Instructions: Resulting from their many years of testing experience and user feedback, Red Star has formulated and documented guidelines which seldom fail. Those published below are safe, tried and true for most recipes.

It is true that individual bakers WILL perfect a recipe under their own unique conditions which seems to refute one or more Red Star guide. But the proportions in that recipe will most likely
*not* work for 90% of the other recipes you want to convert. The Red Star guidelines will work without making a mess.

The following suggestions can be expected to satisfactorily convert any traditional recipe, and adapt a normal machine recipe to a "Rapid" or

"FAST" machine cycle.

For purposes of this discussion, the
*total* cycle times (without DELAY) are: Normal = 3 to 3 1/2 hours
Rapid = 2 to 2 1/2 hours
FAST = one hour

YEAST GUIDELINES and ADAPTING RECIPES

1. Converting a NORMAL machine recipe to a RAPID cycle: ADD one additional teaspoon of yeast - regardless of loaf size.

2. Converting a NORMAL machine recipe to a FAST cycle:

a. Use very warm water or milk (115-125 F) do NOT exceed.

[Note 1: Do NOT use the DELAY function as the water/milk will cool off.]

b. Increase water or milk liquids by 1 to 2 Tablespoons.

c. Decrease salt:
1/4 tsp less for 1 lb loaf (often too small for FAST baking)

3/8 tsp less for 1 1/2 lb loaf
1/2 tsp less for 2 lb loaf
Obviously you cant do anything about salt reduction in prepackaged mixes.

d. Add Vital Wheat Gluten:
1 tsp per cup of bread flour
2 tsp for 1 lb loaf (often too small for FAST baking)

3 tsp [ 1 Tbs ] for 1-1/2 lb loaf [typical 14-oz prepackaged mixes]

4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes]

5 tsp [ 1 Tbs + 2 tsp ] for 2-1/2 lb loaf

[Note 1: Contains ascorbic acid, Vitamin C, which is a "conditioner."]

[Note 2: The guideline of 1 Tbs Gluten per loaf is okay for Normal or Rapid cycles.]

e. Do NOT use Active Dry Yeast from any brand in a FAST cycle!

Use Red Star "Quick-Rise" Yeast
Or Red Star "Bread Machine" Yeast
Or Fleischmanns "RapidRise" Yeast
Or Fleischmanns "Bread Machine" Yeast
Or SAF "Perfect Rise" Yeast.

Red Star "Bread Machine" Yeast (7-oz jar) is the earlier formulation - the second generation formulations [preferred by some] are:

"Quick-Rise", "RapidRise" and "Perfect Rise." Formulations
*are* identical in the 3-strip packages and the 4-oz jars bearing the same names.

Total yeast to be used:
2 tsp for 1 lb loaf (often too small for FAST baking)

3 tsp [ 1 Tbs ] for 1 1/2 lb loaf [typical 14-oz prepackaged mixes]

4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes]

5 tsp [ 1 Tbs + 2 tsp ] for 2-1/2 lb loaf

[Note 1: Always put yeast in last on top of bread flour, and stir it around in the topmost layer of flour so the yeast granules get coated with flour.

Do NOT stir deep or into corners where the yeast might get damp.]

[Note 2: Be very aware of the SMALL quantity of yeast provided in prepackaged mixes (4 grams = 1 tsp), versus 7 grams (2-1/4 tsp) in a normal 3-strip package.

f. Sweet, high fat, or fruit type mixes or recipes may not be satisfactory in a FAST cycle.

3. Do you have a horizontal bread pan? Tired of small ends?

Forget about baking one-pound loaves in a horizontal pan (but making one pound batches of dough for baking in an oven is fine).

14-15 oz bread mix packages yield 1 1/2 lb loaves.

19-20 oz bread mix packages yield 2 lb loaves.

Converting a prepackaged mix to a larger loaf size: For each additional 1/2 lb increase desired - Add 1/3 cup liquid, 2 tsp oil, 1/2 tsp salt, 1 Tbs sugar, one cup white(*)

bread flour, 1 tsp Gluten, 1/2 tsp yeast (Quick-Rise, Perfect Rise, RapidRise, or Bread Machine)

[ Note 1: (*) If a wheat recipe, consider using one cup 50/50 bread flour.]

[ Note 2: Plan ahead - put in all wet ingredients before any dry! And dont forget the wet items required by the mix instructions! ]

4. Want to convert a traditional scratch bread recipe to machine baking?

Rule 1: Always obtain success first while using/adjusting a normal cycle

(3-hour), before attempting a Rapid (2-hour) or FAST (1-hour) cycle.

Rule 2: Add 1 Tbs Vital Wheat Gluten
Rule 3: Ignore the yeast specified in the recipe, and use 1/2 Tbs Quick-Rise or Bread Machine Yeast per each cup of bread flour in the recipe.

Rule 4: For each cup of bread flour, the other ingredients should be close to: 1/3 C liquid, 2 tsp fat/oil, 1/2 tsp salt, and 1 Tbs sweetener. [Note: never use artificial sweeters; they wont help fermentation.]

5. What is the most
***critical*** ingredient?

The amount of water and its temperature. Be precise in measurement. Be consistent.

a. Always use a see-through measuring cup. Fill with liquid ALMOST to the amount needed. Then always set the measuring cup on the counter. Use another easy-pour container to add liquid to the measuring cup; bend over, both eyes level, and stop adding when the liquid trough/bottom is at the measure line desired. Such lines have a thickness. The difference? from bottom of the line to the top? About 1 tsp. The difference from the trough/bottom of the water to the top of the water surface climbing the side? About 1 Tbs.

b. How you sight - eyes on the same level as the line to avoid parallax, and what is used to guide the measure by, makes a BIG difference. NEVER lift the measuring cup to your erect eye level, as youll never consistently obtain the same measure.

c. Dont measure 1 cup liquid using a 2-cup or 4-cup measure; always use the smallest measure possible for accuracy.

d. If you need more than a precise measure mark, do not GUESS! Measure to the most convenient lesser mark, and then use precise 1 tsp or 1 Tbs additions so you can record and repeat it later (or less or more as needed). 3 tsp = 1 Tbs; 2 Tbs = 1/8 C

5. How fast do thermometers respond?

Candy Mercury Stem - very slow [not recommended]

Meat Large Dial/Needle - slow [not recommended]

Meat Small Dial/Needle - fast [good, suggested for microwave use]

Small LED probe - a bit faster [my preference] and often has memory for high/low readings and can be switched between F and C reading.

Never guess at temperatures:
a. 115-125 F liquids for a FAST cycle.

b. 80-85 F liquids for Normal and Rapid cycles. [Note: be consistent, varying 10 degrees makes a difference.]

c. Use the same temperature water to fill and preheat the bread pan without the paddle, and be sure to dry it thoroughly or the liquid measure will be wrong.

d. The machine should be at room temperature for each batch, or the proof/rise results will be wildly different each time.

TIP: Put one drop of Canola oil in the paddle hole or on the shaft.

The paddle will come off easier when finished. If the paddle is stuck, fill the pan with warm soapy water and let it soak for 10 minutes, but do NOT set the pan IN any water. Wash/dry pan by hand.

TIP: Want consistency in baking finish? ALWAYS remove the bread loaf as soon as it is finished!

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