18
Liquid
Some form of liquid is essential; usually water or milk is used. Water
produces a crisper crust than milk. Water is often combined with
skimmed milk powder. This is essential if using the time delay as
fresh milk will deteriorate. For most programs water straight from
the tap is fine, however, on the rapid one-hour cycle it needs to be
lukewarm.
•
On very cold days measure the water and leave to stand at room
temperature for 30 minutes before use. If using milk straight
from the fridge do likewise.
•
Buttermilk, yogurt, sour cream and soft cheeses such as ricotta,
cottage and fromage frais can all be used as part of the liquid
content to produce a more moist, tender crumb. Buttermilk adds
a pleasant, slightly sour note, not unlike that found in country
style breads and sour doughs.
•
Eggs may be added to enrich the dough, improve the color of the
bread and help to add structure and stability to the gluten dur-
ing rising. If using eggs reduce the liquid content accordingly.
Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
Yeast
Yeast is available both fresh and dried. All the recipes in this book
have been tested using easy blend, fast action dried yeast which
does not require dissolving in water first. It is placed in a well in the
flour where it is kept dry and separate from the liquid until mixing
commences.
•
For best results use dried yeast. The use of fresh yeast is not rec-
ommended as tends to give more variable results than dried
yeast. Do not use fresh yeast with the delay timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water
(warm). Leave for 5 minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need to be ad-
justed.
•
Use the amounts stated in the recipes; too much could cause the
bread to over-rise and spill over the top of the bread pan.
•
Once a sachet of yeast is opened, it should be used within 48
hours, unless stated otherwise by the manufacturer. Re-seal after
use. Resealed opened sachets can be stored in the freezer until
required.
•
Use dried yeast before its use by date, as the potency gradually
deteriorates with time.
•
You may find dried yeast, which has been manufactured espe-
cially for use in bread machines. This will also produce good re-
sults, though you may need to adjust the quantities
recommended.
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