Prima ABM30 - Ingredients; Basic Ingredients

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Ingredients
Use only fresh ingredients. Check the expiration date on the packing. Expired yeast and flour are
harmful to health and will also produce poor bread.
BASIC INGREDIENTS:
FLOUR
It is best to use strong bread flour to make bread. We can also use whole wheat bread flour to make
whole wheat bread. However whole wheat flour dough does not rise as rapidly and as big as white
bread flour dough.
SUGAR
Sugar helps yeast fermentation, gives taste and colour to the bread and keeps the bread tender.
White sugar is used for making basic bread. Brown sugar is used for making whole wheat bread.
FATS
The fats we use in making bread are usually butter (unsalted butter) or oil. Fats help to keep the bread
soft and shiny after baking.
Margarine can be used instead of butter although the bread baked with margarine will have a
different flavor and texture.
SALT
Ordinary table salt is used in our recipe. Salt can keep the gluten in the dough and stops it from
over-rising.
MILK AND MILK PRODUCTS
Dried milk is useful for the shine and taste of the bread. Liquid milk and dried milk are not
interchangeable because of the difference in water content.
WATER
Adding accurate amount of water is the most important step in bread making. A small difference in
the amount of the water may affect the result of the bread. The temperature of tap water should be
between 21%C to 27%C (70%F to 80%F).
DRY YEAST
Active dry yeast is recommended for making bread. Stay with the standard active dry yeast for the
best result. Do not use compressed yeast or rapid rise yeast.
CHEMICAL LEAVENS
Chemical leavens such as baking powder and baking soda are used for making quick bread.