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If you are in any way unsure, it is good policy to monitor the dough while it is
kneading, using the notes above.
Butter, Margarine, Cooking Fat and Oil
These are interchangeable in bread making. Fats add flavour and help the keeping
properties of bread. If you wish to use margarine based or vegetable oil, ensure
that you use the regular kind. Avoid the “light” varieties as they contain quite large
amounts of water which will adversely affect the bread. If you are in doubt, read the
small print on the container; this will indicate whether the product is suitable for
bread making.
When substituting oil for butter, margarine or solid cooking fat, reduce the amount
of liquid by around ¾ tbsp. to compensate for the extra liquid content of the oil.
As you will see from our recipes, it is good practice to cut butter and solid fats into
small pieces before using them.
Low fat bread can be made by substituting natural low fat yoghurt for some or all
the fat in the recipe, in equal amounts. Apple purée may also be used. Once again,
monitor the dough and adjust accordingly.
Sugar
Sugar provides food for the yeast, helps bread to rise and improves flavour, structure
and colour. Almost any kind of natural sweetener can be used, - all the various
sugars, corn and maple syrup, honey, etc. Once again, when using liquid sweeteners
to replace sugar, reduce the amount of water slightly to compensate. Artificial
sweeteners are not suitable for bread making.
Salt
Salt in bread is NOT just a matter of taste! Salt restrains the growth of the yeast,
and improves elasticity and structure. If you reduce or eliminate salt from the bread
it will rise excessively - if you use too much salt the loaf will not rise enough. Use
common table salt.
When adding salt to the bread barrel, keep it away from the yeast by introducing
it at one corner. If the yeast comes into premature contact with salt, the bread will
not rise properly. This situation is obviously more important when using the delay
timer.
Yeast
Yeast is a micro-organism which feeds on sugars and starches in the bread mix
producing carbon dioxide gas which in turn causes the bread to rise.
We recommend the use of dried fast-acting yeast which is intended for bread
makers. The instructions on the sachet will tell you if the yeast is suitable for bread
makers. Easy-blend yeasts are readily available from all good supermarkets.
When adding yeast, be especially careful to get the quantity correct, to ensure best
results.
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