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ADDING INGREDIENTS TO THE BAKING
BREAD / MEASURING THE INGREDIENTS
6. Cornflour and oatmeal
Cornflour and oatmeal consist of ground maize
and oats. They are used as an addition to
chunky bread types in order to improve the
taste and consistency.
7. Sugar
Sugar is an important addition to sweeten and
give colour to bread. It supplies nourishment
for the yeast. It is essential that white sugar is
used. Brown sugar, icing sugar and candyfloss
can also be used for certain recipes.
8. Yeast
Yeast produces fermentation materials. This
fermentation process creates carbon dioxide,
which makes the bread rise and gives it a
fluffy structure. A nutrient solution from sugar
and flour is needed to prove the yeast dough
quickly.
1 Tsp dry yeast = 3/4 tsp instant yeast
2 Tsp dry yeast = 1.5 tsp instant yeast
5 Tsp dry yeast = 33/4 1 tsp instant yeast
Yeast should be stored in a cool place, as
it dies off in high temperatures. Check the
expiry date before use. Place the remains in
the refrigerator after use. When bread doesnʼt
rise, this is mainly due to expired or died off
yeast stocks.
You can test whether the yeast is fresh or
whether it has already died off by using the
test below.
(1) Pour 1/2 a cup of warm water (45-60°C)
into a measuring jug.
(2) Add 1 tsp of white sugar and stir. Then
sprinkle 2 tsp of yeast over the water.
(3) Place the measuring jug in a warm place
for approx. 10 mins. Do not disturb the
water.
(4) The dough blows up to the measurement
mark “1 cup”. If not, the yeast has died
off.
9. Salt
Salt gives the bread taste and gives the crust
colour. Salt can, however, affect the proving of
the yeast. Therefore, never use too much salt in
the dough. Those who do not like salt can also
leave it out. Unsalted bread rises better.
10. Eggs
Eggs give the bread a better consistency, more
nutritional value and volume as well as the
typical eggy taste. Eggs are used without their
shells and are evenly whisked.
11. Fat, butter, vegetable oil
Bread is softer and lasts longer through the use
of fat. Warm butter if it has been stored in the
refrigerator or cut it into small pieces, so that
you can beat it smooth.
12. Baking powder
Baking powder is used predominantly for
extra fast bread baking and for cakes. Baking
powder doesnʼt need any proving time and
does not produce gases and it works according
to chemical principles: bubbles are made or
the consistency loosens.
13. Bicarbonate
Bicarbonate works like baking powder and can
also be used together with baking powder.
14. Water and other liquids
Water is an essential ingredient when baking
bread. Water at a temperature of between
20-25 °C is especially suitable. A temperature
of between 45-50 °C is necessary, however,
during extra-fast bread baking in order to
accelerate the proving. Water can be replaced
by fresh milk or a water mix with 2% milk
powder. The taste and the colour of the crust
are affected by this. In some recipes you will
find variants with juices (e.g. apple, orange,
lemon juice, etc.), which improve the flavour.
MEASURING THE INGREDIENTS
The success of bread baking often depends on the
exact use of ingredient quantities.
We recommend, therefore, that you use a
measuring jug and measuring spoon.
1. Measuring liquid ingredients
Water, fresh milk or dissolved milk powder can
be measured with a measuring jug.
The fill level is read from the side of the
standing measuring jug.
Always measure ingredients individually and
clean the measuring jug well afterwards.
2. Measuring dry powder
Loosen the dry powder and do not keep it
pressed. For an exact measurement, carefully
smooth the top of the cup so that it is flat.
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