ECG PCB 815 - Page 56

GB
56
56
Corn and oat our
Corn or oat our is ground from maize or oats. These ours are optional ingredient when baking coarser bread, they
improve avour and texture.
Sugar
Sugar is „food” for yeast and enhances sweet taste and the color of the bread. It is avery important element for rising of
the dough. White sugar is usually used, but some recipes may require brown sugar or icing sugar.
Yeast
Yeast is aliving organism and for maintaining freshness should be stored in the refrigerator. It needs carbohydrates from
sugar and our as food. Yeasts for use in the bread maker are sold under various names: Yeast for bread maker, dry yeast
or instant yeast. The yeast produces carbon dioxide during rising. Carbon dioxide makes the dough uy and softens the
inside of the bread. Check the expiration date before use. Return the unused yeast in the refrigerator immediately, high
temperatures kill the yeast. When the dough does not rise it is usually caused by bad yeast.
Salt
Salt is necessary to improve the taste of the bread and the color of the crust. It is also used to limit the activity of the
yeast. Never use too much salt in arecipe. The bread will be bigger with lesser amount of salt.
Eggs
Eggs can improve bread texture, make it more nutritious and larger. The eggs must be mixed with other liquid ingredients.
Fat, butter and vegetable oil
Fat can rene the bread and extend its durability. Butter should be melted before adding it to liquid ingredients or cut
into small pieces.
Baking powder
Baking powder is used for rising quick bread and cakes. Since it does not need long time for rising and produces air on
chemical principle, the air will generate bubbles rening the texture of the bread.
Baking soda
Similar use like baking powder. You can use it in combination with baking powder.
Water and other liquids (always added rst)
Water is abasic ingredient for bread baking. Generally, the water should be at room temperature. Some recipes may
require milk or other liquids improving the taste of the bread. If the recipe requires milk products never use the delayed
start function.
Tips to bake agood bread
Use exactly measured amounts.
One of the most important conditions for baking good bread is the correct amount of ingredients. Measure carefully
each ingredient and add to the baking pan exactly according to the recipe. We strongly recommend that you use
ameasuring cup or ameasuring spoon, because the wrong amount could signicantly aect the result.
Correct order of the ingredients
Always add the ingredients in order according to the recipe.
FIRST: Liquid ingredients
THEN: Dry ingredients
FINALY: Yeast
Yeast should be added only to dry our and should not come into contact with aliquid or salt. If you set along interval
for the delayed start, never add perishable ingredients such as milk or eggs. After the rst thorough kneading of dough
abeep will sound, indicating the time to put in fruit ingredients into the mixture. If these ingredients were added too
soon, they would lose their avour during the long mixing.
Liquid ingredients
Water, fresh milk or other liquids should be measured with ameasuring cup with distinct markings and neck. Place acup
on the kitchen counter and bend, so that you can accurately check the level of the liquid. When measuring oil and similar
ingredients, clean the cup thoroughly.