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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 too cold, the yeast will not
be activated; if it’s too warm, it will die.
Your SmartBake Custom 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.
Tip: We do not recommend the use of fresh
or compressed yeast in your breadmaker.
Sunbeam recommends the use of dry yeast
only. Always ensure it is used well within
the use-by date, as stale yeast will prevent
the bread from rising. 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 recommends the use of a good
quality plain or bread flour. The texture and
height of the bread will be inconsistent if
the flour is stored for long periods of time
in unsatisfactory conditions. Purchase bulk
packs of flour only if baking constantly.
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.
Bread Improver
The use of Bread Improver is recommended
to achieve optimum results. Bread Improver
will increase the gluten content of the flour
mix. It will also influence the structure, size
and texture of the bread, so that it does
not collapse when baking. The suggested
quantity to use is stated in all recipes. Bread
Improver has a flour like texture and can
be purchased through health food shops or
through selected supermarkets.
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. 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.
Ingredients