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Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.
NOTE:
New Zealand only: Sugar can be reduced
for more improved results.
Powdered milk and milk products
enhance the flavour and increase the
nutritional value of bread. Powdered milk
is convenient and easy to use (store in an
airtight container in the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can
also be used but produces a denser loaf.
Fresh milk should not be substituted unless
stated in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases
water absorption, improves kneading,
strengthens the gluten development and
controls fermentation of the yeast which
results in improved loaf shape, crumb
structure, crust colour, flavour and keeping
qualities. As salt inhibits the rising of bread
be accurate when measuring.
NOTE:
New Zealand only: Salt can be reduced
for more improved results.
Fat adds flavour and retains the
moisture. Vegetable oils such as safflower,
sunflower, canola, etc. can be used.
Butter or margarine can be substituted
for oil in recipes but may give a yellow
coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. ‘Tandaco’ brand yeast (available
nationally in most supermarkets) was used
in the development of all yeasted recipes
contained in this book. Smaller packets of
bread mix usually contain sachets of yeast.
Larger bulk bags of bread mix usually do
not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.
Some bulk and imported yeasts are more
active, therefore it is recommended to use
less of these yeasts. Yeast may also be
more active in hot weather. For information
on other brands of yeast relating to
quantities contact the manufacturer listed
on the package.
NOTE:
New Zealand only: We recommend the
use of ‘Elfin’ brand yeast.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid Rise yeasts
should not be used with Bread Mix as
bread improver is already included.
NOTE:
New Zealand only: ‘Edmonds Surebake
Yeast’ is the most readily available yeast
product in New Zealand.
Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come
to room temperature. Extremes of hot or
cold water will prevent the yeast activating.
THE VITAL INGREDIENTS continued
BEM800_IB_Issue_0110.indd 30 10/12/09 10:00 AM