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Note: Flours, while visibly similar, can be very different by virtue of how they
were ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist
with these experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour
to produce this gas. Three different types of yeast are available: fresh (cake),
active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-
acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread
maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or
jar of yeast is opened, it is important that the remaining contents be immediately
resealed and refrigerated or frozen for future use. Often dough that fails to rise is
due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use chart below to substitute any quick-acting yeast
(quick rise, fast rise or bread maker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast Addition
Rapid Course settings for White, French, Whole Wheat and Sweet decrease
time for making your favorite bread by approximately 1 hour. Choose recipe,
then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe.
The bread may be shorter and denser.
Sugar
Sugar is important for color and flavor of breads. It also serves as food for yeast
since it supports fermentation process. Recipes in this book that call for sugar
require granulated sugar.
Important: Do not substitute powdered sugar or artificial sweeteners
cannot be used as substitute, as yeast will not react properly with them.
Salt
Salt is necessary to balance flavor in breads and cakes; it also limits growth of
yeast. Do not increase or decrease amount of salt shown in recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water
or a combination of powdered milk and water, can be used when making bread.
Milk will improve flavor, provide velvety texture and soften the crust, while water
alone will produce a crispier crust. Vegetable or fruit juices and potato water
may be used for flavor variety.