Charlescraft NBR BBM3 - Page 4

INGREDIENTS (CONT ' D)
BUTfER
Butter or margarine may be used . Both add fl avour
and tenderness to the bread. Al ways cut butter into
small pi eces and allow it to reach room temperature
before adding . Omitting butter wil l give your bread a
very crusty texture like French bread .
SALT
Salt contro ls the rising action of the yeast and adds
fl avour. Too - much salt will reduce the loaf size , wh il e
too little will result in over-rising. For dietary reasons,
salt may be el i minated , but your loaf will rise hi gher
than normal. Therefore, the yeast and sugar content
may al so have to be reduced.
WHEN ADDING SALT , ALWAYS POUR IT AROUND
THE OUTER EDGE OF THE MIXTURE AWAY FROM
YEAST .
SUGAR
Sugar is the nutrition source for the yeast and is
essential to the rising process . It also enhances
the fl avour and crust colour of the bread . All the
recipes in this book require granu l ated sugar- do
not use powdered sugar or artificial sweeteners .
Brown su gar , molasses or honey may be used ,
but your results may vary if the recipe is not
followed precisely.
Too much sweetener will make your dough over-rise.
Not enough wi ll result in a short loaf .
WHEN ADDING SUGAR , ALWAYS POUR IT AROUND
THE OUTER EDGE OF THE MIXTURE AWAY FROM
THE YEAS T.
WATER (LIQUIDS)
The vo l ume and temperature of liquids are extremely
important to the rising process . Al ways measure
precise ly. Sit the cup on a fl at surface when
measuring -do not ho ld at eye leve l. If too much
liquid is used your loaf will over-rise and fall whi le
baking . If too little liquid is used your loaf will be
short and dense . Ensure that liq u ids are the proper
temperature - use on ly room temperature liquids-
20°C to 23°C (68°F to 74°F). If possible , let water
sit on the counter for 30-60 minutes to ensure that
it has reached room temperature before adding to
bread pan. If the rec i pe calls for eggs , fruit, cheese
or fresh vegetables , the liquid content may have to
be adjusted slight ly.
AL WAYS POUR WATER INT O BREAD PAN BEFORE
ADD I NG OT HER INGRED I ENTS.
Mll.K
Mi lk adds colour to the cr ust and he i ghte ns the
nutritional value of the br ead . The recipes in this
book use DRY SKIM MI LK POWDER . However . you
may substitute fresh milk for wate r in most recipes to
soften the crust. If you us e milk instead of water,
eliminate the dry milk also . Fruit juice , vegetable
juice , soy mi lk or rice mi lk may be used for people
who are lactose-i n tolerant or have m il k allergies .
DO NOT USE FRESH MI LK WITH TIMER.
DRY MILK FRESH MILK
IN RECIPE REQUIRED
3 Tbsp 1/2 cup + 1 Tbsp
2 1/2 Tbsp 1/2 cup
2 Tbsp
3/8 cup
1 1/2 Tbsp 5 Tbsp
1 Tbsp 3 Tbsp
1/2 Tbsp 2 Tbsp