Prima ABM10 instruction manual Yeast, Salt, Sugar, Water

page 7	Home Bakery
• YEAST	7

Yeast is the living organism that multiplies in the dough. It produces the carbon dioxide bubbles that make the dough rise. For bread making machines it is best to use the ‘Easy Blend’ dried yeast that comes in sachets. This yeast does not rely on sugar in order to ferment so it is easier to reduce the sugar content of your loaf without any adverse effects. Good brands of dried yeast are Homepride, Sainsbury’s, Hovis (7g sachet) or McDougals. Other supermarket own brands also give satisfactory results. Avoid yeast in tubs or tins as these tend to perform less well once opened. Sachet yeast is very sensitive to moisture so do not store part used sachets for more than a day.

• SALT 8

Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast.

• BUTTER (or fat) 9

Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will not have the same effect.

• SUGAR 10

Sugar adds to the flavour of the bread and goes some way to making the crust go brown. Note: Most sachet yeasts do not rely on sugar to become active.

• WATER 11

Use soft water if you can but your Prima Home Bakery will still make good bread with hard water. There is often much debate on what temperature the water should be. The answer is simple. If you put your hand in the water and it feels cool then it’s fine. There is no need to warm the water first. If you’re worried the water may be too cold from the tap just leave it to sit for an hour in the kitchen before you use it. Making the water warm could kill the yeast prematurely. The Prima Home Bakery takes the guesswork out of bread making.

2001 ABM10 rev.0