Instruction Manual

41
PAge heAder.....THE VITAL INGREDIENTS
(also known as quick breads, batter breads or cake breads) as it
produces a tender loaf with good texture and crumb. Bread flour
tends to produce a tough yeast free loaf, while pastry flour tends
to produce an overly tender loaf.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be
mixed with a high proportion of bread flour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Raising Flour
Self-Raising flour is not recommended for bread machine
baking as it contains leavening ingredients that interfere with
bread making. This flour is more suited for biscuits, scones,
shortcakes, pancakes or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire wheat kernel, hence it
contains all the bran, germ and flour of the whole wheat grain.
Although breads baked with whole wheat flour will be higher in
fibre, the loaf is generally smaller and heavier than white loaves.
MILK
Milk enhances the flavour and increases the nutritional value of
bread. All liquids, including milk, should be 27°C before adding
to the bread pan unless stated otherwise. Fresh milk should
not be substituted for dry milk unless stated in the recipe. Dry
milk (fat-free or regular) is convenient and enables you to use
the Delay Start feature. When using this feature with dried
substitutions, add the water to the bread pan first, then add the
dried substitution after the flour to keep them separate.
BREAD IMPROVER – ASCORBIC ACID
(Vitamin C)
Bread improver will help strengthen the framework of the
bread resulting in a loaf that is lighter in texture, higher in
volume, more stable and with enhanced keeping qualities. The
ingredients in a bread improver are usually a food acid such
as ascorbic acid (vitamin C) and other enzymes (amylases)
extracted from wheat flours. An unflavoured, crushed vitamin C
tablet or vitamin C powder can be used as a bread improver
and added to the dry ingredients.
As a general guide, use 1 large pinch per 3 cups of flour.
SALT
Salt is an important ingredient in yeast bread recipes. It not
only enhances flavour, but limits the growth of yeast and
inhibits rising, so be careful when measuring. Do not increase or
decrease the amount of salt shown in the recipes. Table salt, sea
salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavour to the
crumb and helps brown the crust. White sugar, brown sugar,