Linea Domo B3990 Mode D'emploi page 59

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Sugar
Sugar is very important for the crust colour and taste of the bread. It is also used as
nutrient in yeast bread. White sugar is mainly used. Sometimes brown sugar, castor
sugar or demerara sugar can be used too.
Yeast
Carbon dioxide is released during the fermentation process and it makes the bread
lighter and the fibres softer. In order for the yeast to be able to multiply rapidly, carbon
from sugar and flour are needed. In general, there are three types of yeast: fresh yeast,
active dry yeast and instant yeast. Instant gist is used more often and works faster than
active dry yeast but active dry yeast produces a better fermentation process.
The conversion of the amount of active dry yeast to the amount of instant yeast takes
place as follows:
1 teaspoon active dry yeast = ¾ teaspoon instant yeast
1.5 teaspoons active dry yeast = 1 teaspoon instant yeast
2 teaspoons active dry yeast = 1.5 teaspoons instant yeast
Yeast should be refrigerated because its active ingredients are destroyed at high
temperatures. Each time you wish to use the yeast check the expiration date to make
sure that it is still fresh. Put the yeast back into the refrigerator as soon as possible
after each use. When bread fails to rise the most common fault is that the yeast has
become inactive/damaged.
Use the following method to check whether or not the yeast is still active (live) and
fresh:
Pour a half cup of warm water (45-50°C) into a measuring cup.
Add 1 teaspoon of white sugar and stir. Then sprinkle 2 teaspoons of yeast into the
water.
Place the measuring cup in a warm spot for about 10 minutes. Do no stir the mixture.
The foam should fill almost the entire cup. If it fails to do so then it means that the
yeast is poor or no longer active.
Salt
Salt is necessary to improve the taste of the bread and to give the crust colour.
However, salt can also lead to the yeast failing to rise. So be careful not to use
excessive salt in a recipe. If you do not wish to use salt you can omit this ingredient,
this will result in slightly larger loaves.
Eggs
Eggs improve the structure of the bread and give it more nutritional value.
Fat, butter and vegetable oil
Fat makes the bread softer and ensures that the bread is given an increased shelf life.
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