Bread machines gain the increasing popularity recently – they are bought by many hostesses practicing baking of home-made bread according to the recipes. Bread in the bread machine turns out fresh, fragrant and the freshest.
Instruction
1. Yeast is a kind of barmy mushrooms which have ability to change complex structure of organic compounds for simpler. Usually they are used in winemaking, cheese making, brewing and bread baking, applying several types of fermentation depending on a type of yeast. Baking yeast is grown up in the environment oxygenated – their disputes place in containers with minerals, nitric mixes and a sugar beet. Fungi grow at a foamy scurf which then is cleaned by means of water and the centrifuge, remove all moisture, condense and pack for sale.
2. Yeast quick-rise yeast which is known for fast "raising" of the test (one and a half-two times faster than other yeast) are the most suitable for the bread machine. They are used not only for production of bread – but also for preparation of all other types of home-made pastries to which they give lightness, splendor, tenderness, delicate aroma and a ruddy crust. The quantity of a yeast powder is specified in all recipes which are intended for the bread machine.
3. Also for bread making in the bread machine it is possible to use a fresh compressed yeast which grows up by means of special nutrient medium due to incessant accumulation of biological mass of zasevny and uterine yeast. At the same time Wednesday undergoes vigorous aeration then a ready commercial yeast presses or vacuumizes. A fresh yeast impacts to bread the ideal invoice and excellent relish as they provide the strongest fermentation.
4. A fresh yeast, as a rule, has cream color, and when pressing shouldn't be smeared, and break – otherwise, they are spoiled. They can't be stored in a sealed package as yeast has to breathe and be constantly in contact with air. For production of bread in the bread machine it is necessary to take three times more fresh yeast, than dry (on weight). At the same time it is necessary to stir at first very carefully a fresh yeast in a small amount of water then to fill in them in the bread machine with the main liquid.