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Salt: Regulates
Yeast
Activity
Salt is necessary to control the actMty 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 Iitde or no salt is used, the
bread vAll rise rapidly and then fall. The texture will also be more coarse mid/or
uneven.
Sugar:
Food
for Yeast
Sugar is the favorite food of },east, 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 a_ificial sweeteners
because
the yeast cannot react with them
SUBSTITUTES
In our test "_tchen,
we experimented
with these
ingredient
substitutions
We do want
to mention
that
your results
may vary fi-om ours
If you would
like to try other
substitutions,
there
are several
helpful
hint
books
available
from
retail
stores
to assist you
Of course,
we cannot
guarantee
their
results.
Eggs
Liquid egg substitutes
may be used as directed
on the carton
Two egg whites may be substituted
for one whole egg
REMEMBER, all egg products
must be at room temperature.
Milk
ColIee creamer;
non-dairy
creamer
or dry buttermilk
may be substituted
for dry milk in equal
proportions.
IAquid milk 80°F/27°C
may be substituted
for water in equa! proportions
for all bread
programs
except FAST BAKE '_. The dry milk may then be eliminated
all together.. The loaf witt be
slightly smaller.
Salt
Salt4i-ee recipes are not successfiaL Dietetically sodimn free (less than 5 mg sodium per serving)
or low
salt (less than ½ the sodium
of table salt) may be used in equal amounts
The bread will be more
coarse_
Sugar
Honey may be substituted
for sugar in equal proportions;
reduce the liquid by the same amount.,
Brown sugar may be substituted
for white sugar in equal proportions,
Yeast needs sugar _
no artificial
sweetener
should be used,
Wheat
Flour
For wheat-fi-ee
bread
recipes
refer
to gluten-free
bread
books.
Yeast
We used RED STAR ®Yeast to develop
our recipes.
However,
any brmad may be used.
Refer
to },east
ingredient
section
for other
yeast substitutes
Conversion
Chart for Quick-Acting
Yeast
1 tsp active
dry yeast
=
1½ tsp active
dry yeast
=
2¼ tsp active dr 3, yeast
=
1 TBL active dry yeast
=
tsp quick-acting
yeast
1 tsp quick-acting
yeast
1½ tsp quick-acting
yea.st
2 tsp quick-acting
yeast
..............................................................................................................................................
ttoastmastar"
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