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Sugar (granulated)
Sugar is important for the colour and flavour of
breads. It is also food for the yeast as it supports the
fermentation process. Artificial sweeteners cannot be
used as a substitute for sugar as the yeast will not react
properly with them.
Some recipes use castor sugar, which improves the
action of the yeast.
Salt
Salt is necessary to balance the flavour of breads
and cakes, as well as for the crust colour that develops
during baking. Salt also limits the growth of yeast so
the amounts shown in the recipes should not be
increased. For dietary reasons it may even be
eliminated entirely, however, your bread may over-
proof and rise higher than normal.
Liquids/milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread. Milk
will improve flavour, provide a velvety texture and
soften the crust, while water alone will produce a
crispier crust. Some liquids call for juice (orange, apple,
etc) to be added as a flavour enhancer.
Note: For
most recipes we suggest the use of dry
skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads.
Butter or margarine can be used as a substitute. If
butter or margarine is used direct from the refrigerator
it should be softened for easier blending during the
mixing cycle.
Baking powder
Baking powder is a raising agent used in quick
breads and cakes. This type of raising agent does not
require rising time before baking as the chemical
reaction works when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to
be confused or substituted for baking powder. It also
does not require rising time before baking as the
chemical reaction works during the baking process.
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Adding too much cinnamon or garlic can affect the
texture and size of the loaf. Cinnamon can break down
the structure of the dough, affecting height and
texture, whereas, too much garlic can inhibit the yeast
activity. Use only the amount of cinnamon and garlic
recommended in the recipe, do not be generous.
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The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan in
the order in which they are given in each recipe. Liquid
and dry measurements are done somewhat differently
and are as follows:
Liquid Measurements
Use the cup
provided. When reading
amounts, the measuring
cup must be placed on a
horizontal flat surface
and viewed at eye level
(not on an angle). The
liquid level line must be
aligned to the mark of
measurement. A
‘guesstimate’ is not good enough as it could throw out
the critical balance of the recipe.
Dry Measurements
Dry measurements (especially flours) must be done
using the measuring cup provided. Dry measuring must
be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with
a knife. Scooping or tapping a measuring cup will pack
the ingredients and you will end up with more than is
required. This extra amount could affect the balance of
the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid
ingredients (ie yeast, sugar, salt, powdered milk,
honey, molasses)
the measuring spoons which
are provided must be used.
Measurements must
be level, not heaped as this small difference could
throw out the critical balance of the recipe.
Your breadmaker produces delicious baked goods
with ease. This machine asks only that you carefully
follow the recipe instructions. In basic cooking,
normally ‘a pinch of this and a dash of that’ is fine, but
not for breadmakers. Using an automatic breadmaker
requires you accurately measure each ingredient
(especially yeast and water) for best results.