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Yeast
The yeast will produce carbon dioxide. The carbon dioxide will expand the dough and make the
inner fibre soft. However, the yeast needs carbohydrate in sugar and flour as nourishment. Use
the following notes as a role of thumb:
1 Tablespoonful dry yeast = 3 teaspoonful dry yeast = 15 ml;
1 Teaspoonful dry yeast = 5 ml
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature.
Before using, check the production date and storage life of your yeast. Store it back in the refri-
gerator as soon as possible after each use. Usually the failure of bread rising is caused by bad
yeast.
To check, whether your yeast is fresh and active, use the following ways:
• Pour ½ cup warm water (45 - 50 °C) into a measuring cup.
• Put 1 teaspoonful white sugar into the water and stir, Then sprinkle 2 teaspoonful yeast
over the water.
• Place the measuring cup in a warm place for approx. 10 minutes. Do not stir the water.
• The froth should be up to 1 cup. Otherwise, the yeast is dead or inactive.
Salt
Salt is necessary to improve bread flavour and crust colour. But salt can also restrain yeast from
rising. Never use too much salt in a recipe. Without salt, the bread will be larger.
Egg
Eggs can improve bread texture, make the bread more nourish and large in size. The egg must
be stirred evenly without eggshell.
Fat, butter and
vegetable oil
Fat makes bread soften and improve storage life. Butter should be melted and thereafter cooled
down. Alternatively, cut butter or other solid fat into small pieces.
Baking powder
Baking powder is used for rising Ultra Fast Bread and cake, as it does not need any time for
rising. It will produce carbon dioxide by a chemical process thus building bubbles in the dough
and softening the texture of the bread.
Soda
Soda is similar with baking powder and can be used in combination with baking powder.
Water and other
liquid
Water is an essential ingredient for making bread and cake. Generally, a water temperature
between 20 °C and 25 °C is best. The water may be replaced with fresh milk or water mixed
with 2 % milk powder. This may improve the bread flavour and crust colour. Some recipes may
use juice for the purpose of improving bread flavour (e.g. juices of apples, oranges, lemon, and
others).
Summary of Contents for Design Bread Maker Advanced
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