B3958
www.domo-elektro.be
Flour: 840g max.
Yeast: 26g fresh yeast or 4 teaspoons dry yeast max.
Water: 500ml max.
FLOUR
Flour is the basic component of bread. The weight of the flour varies, depending on
the type of flour used.It is therefore absolutely neccesary that you weigh the right
quantity on a pair of scales. Please make sure you buy a variety of flour which is
suitable for bread making. Check the packing.
Never use more than 840g of flour per bread.
GLUTEN
Gluten is a natural ingredient of flour and stimulates the bread to rise.
YEAST
Yeast is a micro-organism found on several vegetable foodstuffs. Yeast converts sugars
into alcohol and carbon dioxide. This ability is ideal for the bread to rise and to make
it lighter and easier to digest. We recommend the use of dry yeast for this bread maker.
This (granular) yeast is easier to work with, keeps for a longer time than fresh yeast
and generally gives you a better result as well.
Never use more than 26g of fresh yeast or 4 teaspoons of dry yeast per bread.
SALT
Salt does not only lend the bread a certain flavour but equally regulates the activity of
the yeast, strengthens the dough and prevents the bread from rising too hard.
BUTTER / OIL
Butter and oil improve the general taste of the bread and equally soften it. Butter or oil
should both be at room temperature when you add them to the other ingredients.
SUGAR
Sugar is the nutrient that the yeast feeds itself on and is of great importance for the
bread’s rising process. You can use plain white sugar, brown sugar, syrup or honey.
Sugar lends the bread a certain soft and delicate flavour, increases its nutritional value
and also renders the bread less perishable. Look out: you should not use unrefined
sugar or sugar lumps, when you want to make e.g. cinnamon bread, for they can
damage the non-stick coating of the bread pan.
WATER
When the flour mixes with the water, the gluten will form and air can no longer enter,
thus enabling 3 the bread to rise. At normal temperature you should use tepid water to
make bread: cold water will not activate the yeast and warm water will achieve the
opposite result.
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