want particularly light bread rich in need to experiment with this type of yeast
roughage. Use one tablespoon for 500 g of to get the best results. Generally, with
flour and increase the quantity of liquid by fast action yeast, use about one third of
1/2 tablespoon. the quantity you’d normally use. You
• Wheat gluten is a natural additive obtained must use fast action yeast with the
from wheat proteins. It makes the bread Rapid program.
lighter and more voluminous.
The bread falls in more rarely and it is more Salt
easily digestible. The effect can be easily
appreciated when baking wholemeal and Salt helps to control the growth of the
other bakery products made of home-milled yeast. Without salt, the bread could rise
flour. too much, the collapse. It also adds to
• The black malt used in some recipes is the flavor. Keep it away from the yeast
dark-roasted barley malt. It is used to obtain till the last minute, or it might inhibit it.
a darker bread crust and soft part (e.g.
brown bread). Rye malt is also suitable but Liquids
it is not as dark.You can find this malt in The liquid ingredient is usually water or
whole food shops. milk, or a mixture of these. Water makes
• Pure lecithin powder is a natural emulsifier a crispier crust. Milk gives a softer crust
that improves the volume of the bread, with a velvety texture. The liquid should
makes the soft part softer and lighter and be warm, not hot or cold. Both hot and
keeps it fresh longer. cold water will inhibit the yeast. Some
recipes call for hand-hot water (that’s 46-
General information about the 52 degrees Celsius or 115-125
Ingredients Fahrenheit), to speed up the process.
Only the fast yeasts can handle this
Use fresh ingredients. Most of the temperature. Don’t use milk with the timer;
ingredients you are likely to use will have it may curdle before the brad-making
a limited lifespan. Generally, the fresher process starts.
ingredients will give you better the results.
Reasonable sized pieces. Butter and Oil
These make the dough more tender and
Yeast enhance the flavor, giving the finished
Yeast is a living organism. Given moisture, loaf a richer quality. They help to retain
food, and warmth, it releases carbon moisture, making the bread keep fresh
dioxide gas, which forms bubbles in the longer, Margarine can be used instead
dough, making it rise. We recommend of butter, but you may find it makes the
‘active dry yeast’ or ‘easy blend dried crust slightly tougher.
yeast’. They are usually sold in sachets
and don’t have to be dissolved in water Sugar
first. Some dried yeasts, generally sold Sugar activates and feeds the yeast. It
in tins or boxes, must be pre-activated adds flavor and texture, and helps brown
in water. When using these, follow the the crust. Many sachet yeasts do not
instructions supplied with the yeast. Yeast need sugar to activate. You can use
that needs pre-activation can’t be used honey, syrup, or molasses instead of
with the timer. You will also see ‘fast sugar, provided the liquid ingredient is
action’ or ‘bread machine’ yeasts. These adjusted to compensate.
are three times as potent, and can make Don’t use artificial sweeteners. They
the dough rise up to 50% faster. You will won’t feed the yeast, they may kill it.
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