Andrew James Bread Maker - Page 8

8
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 it check the producon date and storage life of your
yeast. Refrigerate it as soon as possible aer each use. Usually 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.
9. 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.
10. Egg
Eggs can improve bread texture and make the bread more nourishing and larger in
size. The egg must be added and mixed in evenly.
11. 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.
12. Baking powder