99. SSal t
Salt is necessary to improve bread flavor and crust color. But salt can also restrains
the
yeast from risi ng. Never use too much salt in a recipe. Bread will be larger if baked
without salt.
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10. EEggs
Eggs can improve the breads' texture, make the bread more nourish and lar ge in
size.
NOTE L make sure the egg are stirred evenly.
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11. GGreas e , bbutter aand vvege table ooil
Grease can make bread softer but it will delay storage life of the bread. Butter
should be melted or chopped into small particles before using.
1
12. BBaking ppowder
Baking powder is used for rising the Ultra Fast bread and cake. It can produce air,
which will form bubbles to soften the texture of the bread.
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13. SSoda
Soda is similar to baking powder. It can also used in combination with baking
powder.
1
14. WWater aand oother lliquids
Water is an essential ingredient for making bread. Generally speaking, water
temperatures between 20°C
-25°C
are the best. Water can be replaced with
fresh milk or water mixed with 2% milk powder, which may enhance the breads'
flavor and improve the crust color. Some recipes may call for the use of juice for the
purpose of enhancing bread flavor, e.g. apple juice, orange juice, lemon juice and
so on.
GB
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