Breville BBM800XL - Manuel (Page 46)

46
THE vITAL INGREdIENTS
yEAST
Through a fermentation process, yeast produces carbon dioxide
gas necessary to make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas and requires liquid and
warmth to activate. Three main types of domestic yeast are
available, see page 15.
We recommend using Active Dry Yeast for the standard settings
and Instant Yeast for the shorter BASIC RAPID and WHOLE
WHEAT RAPID settings. Almost any recipe can be modified for
use with the RAPID settings with an equal or larger amount of
Instant Yeast.
As a general guide, when using the RAPId settings:
2.5lb loaf size = substitute Active Dry Yeast for 3½ teaspoons
Instant Yeast
2.0lb loaf size = substitute Active Dry Yeast for 3 teaspoons
Instant Yeast
1.5lb loaf size = substitute Active Dry Yeast for 2½ teaspoons
Instant Yeast
1.0lb loaf size = substitute Active Dry Yeast for 2 teaspoons
Instant Yeast
“Red Star” brand yeast (‘Active Dry Yeast’, ‘Quick Rise Yeast’
and ‘Bread Machine Yeast’) were used in the development of
all yeasted recipes contained in this booklet. You can use any
brand, however always ensure the liquid ingredients are 80°F
(27°C) to ensure the yeast properly activates. Check the used by
date, as stale yeast will prevent the bread from rising.
Follow these steps if you are unsure of the freshness of your yeast.
1. Using a liquid measuring cup, dissolve 1 teaspoon of
granulated sugar in ½ cup warm tap water at 110°F-115°F
(43°C-46°C). A thermometer is the most accurate way
to determine the correct liquid temperature, however if
unavailable, the tap water should be warm but not hot to
the touch.
2. Stir in one ¼ oz. packet (7g) or 2¼ teaspoons of room
temperature yeast until there are no yeast granules on top.
3. In three to four minutes, the yeast will have absorbed
enough liquid to activate and start to rise. After ten minutes,
the foamy yeast mixture should have risen to the 1-cup mark
and have a rounded top.
4. If this is true, your yeast is active and should be used in your
recipe immediately. Remember to deduct a ½ cup of liquid
from the recipe to adjust for the water used in this test.
5. If the yeast did not rise to the 1-cup mark, your yeast has
little or no activity. Discard this yeast.
XANTHAN GUM
Xanthan gum is a thickening agent used in gluten free baking
to add volume and act as a binder to retain moisture. Xanthan
gum can be replaced by guar gum.
BBM800XL_IB_FA.indd 46 1/07/10 10:47 AM