Salt
Of course, salt gives the right taste to bread. It may, however, decelerate fermentation
process.
Butter
Improves taste and softens; you can also use margarine or olive oil.
Sugar
Sugar improves taste of bread and it is partially the reason of browning crust.
Note: some types of dried yeast may not ferment if you add sugar. Do not use sugar cubes
or coarse sugar.
Water
Always use water of room temperature, best at 22 °C.
Other ingredients
They may include everything from dried fruits, cheeses, eggs, nuts, brown our,
condiments, herbs etc. It’s on you. Don‘t forget that ingredients such as cheese, milk and
fresh fruit have higher water content that inuences nal loaf appearance. You should
rather use dried alternatives such as dried cheese, milk etc. After gaining some experience
in using the bread baker, you will recognize where it is necessary to add water or our.
Do not forget amount of salt because it decelerates fermentation. Some ingredients may
be mixed at the beginning, e.g. dried milk and yoghurt; some add after the sound signal,
e.g. nuts, dried fruit. If you monitor the baking process, you will know where the signal will
sound.
Conditions
Work conditions are very important; the difference in the bread size is 15% if prepared in
warm or cold environment.
Storing of bread
Home-made bread contains no preservatives. However, if you put bread to a clean and
air-tight utensil and then to your fridge, you can keep it for 5 - 7 days. Moreover, you can
freeze the bread.
How to bake fresh bread for good digestion?
Addition of mashed cooked potato to our followed by dough kneading will make the fresh
bread more digestible.
What to do if yeast is felt in the bread?
a) This taste is usually removed by addition of sugar.
b) Add one tablespoon of vinegar to water for small loafs and 2 tablespoons for big loafs.
c) Use buttermilk or ker instead of water. It applies to all recipes and it is recommended
for bread freshness improvement.
Why the bread baked in a classic oven tastes differently from the bread baker?
It depends on different moisture content: Bread baked in the classic oven is drier because
of larger baking space whereas the bread made in the bread baker has higher moisture
content.
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