George Foreman GFBM1000, Инструкция по эксплуатации

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SUGAR
Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and texture, and
helps with browning the crust. Many sachet yeasts do not need sugar to activate.
Honey, syrup, or molasses may be used instead of sugar, provided the liquid ingredient is
adjusted to compensate.
Don
’ t use artificial sweeteners. They won ’ t feed the yeast, they may kill it.
SALT
Salt helps to control the growth of the yeast. Without salt, the bread could rise too
much, then collapse. It also adds to the flavour. Keep it away from the yeast until the
last minute, or it might inhibit it.
EGGS
Eggs will make your bread richer and more nutritious, add colour, and help with the
structure and texture. Eggs count as part of the liquid ingredient of the bread, so adjust
the other liquid ingredients if you are adding egg(s). Otherwise the dough may be too
wet to rise properly.
HERBS AND SPICES
These can be added at the beginning, along with the main ingredients.
Dried herbs and spices such as cinnamon, ginger, oregano, parsley and basil will add
flavour and interest. Use small quantities (1
– 2 teaspoons) to avoid overpowering the
flavour of the bread.
Fresh herbs, such as garlic and chives may contain enough liquid to upset the balance of
the recipe, so adjust the liquid content.
EXTRAS
Dried fruit and nuts should be chopped finely; cheese should be grated; chocolate chips
should definitely be chips, not lumps. Don
’ t add more than the recipe requires,
otherwise the bread may not rise properly.
Be careful with fresh fruit and nuts. These contain liquids (juices and oils), so you may
need to adjust the main liquid ingredient to compensate.
Extras can be added with the rest of the ingredients, but it
’ s generally better to add
them when the machine beeps, during the program. For example, if you ’ re using
walnuts, putting them at in the beginning of the program will give the kneading arm
ample time to seek them out and pulverise them. If you add them at the beep, they
’ ve
got a fair chance of making it through the program in reasonably large pieces.
Storing bread
Commercial bread contains all sorts of additives (chlorine, chalk, coal-tar dye, sorbitol,
soya, etc.).
Your bread won
’ t have any of these, so it won ’ t keep like commercial bread, and it
won ’ t look like commercial bread. On the plus side, it won ’ t taste like commercial
bread either — it ’ ll taste like bread should.
It ’ s best eaten fresh, but you can store it for a couple of days at room temperature, in a
polythene bag with the air squeezed out.
To freeze home-made bread, let it cool, put it in a polythene bag, suck all the air from
the bag, then seal it.