18
Liquid
Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result
than milk. Water can be combined with skimmed milk powder. If using the time delay it is
important to use water and skimmed milk powder as ordinary milk will deteriorate if left
to stand for too long. For most programmes you can use water straight from the tap but
if using the ULTRA QUICK programmes it needs to be lukewarm.
• On very cold days measure the water and leave to stand at room temperature for
30 minutes before use.
• If using milk, don’t use it straight from the fridge, leave it to stand at room temperature
for 30 minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage
frais can all be used as part of the liquid content and will give a more moist and tender
crumb.
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add
structure and stability to the gluten during rising. If you are using eggs, reduce the
liquid content accordingly. Place the egg in the measuring cup and top up with liquid
to the correct level for the recipe.
Yeast
All the recipes in this book have been tested using easy blend, fast-action yeast which
does not require dissolving in water first, is very easy to use and tends to give better
results. It is placed in a well in the flour where it is kept dry and separate from the liquid
until the mixing commences.
• For best results use easy blend, fast-action yeast.
• Use only the amount of yeast stated in the recipe. If too much is added it will cause the
dough to spill out over the top of the bread pan.
• Once a sachet of yeast is opened it should be used within 48 hours.
• Always use yeast before its use by date.
• You may also find dried yeast that has been specially designed for use in bread makers.
• Always follow the instructions on the packet.
Summary of Contents for 16147
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