Welbilt ABM6000 Recipes & Instruction Manual page 13

Active Dry Yeast: Use only dry yeast - never compressed cake
yeast. The amount given in the recipe is for active dry yeast. For
conversion to fast-rising yeast, see chart below. Check its expiration
date. Yeast is the leavening agent that causes dough to expand or
,,ri$e.,, Liquid and warmth bring yeast back to life. When reactivated,
yeast releases carbon dioxide bubbles that make well-kneaded
dough rise.
If the yeast is close to the expiration date or the expiration date
has passed, it should be discarded and fresh yeast purchased.
Never use yeast from torn or previously opened packets. If using
bulk yeast from a jar, always store properly according to the
manufacturer's instructions on the package. To check if your yeast
is stiii good, proof your yeast
HOW TO PROOF YEAST FOR BREAD MACHINES
Start with a clear plastic or glass 1-cup measure. Pour in y2 cup
of water (110°-115°F). Add 1 teaspoon sugar and stir until
dissolved. Next, add 2% teaspoons active dry yeast (one y4-ounce
package) and stir. Set aside for 10 minutes to ferment. After 10
minutes, a crest of foam similar to root beer foam should have
developed with the crest at the rim of the cup. If foam crests
below rim, discard and buy fresh yeast for your Bread Machine.
Conversion Chart for Fast-Rising Yeast
1
% teaspoons active dry yeast = 1 teaspoon fast-rising yeast
2% teaspoons active dry yeast = iy2 teaspoons fast-rising yeast
1 tablespoon active dry yeast = 2% teaspoons of fast-rising yeast
EXCEPTION: In the ABM4100T,
iy2
teaspoons active dry yeast equals
1 % teaspons fast-rising yeast. _
Sweetener and Salt: Never eliminate the sweetener in the recipe.
Yeast uses it as energy on which to grow. Salt also plays an
important role. It helps stabilize the rising process so that the dough
rises evenly.
Insider's Guide 19