Breville The Custom Loaf, BBM800XL manual Yeast, As a general guide, when using the Rapid settings

The Vital Ingredients

YEAST

Through a fermentation process, yeast produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas and requires liquid and warmth to activate. Three main types of domestic yeast are available, see page 15.

We recommend using Active Dry Yeast for the standard settings and Instant Yeast for the shorter BASIC RAPID and WHOLE WHEAT RAPID settings. Almost any recipe can be modified for use with the RAPID settings with an equal or larger amount of Instant Yeast.

As a general guide, when using the RAPID settings:

2.5lb loaf size = substitute Active Dry Yeast for 3½ teaspoons Instant Yeast

2.0lb loaf size = substitute Active Dry Yeast for 3 teaspoons Instant Yeast

1.5lb loaf size = substitute Active Dry Yeast for 2½ teaspoons Instant Yeast

1.0lb loaf size = substitute Active Dry Yeast for 2 teaspoons Instant Yeast

“Red Star” brand yeast (‘Active Dry Yeast’, ‘Quick Rise Yeast’ and ‘Bread Machine Yeast’) were used in the development of all yeasted recipes contained in this booklet. You can use any brand, however always ensure the liquid ingredients are 80°F (27°C) to ensure the yeast properly activates. Check the used by date, as stale yeast will prevent the bread from rising.

Follow these steps if you are unsure of the freshness of your yeast.

1.Using a liquid measuring cup, dissolve 1 teaspoon of granulated sugar in ½ cup warm tap water at 110°F-115°F (43°C-46°C). A thermometer is the most accurate way to determine the correct liquid temperature, however if unavailable, the tap water should be warm but not hot to the touch.

2.Stir in one ¼ oz. packet (7g) or 2¼ teaspoons of room temperature yeast until there are no yeast granules on top.

3.In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.

4.If this is true, your yeast is active and should be used in your recipe immediately. Remember to deduct a ½ cup of liquid from the recipe to adjust for the water used in this test.

5.If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Discard this yeast.

Xanthan Gum

Xanthan gum is a thickening agent used in gluten free baking to add volume and act as a binder to retain moisture. Xanthan gum can be replaced by guar gum.

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