User Manual

4. Black Wheat Flour
Black Wheat Flour also named as“ Rye Flour” ，it is a kind of high fiber flour and similar with whole-wheat flour.
To obtain the large size after rising, it must be used in combination with high proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in combination
with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients
of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugars is“ food” for yeast and also increase the sweet taste and color of bread. It is a very important element
of making the bread rise. White sugar is normally used, however, brown sugar, powdered sugar or cotton
sugar may also be called for in some recipes.
8. Yeast
Yeast is a living organism and should be kept in the refrigerator to remain fresh.It needs carbohydrates found
in sugar and flour as nourishment.Yeast used in bread maker recipes will be sold under several different
names: bread machine yeast(preferred),active-dry yeast and instant yeast.
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make
the inner fiber soften.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml yeast
1 tsp dry yeast =5ml
Before using, check the expiration date and storage time of yeast. Return to refrigerator immediately after
each use, the fungus will be killed at high temperature usually the failure of bread rising is caused by the bad
yeast.
TIP: To check whether your yeast is fresh and active:
(1) Pour 1 cup (237ml) warm water ((113-122℉) into a measuring cup.
(2) Add 1 tsp (5ml) white sugar into the cup and stir, then 1 tsp (15ml) yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) Fresh, active yeast will begin to bubble or“ grow” .If it does not, the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity. Never use too
much salt in a recipe. But bread would be larger if without salt.
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