Issue 1 14/5/2020
15
Sugar
Sugar is necessary to feed the yeast and add a sweet taste to
the bread. Add too much sugar to the dough and it will kill
the yeast. If experimenting and adding sweet or fruity
ingredients to the bread, it may be necessary to reduce the
sugar added to achieve a satisfactory loaf.
Sugar also influences the colour and thickness of the crust.
For a darker and thinner crust, reduce the sugar quantity by
20%.
Fats
The addition of butter, margarine and oils to the dough,
improves the softness and storage life of the bread.
Eggs
Eggs give a nice colour to bread but can dry out the dough.
Use eggs sparingly and always add well beaten.
Water
Use tepid water (20-25°c) water when making the dough. If
the water temperature is too low the yeast will not be
activated, if the water is too hot the yeast will be killed. If
making ultra fast breads use warm water (40-45°c) to get a
satisfactory rise.
Milk
The addition of milk to a dough recipe may enhance the
flavour and crust colour of the bread. If adding liquid milk it
should be tepid and replace some or all of the water in the
recipe.
