Mellerware MA-BAKER 26500 Owner's Manual page 12

used. Fresh or compressed cake
yeast is not recommended as they will
produce poor results. Store yeast ac -
cording to manufacturers instructions.
Ensure your yeast is fresh by check-
ing its expiration date. Once a packet
of yeast is opened it is important that
the remaining contents be immediately
resealed and refrigerated as soon as
possible for future use. Often bread or
dough, which fails to rise, is due to
stale yeast being used. The following
test can be used to determine whether
your yeast is stale and inactive:
• Place half a cup of lukewarm water into
a small bowl or cup.
• Stir 1 tsp. of sugar into the water then
sprinkle 2 tsp. of yeast over the surface.
• Place bowl or cup in a warm area and
allow it to sit for 10 minutes undis-
turbed.
• The mixture should foam and produce
a strong yeast aroma. If this does not
occur, discard mixture and start again
with another packet of dried yeast.
• Sugar:
Sugar is important for the colour and
flavour of breads. It is also food for
the yeast as it is part of the fermentation
process. Artificial sweeteners cannot be
used as a substitute for sugar as the
yeast will not react properly with it.
• Salt:
Salt is necessary to balance the flavour
of breads and cakes, and also for the
colour of the crust that develops during
baking. Salt also limits the growth of
yeast. The amounts shown in the reci-
pes should not be increased. For di-
etary reasons it may be reduced, how
ever, your baking may suffer.
• Liquids/milk:
Liquids such as milk or a combination
of powdered milk and water, can
be used when making bread. Milk will
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improve the flavour, provide a velvety
texture and soften the crust, while water
alone will produce a crispier crust.
Some recipes call for juice (orange,
apple, etc) to be added as a flavour
enhancer. Note: For most recipes we
suggest the use of dry skimmed milk.
• Eggs:
Eggs add richness and a velvety texture
to bread doughs and cakes.
• Sunflower oil:
'Shortens' or tenderises the texture of
yeast breads. Butter or margarine can
be used as a substitute. If butter or
margarine is used directley from the
refrigerator it should be softened for
easier blending during the mixing cycle.
• Baking powder:
Baking powder is a raising agent used
in cakes. This type of raising agent
does not require rising time before bak-
ing as the chemical reaction works
when liquid ingredients are added.
• Bicarbonate of soda:
Bicarbonate of soda is another raising
agent not to be confused or substi-
tuted for baking powder. It also does
not require rising time before baking as
the chemical reaction works during the
baking process.
Measuring ingredients:
The key and most important step when
using your breadmaker is measuring your
ingredients precisely and accurately. It is
extremely important to measure each liq-
uid and dry ingredient properly or it could
result in a poor or unacceptable baking
result. The ingredients must also be
added into the baking pan in the order
in which they are given in each recipe.
Liquid and dry measurements are done
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