Aroma BREADCHEF ABM-220 - Page 11

INGREDIENTS ADJUSTMENTS
To
make
successful
bread
with
the
best
results,
follow
the
adjustments
methods:
:
listed
below:
1.
Liquid/Fiour
Adjustment:
Dough
should
be
tacky
(slightly
sticky)
and
shaped
into
a
well
formed
ball.
Check
the
dough
in
the
first
5
minutes
after
starting.
If
it
is
too
wet
add
more
flour
%
to
one
tablespoon
at
a
time.
If
it
is
too
dry,
add
water
%
to
1
tablespoon
at
a
time.
Liquid
Substitutes:
If
you
are
changing
the
recipe
by
adding
ingredients
that
contain
water
(e.g.,
cottage
cheese,
yogurt,
etc.)
you
must
adjust
the
amount
of
the
liquid
or
liquids
listed
in
the
recipe.
One
whole
egg
equals
1⁄4
cup
of
liquid,
so
you
would
decrease
the
amount
of
water
or
milk
in
the
recipe
by
М
cup.
Delayed
Finish
Time:
DO
NOT
use
fresh
fruits
or
perishable
ingredients
(e.g.,
fresh
milk
or
eggs)
in
your
recipe
when
using
this
function.
Also,
reduce
the
amount
of
liquid
used
by
one
or
2
teaspoons
and
use
only
cold
liquids.
Altitude
Adjustment:
For
baking
at
altitudes
above
2,500
feet,
reduce
the
amount
of
yeast
М
to
%
tsp
and
sugar
by
1
to
2
tsp
to
avoid
over
proofing.
Increase
salt
%
tsp
to
inhibit
the
yeast
from
over
rising.
Also,
increase
liquid
%
Tbs
at
a
time
until
dough
forms
а
tacky,
soft
ball.