8
Yeasts (Active Dry Yeast)
Yeast through a fermentation process produces gas (carbon
dioxide) necessary to make the bread rise. Yeast must be able
to feed on sugar and flour carbohydrates in order to produce
this gas. There are three different types of yeast available:
fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used for the recipes in
this book. Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is
fresh by checking its expiration date. Once a package or can
of yeast is opened it is important that the remaining contents
be immediately resealed and refrigerated for future use. Often
bread or dough, which fails to rise is due to stale yeast being
used. The following test can be used to determine whether
your yeast is stale and inactive:
1Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
over the surface.
3 Place bowl or cup in a warm area and allow to sit for 10
minutes undisturbed.
4 The mixture should foam and produce a strong yeast aroma.
If this does not occur, discard mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is
also food for the yeast as it is part of the fermentation
process.
Artificial sweeteners cannot be used as a substitute for
sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes,
as well as for the crust colour that develops during baking.
Salt also limits the growth of yeast so the amounts shown in
the recipes should not be increased. For dietary reasons it
may be reduced, however, your baking may suffer.
Liquids/Milk
Liquids such as milk or a combination of powdered milk and
water, can be used when making bread. Milk will improve
flavour, provide a velvety texture and soften the crust, while
water alone will produce a crispier crust. Some liquids call for
juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and
cakes.
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or
margarine can be used as a substitute. If butter or margarine
is used direct from the refrigerator it should be softened first
for easier blending during the mixing cycle.
Baking Powder
Baking powder is a raising agent used in cakes. This type of
raising agent does not require rising time before baking as the
chemical reaction works when liquid ingredients are added.
Bicarbonate Of Soda
Bicarbonate of soda is another raising agent, not to be
confused or substituted with baking powder. It also does not
require rising time before baking as the chemical reaction
works during the baking process.
Give your just baked bread a professional finish. Select one of
the following special glazes to enhance your bread.
Egg Glaze
Beat 1 large egg and 1 tablespoon of water together,
brush generously.
Note: apply only to doughs before baking.
*Not recommended for Gluten Free Breads.
Melted Butter Crust
Brush melted butter over just baked bread for a softer, tender
crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread with milk or
cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
make a glaze consistency and drizzle over raisin bread or
sweet breads.
Poppy/Sesame/Caraway Seeds/Oatmeal
Sprinkle your choice of these seeds generously over just
glazed bread.
Follow the information for bread mixes on the bread mix
packet. Some brands of bread mixes recommend the use of
the basic programme setting. There are 2 types of bread
mixes currently available.
Just Add Water
These mixes are complete and they have all the necessary
ingredients provided, even the yeast. You only add water.
•IMPORTANT: Follow the packet instructions as some mixes
contain more than the normal amount of yeast, which could
over rise in the Baking Pan. Use a maximum of 3 cups of mix.
•These mixes are more prone to over-rising and collapsing
when the weather is hot and humid. Since these mixes are
complete, we cannot advise how to adjust. Bake in the
coolest part of the day, use water between 21-28°C.
Just Add Flour And Water
These mixes have the necessary ingredients in separate
sachets. Remember strong white bread flour is required. A
packet of this mix will produce a 700g (1.5 lb.)
Using The Right
Ingredients - Others
Glazes
Bread Mix
