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• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
• Take care to add the correct amount as too much salt will kill the yeast or prevent it
rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or
treacle.
• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour
to the crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are
able to feed on the natural sugars and starches found in the flour, but it will help to
make the dough more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe
will need to be reduced slightly.
Fats and Oils
A small amount of fat or oil will give a softer crumb and helps to extend the freshness
of the loaf. Use butter, margarine or lard in small quantities. Make sure they are at room
temperature and cut into small pieces so they mix in well. Do not use low fat spreads as
they contain up to 40% water and can affect the overall quantities in your recipe.
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 RAPID BAKE 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.
Summary of Contents for 62168
Page 1: ...INSTRUCTION BOOKLET Model 62168 BREAD MAKER ...
Page 2: ...2 ...
