimes used in small portions with dense,

low-gluten ours (such as whole wheat) to increase volume and lighten texture.



Whole wheat our is milled from the entire wheat kernel, which contains the bran

and germ. This high ber our is richer in nutrients than all-purpose or bread our.

Breads made with this our are usually smaller and heavier than white loaves.

Many recipes mix whole wheat our with bread our or vital wheat gluten to

produce high, light-textured bread.



Keep our in a secure, airtight container. Keep rye and whole wheat ours stored in

a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow

our to come to room temperature before using.

 Flours, while visibly similar, can be very different by virtue of how they were

ground, milled, stored, etc. You may have to experiment with different brands

of our to help you make the perfect loaf. See RECIPE TIPS to assist with these

experiments.



Active yeast, through a fermentation process, produces carbon dioxide gas

necessary to make bread rise. Yeast feeds on carbohydrates in sugar and our to

produce this gas. Three different types of yeast are available: fresh (cake), active dry

and quick-acting. Quick, rapid rise and breadmaker yeasts are quick-acting. Fresh

(cake) yeast is NOT RECOMMENDED for use with your breadmaker.

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.

 Basic bread and dough recipes in this booklet were developed using

active dry yeast. You may use chart below to substitute any quick-acting yeast

(quick rise, fast rise or breadmaker yeast) for active dry yeast.



¾ tsp. active dry yeast = ½ tsp. quick-acting yeast

1 tsp. active dry yeast = ¾ tsp. quick-acting yeast

1½ tsp. active dry yeast = 1 tsp. quick-acting yeast

2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast

1 tbsp. active dry yeast = 2 tsp. quick-acting yeast



Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease

time for making your favorite bread by approximately 1 hour. Choose recipe, then

add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread

may be shorter and denser.



Sugar is important for color and avor of breads. It also serves as food for yeast

since it supports fermentation process. Recipes in this book that call for sugar

require granulated sugar.







Salt is necessary to balance avor in breads and cakes; it also limits growth of

yeast. Do not increase or decrease amount of salt shown in recipes.



All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water

or a combination of powdered milk and water, can be used when making bread.

Milk will improve avor, provide velvety texture and soften the crust, while water

alone will produce a crispier crust. Vegetable or fruit juices and potato water

may be used for avor variety.



Eggs add richness and velvety texture to bread dough and cakes. When recipe calls

for egg(s) at room temperature, large egg(s) should be used.

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Black & Decker B900SC Owner's Manual Page 7

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