EN8
Q
You can make your bread taste better by adding other ingredients:
Eggs
Improve the nutritional value and colouring of the bread.
(Water amount must be reduced proportionally)
Beat eggs when adding eggs.
Bran
Increases the bread’s fibre content.
Use max. 50 g (2 oz).
Wheat germ
Gives the bread a nuttier flavour.
Use max. 50 g (2 oz).
Spices,
herbs
Enhance the flavour of the bread.
Only use a small amount (1–2 tsp).
Bread–making Ingredients
Flour
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
O
Use strong white bread flour only.
O
Flour must be weighed on scales.
Dairy
Products
Add flavour and
nutritional value.
O
If you use milk instead of water, the nutritional
value of the bread will be higher, but do not
use in timer setting as it may not keep fresh
overnight.
Reduce the amount of water proportionally
to the amount of milk.
Water
O
Use normal tap water.
O
Use tepid water if using menu 2, 6, 8, 14 or 24 in a
cold room.
O
Use chilled water if using menu 8, 9, 13, 15, 16, 24,
25, 29, 30 or 31 in a hot room.
O
Always measure out liquids using the sourdough cup
provided.
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
O
The bread may lose size/flavour if measuring
is inaccurate.
Fat
Adds flavour and softness to the
bread.
O
Use butter (unsalted), margarine or oil.
2 tbsp oil are equivalent to 25 g butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Dry Yeast
Enables the bread to rise.
O
Do not use dry yeast that requires preliminary
fermentation.
O
Dry yeast which has ‘Easy Blend’, ‘Fast
Action’ or ‘Easy Bake’ written on the packet is
recommended.
O
When using dry yeast from sachets, seal the
sachet again immediately after use. To store
follow manufacturers instructions but use opened
individual sachets within 48 hours.
It is extremely important to use the correct measure of
ingredients for best results.
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