Aroma ABM-270, Instruction Manual

Page: 9 / 19

16. 17.
Note:
· Using too much fat
in your recipe can
slow down yeast
fermentation and keep
dough from rising
properly.
· Do not use perishable
ingredients when
setting a delay start
for your bread, as the
ingredients may spoil.
Instead, use powdered
alternatives.
· Be sure to precisely
measure your
ingredients, as this
will greatly affect the
outcome of your bread.
Ingredient Guide
(
CONT. )
Ingredient Guide
(
CONT. )
Fats
. Unsalted Butter
Adds flavor, moisture and texture to breads.
Unsalted butter is highly recommended, as using
salted butter can make the dough too salty and
prevent proper rising. For best results, bring butter
to room temperature and cut into small slices
before adding to the Baking Pan.
. Oil
Vegetable oils, like canola or corn, can be used
in place of butter for breadmaking. Consider the
flavor of the oil before using, as it will affect the
taste of the bread. Flavored oils (walnut, garlic,
etc) can also be added for a unique taste.
. Shortening
Made from hydrogenated vegetable oils,
shortening can be used in place of butter or oil
with similar results. However, the flavor will not be
as rich as breads baked with butter.
Sugars
. Sugars provide food for the yeast, allowing
the dough to rise properly. While white sugar is
recommended, other sugars like brown sugar,
honey, molasses, and syrup may be used for
unique flavors. For best results when using liquid
sugars, reduce the amount of water/milk in the
recipe to avoid runny dough.
Egg
. Eggs assist with rising, and add flavor and
texture to the bread. Ensure that eggs are fresh
and at room temperature before adding to the
Baking Pan. Powdered egg alternatives and
liquid substitutes may also be used.
Milk/Water
. Milk, water, and other liquids add moisture and
affect the bread's texture. Bread made with milk
will have extra sweetness, and have a tendency
to brown more on the top. For this reason, we
recommend using the "light" crust color setting
when using milk. Powdered milk also works well,
and is recommended for any recipe using a delay
start time. For proper rising, ensure that all liquids
used are at room temperature before adding to
the Baking Pan.
Salt
. Salt is a must-have for bread making. It adds
flavor to the bread, helps bring out the flavor of
other ingredients used, and promotes proper
rising. Any type of salt can be used, as long as it is
accurately measured. The wrong amount of salt
can greatly affect your results.
Yeast
. Yeast allows the dough to rise, and gives bread
its characteristic spongy, airy texture. Growing
yeast is a delicate process, and all ingredients
must be room temperature before adding to
the Baking Pan to ensure that your dough rises
properly. Yeast must always be added last, on top
of the other dry ingredients.
. Active Dry Yeast
Active Dry Yeast can be added directly to the
Baking Pan with no pre-soaking required. This
type of yeast generally takes longer to rise than
Instant Yeast. Therefore, for Quick Bread , we
recommend using Instant Yeast. For best results,
store Active Dry Yeast in the refrigerator after use.
. Instant Yeast
Also referred to as "Bread Machine Yeast", Instant
Yeast is shelf-stable, quick to rise, and can also be
added directly to the Baking Pan with no pre-
soaking required. Instant Yeast works well with
any bread function.
Add-ins
. Use the included Fruit & Nut Dispenser and
toppings will automatically be added during
the bread maker's "Knead" phase. You can also
manually add toppings at any point during the
"Knead" or after the "Ferment" phases. Refrain
from opening the lid too much, as it may affect
the dough's ability to rise properly.
. Nuts & Seeds
Any nuts or seeds will work well with the Fruit &
Nut Dispenser. Note that extra small ingredients
like sunflower seeds may fall through the slots
in the dispenser. It may be better to add small
ingredients manually.
. Fruit
Any dried fruit will work well for use with the Fruit
& Nut Dispenser. Chop if needed, and make sure
to separate any sticky pieces so they will properly
dispense into the bread.
Caution:
To avoid spills, burning,
and/or damage to your
bread maker, never
overfill the Baking
Pan. Follow the recipe
measurements provided
in "Recipe Charts" on
pages 18-26.
Note:
· Toppings added after
the "Ferment" phases
will not be mixed into
the dough, but will rest
on top of the loaf as it
bakes.