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Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe. For all
programs except FAST BAKE
™
, it is very important that the liquid temperature is 80°F/27°C. With
this water temperature, the yeast activates gradually to accommodate these programs.
When preparing bread using the FAST BAKE
™
program, all liquid temperatures must be 110°-
115°F/43°-46°C. The warmer temperature is necessary for the yeast to activate quickly to
accommodate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When
removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15
minutes to bring to room temperature.
Cinnamon and Garlic: Not True Friends of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion.
Adding cinnamon and garlic to the dough in a Bread Maker, however, presents a problem.
Cinnamon and garlic reacts with bread dough just as a meat tenderizer reacts with meat. It breaks
down the structure. Although it smells wonderful as it is baking, the flavor is dissipated in the
baking process. DO NOT ADD MORE THAN LISTED IN THE RECIPE. For more flavor, use
cinnamon and garlic as spread for the bread rather than adding to the dough.
Fruits and Vegetables: Add Flavor and Nutrition
When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used
in excessive amounts, may inhibit the rising of the bread.
Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt,
yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used,
the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven.
Sugar: Food for Yeast
Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of
bread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do not
recommend 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.
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