Role of Ingredients
Yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases that power the dough to rise. If the temperature is to cold, the yeast will not be activated; if it’s too warm, it will die. Your Bakehouse takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
Some yeasts may require the use of a bread improver. The Bread Improver will provide additional gluten to the flour to produce a better loaf.
Note: We do not recommend the use of fresh or compressed yeast in your breadmaker. Sunbeam recommend the use of dry yeast only. Always ensure it is used well within the
We suggest that a small pocket be made in the top of the dry mixture to hold the yeast. This will ensure its activation when in contact with the liquid and sugar during kneading.
Flour
In order for the bread to rise, the flour has to have a sufficiently high protein content. Sunbeam recommend the use of a good quality plain or bread flour.
Unlike white flour, wheat flour contains bran and wheatgerm which inhibit rising. Wheat breads therefore, tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved by combining wheat flour with white flour for whole wheat bread recipes.
Sugars
Sugars sweeten the bread, brown the crust, lend tenderness to the texture and supply the yeast with food. White or brown sugar,
molasses, maple or golden syrup, honey and other sweeteners may be used in equivalent quantities.
Artificial sweetener can be substituted in equivalent amounts, however the taste and texture of your bread will vary.
Liquids
When liquids are mixed with protein in flour, gluten is formed. Gluten is necessary for the bread to rise. Most recipes use powdered milk and water, but other liquids such as milk and fruit juice can be used. Experiment with quantities of these liquids to obtain optimum results. Liquids should be used at room temperature.
A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Salt
In small amounts, salt adds flavour and controls yeast action. Too much salt inhibits rising, so be sure to measure amounts correctly. Any ordinary table salt may be used.
Eggs
Eggs are used in some bread recipes, they provide liquid, assist with the rising and increase the nutritional value of the bread. They add extra flavour and are usually used in the sweeter types of bread.
Fats
Many breads use fats to enhance the flavour and retain moisture. Typically, we use margarine in the recipes, softened butter or oil may be used in equivalent quantities.
If you choose not to add any fat, your bread may vary in taste and texture.
8
