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practical advice / recipes

Practical advice

• Add the ingredients in the correct order and respect the proportions. For this purpose, use the
measuring cup and measuring spoon. Only use fresh ingredients for optimum results.
• Always pour the liquid into the bread pan first, then the flour, then the yeast, so that the yeast does
not come into contact with the liquid and does not start to ferment too early.
• Ingredients for immediate preparation should be at room temperature.
• The ideal temperature of water and other liquids is 20°C to 25°C.
• Yeast is fundamental to lifting the dough. It must be stored in the refrigerator because it loses its
properties in high temperatures. Before using it, check the date and duration of conservation of your
yeast. Return to the refrigerator as soon as possible after each use. Generally, if the dough does not
rise, it is because the yeast has lost its properties.
• To make sure that your bread will rise properly later, check whether your yeast is fresh and active
with the below method:
1. Pour 1/2 cup warm water into a measuring cup.
2. Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the water.
3. Place the measuring cup in a warm place for about 10 min. Do not stir the water.
4. The froth should be up to the 1 cup marking. Otherwise, the yeast is expired or inactive.
• Fresh or dehydrated yeast can be used. For delayed cooking, fresh yeast cannot be used. Convert
the amounts of fresh yeast and dehydrated yeast as follows:
1 tsp. fresh yeast = 3/4 tsp. dehydrated yeast
1.5 tsp. fresh yeast = 1 tsp. dehydrated yeast
2 tsp. fresh yeast = 1.5 tsp. dehydrated yeast
• Salt gives a good taste to bread if it is used in small quantities. Excessive use can prevent the dough
from rising.
• Sugar influences the colour and thickness of the crust. For a darker and thinner crust, reduce the
amount of sugar by 20%.
• A small amount of butter is already enough to refine the bread and make it softer. If you add a little
butter to the dough for white bread, you get dough for pastry.
• Eggs give a nice colour to the bread. However, eggs tend to dry out the dough. Use eggs sparingly
and always add them well-beaten.
• For a better bread consistency, mix white flour (60%) with whole flour (40%).
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