Andrew James Bread Maker with scales - Page 20

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used but brown sugar and icing sugar may be used for special dietary requirements.
Yeast
Aer the yeasng process begins, the yeast will produce carbon dioxide. The carbon
dioxide will expand the bread and make the inner bre soen. However, yeast is fast
breeding and needs carbohydrate found in sugar and our as nourishment.
1 tsp. acve dry yeast = 3/4 tsp. instant yeast
1.5 tsp. acve dry yeast = 1 tsp. instant yeast
2 tsp. acve dry yeast = 1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperatures. Before using yeast check the producon date and storage life of your
yeast. Refrigerate it as soon as possible aer each use. The main cause of bread failing
to rise is bad yeast.
The method described below will check whether your yeast is fresh and acve.
(1) Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and sr, then sprinkle 2 tsp. of yeast over the
water.
(3) Place the measuring cup in a warm place for about 10min. Do not sr the water.
(4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is dead
or inacve.
Salt
Salt is necessary to improve the avour and crust colour of the bread. Salt can also stop
the yeast from working. Never use too much salt in a recipe.
Egg
Eggs can improve bread texture and make bread more nourishing and larger in size.
Eggs must be added and mixed in evenly.
Grease, buer and vegetable oil
Grease can make bread so but can reduce storage life. Buer should be melted or
chopped into small pieces before using.