Binatone BM-1008 - Manual (Page 11)

11
ENGLISH
7. Sugar
Sugar is a very important ingredient that adds sweetness and
flavour to the bread. Usually, white sugar is used. Dark sugar, pow-
dered sugar and icing sugar are added to taste.
8. Yeast
1 tablespoon of dry yeast = ¾ tablespoon of instant yeast
5 tablespoon of dry yeast = 3 ¾ tablespoon of instant yeast
2 tablespoon of dry yeast = 1.5 tablespoon of instant yeast
Yeast must be stored in the refrigerator because it may spoil if
exposed to a high temperature. Check the yeast life before using. Usu-
ally, problems occurring at the rising stage result from the fact that the
yeast is spoiled. The method described below will help you to check
whether the yeast is usable.
a) Pour ½ cup of warm water (45-50°C) into the measuring cup.
b) Put 1 teaspoon of white sugar into the cup and stir. Then, add 2
teaspoons of yeast to the water.
c) Leave the measuring cup in a warm place for 10 minutes. Do not
stir the water.
d) If foam does not rise to the edges of the cup, the yeast is dead.
9. Salt
Salt improves the flavour and crust color of the bread. However,
salt may delay the dough fermentation process. Never use too much
salt. If do not want to use salt, do not use it. The bread will be bigger
without salt.
10. Eggs
Eggs improve the texture of the bread, increase its nutritional value
and size, and add special flavour.
11. Fat, Butter and Vegetable Oil
Fat makes the bread softer and extends its storage time. Butter
from the refrigerator should be melted or cut into small bits before the
use, so as to facilitate mixing with other ingredients.
12. Baking Powder
Baking powder is mainly used for making the dough rise during
quick preparation. Baking powder induces a chemical gas-release
process which does not require a long time, releases gas bubbles and
makes the bread texture softer.
13. Soda
The principle is the same as the one described above. Soda can
be used in combination with baking powder.
14. Water
Water is the main ingredient for making bread. Water heated to
20-25ºC suits best for baking purposes. Water can be replaced by
fresh milk or a mixture of water and 2% dry milk, which will improve
the flavour and crust color of the bread.
Recipes
The amount of ingredients in each recipe has been calculated
to make a loaf weighing 450 grams.