Milk and milk products:
Their main purposes are:
• They enhance flavour.
• They increase the nutritional value
of bread.
• Milk solids include protein, lactose
(milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program.
Otherwise it may sour during the rest time, spoiling
the final flavour.
Salt:
Salt has the following functions in
bread baking.
• It strengthens gluten structure and
makes it more stretchable.
• It inhibits yeast growth.
• It enhances the flavour.
Therefore, too much salt will inhibit fermentation
whereas too little will result in weak gluten structure.
Both will result in a bread with low volume and poor
texture. Use ordinary table salt.
Liquid:
Cold tap water should be used.
(For the BAKE RAPID options,
however, lukewarm water should be
used, especially during the very cold
winter months.)
Cold fresh milk can be substituted to
improve the keeping quality and nutritional value of
the loaf, which will have a softer browner crust.
NEVER use fresh milk on the overnight program.
Always measure the liquid stated in the recipe
carefully, using a standardised measuring cup.
TOO MUCH LIQUID will cause the dough to
collapse, giving a poor appearance.
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Yeast:
Yeast is a living organism, a
microscopic plant which works as
a leavening agent in bread baking.
It acts on sugars and changes them
into carbon dioxide gas and alcohol.
This gas production causes the leavening or the “rise”
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.
For , use the latter type. Do not use
fresh yeast or dry yeast that requires preliminary
fermentation. Always use instant yeast that may be
added and mixed with other ingredients. Do not
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to
activate, your incorporates a heat
sensor to keep the dough at the correct temperature
during the rising process.
We recommend brands "Allied", "Kitchen Collection"
and "Fermipan," however, several brands are
available in supermarkets. These yeasts are available
in sachets or large air tight packages and once
opened the sachets should be resealed and used
within 48 hrs or stored in air tight container in the
refrigerator or used according to manufacturer’s
instructions.
Note: Some brands of yeast have bread improver
included.
Please alter quantity when using these products.
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20
Since the bread program on your Automatic is
completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients
Flour:
Wheat flour provides the bulk and
structure of bread. Flour is classified
into two types, strong flours which are
milled from hard wheat and weak
flours which are milled from soft
wheat. The difference in the two types
of wheat is the content of proteins that form gluten
("gluten" is the important constituent of bread which
provides its structure and its stretchy, chewy texture.
Gas which is released during fermentation is trapped
within the elastic network of gluten, thus making the
dough rise. Gluten development mostly takes place
during dough kneading).
Strong flours contain a high content of proteins
necessary for the development of gluten. "Bread flour"
and “Bakers flour” are the major product within this
category. Most of the recipes in this book call for this
flour.
Weak flours such as plain flour and pastry flour, are
less in protein content and are suitable for products
which have a light, crumbly texture and do not require
much gluten development.
Self raising flour is a white flour to which baking
powder and sometimes salt has been added. Weak
flours and self raising flour alone may not be
substituted for bread flour in the included recipes.
Unbleached plain flour is white wheat flour which has
not been bleached to whiten it. Most plain flours have
a gluten content of approximately 4-5%. For successful
results when baking bread, 8-9% is required. Plain
flour may be used if supplemented with gluten flour or
bread improver.
Continental flour is a flour similar to bakers or bread
flour but is ground very fine. This produces a very
smooth even loaf.
Gluten (Gluten Flour or Wheat Gluten) is a flour
extremely high in gluten content. Use approximately
1
/
4
cup (35
N
) to flours with a low gluten content to
improve suitability for use.
Rye flour contains some proteins but these do not
form sufficient gluten. Therefore, bread baked with
rye flour will be dense and heavy.
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Whole wheat flour or wholemeal wheat flour is
made by grinding the entire wheat kernel, including the
bran and germ. 100% whole wheat bread or breads
containing a high percentage of whole wheat flour will
be lower in height and heavier in texture than bread
baked with flour. If you are not pleased with the height
and the texture of the whole wheat bread, you could
strengthen the bread by increasing the proportion of
white bread flour. (You must reduce the same
proportion of whole wheat flour so that the total amount
of wheat flour would remain the same.) The life of whole
wheat flour and its baked products is shorter than
white bread flour and its baked products, because the
included germ is high in fat, which can become rancid.
Other flour: Products milled from other grains are
occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not
contain protein that form sufficient gluten and
therefore they should not be substituted for bread
flour in the following recipes.
Note: If strong flour (bread flour) is not available, weak
flour (plain flour) may be used as substitution.
When baking with weak flour, please add gluten or
bread improver as bread may not rise sufficiently.
Sugars:
Sugars or sweetening agents
have the following purposes in
bread making:
• They add sweetness and flavour.
• They add softness and fineness to
the texture.
• They give crust colour.
• They contribute to keeping
qualities by retaining moisture.
• They provide food for yeast.
Besides granulated sugar or caster sugar, brown
sugar, honey and molasses can be substituted in the
recipes. Recipes including fruit generally require less
added sugar due to the high sugar content of the fruit.
19
Baking Tips and Recipes
Basic Ingredients
20
Since the bread program on your Automatic is
completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients
Basic Ingredients
®
19
Baking Tips and Recipes
Basic Ingredients
Basic Ingredients
Fats:
The major purpose of fats in bread
baking are:
• They tenderize the bread.
• They add flavour and richness.
• They contribute to keeping qualities
by retaining moisture.
Any fat can be used, however, we recommend butter
for the best flavour and texture.
Basic Ingredients
