The Vital Ingredients
20
BREAD IMPROVER
Several brands of bread improvers are available
nationally in supermarkets and health food stores.
The ingredients in a bread improver are usually a
food acid such as ascorbic acid (Vitamin C) and
other enzymes (amylases) extracted from wheat
flours.
Lowan Bread Improver has been used in some of
the bread recipes listed in the Easy Bake recipe
section of this book. A simple bread improver is a
crushed unflavoured 250mg Vitamin C tablet
added to the dry ingredients.
SUGAR
Sugar provides sweetness and flavour, browns
the crust and produces food for the yeast. White
sugar, brown sugar, honey and golden syrup are
all suitable to use. When using honey or golden
syrup it must be counted as additional liquid. We
have successfully tested SPLENDA as a sugar
substitute.
POWDERED MILK
Milk and milk products enhance the flavour and
increase the nutritional value of the bread.
Powdered milk is convenient and easy to use
(store in an airtight container in the refrigerator).
Fresh milk should not be substituted for
powdered milk unless stated in the recipe. Low
fat or skim milk powder can be used with good
results. Soy milk powder can also be used but
produces a denser loaf.
SALT
Salt is an important ingredient in bread making.
However, salt inhibits the rising of the bread, so
be careful when measuring, as it should be
accurate. Refer to Questions and Answers (Page
23).
FAT
Fat adds flavour and retains the moisture. Butter,
margarine or vegetable oil, such as safflower,
sunflower, canola, etc., can be used.
YEAST
Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to grow and rise. Dried
yeast has been used in the recipes in this
instruction book where appropriate. Before using
dried yeast, always check the use by date, as
stale yeast will prevent the bread from rising.
“Tandaco” brand yeast, (available nationally in
most supermarkets) was used in the development
of all yeasted recipes contained in this book, with
the exception of the Bread Mix recipes.
Smaller packets of bread mix usually contain
sachets of yeast. Larger bulk bags of bread mix
usually do not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.
Some bulk and imported yeasts are more active,
therefore it is recommended to use less of these
yeasts. Yeast may also more active in hot
weather. For information on other brands of yeast
relating to quantities contact the manufacturer
listed on the package.
Rapid Rise Yeast
These products are a mixture of yeast and bread
improver. Brands will vary in strength. If wishing to
substitute for yeast in a recipe, omit the bread
improver. Rapid Rise yeasts should not be used
with Bread Mix as bread improver is already
included.
Adding a bread improver will help
strengthen the framework of the bread
resulting in a loaf that is lighter in texture,
higher in volume, more stable and with
enhanced keeping qualities.
☛
NOTE!
NEW ZEALAND ONLY
Sugar can be reduced for more improved
results.
NEW ZEALAND ONLY
Salt may be reduced for improved results.
NEW ZEALAND ONLY
We recommend the use of ‘Elfin’ brand yeast.
NEW ZEALAND ONLY
‘Edmonds Surebake Yeast’ is the most
readily available yeast product in New
Zealand. Where a recipe states ‘Bread
Improver and Tandaco Yeast’ substitute
with 3 teaspoons ‘Edmonds Surebake
Yeast’.
Содержание BB420
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