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to stale yeast being used. The
following test can be used to
determine whether your yeast is stale
and inactive:
1
Place half a cup of lukewarm water
into a small bowl or cup.
2
Stir 1 tsp. of sugar into the water
then sprinkle 2 tsp. of yeast over the
surface.
3
Place bowl or cup in a warm area
and allow to sit for 10 minutes
undisturbed.
4
The mixture should foam and
produce a strong yeast aroma. If this
does not occur, discard mixture and
start again with another packet of
dried yeast.
Sugar
Sugar is important for the colour and
flavour of breads. It is also food for
the yeast as it is part of the
fermentation process. Artificial
sweeteners cannot be used as a
substitute for sugar as the yeast will
not react properly with them.
Salt
Salt is necessary to balance the
flavour of breads and cakes, as well
as for the crust colour that develops
during baking. Salt also limits the
growth of yeast, so the amounts
shown in the recipes should not be
increased. It may be reduced for
dietary reasons, however, your baking
may suffer.
Liquids/milk
Liquids such as milk or a
combination of powdered milk and
water, can be used when making
bread. Milk will improve flavour,
provide a velvety texture and soften
the crust, while water alone will
produce a crispier crust. Some
liquids call for juice (orange, apple,
etc) to be added as a flavour
enhancer.
Note: For most recipes, we suggest
the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety
texture to bread doughs and cakes.
Sunflower oil
Sunflower oil ‘shortens’ or tenderises
the texture of yeast breads. Butter or
margarine can be used as a
substitute. If butter or margarine is
used direct from the refrigerator, it
should be softened for easier
blending during the mixing cycle.
Baking powder
Baking powder is a raising agent
used in cakes. This type of raising
agent does not require rising time
before baking as the chemical
reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another
raising agent not to be confused or
substituted for baking powder. It also
does not require rising time before
baking as the chemical reaction
works during the baking process.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the
volume of the loaf. Vitamin C powder
or tablets should be used. You can
also use the orange flavour vitamin C
supplement tablet.
These are usually marked in mg
(milligrams) strength. If they are
200mg tablets, use 1/2 tablet for
100mg dose. The tablet must be
crushed between 2 spoons to create
a powder. If using powder, refer to
the packet instructions, but a 1/4 of a
teaspoon is usually recommended.
Measuring
Ingredients
The key and most important step
when using your breadmaker is
measuring your ingredients precisely
and accurately. It is extremely
important to measure each liquid and
dry ingredient properly or it could
result in a poor or unacceptable
baking result. The ingredients must
also be added into the baking pan in
the order in which they are given in
each recipe. Liquid and dry
measurements are done somewhat
differently and are as follows:
Liquid measurements
Use the cup provided
A
. When
reading amounts, the measuring cup
must be placed on a horizontal flat
surface and viewed at eye level (not
on an angle). The liquid level line
must be aligned to the mark of
measurement.
A ‘guesstimate’ is not good enough
as it could throw out the critical
balance of the recipe.
Dry measurements
Dry measurements (especially flours)
must be done using the measuring
cup provided. The measuring cup is
based on the American standard 8
fluid oz cup -British cup is 10 fluid
oz.
A
Dry measuring must be done by
gently spooning the ingredients into
the measuring cup and then once
filled, levelling off with a knife.
Scooping or tapping a measuring
cup will pack the ingredients and you
will end up with more than is
required. This extra amount could
affect the balance of the recipe. Do
not sift the flour, unless stated.
When measuring small amounts of
dry or liquid ingredients (ie yeast,
sugar, salt, powdered milk, honey,
molasses), the measuring spoon
which is provided must be used.
Measurements must be level, not
heaped, as this small difference
could throw out the critical balance
of the recipe.
DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Hints on measuring ingredients
• The cup is marked in various ‘volume
measurement’ scales. The recipes in
this book use the ‘cup’ volume which
is based on the ‘American’ cup of
8floz and is conveniently marked in
1/16 divisions.
• If you prefer to use weight (gms) as a
measurement, fill and weigh the
required number of cups and record
this conversion. ie: 2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of
accurate scales, we prefer to use the
‘cup’ measure for consistency and
accuracy.
A conversion table is provided on
page 11.
A
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