| Know your ingredients | | | The following test can be used to determine |
| Understanding baking | | | whether your yeast is stale and inactive: |
| 1 | Place half a cup of lukewarm water into a small |
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| | | | bowl or cup. |
| It is often said that cooking is an art relying on the | | | |
| creativity of the chef while baking bread is much | 2 | Stir 1 tsp. of sugar into the water then sprinkle |
| more of a science. This means that the process of | | | 2 tsp. of yeast over the surface. |
| combining flour, water and yeast results in a | | | |
| reaction that produces bread. You have to | 3 | Place bowl or cup in a warm area and allow to sit |
| remember that when the ingredients combine with | | | for 10 minutes undisturbed. |
| each other they produce a specific result. Read the | | | |
| following information carefully to gain a better | 4 | The mixture should foam and produce a strong |
| understanding of the importance each ingredient | | | yeast aroma. If this does not occur, discard mixture |
| plays in the breadmaking process. | | | and start again with another packet of dried yeast. |
| Important note on flours | | | Sugar |
| | | Sugar is important for the colour and flavour of |
| | | | breads. It is also food for the yeast as it is part of |
| Flours, while visibly similar, can be very different by | | | the fermentation process. Artificial sweeteners |
| virtue of how they were grown, milled, stored, etc. | | | cannot be used as a substitute for sugar as the |
| You may find that you will have to experiment with | | | yeast will not react properly with them. |
| different brands of flour to help you make that | | | |
| perfect loaf. Storage is also very important, as all | | | Salt |
| flours should be kept in an airtight container. | | | Salt is necessary to balance the flavour of breads |
| | | | and cakes, as well as for the crust colour that |
| All purpose flour/plain flour | | | develops during baking. Salt also limits the growth |
| All purpose Flour is a blend of refined hard and soft | | | of yeast so the amounts shown in the recipes |
| wheat flours especially suitable for making cake. | | | should not be increased. For dietary reasons it may |
| This type of flour should be used for recipes in the | | | be reduced, however, your baking may suffer. |
| cake/quick bread section. | | | |
| | | | Liquids/milk |
| Strong white flour/bread flour | | | Liquids such as milk or a combination of powdered |
| Bread flour is a high gluten/protein flour that has | | | milk and water, can be used when making bread. |
| been treated with conditioners that give dough a | | | Milk will improve flavour, provide a velvety texture |
| greater suitability for kneading. Bread Flour typically | | | and soften the crust, while water alone will produce |
| has a higher gluten concentration than All purpose | | | a crispier crust. Some liquids call for juice (orange, |
| flour; however, depending on different milling | | | apple, etc) to be added as a flavour enhancer. |
| practices, this may vary. Strong plain flour or bread | | | Note: For most recipes we suggest the use of dry |
| flour are recommended for use with this | | | skimmed milk. |
| breadmaker. | | | |
| | | | Eggs |
| Whole wheat flour/wholemeal flour | | | Eggs add richness and a velvety texture to bread |
| Whole wheat flour/wholemeal flour is milled from | | | doughs and cakes. |
| the entire wheat kernel which contains the bran and | | | |
| germ and makes it heavier and richer in nutrients | | | Sunflower oil |
| than white flour. Breads made with this flour are | | | ‘Shortens’ or tenderises the texture of yeast breads. |
| usually smaller and heavier than white loaves. To | | | Butter or margarine can be used as a substitute. |
| overcome this whole wheat flour/wholemeal flour | | | If butter or margarine is used direct from the |
| can be mixed with Bread flour or strong plain flour | | | refrigerator it should be softened for easier blending |
| to produce a high light textured bread. | | | during the mixing cycle. |
| Self-raising flour | | | Baking powder |
| Self-raising Flour contains unnecessary leavening | | | Baking powder is a raising agent used in cakes. |
| ingredients that will interfere with bread and cake | | | This type of raising agent does not require rising |
| making. It is not recommended for use. | | | time before baking as the chemical reaction works |
| | | | when liquid ingredients are added. |
| Bran | | | |
| Bran (unprocessed) & Wheat Germ are the coarse | | | Bicarbonate of soda |
| outer portions of the wheat or rye grains separated | | | Bicarbonate of soda is another raising agent not to |
| from flour by sifting or bolting. They are often added | | | be confused or substituted for baking powder. |
| in small quantities to bread for nutritional | | | It also does not require rising time before baking as |
| enrichment, heartiness and flavour. They are also | | | the chemical reaction works during the baking |
| used to enhance the texture of bread. | | | process. |
| Oatmeal | | | Vitamin C - Ascorbic acid |
| Oatmeal comes from rolled or steel-cut oats. They | | | Ascorbic acid helps improve the volume of the loaf. |
| are used primarily to enhance flavour and texture. | | | Vitamin C powder or tablets should be used. |
| | | | You can also use the orange flavour vitamin C |
| Other ingredients | | | supplement tablet. These are usually marked in mg |
| | | (milligrams) strength. If they are 200mg tablets, use |
| Yeasts (active dry yeast) | | | 1/2 tablet for 100mg dose. The tablet must be |
| | | crushed between 2 spoons to create a powder. If |
| Yeast through a fermentation process produces gas | | | using powder refer to the packet instructions but a |
| (carbon dioxide) necessary to make the bread rise. | | | 1/4 of a teaspoon is usually recommended. |
| Yeast must be able to feed on sugar and flour | | | |
| carbohydrates in order to produce this gas. Fast | | | Measuring ingredients |
| action granular yeast is used in all recipes that call | | |
| for yeast. There are basically three different types of | | | The key and most important step when using your |
| yeast available, fresh, traditional dry active and fast | | |
| action. | | | breadmaker is measuring your ingredients precisely |
| | | | and accurately. It is extremely important to measure |
| It is recommended that fast action yeast be | | | each liquid and dry ingredient properly or it could |
| used. | | | result in a poor or unacceptable baking result. The |
| | | | ingredients must also be added into the baking pan |
| Fresh or compressed cake yeast is not | | | in the order in which they are given in each recipe. |
| recommended as they will produce poor results. | | | Liquid and dry measurements are done somewhat |
| Store yeast according to manufacturers instructions. | | | differently and are as follows: |
| Ensure your yeast is fresh by checking its expiration | | | |
| date. Once a package or can of yeast is opened it is | | | Liquid measurements |
| important that the remaining contents be | | | Use the cup provided. When reading amounts, the |
| immediately resealed and refrigerated as soon as | | | measuring cup must be placed on a horizontal flat |
| possible for future use. Often bread or dough, which | | | surface and viewed at eye level (not on an angle). |
| fails to rise, is due to stale yeast being used. | | | The liquid level line must be aligned to the mark of |
