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Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For more garlic
flavor, use a spread for the bread rather than adding it to the dough.
Ⅲ
S a l t : Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining it to wo rk slowly and steadily. Without salt,
yeast acts too ra p i d l y. Salt also strengthens the structure of the dough. If too little or no salt is used, the
bread will rise rapidly and then fa l l . The texture will also be coarse and/or uneve n .
Ⅲ
S u g a r : Food for Ye a s t
Sugar is the favo rite food of yeast, but too much sugar will cause the yeast to over react. The loaf of bread
will be small and dense. D ried fruits also contri bute sugar to the bread dough. Use gra nulated sugar
unless otherwise directed. When brown sugar is called fo r, pack it down when measuri n g . We do not
r e c o m m e n d adding any more than is specified in each recipe. In addition, we do not recommend the use
of artificial sweeteners because the yeast cannot react with them.
Ⅲ
L e avening Age n t s
Baking powder and baking soda are both leavening agents that help batter ri s e, resulting in a lighter
d e s s e rt . Some recipes call for both.
Ⅲ
Fa t : Real Extracts and Artificial/Imitation Flavo rs
Real ex t racts are made by dissolving the essential oils of ingr e d i e n t s, such as almonds, ora n g e s, lemons
and vanilla bean, in an alcohol base. Real ex t ract has a stronger, richer taste than art i f i c i a l / i m i t a t i o n
f l avo ri n g and one can be substituted for the other in equal amounts.
Ⅲ
S u b s t i t u t e s
In our test kitchen, we ex p e rimented with some ingredient substitutions.We are passing on to you the
only substitutions we have found to be acceptabl e. H oweve r, we do caution you that your results may va ry
significantly from ours. If you would like to try other substitutions, there are seve ral helpful hint books
ava i l a ble from retail stores to assist yo u . H oweve r, we cannot guarantee their results.
M I L K
C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s.
Liquid milk (80°F/27°C) may be substituted for water in equal proport i o n s.The dry milk may then be elimi-
nated altogether.The loaf will be slightly smaller.
S U G A R
H o n ey may be substituted for sugar in equal proport i o n s ; reduce the liquid by the same amount. B r ow n
sugar may be substituted for white sugar in equal proport i o n s.Yeast NEEDS sugar; NO art i f i c i a l
swe e t e n e r should be used.
S A LT
Salt-free recipes are not successful.
Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of tabl e
salt) may be used in equal amounts. The bread will be coarser.
E G G S
Liquid egg substitutes may be used as directed on the cart o n .
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room tempera t u r e.