B3958
www.domo-elektro.be
• Approximately 5 to 10 minutes after your bread maker has been activated, you
can equally test the quality of the dough. The dough should look like a smooth
and elastic round ball. Open the lid and gently touch the top of the dough with
your fingers.
Be careful and make sure the kneading paddle remains in
action!
If the dough somewhat sticks to your fingers, this implies the dough
is going to be fine. Should the dough however stick to the bread pan, then it is
probably too moist. If the dough does not stick to your fingers at all, the pastry
you are making is too dry.
• Salt brakes the effect of the yeast and sugar exactly does the opposite. If you are
not allowed to use either sugar or salt for dietary reasons, you must not add the
other ingredient either. Your bread will not contain sugar or salt.
• If you want to start baking another bread straight away, you will first have to
allow the bread maker to cool down for 10 to 20 minutes.
• Different types of bread will have different structures and sizes, due to the
different nature of the ingredients used. These differences are normal and need not
worry you.
• For some recipes, you may need to adjust the quantities, i.e. the amount of yeast,
• flour or water. Never adjust all these quantities at the same time, for it will not
have any effect. Adjusting a quantity may be necessary because of the quality and
specific gravity of the flour differences in ambient temperature freshness of the
ingredients.
• Remark: never use larger amounts than specified.
The total weight of all the
ingredients cannot be higher than 1250 g. If too much dough is made, it may rise
out of the bread pan and fall on the warm heating element, which could cause fire.
• Home-made bread, made with this bread maker, does not contain any
preservatives and is therefore perishable. If you wrap the bread in a vacuum
package after cooling down, you will be able to keep it for a few days. Of course
you can also freeze the bread.
RECIPES
BUTTERMILK BREAD
Ingredients:
750g
1000g
1250g
Granular yeast
1 tl
1 1/4 tl
1 1/2 tl
(or fresh yeast)
10 g
13 g
16 g
White flour
280 g
375 g
470 g
Whole-wheat flour 190 g
250 g
310 g
Salt
1 tl
1 1/4 tl
1 1/2 tl
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