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6
Role of Ingredients.
Yeast
Yeast is actually a microscopic plant. Simply
stated, without yeast, your bread will not rise.
When moistened by a liquid, fed by sugar and
carefully warmed, yeast produces gasses that
power the dough to rise. If the temperature is
to cold, the yeast will not be activated; if it’s too
warm, it will die. Your Bakehouse takes care of
this worry for you by maintaining just the right
temperature in the baking chamber at all times.
Some yeasts may require the use of a bread
improver. The Bread Improver will provide
additional gluten to the flour to produce a
better loaf.
Note: We do not recommend the use of fresh or
compressed yeast in your breadmaker. Sunbeam
recommend the use of dry yeast only. Always
ensure it is used well within the use-by date, as
stale yeast will prevent the bread from rising.
Flour
In order for the bread to rise, the flour has to
have a sufficiently high protein content.
Sunbeam recommends the use of a good quality
plain or bread flour. Recommended brands are
listed on the page 7
Note: Do not use self-raising flour in any
recipes, except for program (5)
Damper.
Unlike white flour, Wheat flour contains bran
and wheatgerm which inhibit rising. Wheat
breads therefore, tend to be heavier in texture
and smaller in size. A lighter larger loaf can be
achieved by combining Wheat flour with white
flour for whole wheat bread recipes.
Sugars
Sugars sweeten the bread, brown the crust, lend
tenderness to the texture and supply the yeast
with food. White or brown sugar, molasses,
maple or golden syrup, honey and other
sweeteners may be used in equivalent
quantities.
Artificial sweetener can be substituted in
equivalent amounts, however the taste and
texture of your bread will vary.
Liquids
When liquids are mixed with protein in flour,
gluten is formed. Gluten is necessary for the
bread to rise. Most recipes use dry milk and
water, but other liquids such as milk and fruit
juice can be used. Experiment with quantities of
these liquids to obtain optimum results. Liquids
should be used at room temperature.
A recipe with too much liquid may cause the
bread to fall during baking while a recipe with
too little liquid will not rise.
Salt
In small amounts, salt adds flavour and controls
yeast action. Too much salt inhibits rising, so be
sure to measure amounts correctly. Any
ordinary table salt may be used.
Fats
Many breads use fats to enhance the flavour
and retain moisture. Typically, we use
margarine in the recipes, softened butter or oil
may be used in equivalent quantities.
If you choose not to add any fat, your bread
may vary in taste and texture.
BM3400 Bakehouse Inst. 21/1/00 2:16 PM Page 9