T-Fal Actibread, Instructions Manual, Page: 14 / 26

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Sugar.
Use white sugar, brown sugar or honey. Do not use sugar cubes. Sugar acts as food for the yeast,
provides a sweeter tasting bread and improves the browning of the crust. Artificial sweeteners cannot be
substituted for sugar as the yeast will not react with them.
Salt.
Salt gives taste to food and regulates the yeast’s activity. It should not come into contact with the yeast.
Thanks to salt, the dough is firm, compact and does not rise too quickly. It also improves the structure of the
dough. Use ordinary table salt. Do not use coarse salt or salt substitutes.
Yeast.
Baker’s yeast exists in several forms: fresh in small cubes, dried and active to be rehydrated or dried
and instant. Fresh yeast is sold in supermarkets (bakery or fresh produce departments), but you can also buy
fresh yeast from your local baker. In its fresh or instant dried form, yeast should be added directly to the baking
pan of your breadmaker with the other ingredients. Remember to crumble the fresh yeast with your fingers to
make it dissolve more easily. Only active dried yeast (in small granules) must be mixed with a little tepid water
before use. Choose a temperature close to 95°F, less and it will not rise as well, more will make it lose its rising
power. Keep to the stated amounts and remember to multiply the quantities if you use fresh yeast (see
equivalents chart below).
Equivalents in quantity/weight between dried yeast and fresh yeast:
Dried yeast (in tsp)
1 1 ½ 2 2 ½ 3 3 ½ 4 4 ½ 5
Fresh yeast (in tbsp)
½ 1 1 ¼ ½ 1 ¾ 2 2 ½ 2 ¾ 3
To make gluten-free breads, you must use a special gluten-free yeast.
Add-in's (dried fruit or nuts, olives.).
Add a personal touch to your recipes by adding whatever
ingredients you want, taking care:
> to add following the beep for additional ingredients, especially those that are fragile such as dried fruit,
> to add the most solid grains (such as flax or sesame) at the start of the kneading process to facilitate use of
the machine (delayed starting, for example),
> to thoroughly drain moist ingredients (olives),
> to lightly flour fatty ingredients for better blending,
> not to add too large a quantity of additional ingredients, especially cheese, fresh fruit and fresh vegetables,
as they can affect the development of the dough, respect the quantities indicated in the recipes,
> that no ingredients fall outside the pan.
CLEANING AND MAINTENANCE
• Unplug the appliance.
• Clean all the parts, the appliance itself and the inside of the pan with a damp cloth. Dry thoroughly
- L .
• Wash the pan and kneading paddle in hot soapy water. If the kneading paddle remains stuck in the pan, let
it soak for 5 to 10 min.
• When necessary the lid can be cleaned with warm water and a sponge.
•
Do not wash any part in a dishwasher .
• Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.
• Never immerse the body of the appliance or the lid in water.