Prima ABM 4 - Page 9

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page
9
•
SALT
Salt adds to
the
flavour of the bread of course
but
it
can also
be
used to
slow down a particularly lively yeast.
•
BUTTER (or fat)
Enhances the flavour and makes the
loaf
softer.
Alternatives
to
butter are margarine or olive oil. Avoid low fat spreads as these
may be as little as 40%
fat
and will not
have the same effect.
SUGAR 10
Sugar adds to the flavour of the bread and goes
some way
to
making the crust go
brown.
Note: Most sachet
yeasts do not
rely on sugar
to
become active.
water
1
1
Use
soft water
if you can but your Prima Home Bakery will still
make good bread with hard water. There is often much debate
on what temperature the water should be. The answer is
simple. If
you put
your hand in the water and it feels cool
then
it's fine. There is no need to warm the water first. If you're
worried the water may be too cold
from the
tap just
leave it
to
sit for an hour in the
kitchen before you use it. Making the
water warm could kill the yeast
prematurely. The Prima Home
Bakery takes the guess work out
of bread making.
•
OTHER
INGREDIENTS
Other
ingredients could
mean
anything
from
dried fruit,
cheese,
eggs, nuts or
yoghurt to
other cereals like rye flour, corn meal
or any
number of herbs
and spices. It's
up to you.
There
are a
couple of things to
consider for best results. Always be aware
of
the moisture
content
and
adjust accordingly. cont.