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Basic Bread Ingredients Definition and Tips
Yeast:
Yeast is a living organism and should be kept in the refrigerator to remain
fresh. It needs carbohydrates found in sugar and flour as nourishment. Yeast
used in bread maker recipes will be sold under several different names: Bread
machine yeast (preferred), active-dry yeast, and instant yeast. Before using,
check the expiration date of the yeast. Return to the refrigerator immediately
after each use.
Sugar:
Sugar is “food” for the yeast and increases the sweet taste and color of
bread. White sugar is normally used; however, brown sugar, powdered sugar,
or cotton sugar may also be called for in some recipes. Do not substitute with
powdered sugar, brown sugar or other artificial sweeteners unless instructed to.
Salts:
Salt in bread is NOT just a matter of taste! Salt restrains the growth of the
yeast and improves elasticity and structure. If you reduce or eliminate salt from
the bread, it will rise excessively - if you use too much salt, the loaf will not rise
enough. Use common table salt.
Butter:
Butter makes bread soft and glossy. Measure and cut into small pieces.
Water:
When the bread machine is baking, all liquids, particularly water, should
be 80°F (27°C) unless stated otherwise. Temperatures too cool or too warm can
prevent the yeast from activating.
Milk:
Whole, semi-skimmed or skimmed milk can be used in bread making but
it should always be added lukewarm. Refrigerated milk must be heated to
around 80°F (27°C). Never heat milk above 98°F (37°C) as this can cause prob-
lems with the yeast.
Egg:
Eggs can improve bread texture and make the bread larger in size. The
egg must be whisked in with the other liquid ingredients.
Tips for successful baking
1.
Ingredients:
Always use fresh ingredients.
2.
Measurements:
Measure ingredients accurately. Bread and yeast are very
delicate and will not rise and bake properly if the ingredients are measured
inaccurately.
3.
Room Temperature:
If the room temperature is over 77°F (25°C), we
recommend using refrigerated liquids. Flour should be fresh and at room
temperature.
4.
Humidity:
Humidity tends to make dough moisture. Try adding an extra
tablespoon of flour to improve the dough consistency. Repeat if necessary
until the dough forms a nice ball.
5.
High Altitude:
For baking in high altitudes, decrease the amount of yeast
by approximately 1/2 teaspoon, and decrease the sugar slightly.
Summary of Contents for GV029
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