Fleischmann's® YeastP.O. Box 7004San Francisco, CA 94120

Plug Into Fleischmann’s YeastBread Recipes and Baking Tip 'ines and Traditional Baking

Fleischmann’s'YeastRecipes and Tips For

Bread Machine BakingBread machines are making home bread-making almost magical. With almost no effort on your part, machines turn a few basic ingredients into fresh, fragrant loaves. For consistent and successful results with your bread machine, it's helpful to understand the function of yeast in bread-making.

Yeast......is a single-celled plant that makes bread rise.In 1992 Fleischmann’s introduced RapidRise™ Yeast in a 4-ounce jar in response to consumer requests for yeast that is easy to dispense in portions required for bread machine recipes.Because of its fine granulation, RapidRise does not need to be dissolved; it can be mixed directly with flour and other dry ingredients. This characteristic makes RapidRise a perfect choice for bread machines where ingredients are combined in one pan for mixing, rising and baking.

Fleischmann’s Active Dry Yeast also produces attractive breads in the bread machine.

KEEP YEAST FRESH AND ACTIVE

• Purchase and use yeast before the date on the back of the package or jar.

• Store and handle yeast to minimize exposure to oxygen, heat and humidity, which decrease its activity.

Jar: Use a dry spoon to remove yeast from ajar, then tightly replace the cap and return the jar to the refrigerator.

*Note: If a recipe calls for a (1/4-ounce) package or envelope of yeast, use 2 1/4 teaspoons.

Envelopes: It’s best to open a fresh package every time you bake. If you save unused yeast from open envelopes, store in a dry, airtight container in the refrigerator. Date the container and use promptly. Do not mix old and new yeast.

USE THE RIGHT AMOUNT

There is no standard recommendation for the amount of yeast to use to bake bread in all machines.

The optimal amount of yeast depends on several factors:

• The recipe. Higher amounts of yeast may be called for in recipes that contain large proportions of yeast-challenging ingredients such as fat, sugar or whole grains. Of course, a large loaf will generally require more yeast than a medium or small loaf.• The type of machine. Varying amounts of yeast and other ingredients may be called for in different machine brands and models. Pans vary in size, shape and capacity; blades vary in design and mixing action.• Cycle time. Less yeast may be called for in long French bread cycles which allow more time for yeast and dough maturation. More yeast may be called for in quick cycles.• The freshness of the yeast. Old or improperly stored yeast will not perform as well as fresh yeast.

Common Problems and SolutionsSHORT LOAF-UNSATISFACTORY RISING

• Short, heavier loaves are to be expected when whole grains or whole-grain flours were used or when all-purpose flour was substituted for bread flour. Try using more bread flour and less of the grain(s) or all-purpose flour.• Not enough yeast was used - perhaps it was mismeasured - or the yeast was not fresh.

• No or not enough sugar was used. In some recipes sugar stimulates yeast action and without it bread will be short and pale. Exceptions are low or no sugar breads made in long French or regular cycles (not rapid or quick) which provide more time for yeast and dough maturation.

• Other ingredients out of proportion. Perhaps a key ingredient such as flour or water was mismeasured or forgotten.

• Timer was used and ingredients were placed in pan such that salt or water contacted the yeast for a prolonged period. This can also cause total failure to rise or an overfermented yeasty aroma and flavor.

• Medium-size loaf was made in a large-capacity bread pan.

COLLAPSE

• Ingredients out of proportion. Perhaps too much water, yeast, sugar or eggs.

• Salt omitted. Without salt, breads may overrise and then collapse.

• Too much dough. Exceeding the capacity of the pan, most common with whole- grain and sweet doughs, can cause an underbaked, gummy center and a collapsed top (eggs add leavening power and sugar enhances yeast action). When the dough rises to the top of the machine, it interferes with circulation needed for proper baking and cooling. Try using a smaller or better-proportioned recipe.

• Warm weather, high humidity or overheated liquids speed up yeast action. Unless your machine is equipped with a function to manually start the baking, dough that rises fast may collapse before baking starts automatically. Maintain a consistent room temperature. Try reducing sugar or yeast.

• Bread left in machine too long after baking. Breads cool best when removed immediately after baking to a wire rack. Lay tall loaves on a rack horizontally. Cool completely before slicing.

NO RISE

• Yeast was mismeasured or forgotten. Old or improperly stored yeast was used.• Other key ingredient such as water or flour mismeasured or forgotten.• Improper use of blade or misprogrammed machine.• Timer was used and ingredients placed in pan incorrectly (see SHORT LOAF).

