INGREDIENTS
If the bread or dough does not rise, it is usually caused by the use of old yeast. Please perform
the following test to determine whether the yeast is old and inactive:
A) Fill a small bowl or cup half full with lukewarm water.
B) Mix in one teaspoon of sugar, then sprinkle two teaspoons yeast on the water surface.
C) Place the bowl or cup in a warm environment and wait 10 minutes.
D) The mixture should foam and smell like yeast. If this is not the case, please purchase fresh
yeast.
15.
Liquids
Uquids, e.g. milk (1%, 2%, whole milk or fat-free milk) or a combination of milk powder and
water can be used to bake bread. Milk improves flavour, gives bread a smooth structure and
causes the crust to be softer, while using only water results in a crunchy crust. Juices are
sometimes listed as the liquid ingredient (apple juice, orange juice, etc.) to improve the flavour
of the bread .
16. Egg s
Eggs give bread and cake dough a rich and smooth structure. The recipes listed in this manual
are based on the use of large eggs.
17. Fat
Oil, baking fat, butter and margarine
«shorten»
or soften the structure of yeast breads. The
unique crust and structure of French bread (baguette) is caused by omitting butter. Breads
using butter will remain "fresh" longer. Please keep in mind that butter or margarine should
always be soft or in liquid form when it is added to the ingredients. Avoid using soft or diet
margarine, which does not have the required fat content.
18.
Baking
Powder
Baking powder is used as a leavening agent for fast-baking breads and cakes. This leavening
agent does not require time to rise prior to baking, since the chemical reaction will
occur
only
after liquid ingredients are added.
19.
Baking
Soda
Baking soda is another leavening agent, which should not be confused or replaced with baking
powder. Baking soda also does not require time to rise prior to baking , since the chemical
reaction will
occur
only during the baking process.
13
INGREDIENTS
Measuring
ingredie
nts
The key - and the most important step when using bread machines - is the exact and careful
measurement of ingredients. It is extraordinarily important to precisely measure liquid and solid
ingredients. Otherwise, the result might be unsatisfactory. The ingredients must also be added
to the baking pan in the order listed in the recipe. Uquid and solid ingredients require the
following methods for measuring, which vary somewhat:
Mea
sur
ing
liquids
To measure liquids like water or milk, we recommend using transparent containers made
of plastic or glass or the enclosed measuring cup (10 ). To read the value of the respective
quantity, first place the container on a horizontal, level surface at eye level (do not read values
at an angle) . The level of the liquid must correspond to the respective mark on the container.
An
«estimated»
quantity is not recommended; it could influence the balance of the recipe .
Mea
sur
ing
sol
id
ingre
dients
Use the enclosed measuring spoon
(9)
:
the small spoon corresponds to a teaspoon
the large spoon corresponds to a tablespoon
Measuring solid ingredients (different types of flour, in particul ar) should be performed using
standardized measuring cups. Such measuring cups are available in different sizes. Add the
ingredients into the measuring cups , one spoon at a time, and "cut" across the rim of the
measuring cup using a knife. Tapping the measuring cup or using it like a scoop can cause the
ingredients to be compacted, therefore resulting in larger quantities . This additional quantity
can influence the balance of the recipe. Do not sift flour.
Small quantities of solid or liquid ingredients (e.g. yeast, sugar, salt, milk powder, honey,
molasses) should be measured using the enclosed measuring spoon (9 ). Decisive is the "cut",
not the heaped quantity. This minor difference can influence the balance of the recipe.
14
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