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21

INGREDIENTS

Fats and oils:

fats make the bread softer and

tastier.  It  also  stores  better  and  longer.  Too
much fat slows down rising. If you use butter,
cut it into tiny pieces so that it is distributed
evenly throughout the preparation, or soften
it. You can substitute 15g butter for 1 tables-
poon of oil. Do not add hot butter. Keep the
fat from coming into contact with the yeast,
as fat can prevent yeast from rehydrating. Do
not use low fat spreads or butter substitutes.

Eggs:

eggs make the dough richer, improve the

colour of the bread and encourage the develop-
ment of the soft, white part. If you use eggs,
reduce the quantity of liquid you use propor-
tionally. Break the egg and top up with the li-
quid  until  you  reach  the  quantity  of  liquid
indicated in the recipe. Recipes are designed
for one 50 g size egg; if your eggs are bigger,
add a little flour; if they are smaller, use less
flour.

Milk:

recipes use either fresh or powdered milk.

If  using  powdered  milk,  add  the  quantity  of
water stated in the recipe. It enhances the fla-
vour and improves the keeping qualities of the
bread.  For  recipes  using  fresh  milk,  you  can
substitute some of it with water but the total
volume must equal the quantity stated in the re-
cipe. Semi-skimmed or skimmed milk is best to
avoid bread having a close texture. Milk also has
an emulsifying effect which evens out its airi-
ness, giving the soft, white part a better aspect.

Water:

water  rehydrates  and  activates  the

yeast. It also hydrates the starch in the flour
and helps the soft, white part to form. Water
can be totally or partially replaced with milk or
other liquids. Use liquids at room temperature.

Flour: 

the weight of the flour varies signifi-

cantly depending on the type of flour used. De-
pending  on  the  quality  of  the  flour,  baking
results may also vary. Keep flour in a hermeti-

cally sealed container, as flour reacts to fluc-
tuations in atmospheric conditions, absorbing
moisture or losing it. Use “strong flour”, “bread
flour” or “baker’s flour” rather than standard
flour. Adding oats, bran, wheat germ, rye or
whole grains to the bread dough will give a
smaller, heavier loaf of bread.

Using  T55  flour  is  recommended  unless

otherwise specified in the recipe. If you are

using special flour blends for bread, brioche

or  rolls,  do  not  exceed  1  kg  of  dough  in

total.

Sifting the flour also affects the results: the
more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains), the
less  the  dough  will  rise  and  the  denser  the
bread.  You  can  also  find  ready-to-use  bread
preparations on the market. Follow the manu-
facturer’s instructions when using these prepa-
rations. Usually, the choice of the programme
will depend on the preparation used. For exam-
ple: Wholemeal bread - Programme 3.

Sugar: 

use white sugar, brown sugar or honey.

Do  not  use  unrefined  sugar  or  lumps.  Sugar
acts as food for the yeast, gives the bread its
good taste and improves browning of the crust.
Artificial sweeteners cannot be substituted for
sugar as the yeast will not react with them.

Salt:

salt gives taste to food and regulates the

yeast’s  activity.  It  should  not  come  into
contact  with  the  yeast.  Thanks  to  salt,  the
dough is firm, compact and does not rise too
quickly. It also improves the structure of the
dough. Use ordinary table salt. Do not use co-
arse salt or salt substitutes.

Yeast:

baker’s  yeast  exists  in  several  forms:

fresh in small cubes, dried and active to be re-
hydrated or dried and instant. Fresh yeast is
sold in supermarkets (bakery or fresh produce
departments), but you can also buy fresh yeast
from your local baker’s. In its fresh or instant

MLX-OW5020-NC00020607_MLX-OW5020-NC00020607  28/12/10  11:03  Page21

Summary of Contents for MLX-OW5020

Page 1: ...www moulinex com home bread FR EN DE ES IT TR NL DA NO SV FI AR FA MLX OW5020 NC00020607_MLX OW5020 NC00020607 28 12 10 11 03 Page1 ...

Page 2: ...1 2 2a 2b 2g 2e 2f 2C 2 2d 3 7 4 6a 6b 6 5 MLX OW5020 NC00020607_MLX OW5020 NC00020607 28 12 10 11 03 Page2 ...

Page 3: ...3 A B C D E F G H I J K L 6a MLX OW5020 NC00020607_MLX OW5020 NC00020607 28 12 10 11 03 Page3 ...

