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Moulinex
Хлебопечка
OW310E32
Инструкция по эксплуатации Страница: 119

Moulinex OW310E32 [119/128] Ingredients

119

INGREDIENTS

Fats and oils: fats make the bread softer and

tastier. It also stores better and longer. Too

much fat slows down rising. If you use butter,

cut it into tiny pieces so that it is distributed

evenly throughout the preparation, or soften

it. You can substitute 15g butter for 1 tables-

poon of oil. Do not add hot butter. Keep the

fat from coming into contact with the yeast,

as fat can prevent yeast from rehydrating. Do

not use low fat spreads or butter substitutes.

Eggs: eggs make the dough richer, improve the

colour of the bread and encourage the develop-

ment of the soft, white part. If you use eggs,

reduce the quantity of liquid you use propor-

tionally. Break the egg and top up with the li-

quid until you reach the quantity of liquid

indicated in the recipe. Recipes are designed

for one 50 g size egg; if your eggs are bigger,

add a little flour; if they are smaller, use less

flour.

Milk: recipes use either fresh or powdered milk.

If using powdered milk, add the quantity of

water stated in the recipe. It enhances the fla-

vour and improves the keeping qualities of the

bread. For recipes using fresh milk, you can

substitute some of it with water but the total

volume must equal the quantity stated in the re-

cipe. Semi-skimmed or skimmed milk is best to

avoid bread having a close texture. Milk also has

an emulsifying effect which evens out its airi-

ness, giving the soft, white part a better aspect.

Water: water rehydrates and activates the

yeast. It also hydrates the starch in the flour

and helps the soft, white part to form. Water

can be totally or partially replaced with milk or

other liquids. Use liquids at room temperature.

Flour: the weight of the flour varies signifi-

cantly depending on the type of flour used. De-

pending on the quality of the flour, baking

results may also vary. Keep flour in a hermeti-

cally sealed container, as flour reacts to fluc-

tuations in atmospheric conditions, absorbing

moisture or losing it. Use “strong flour”, “bread

flour” or “baker’s flour” rather than standard

flour. Adding oats, bran, wheat germ, rye or

whole grains to the bread dough will give a

smaller, heavier loaf of bread.

Using T55 flour is recommended unless

otherwise specified in the recipe. If you are

using special flour blends for bread, brioche

or rolls, do not exceed 750 g of dough in

total.

Sifting the flour also affects the results: the

more the flour is whole (i.e. the more of the

outer envelope of the wheat it contains), the

less the dough will rise and the denser the

bread. You can also find ready-to-use bread

preparations on the market. Follow the manu-

facturer’s instructions when using these prepa-

rations. Usually, the choice of the programme

will depend on the preparation used. For exam-

ple: Wholemeal bread - Programme 4.

Sugar: use white sugar, brown sugar or honey.

Do not use sugar lumps. Sugar acts as food for

the yeast, gives the bread its good taste and

improves browning of the crust. Artificial swee-

teners cannot be substituted for sugar as the

yeast will not react with them.

Salt: salt gives taste to food and regulates the

yeast’s activity. It should not come into

contact with the yeast. Thanks to salt, the

dough is firm, compact and does not rise too

quickly. It also improves the structure of the

dough. Use ordinary table salt. Do not use co-

arse salt or salt substitutes.

Yeast: baker’s yeast exists in several forms:

fresh in small cubes, dried and active to be re-

hydrated or dried and instant. Fresh yeast is

sold in supermarkets (bakery or fresh produce

departments), but you can also buy fresh yeast

from your local baker’s. In its fresh or instant

dried form, yeast should be added directly to

the baking pan of your breadmaker with the

other ingredients.

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