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INGREDIENTS
Butter or Oils:
Oils make the bread softer and
tastier. It also improves the preservation qualities of
the bread. However, too much oil slows down rising.
If you use butter, soften it or cut it into tiny pieces so
that it is distributed evenly throughout the dough. You
can substitute 1 tablespoon of butter for 1 tablespoon
of oil. Do not add hot butter. Keep the oil from
coming into contact with the yeast, as oil can prevent
yeast from rehydrating. Do not use low fat spreads or
butter substitutes.
Eggs:
Eggs make the dough richer, improve the
color of the bread and encourage the development of
the soft, white interior. If you use eggs, reduce the
quantity of liquid you use proportionally. Break the
egg in the graduated beaker, then add the liquid until
you reach the quantity of liquid indicated in the
recipe. Recipes are designed for large eggs; if your
eggs are bigger, add a little flour; if they are smaller,
use less flour.
Milk:
Recipes use either fresh or powdered milk. If
using powdered milk, add the quantity of water
stated in the recipe. Milk enhances the flavor and
improves the preservation qualities of the bread. For
recipes using fresh milk, you can substitute some of
it with water but the total volume must equal the
quantity stated in the recipe. 2% or skim milk
provides the best texture. Milk also has an
emulsifying effect which evens out airiness, giving
the soft, white interior a better texture.
Water:
Water rehydrates and activates the yeast. It
also hydrates the starch in the flour and helps the
soft, white interior to form. Water can be totally or
partially replaced with milk or other liquids. Use
liquids at room temperature.
Flour:
The weight of the flour varies significantly
depending on the type of flour used. Depending on
the quality of the flour, baking results may also vary.
Keep flour in an air-tight container, as flour reacts to
humidity in the air, absorbing moisture or losing it.
For best results use “bread flour” or “flour for bread
machines” rather than standard flour unless
otherwise specified in the recipe. In the event that
you use a blend of special flours, do not exceed 2.5
lbs. of dough in total for the bread pan and 1 lb. of
dough in total for baguettes. The more the flour is
whole (i.e. the less refined or the more of the outer
envelope of the wheat it contains), the less the
dough will rise and the denser the bread will be.
Adding oats, bran, wheat germ, rye or whole grains
to the bread dough will give a smaller, heavier loaf of
bread. Sifting the flour also affects the results.
Sugar:
Use white sugar, brown sugar or honey. Do
not use unrefined sugar or lumps. Sugar acts as food
for the yeast, gives the bread its good taste and
improves browning of the crust. Artificial sweeteners
cannot be substituted for sugar as the yeast will not
react with them.
Salt:
Salt gives taste to food and regulates the
yeast's activity. It should not come into contact with
the yeast. Salt causes the dough to be firm, compact
and not rise too quickly. It also improves the
structure of the dough. Use ordinary table salt. Do
not use coarse salt or salt substitutes.
Yeast:
Yeast is what makes the dough rise. Use can
use any of the following yeasts: active dry yeast,
quick-rise yeast or bread machine yeast. The quality
of yeast can vary, and it does not always rise in the
same way. Bread can therefore come out differently
depending on the yeast used. Old or poorly stored
yeast will not work as well as a freshly opened
packet of dry yeast. The proportions indicated are for
dried yeast. If you use fresh yeast, multiply the
quantity by 3 (in weight) and dilute the yeast in a
small amount of warm water with a little sugar for
more effective action.
Additives
(olives, bacon pieces, etc.): You can add a
personal touch to your recipes by adding a variety of
ingredients. When adding ingredients, be sure to:
• add them following the beep for additional
ingredients, especially those that are fragile such
as dried fruit
• add the most solid grains, such as sesame seeds,
at the start of the kneading process to ensure even
distribution
• thoroughly drain moist ingredients (olives)
• lightly flour fatty ingredients for better blending
• not add too large a quantity of additional
ingredients, especially cheese, fresh fruit and fresh
vegetables, as they can affect the development of
the dough
• finely chop nuts as they can cut through the loaf
structure and reduce the cooked height.
Ready to Use Bread Mixes:
Ready-to-use bread
mixes can be found in many local grocery stores.
Follow the manufacturer's instructions when using
these mixes. Usually, the choice of the program will
depend on the the type of mix purchased. For
example: Whole wheat bread - Program 3.