Page 4: ...ve been given supervision or instruction concerning use of the appliance by an adult responsible for their safety Children should be supervised to ensure that they do not play with the appliance Use the appliance on a stable work surface away from water splashes and under no cir cumstances in a cubby hole in a built in kitchen Make sure that the power it uses corresponds to your electrical supply ...

Page 5: ...n use Do not touch the viewing window during and just after operation The window can reach a high temperature Do not pull on the supply cord to unplug the appliance Only use an extension cord that is in good condition has an earthed socket and is suit ably rated Do not place the appliance on other appli ances Do not use the appliance as a source of heating Do not use the appliance to cook any othe...

Page 6: ...w the order of ingredients and quantities indicated in the recipes First the liquids then the solids Yeast should not come into contact with liquids sugar or salt General order to be followed Liquids butter oil eggs water milk Salt Sugar Flour first half Powdered milk Specific solid ingredients Flour second half Yeast Using Bread preparation is very sensitive to tem perature and humidity condition...

Page 7: ... lid Plug in the breadmaker and switch it on After you hear the beep pro gramme 1 will appear on the display as the default setting i e 1000g medium browning G Press the button The indicator light will come on The timer colon flashes The cycle will start H I Unplug the breadmaker at the end of the cooking Tilt the bread tank slightly to the side then unclip to remove it Always use oven gloves as t...

Page 8: ...bake It is a kneading and rising programme for all leavened doughs such as pizza dough rolls sweet buns USING YOUR BREADMAKER A default setting is displayed for each pro gramme You will therefore have to select the desired settings manually Selecting a programme Choosing a programme triggers a series of steps which are carried out automatically one after another The menu button enables you to choo...

Page 9: ...t can rise better The dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles During this cycle and for programmes 1 2 3 4 6 7 8 9 12 you can add ingredients dried fruit or nuts olives etc A beep indicates when you can intervene See the summary table for preparation times page 114 115 and the extra column This column indicates the time that will be displayed on your...

Page 10: ... programme the appliance up to start 15 hours in advance to have your prepara tion ready at the time you want This func tion cannot be used on programmes 5 6 9 10 11 12 13 14 This step comes after selecting the programme browning level and weight The programme time is displayed Calculate the time difference between the moment when you start the pro gramme and the time at which you want your prepar...

Page 11: ... used De pending on the quality of the flour baking results may also vary Keep flour in a hermeti cally sealed container as flour reacts to fluc tuations in atmospheric conditions absorbing moisture or losing it Use strong flour bread flour or baker s flour rather than standard flour Adding oats bran wheat germ rye or whole grains to the bread dough will give a smaller heavier loaf of bread Using ...

Page 12: ... as linseed or sesame at the start of the kneading pro cess to facilitate use of the machine delayed starting for example to thoroughly drain moist ingredients olives to lightly flour fatty ingredients for better blending not to add too large a quantity of additional ingredients especially cheese fresh fruit and fresh vegetables as they can affect the de velopment of the dough respect the quanti t...

Page 13: ...ccessory to turn out the loaf M After pressing on nothing happens The machine is too hot Wait 1 hour between 2 cycles A delayed start has been programmed After pressing on the motor is on but no kneading takes place The pan has not been correctly inserted Kneading paddles missing or not installed properly After a delayed start the bread has not risen enough or nothing happens You forgot to press o...

Page 14: ... h TILBEREDNING AF DEJEN Æltning Hvile Hævning h BAGNING h EKSTRA h HOLDE VARM h NO GYLLEN VEKT g TOTAL TID h FORBEREDELSE AV DEIGEN Elting Hvile Heving h STEKETID h EKSTRA h VARMEHOLDING h SV FÄRG STORLEK g TOTAL TID h FÖRBEREDELSE AV DEGEN Knådning Vila Jäsning h GRÄDDNING h EXTRA h VARMHÅLLNING h FI PAAHTO PAINO g AIKA YHTEENSÄ h TAIKINAN VALMISTUS Alustus Lepo Kohotus h PAISTO h EXTRA h PITO L...

Page 15: ...lude il tempo di mantenimento al caldo per i programmi dall 1 all 9 compresi e 12 TR 0 10 ila 1 10 10 dakikalık dilimler halinde Not toplam süreye 1 den 9 e ve 12 e kadar dahil programlar için sıcak tutma zamanı dahil değildir NL tussen 0 10 tot 1 00 instelbaar in schijven van 10 min Opmerking bij de totale tijdsduur zit niet de tijd van het warmhouden van de programma s 1 tot en met 9 en 12 DA Fr...

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