OVERRISES (SEE COLLAPSED)

• Usually ingredients out of proportion. Too much yeast, sugar, flour, liquid or a combination of these may cause the capacity of the pan to be exceeded.• Salt omitted.• Baking done in hot, humid weather.

OPEN, COARSE OR HOLEY TEXTURE• Excess water or yeast. Or, yeast action accelerated by hot, humid weather or heated liquids. Reduce water or add flour (by tablespoon portions). Or reduce yeast (by 1/4 teaspoon portions) up to 25% to 50%. Less sugar can also control yeast action.• Salt omitted.

HEAVY, DENSE TEXTURE• Not enough water or too much flour. Flour may be drier at certain times of the year or at higher altitudes.• Not enough sugar or yeast.• Recipe imbalanced by an excess of grains, fruits or other ingredients.

Questions about baking with Fleischmann’s Yeast? Call 1-800-777-4959

Fleischmann’s White Bread With VariationsLarge (about 1 1/2 lb.) Medium (about 1 lb.)1 1/8 cups water 3/4 cup1 1/4 teaspoons salt 3/4 teaspoon1 1/2 tablespoons butter or margarine 1 tablespoon3 cups bread flour 2 cups2 tablespoons instant dry milk 1 1/2 tablespoons2 tablespoons sugar 1 1/2 tablespoons2 teaspoons FLEISCHMANN’S RapidRise Yeast 1 1/2 teaspoons

Use standard household measuring cups and spoons to measure ingredients. To measure flour, lightly spoon into measuring cup designed for dry ingredients; level off. To measure liquids, use transparent cups designed for liquids. Check measurement at eye level. Select loaf size and combine ingredients according to manufacturer’s directions. Process in regular, delayed or rapid bake cycle.

RECIPE VARIATIONS

Light Wheat (regular, delayed or rapid bake cycle)Large: Replace 1 cup bread flour with 1 cup whole wheat flour.Medium: Replace 2/3 cup bread flour with 2/3 cup whole wheat flour.

Cheddar Bread (regular, delayed or rapid bake cycle)Large: Omit butter or margarine and decrease water to 3/4 cup. Add 11/2 large eggs with water. Add 1 cup grated sharp Cheddar cheese with flour.Medium: Omit butter or margarine and decrease water to 1/2 cup. Add 1 large egg with water. Add 2/3 cup grated sharp Cheddar cheese with flour.

Salt-Free White Bread (regular, delayed or rapid bake cycle)Large: Omit salt and use unsalted butter.Medium: Omit salt and use unsalted butter.

Oat Date Nut Bread (regular, delayed or rapid bake cycle)Large: Add 1/2 cup old-fashioned rolled oats, 1/2 cup DROMEDARY® Pitted Dates, snipped or DROMEDARY Chopped Dates, 1/3 cup chopped walnuts or pecans, and

3/4 teaspoon SPICE ISLANDS® Ground Cinnamon (optional) with flour.Medium: Add 1/3 cup old-fashioned rolled oats, 1/3 cup DROMEDARY Pitted Dates, snipped or DROMEDARY Chopped Dates, 1/3 cup chopped walnuts or pecans,and 1 teaspoon SPICE ISLANDS Ground Cinnamon (optional) with flour.

Sweet Egg Bread (regular or rapid bake cycle)Large: Decrease water to 3/4 cup; add 1 1/2 large eggs with water. Increase sugar to 1/4 cup.Medium: Decrease water to 1/2 cup; add 1 large egg with water. Increase sugar to 3 tablespoons.

Pizza Dough (dough cycle)Follow recipe for Basic White or Light Wheat Bread (large or medium) except omit sugar and replace butter with olive oil. Process in dough cycle. Remove dough. Grease appropriate pan or pans; sprinkle with cornmeal. Roll or pat dough to fit pan(s). Top as desired. Bake at 400° F until done.Large recipe fits 2 (12-inch) OR 1 (14-inch) pizza pan(s) OR 1 (10- x 15-inch) baking sheet. Medium recipe fits 1 (12-inch or 14-inch) pizza pan OR 1 (9- x 13-inch) baking pan.

Tested in: Hitachi HB-B201, Hitachi HB-B101, Zojirushi BBCC-S15, Panasonic SD-BT6P, Welbilt ABM-100, Welbilt ABM-600, Panasonic SD-BT65P, Mister Loaf HB-210, Mister Loaf HB-215

©1992 Specialty Brands, A Division of Burns Philp Food, Inc.

