aspenhome RA0855, Operating Manual

Page: 11 / 60

10
water the dough is still dry, continue to add big spoonfuls of water and knead
the dough until you think the dough
’s consistency is ideal.
3. Sugar
- Sugar and liquid sweeteners add colour to the bread, helping to give the crust
a golden brown finish and also
provide “food” for the yeast.
- Sugar attracts moisture, improving its quality.
4. Instant Dry Yeast
- Please do not replace yeast powder with soda powder. The expired yeast powder
or deficient activation will apparently affect the appearance and texture of bread.
5. Butter or Oil
- Use butter, margarine or vegetable oil. Where a recipe uses a copious
amount, the flavour is more noticeable. Butter provides the best result and
flavour especially.
- Do not use low fat spreads as they contain up to 40% water. It will not produce
the desired results.
6. Salt
- Use fine table salt or sea salt, and not coarsely ground salt. It is best to avoid low
salt substitutes as most do not contain sodium.
- Salt strengthens the gluten structure and makes the dough more springy.
- Salt inhibits yeast growth to prevent over-rising and stops the dough from
collapsing.
-
Too much salt will prevent the dough from rising sufficiently.
7. Eggs
- Eggs may be added to enrich the dough, improve the colour of the bread and
help to add structure and stability to the gluten during rising. If eggs are
used, reduce the liquid content proportionately. Place the eggs in
a measuring cup and top up with liquid to the correct level for the recipe.
- Avoid using eggs straight from the fridge as it can inhibit the action of the
yeast.