Heston Blumenthal BEM430, Instruction Book

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16
Powdered milk and milk products enhance
the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens
the gluten development and controls
fermentation of the yeast which results in
improved loaf shape, crumb structure, crust
colour, flavour and keeping qualities. As salt
inhibits the rising of bread be accurate
when measuring.
Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. Smaller packets of bread mix usually
contain sachets of yeast. Larger bulk bags of
bread mix usually do not include the yeast
sachets, however the corresponding brand of
yeast may be purchased separately.
Some bulk and imported yeasts are more
active, therefore it is recommended to use
less of these yeasts. Yeast may also be more
active in hot weather. For information on
other brands of yeast relating to quantities
contact the manufacturer listed on
the package.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid rise yeasts
should not be used with bread mix as bread
improver is already included.
Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for
the first time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.