BM48271 Rev2 18/7/07 16:32 Page 15
2Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.
3Place a bowl or cup in a warm area and allow sitting for 10 minutes undisturbed.
4The mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture and start again with another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may be reduced, however, your baking may suffer.
Liquids/milk
Liquids such as milk, or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes we suggest the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes.
Sunflower oil
ÔShortensÕ or tenderises the texture of yeast breads. Butter or margarine can be used as a substitute. If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent does not require rising time
before baking as the chemical reaction works when liquid ingredients are added.
Bicarbonate of soda Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process.
Vitamin C - Ascorbic acid Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. You can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use 1/2 tablet for 100mg dose. The tablet must be crushed between 2 spoons to create a powder. If using powder refer to the packet instructions but a 1/4 of a teaspoon is usually recommended.
Measuring ingredients
The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:
Liquid measurements Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A ÔguesstimateÕ is not good enough as it could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring cup provided. The measuring cup is based on the American standard 8 fluid oz cup - British cup is 10 fluid oz. Dry
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