28
• Butter / oil
Butter or oil enrich the flavour and
also give the bread a softer consist-
ency. The butter or oil should be at
room temperature.
• Sugar
Sugar is used to “feed” the yeast and
is very important to the fermentation
process. Both refined and brown sug-
ar or honey is suitable for this. Sugar
increases the nutritional value of the
bread and makes it last longer.
• Eggs
Eggs can make a bread more nutri-
tious and bigger. They should be raw,
whisked and always without the shell.
Never use eggs if the timer function
is to be used as eggs can quickly go
off if they are not kept cool.
• Baking powder
Baking powder is used for “quick”
bread doughs and sponge cakes. The
dough does not require any time to
rise, as is the case with yeast, and the
doughs contain more air.
• Soda
Soda has the same function as baking
powder in doughs. Soda and baking
powder are also frequently used
together.
• Water
We recommend that you use normal
tap water. Make sure that the water
is not too hot or too cold, but is at
room temperature. If the water is too
cold, the yeast will not start the fer-
mentation process. If the water is too
hot, the yeast ferments too quickly
(only recommended if the “Schnell
backen (Fast Baking)” programme is
used).
• Milk
Milk or dairy products enrich the
flavour, increase the nutritional value
of the bread and ensure that the
bread has a delightful brown crust.
The amount of milk added should be
deducted from the amount of water
specified in the recipe.
Never use milk or dairy products if
the timer function is to be used as
dairy products can quickly go off if
they are not kept cool.
• Ready-made bread mixtures with
yeast
In the case of ready-made bread mix-
tures which contain yeast, only water
needs to be added to the mixture,
select Programme 1 (“Standard”) and
specify a bread size according to the
quantity of the bread baking mixture.
The fraction of yeast in such ready-
made bread baking mixtures fre-
quently varies, therefore the baking
result may differ.
• Ready-made bread mixtures without
yeast
First pour the yeast into the baking
tin, then the bread mixture and finally
the water. Select a programme which
reflects the type of flour in the bread
mixture.
Making Dough
• Make sure that all ingredients are at
room temperature (exception: with
the “Schnelles Backen” (Fast Bak-
ing) and “Extra schnelles Backen”
(Extra Fast Baking) programmes, the
water which is added may be slightly
hotter).
• Use dry yeast as it is less complicated
and “more reliable”.
• Note that rye flour does not have the
same baking characteristics as wheat
flour. A dough made from rye flour
will not rise very well without suffi-
cient raising agent. To achieve good
baking results, a mixture of at least
30% wheat flour and no more than
70% rye flour should be used to make
rye breads.
01383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 2801383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 28 30.04.2020 14:40:0730.04.2020 14:40:07
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