Ratio of amount / weight of dry, fresh and liquid yeasts:
Dry yeast (tbsp)
1
1%
2
2%
3
3%
4
4%
5
Dry yeast (grams)
3
4%
6
7%
9
10%
12
13%
15
Fresh yeast (grams)
9
13
18
22
25
31
36
40
45
Liquid yeast (mL)
13
20
27
33
38
47
54
60
67
If you use fresh yeast, then multiply the indicated weight of dry yeast by three.
Fermentation yeast:
You can use this instead of baking yeast. Fermentation yeast is intended to improve the
taste of white bread.
Rising agents:
Only use them when baking fruit cakes and other cakes, but not for baking bread.
Liquids:
The temperature of water, flour and the space should be equal to 60°С. Tap water (18-20°С) should be
used, and in the summer, chilled water is preferred.
Salt:
A very important ingredient when baking bread that should be used carefully. Salt should be high quality
(preferably unrefined).
Sugar:
Also facilitates the process of fermentation and gives your bread a nice golden crust. Just as with salt, it’s
important to use the right amount of sugar and not allow it to come into contact with yeast.
Other ingredients:
Fats and oils:
Make bread soft and tasty. You can use all types of fat and oil. If you add butter, then cut it into
small pieces and distribute them evenly through the dough.
Milk and milk products:
This component not only affects the consistency of the dough, but gives additional
flavour. You can use both fresh milk and dry (powdered) milk.
Eggs:
Enrich the dough, giving it colour and a soft structure.
Flavouring agents and herbs:
you can use your other favourite ingredients when baking bread. Several of them
can be mixed in the left measuring dispenser at the beginning of recipe preparation; they will automatically
be added to the basin at the right time and not pulverised during the kneading. Only dry ingredients are
recommended for placement in the dispenser, such as nuts, grains, dry fruit and chocolate chips. Using moist or
sticky ingredients is not recommended since they can stick to the lid of the dispenser.
Your bread machine handles every stage of bread baking – from the “approach” to the baking itself. You don’t
have to do anything except wait about an hour for the bread to cool before enjoying it.
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