Andrew James Bread Maker Owner's Manual page 8

After the yeasting process begins, the yeast will produce carbon dioxide. The
carbon dioxide will expand the bread and make the inner fibre soften. However,
yeast is fast breeding and needs carbohydrate found in sugar and flour as
nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperatures. Before using it check the production date and storage life of your
yeast. Refrigerate it as soon as possible after each use. Usually the main cause of
bread failing to rise is bad yeast.
The method described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-50˚C) 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 10min. Do not stir the water.
(4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is
dead or inactive.
Salt
9.
Salt is necessary to improve the flavour and crust colour of the bread. Salt can also
stop the yeast from working. Never use too much salt in a recipe.
10. Egg
Eggs can improve bread texture and make the bread more nourishing and larger in
size. The egg must be added and mixed in evenly.
11. Grease, butter and vegetable oil
Grease can make bread soft but can reduce storage life. Butter should be melted or
chopped into small pieces before using.
Baking powder
12.
8