Active Dry Yeast is the most common type of yeast available in the market. Often referred to as
“regular” yeast, it requires a longer rising time, and allows flavors to develop more fully. Old or
improperly stored yeast will not perform well. Always buy and use yeast before the expiration date
on the label. Active Dry Yeast may be used with all course settings on the bread maker, including
Rapid course setting.
Surebake yeast (New Zealand) or Mauri pan yeast (Australia) is a blend of active dry yeast
and bread improvers, ideal for use in the bread maker. The addition of bread improvers enhance
the action of the yeast and accelerate the strengthening of gluten.
LIQUIDS are a small change in the quantity can effect the height and texture of the bread. Liquid
temperature is important for best results, use liquid that is lukewarm a very important consideration
in the winter months.
FATS add tenderness and flavor to breads. Fats also help increase the storage life of bread by
retaining moisture. Butter, margarine, shortening, and oil are interchangeable in most bread
recipes.
EGGS will add liquid, leavening, structure, color, nutrients, flavor, and tenderness,
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