George Foreman GFBM1000, Инструкция по эксплуатации

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Ingredients
FLOUR
The type of flour used is important. You can ’ t use “ ordinary ” plain flour for making
bread. Buy flour with “ strong ” or “ bread ” in its title. The commonest is normally
marketed as strong white flour. These “ strong ” or “ bread ” flours contain more gluten
than ordinary baking flour. Gluten is the name of the protein that gives the bread its
structure and texture. It retains the carbon dioxide produced by the yeast, putting the
elasticity, the bounce, into the dough.
OTHER BREAD FLOURS
These include strong brown or “ Farmhouse ” flour, strong wholemeal, and wholewheat
bread making flours. These provide an excellent source of dietary fibre, but contain
lower levels of gluten than strong white flour. This means that brown loaves tend to be
smaller and denser than white loaves. Generally speaking, if you substitute strong white
flour for half of the brown flour in the recipe, you can make bread with a
“ brown
bread ” flavour and a “ white bread ” texture.
YEAST
Yeast is a living organism. Given moisture, food, and warmth, the yeast will grow and
release carbon dioxide gas. The carbon dioxide forms bubbles which are trapped in the
dough, making it rise.
Of the various types of yeast available, we recommend using
“ active dry yeast ” or “ easy
blend dried yeast ” . These are usually sold in sachets and don ’ t have to be dissolved in
water first.
You may also see
“ fast action yeast ’ or “ bread machine yeast ” . These are more potent
yeasts, which can make the dough rise up to 50% faster. If you want to use these, you ’ ll
need to do a bit of experimenting to get the best results. You could start off by trying
them with some of the RAPID programs.
LIQUID
The liquid ingredient is usually water or milk, or a mixture of these. Water makes a
crispier crust. Milk gives a softer crust with a velvety texture.
The liquid should be warm, not hot or cold. Both hot and cold water will inhibit the
yeast.
Some recipes call for hand-hot water (that
’ s 46°-52°C or 115°-125°F), to speed up the
process. Only the fast yeasts can handle this temperature.
Don
’ t use milk with the timer; it might curdle before the bread-making process starts.
BUTTER/FAT
These make the dough more tender and enhance the flavour, giving the finished loaf a
richer quality. They help to retain moisture, making the bread keep fresh longer.
Margarine or olive oil can be used instead of butter, but they are less effective.
LOW FAT SPREAD
Don ’ t use low fat spread. Never mind what the manufacturer says, it ’ s designed for
spreading, not for baking. It ’ s “ low fat ” , where the recipe needs “ fat ” . It ’ s also likely to
be full of the additives, E-numbers and other gunge we ’ ve so far managed to avoid.