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MAKING BREAD
•
WATER
. Hard water gives unpredictable results. Bottled water that has been
stored at room temperature water is best
•
SALT
. Basic table salt will work just fine but keep it away from the yeast while it
is sitting in the bread maker. Salt is important for the taste of the loaf but it will
inhibit the yeast. You can tweak the salt content a little but be aware that it can
have a marked effect on the size of your finished loaf.
•
SUGAR
. Regular granulated sugar is fine. Once the yeast is activated the sugar
will feed it. That means it is a vital ingredients in most loaves. You can tweak the
sugar content a little but be aware that it can also have a marked effect on the
size of your finished loaf.
•
EGGS
can improve bread texture, make the bread more nourishing and larger
in size, the egg should be room temperature and pre mixed before adding to
the bread pan.
•
FATS
like butter, oil etc. can make bread softer and increase storage life. But-
ter should be melted or chopped to small pieces before using.
•
BAKING POWDER or SODA
is used for rising the Ultra Fast bread and cake.
As it does not need rise time, and it can produce bubbles to soften the texture
of bread utilizing chemical principles rather than the organic method of yeast.
INGREDIENT MEASUREMENT
One of the most important steps for making good bread is proper measuring of
ingredients. It is strongly suggested to use scales instead of the measuring cup until
you become more adept at making bread. Use the supplied measuring spoon for
tbsp and tsp quantities.
•
Weighing liquid ingredients
. These can be measured with measuring cup or
by weight .
TIP:
Water can easily be weighed out since 250ml of water is the
same as 250g of water! One of the many joys of the metric system!
•
Dry measuring
can be done by gently spooning ingredients into the measur-
ing cup and then once filled, leveling off with a knife. When measuring small
amounts of dry ingredients, the measuring spoon should be used. Measure-
ments should be level, not heaped as this small difference could throw out the
critical balance of the recipe.
•
Adding sequence
. The sequence of adding ingredients should be noted. Gener-
ally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder etc.
When adding the ingredients, the flour shouldn’t be wetted by liquid completely.
The yeast can only be placed on the dry flour. And yeast should not touch the
salt. When you use the delay function for a long time, avoid adding perishable
ingredients such as eggs, milk or fresh fruit ingredients.
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