Breville the Baker's Dozen LBM250, Инструкция

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14
Hints & Tips
INGREDIENTS
Ensure you have a perfect loaf of bread by
using fresh, quality ingredients and measuring
them accurately.
The best results are obtained with flour that
has at least 11-12% protein content, for this
reason, all the recipes in this book use bread
flour, with a protein content of 11-13%. This is
normally stated on the packaging.
All-purpose Flour
Flour that contains no baking powder, suitable
replacement for bread flour though will result
in a doughier loaf.
Bread Flour
Bread flour is the most important ingredient
of making bread and is recommended in most
bread recipes. It has a high gluten content
and can assist in keeping the bread from
collapsing after rising.
Self-raising Flour
Flour that contains baking powder is used for
yeast free breads and cake batters. Do not use
self-raising flour in combination with yeast.
Whole-wheat Flour
Whole-wheat flour is ground from the entire
wheat kernel. Bread made with, all or part
whole-wheat flour will have higher fibre and
nutritional content resulting in a smaller loaf
and a heavier texture.
OTHER INGREDIENTS
Egg
Eggs provide liquid, help with raising and
increase the nutritional value. They help with
flavour, tenderness and colour and are usually
used in sweeter bread types. Whisk eggs in
with other liquid ingredients.
Salt
Salt is necessary to improve bread flavour and
crust colour. Salt inhibits yeast activity so be
careful when measuring as it should
be accurate.
Fat
Fat adds flavour and retains moisture. Butter,
margarine or vegetable oil can be used.
Sugar
Sugar provides food for yeast and increases
the sweet taste and colour of the bread. White
sugar, brown sugar, honey and maple syrup
are all suitable to use. When using honey or
golden syrup, it must be counted as
additional liquid.
Water and Other Liquids (always added first)
Water is an essential ingredient for making
bread. Water or other liquids should be tepid or
warm. Extreme hot or cold water will prevent
the yeast activating.
Yeast
Without yeast, the bread will not rise.
Yeast needs liquid, sugar and warmth to grow
and rise. Dried yeast has been used in all
the recipes in this instruction booklet. Yeast
is a living organism and should be kept in
the refrigerator to remain fresh. Yeast needs
carbohydrates found in sugar and flour as
nourishment. Before using yeast, check the
expiration date of the yeast.
Surebake*
Surebake is a mixture of active yeast and bread
improver, commonly used in New Zealand.
In some cases, the use of yeast will provide a
better result than using a mixture of yeast and
bread improver.
*Surebake may be a Trademark of its
respective owners.