ENGLISH
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Butter or oil
Use butter or margarine and vegetable oil. Where a recipe uses large amounts so the flavor is
more noticeable, butter will provide the best result.
Do not use low fat spreads as they contain up to 40% water it do not have the same properties.
Salt
Use fine table salt or sea salt, not coarsely ground salt. Low-salt substitutes are best avoided
as most do not contain sodium.
Salt strengthens the gluten structure and makes the dough more elastic.
Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
Too much salt will prevent the dough rising sufficiently.
Eggs
Eggs may be added to enrich the dough, improve the colour of the bread and help to add
structure and stability to the gluten during rising. If using eggs, reduce the liquid content
accordingly. Place the eggs in a measuring cup and top up with liquid to the correct level for
the recipe.
Avoid using eggs straight from the fridge it can inhibit the action of the yeast.
RECIPES RECOMMENDED
1. Basic
Ingredients
1,0LB
1,5LB
2,0LB
Water
160 ml
240 ml
310 ml
Butter
2 tbsp
2 tbsp
3 tbsp
Salt
½ tsp
½ tsp
1 tsp
Sugar
1 tbsp
2 tbsp
3 tbsp
Milk Powder
2 tbsp
3 tbsp
5 tbsp
Flour
300 g
400 g
520 g
Yeast Powder
1 tsp
1 tsp
1 tsp
2. French
Ingredients
1,0LB
1,5LB
2,0LB
Water
155 ml
230 ml
300 ml
Butter
2 tbsp
2 tbsp
3 tbsp
Salt
½ tsp
½ tsp
1 tsp
Flour
250 g
375 g
500 g
Yeast Powder
1 tsp
1 ¼ tsp
1 ½ tsp