Fleischmann’s • YeastRecipes and Tips For Streamlining

Traditional Bread BakingFleischmann’s, America’s first yeast company, has been in the baking business for 125 years. Over the years we’ve baked thousands of loaves in our test kitchen and helped hundreds of thousands of home bakers make bread. Here are tips and information to help you successfully bake yeast breads at home.• Use reliable recipes and follow them carefully, but remember that bread baking is more flexible than other types of baking. Results vary with the daily temperature and humidity, type of ingredients and the person baking! Don’t be surprised if you use a bit more or less flour, knead shorter or longer, or if your dough needs a little less or more time to rise, than your recipe indicates.• Use yeast before the date marked on each package.• Follow your recipe carefully and use a thermometer to test the temperature of the liquids.

• If dough is sticky and hard to knead or shape, cover and refrigerate for 15 minutes to 1 hour. Or lightly grease hands or dust with flour.• Kneading takes 4 to 10 minutes. Properly kneaded dough is smooth, satiny and elastic. When shaped into a ball, it will spring back when poked or gently punched.• Place dough in a warm place (80° to 90° F) to rise. In cool kitchens, place pan of covered dough on a rack over a large pan of hot, steaming water.

Basic Sweet Dough for Coffee Cake and Sweet Rolls(A convenient, no-knead refrigerator recipe.)

41/2 cups all-purpose flour*1/3 cup sugar2 packages (41/2 teaspoons) FLEISCHMANN’S

Active Dry or RapidRise™ Yeast1 teaspoon salt3/4 cup milk1/2 cup water1/3 cup butter or margarine2 eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (105° to 115°F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days. Remove dough from refrigerator. Punch dough down. On lightly floured surface, divide dough in half or leave whole, depending on selected variation. *To measure flour, spoon into dry ingredient measuring cup; level off with straight-edged knife.

Fresh Fruit KuchenUse 1/2 dough. Makes 1 cake.

Roll dough to 10- x 15-inch rectangle. Place on large greased baking sheet.Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to make 3 cups fruit. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Bake at 375Q F for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows).

Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon SPICE ISLANDS® Ground Cinnamon and 1/4 teaspoon SPICE ISLANDS Ground Nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture is crumbly.

Almond Icing: Combine 1 cup powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract. Beat until smooth.

Lemon-Nut TwistsUse 1/2 dough. Makes 8 twists.

Combine 172 cup toasted, slivered almonds, 1/3 cup firmly packed brown sugar and 1 tablespoon SPICE ISLANDS Lemon Peel; reserve. Roll dough to 8- x 21-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle third of dough (covering 8- x 7-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Holding each strip at both ends, twist in opposite directions 3 times. Place on greased baking sheet. Cover; let rise in warm place until doubled in size, about

20 to 40 minutes. Bake at 375Q F for 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Lemon Icing (recipe follows).

Lemon Icing: Combine 1 cup powdered sugar and 4 to 5 teaspoons fresh lemon juice. Beat until smooth.

Bouquet CoffecakeUse all dough. Makes 1 cake.

Roll dough to 7- x 14-inch rectangle. Cut into 14 (1-inch) strips. Twist 2 strips together. Form into coil and tuck end underneath. Repeat with remaining strips to make 7 coils. Place one coil in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep indentations into centers of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375° F for 20 minutes or until done. Remove from baking sheet; cool on wire rack.

Cream Cheese and Jam FoldoversUse 1/2 dough. Makes 16 rolls.

In small bowl, combine 4 ounces cream cheese and 2 tablespoons sugar; stir to blend. Reserve. Roll dough to 16-inch square; cut into sixteen 4-inch squares.Place 1 rounded teaspoon filling in center of each square. Overlap two opposite corners over center of filling; pinch to seal. Place on two greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Bake at 375Q F for 15 minutes or until done, changing position of sheets in oven halfway through baking time. Remove from sheets; cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each roll. Drizzle with Vanilla Icing (recipe follows).

Vanilla Icing: Combine 1 cup powdered sugar, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.

60-Minute Pan RollsMakes 32 rolls.

4 3/4 to 5 1/4 cups plus 1 tablespoon all-purpose flour1/3 cup sugar2 packages (4 1/2 teaspoons) FLEISCHMANN’S

RapidRise Yeast11/2 teaspoons salt3/4 cup each: milk AND water1/4 cup butter or margarine1 eggIn large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120° to 130° F); stir into dry ingredients. Mix in egg and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to fit two greased 8- or 9-inch square pans. Place dough in pans. With sharp knife, cut dough in each pan into 16 rolls; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking pans on wire rack over large pan; let rise 20 minutes.

Dust tops with 1 tablespoon flour. Bake at 400° F for 15 minutes or until done. Remove from pans; cool on wire racks.