Andrew James AJ000573 Premium Bread Maker with Integrated Scales - Manual (Page 20)

20
used but brown sugar and icing sugar may be used for special dietary requirements.
Yeast
After the yeasting process begins, the yeast will produce carbon dioxide. The carbon
dioxide will expand the bread and make the inner fibre soften. However, yeast is fast
breeding and needs carbohydrate found in sugar and flour as nourishment.
1 tsp. active dry yeast = 3/4 tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperatures. Before using yeast check the production date and storage life of your
yeast. Refrigerate it as soon as possible after each use. The main cause of bread failing
to rise is bad yeast.
The method described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the
water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is dead
or inactive.
Salt
Salt is necessary to improve the flavour and crust colour of the bread. Salt can also stop
the yeast from working. Never use too much salt in a recipe.
Egg
Eggs can improve bread texture and make bread more nourishing and larger in size.
Eggs must be added and mixed in evenly.
Grease, butter and vegetable oil
Grease can make bread soft but can reduce storage life. Butter should be melted or
chopped into small pieces before using.