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Sugar
Sugar is important for the colour and flavour of
breads. It is also food for the yeast as it supports the
fermentation process. Artificial sweeteners cannot be
used as a substitute for sugar as the yeast will not react
properly with them
Salt
Salt is necessary to balance the flavour of breads
and cakes, as well as for the crust colour that develops
during baking. Salt also limits the growth of yeast so
the amounts shown in the recipes should not be
increased. For dietary reasons it may even be
eliminated entirely, however, your bread may over-
prove and rise higher than normal.
Liquids / milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread. Milk
will improve flavour, provide a velvety texture and
soften the crust, while water alone will produce a
crispier crust. Some recipes call for juice (orange, apple,
etc) to be added as a flavour enhancer. Note: For most
recipes we suggest the use of Dry Skimmed Milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Butter & margarine
Butter and Margarine ‘shortens’ or tenderises the
texture of yeast breads. Breads that call for butter stay
fresh longer. If butter or margarine is used direct from
the refrigerator, it should be cut into small pieces for
easier blending during the kneading cycle. Oil can be
used as a substitute for butter or margarine.
Baking powder
Baking powder is a raising agent used in quick
breads and cakes. This type of raising agent does not
require rising time before baking as the chemical
reaction occurs when liquid ingredients are added.
Bicarbonate of Soda
Bicarbonate of Soda is another raising agent not to
be confused or substituted for baking powder. It also
does not require rising time before baking as the
chemical reaction occurs during baking process.
Measuring your ingredients
The key and most important step when using your
Breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan in
the order in which they are given in each recipe. Liquid
and dry measurements are done somewhat differently
and are as follows:
Liquid Measurements
Use the cup provided. When reading quantities, the
measuring cup must be placed on a horizontal flat
surface and viewed at eye level (not on an angle). The
liquid level line must be aligned to the mark of
measurement. A ‘guesstimate’ is not good enough as it
could throw out the critical balance of the recipe.
Dry Measurements
Dry measurements (especially flours) must be done
using the measuring cup provided. Dry measuring must
be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with a
knife. Scooping or tapping the measuring cup will pack
the ingredients and you will end up with more than is
required. This extra amount could affect the balance of
the recipe. Do not sieve the flour, unless stated.
When measuring small amounts of dry or liquid
ingredients (ie Yeast, Sugar, Salt, Powdered Milk,
Honey) the measuring spoon provided must be used.
Measurements must be level, not heaped as this small
difference could throw out the critical balance of the
recipe.
Ingredient temperatures
All ingredients, especially liquids (water or milk),
should be warmed to room temperature 21°C (70°F). If
ingredients are too cold, below 10°C (50°F), they will
not activate the yeast. Extremely hot liquids, above
40°C (104°F), may kill the yeast.
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