5. GENERAL INFORMATION milk, or a mixture of these. Water makes
ABOUT THE INGREDIENTS a crispier crust. Milk gives a softer crust
with a velvety texture. The liquid should
be warm, not hot or cold. Both hot and
Use fresh ingredients. Most of the cold water will inhibit the yeast. Some
ingredients you are likely to use will have recipes call for hand-hot water (that’s 46-
a limited lifespan. Generally, the fresher 52 degrees Celsius or 115-125
ingredients will give you better the results. Fahrenheit), to speed up the process.
Reasonable sized pieces. Only the fast yeasts can handle this
temperature. Don’t use milk with the timer;
Yeast it may curdle before the brad-making
Yeast is a living organism. Given moisture, process starts.
food, and warmth, it releases carbon
dioxide gas, which forms bubbles in the Butter and Oil
dough, making it rise. We recommend These make the dough more tender and
‘active dry yeast’ or ‘easy blend dried enhance the flavor, giving the finished
yeast’. They are usually sold in sachets loaf a richer quality. They help to retain
and don’t have to be dissolved in water moisture, making the bread keep fresh
first. Some dried yeasts, generally sold longer, Margarine can be used instead
in tins or boxes, must be pre-activated of butter, but you may find it makes the
in water. When using these, follow the crust slightly tougher.
instructions supplied with the yeast. Yeast
that needs pre-activation can’t be used Sugar
with the timer. You will also see ‘fast Sugar activates and feeds the yeast. It
action’ or ‘bread machine’ yeasts. These adds flavor and texture, and helps brown
are three times as potent, and can make the crust. Many sachet yeasts do not
the dough rise up to 50% faster. You will need sugar to activate. You can use
need to experiment with this type of yeast honey, syrup, or molasses instead of
to get the best results. Generally, with sugar, provided the liquid ingredient is
fast action yeast, use about one third of adjusted to compensate.
the quantity you’d normally use. You Don’t use artificial sweeteners. They
must use fast action yeast with the won’t feed the yeast, they may kill it.
Rapid program.
Eggs
Salt Eggs make bread richer and more
Salt helps to control the growth of the nutritious, add color, and help structure
yeast. Without salt, the bread could rise and texture. Eggs count as liquid, so
too much, the collapse. It also adds to adjust the other liquid ingredients if you
the flavor. Keep it away from the yeast are adding egg(s). Otherwise the dough
till the last minute, or it might inhibit it. may be too wet to rise properly.
Liquids Herbs and spices
The liquid ingredient is usually water or These can be added at the beginning,
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