Gemelli BM2531SSDRM, Руководство пользователя

Страница: 8 / 35

INGREDIENTS TO USE
DRY YEAST Dry yeast becomes active when the ap-
propriate amounts of water and sugar are added at
a suitable temperature, and the carbon dioxide it pro-
duces is what causes bread to rise. Dry yeast is alive,
so it should be used before the manufacturer’s rec-
ommended best-by date and stored in the refrigerator
in a sealed container after opening the package. The
condition of dry yeast will greatly affect baking results.
BREAD FLOUR is a type of flour made by grinding hard
flour, and it contains a large amount of protein. For
making bread, use high-protein bread flour rather than
all purpose flour.
Note: When water is added to flour and the dough is
kneaded, gluten is formed from the protein in flour.
Gluten is both gluey and elastic. Gluten works to trap
SUGAR helps yeast ferment, improves color and flavor,
and keeps breads soft. The recipes in the Recipe Book
use granulated sugar. Do not substitute granulated
sugar with powdered sugar, brown sugar, or other arti-
ficial sweeteners unless indicated.
SALT adds flavor and stabilizes the gluten in the dough.
It also keeps the dough from fermenting too much.
BUTTER makes breads soft and glossy. Measure and
cut it into small pieces. The recipes in the Recipe Book
use unsalted butter.
DAIRY products, such as milk and dry milk, improve fla-
vor and keep breads soft.
EGGS add richness and velvety texture to bread dough.
The recipes in the Recipe Book use large-size eggs.
the carbon dioxide bubbles produced during fermen-
tation in the dough. This makes it a very important
component in breads made with yeast.
WHOLE WHEAT FLOUR is ground from the entire wheat
kernel, and it can be used to make hearty and nutritious
breads.
ALL PURPOSE FLOUR is a blend of refined wheat flour.
GLUTEN FREE FLOUR can be made by grinding various
ingredients that lack gluten, such as brown rice and
potato starch.
VITAL WHEAT GLUTEN is a powdered additive use-
ful for improving the elasticity of flours low in protein,
such as whole wheat flour. It helps bread rise.
FOR MEASURING LIQUIDS
Use the supplied liquid measuring cups.
FOR MEASURING DRY INGREDIENTS
Use measuring cups
(1 cup = Approx. 237ml)
FOR MEASURING SMALL AMOUNTS
Use the supplied measuring spoon
The tablespoon measures approx. 15 ml
The teaspoon measures approx. 5 ml
14 15