FAQ Central
- How can I tell what size loaf my bread machine will make?
- My loaf does not reach the top of my bread pan, should I add more yeast?
- Can I test the yeast to see if it is good before I use it?
- I like light, airy bread, what cycle should I use?
- If I prefer a thick, dark crust, what cycle should I use?
- What happens if I use the rapid cycle?
- What happens if I use water that is too warm?
- Can I add milk instead of water?
- Can I add other ingredients?
- Can I make the breads by hand if I do not own a bread machine?
- Can I use the bread machine to mix and knead the dough and then bake in the oven?
- How long can I store dough in the refrigerator?
- Can I make the dough and freeze it?
- What adjustments are there for high altitude?
- What is the best way to store baked bread?
- What is the shelf life of your bread mixes and how should I store them?
- Do you have additional recipes?
- Can you provide the nutritional information for these products?
How can I tell what size loaf my bread machine will make?
Bread machines have different pan sizes and shapes. Typically your machine has a 1 lb, 1 1/2 lb or 2 lb pan size. These sizes are not standardized so we recommend you determine your pan size by measuring the cups of water the pan will hold. If your pan holds less than 11 cups, it is a 1 lb pan; if it holds 11-13 cups, it is a 1 1/2 lb pan; if it holds more than 13 cups, it is a 2 lb pan.
My loaf does not reach the top of my bread pan, should I add more yeast?
To maintain your loaf texture and flavor, we recommend increasing a combination of all the ingredients. Start with 1/4 more mix, yeast and water. Too much yeast will cause the structure to be very open and fragile.
Can I test the yeast to see if it is good before I use it?
Yes, fill a glass measuring cup with 1/2 cup warm water (110ºF-115ºF). Add one teaspoon sugar and the packet of yeast. Stir to dissolve. In ten minutes the yeast should foam up at least 1/2-inch. Use this solution to make your bread, adding more water to achieve the amount specified on the package directions.
I like light, airy bread, what cycle should I use?
Typically, the regular, basic white cycle will make light, airy bread with a thin, light crust. Check your machine manual to determine which cycle has a longer proof cycle with a shorter bake time. On each package of mix we recommend the cycle that will best complement the flavor and texture of the bread variety.
If I prefer a thick, dark crust, what cycle should I use?
Usually, the whole wheat cycle has a longer bake time that will produce a thicker, darker crust. On each package of mix we recommend the cycle that will best complement the flavor and texture of the bread variety.
What happens if I use the rapid cycle?
Bread cycles less than 2 hours will affect flavor, texture and volume and are not recommended. For cycles greater than 2 hours, start with your machine manual to determine if you should make any adjustments in yeast or water. Usually, you will not need to. Each machine manufacturer has defined the rapid cycle differently. Typically, a loaf made with the rapid cycle will proof less. This will produce a shorter loaf with a denser texture.
What happens if I use water that is too warm?
To produce a loaf of bread with nice volume the yeast needs water that is just right. This is room temperature (75ºF-85ºF). If the water is too hot (over 120ºF) the yeast activity will be inhibited and the loaf will be very short and flat. If you are unsure of the water temperature, it is best to err on the cool side.
Can I add milk instead of water?
Adding milk produces a thicker crust and will promote browning. If you want to use milk and prefer a thinner, lighter crust try using half milk, half water.
Can I add other ingredients?
Our test kitchen has developed recipes for you. For additional ideas, click on Recipe Central. If you are adventurous, remember yeast can be very sensitive and may react negatively to extra salt, sugar or ingredients like garlic and onion.
Can I make the breads by hand if I do not own a bread machine?
Certainly! Each package has easy oven baking bread directions right on the side of the box.
Can I use the bread machine to mix and knead the dough and then bake in the oven?
Yes, simply select the dough cycle on your machine. This is ideal for those who want to bake bread in a shape other than a loaf, or if you want to make bread variations. Just let your machine do the work of kneading the bread and then bake in the oven.
How long can I store dough in the refrigerator?
We do not recommend this for more than a few hours to maintain the functionality of the yeast and the texture of the bread.
Can I make the dough and freeze it?
Prepare the dough through the first rise. Punch down and wrap in plastic wrap. To freeze for up to 2 weeks, store dough in a sealed, airtight container. To use, thaw in the refrigerator for 3-4 hours, then shape. Let rise and bake as directed.
What adjustments are there for high altitude?
For elevations at 5,000 feet or higher, we recommend you add an additional 1 tablespoon water.
What is the best way to store baked bread?
Cool the bread completely after baking and store in an airtight container. Do not store in the refrigerator because this will dry the bread out.
What is the shelf life of your bread mixes and how should I store them?
The key is proper storage. We recommend storing flour mixes in a cool (70ºF or below), dry environment. It is best to use the mix within 12 months of purchase.
Do you have additional recipes?
Look for our favorite recipes in Recipe Central!
Can you provide the nutritional information for these products?
Nutritional information will gladly be provided by one of our Consumer Relations staff. You can send an e-mail by clicking on the "CONTACT US" tab. If you prefer to contact us by telephone, please call 1-800-457-7744, Monday through Friday from 7:00 a.m. to 5:00 p.m. PST (Pacific Standard Time). You can also write to us at our mailing address: Consumer Relations, Continental Mills, PO Box 88176, Seattle, WA 98138-2176.