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Yeast
Yeast is a vital ingredient when bread making, without it the bread will not rise. Your bread
maker maintains the optimum temperature for the yeast to take effect, during the bread
making process.
Only use instant or fast acting yeast - sometimes called easy bake.
Some yeast may require the use of a bread improver. A bread improver will provide
additional gluten to the our to produce a better loaf. If the waether is hot and humid, try
reducting the amount of yeast by ¼ teaspoon to prevent the dough from over rising.
Flour
In order for the bread to rise, the our used has to have a sufciently high protein content.
We recommend the use of a good quality strong plain or bread our.
Liquids
When liquids are mixed with our, gluten is formed. Gluten is necessary for the bread to
rise. Most recipes use dry milk and water, but other liquids such as fresh milk and fruit
juice can be used.
Salt
In small amounts salt adds avour and controls yeast action. Too much salt will inhibit the
yeast and the bread will not rise properly.
When adding ingredients to the bread pan, yeast and salt should be kept separate.
Other ingredients used in bread making;
Bread improver
Dried fruit and nuts
Fats (i.e. butter, margarine, oil)
Sugar
Dried powder milk
Eggs
ingredients used in bread making
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