20
OTHER INGREDIENTS
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or margarine
can be used as a substitute. If butter or margarine is used directly from the
refrigerator it should be softened first for easier blending during the mixing
cycle.
Baking Powder
Baking powder is a raising agent used in cakes. This type of raising agent
does not require rising time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate Of Soda
Bicarbonate of soda is another raising agent, not to be confused or
substituted with baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
Liquids/Milk
Liquids such as milk or 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 crisp crust. Some recipes include juice
(orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered) skimmed milk.
If you wish to use milk instead of dried milk powder for bread making you can.
Milk should be at the recommended 21-28ºC.
Pour an amount of milk into a measuring jug, but make sure you then add
enough water to make it up to the quantity (of water) in the recipe you’re
following.
So for example, if the recipe requires 360ml water, you can use 280ml milk
with 80ml water or if preferred 360ml milk.
To balance the flavour of the bread, for every tbsp of milk powder in the
recipe, use the equivalent amount of milk in the table below then add water to
make up the total recipe quantity.
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