Breville the Custom Loaf BBM800, Instruction Book

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40
PAge heAder..... THE vITAL INGREdIENTS
BAKING POWdER
Double acting baking powder is a leavening agent used in yeast
free breads. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid
ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
BI-CARBONATE OF SOdA
Bi-carbonate of soda is another leavening agent. It also does
not require rising time before baking as the chemical reaction
works during the baking process. Bi-carbonate of soda cannot
be substituted in place of baking powder.
EGGS
Eggs add flavour, richness and tenderness to bread. Liquid
egg substitutes, powdered egg and powdered egg whites may
be substituted for fresh eggs, however all should be at room
temperature before adding to the bread pan unless stated otherwise.
Fresh eggs should not be used with the Delay Start feature.
Where eggs have been used we have used eggs with a
minimum mass of 59g. These are best from a 700g carton.
FATS
Fats, such as butter, olive oil or vegetable oil, add taste,
texture, moisture and enhanced keeping qualities to breads.
If butter is used, it should be cut into 2cm pieces and brought
to room temperature before adding to the bread pan unless
stated otherwise. Breads baked on the CRUSTY LOAF setting
generally get their crisp crust and texture from the lack of fat
added. However if called for, use good quality oils as the flavour
of the flour and fats will be very apparent.
FLOUR
Flour is the most important ingredient used for bread making.
It provides food for the yeast and structures the loaf. When
mixed with liquid, the protein in the flour starts to form gluten.
Gluten is a network of elastic strands which interlock to trap the
gases produced by yeast. This process increases as the dough
undergoes kneading and provides the dough with the structure
required to produce the weight and shape of the bread.
Keep flour in a secure, airtight container. Keep whole wheat
flours stored in the refrigerator, freezer or a cool area to prevent
them from becoming rancid. There is no need to sift flour when
bread machine baking, however it is necessary that it comes to
room temperature before adding to the bread pan.
Bread Flour
Bread flour, also known as bakers' flour or bread machine flour
is a high protein (gluten), white wheat flour. For bread machine
baking, we recommend using unbleached bread flour over plain
flour as it produces a tall, springy loaf.
Plain Flour
Plain flour can be bleached or unbleached, we recommend
the unbleached variety. This flour is ideal for yeast free breads