Operation Manual

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LIQUIDS
The most common liquid used to bake bread is water. To knead bread
you can also use milk (soya milk), yoghurt, etc. Of course the choice of
the liquid to use for kneading depends on the personal taste.
The use of liquids other than water influences the bread rising and
structure as well.
The whole milk keeps the bread fresh longer thanks to the fats it
contains, while the sugar it contains (lactose) increases the rising
power.
A good variant of fresh milk is powdered milk. Start with a small quantity
(1 spoon) and check the kneading result. Of course powdered milk
cannot replace the liquid: some water must be added, too.
SUGAR
Sugar only makes a small contribution to the rising process and it helps
to create the crust.
Instead of sugar it is possible to use honey, treacle or syrup.
Do not use coarse-grained sugar (hard sugar) or vanilla sugar in the
breadmaker. This could damage the anti-stick surface.
Sugar cannot be replaced with artificial sweeteners during baking. These
substances are generally denatured by heat.
FATS
Fats are bread improvers. It is not necessary to use it but if you do
bread is better. Fats make the dough softer and ensure that it can rise
more easily. They also contain the gluten that keeps in the carbon
dioxide. This makes bread softer and fresher for a long time.
Different types of fats can be used. Oil (sunflower oil or olive oil), butter
and margarine ensure an excellent result.
Oil makes the crust softer. Margarine makes the crust crispier and
improves the rising process. When herb bread is baked, using a seasoned
oil such as walnut oil, garlic oil or basil oil could add taste.
NOTE: When the ingredients are inserted into the basket they must be
at room temperature. Never use a too hot liquid since it can have a
negative effect on the yeast.