Cookworks EHS15AP-P, Care & Instruction Manual

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ISSUE-1 26/10/2017 11
Special instructions for quick and ultra fast programs
1.
Quick breads are made with baking powder or baking soda
that are activated by moisture and heat. To make successful
quick breads, it is recommended that all liquids be placed in
the bottom of the bread pan with the dry ingredients on the
top. During the initial mixing the dry ingredients may collect
in the corners of the bread pan. If this occurs use a non-stick
spatula and fold the in dry ingredients to the centre of the mix.
2. The ultra fast bread program bakes a loaf of bread in the
shortest time. To make successful ultra fast bread the water
added is required to be between 40 – 45°C and a thermometer
is needed to measure temperature accurately. If the
temperature is too low the bread will not rise sufficiently and if
the water is too hot the yeast will be killed.
Bread ingredients
Bread flour
Bread flour has a high gluten and protein content and has good
elasticity when kneaded with water. As the dough ferments, carbon
dioxide is produced and becomes trapped in the dough causing it to
rise. During baking the gluten sets around the bubbles giving the
bread a light and open texture.
Wholemeal flour – 100% of the grain (flour, bran and wheat germ) is
ground. As a consequence the flour contains more fibre, iron and b
vitamins. Bread made from wholemeal flour is heavier and is
usually smaller in size.
Brown flour – is white flour that has a percentage of bran added.
Yeast
Yeast is a living organism that when mixed with water and sugar
starts to ferment and give off the carbon dioxide that causes dough
to rise. If too little yeast is added the bread will not rise sufficiently,
too much added and the bread will have a strong yeast flavour.
Yeast is killed by coming into contact with salt, too much sugar and
at hot temperatures.