10
Sugar
•
The use of sugar will increase the sweetness and colour of the bread. Sugar is
also considered as nourishment for the yeast.
•
All varieties of sugar can be used, and any use of natural sweetener such as
honey, corn and maple syrups. When using liquid sweeteners, it is
recommended to reduce the amount of water slightly to compensate.
•
Artificial sweeteners are not recommended for bread making.
Salt
•
Salt is necessary to improve the flavour and crust colour of the bread.
•
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.
•
When adding salt to the bread barrel, always keep it away from the yeast by
placing it in one corner away from the yeast, if the yeast comes into contact
with the salt, the bread will not rise properly.
Yeast
Grease, butter and oil
•
These are interchangeable in bread making. Fats add flavour and help the
keeping properties of bread.
•
Avoid “light” varieties of fats as they contain quite large amounts of water which
will adversely affect the bread.
•
Always check the packaging for the production date and correct storage
information.
The method below will check whether your yeast is fresh and active.
1.
Pour 1/2 cup warm water (45
-
50˚C) into a measuring cup.
2.
Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the
water.
3.
Place the measuring cup in a warm place for about 10min. Do not stir the water.
4.
The froth that appears should come up to 1 cups worth. Otherwise the yeast is
dead or inactive.
•
1 tsp. active dry yeast = 3/4 tsp. instant yeast
•
1.5 tsp. active dry yeast = 1 tsp. instant yeast
•
2 tsp. active dry yeast = 1.5 tsp. instant yeast