Operation Manual

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OTHER INGREDIENTS
Other ingredients can be used to the dough according to one’s own
taste. For example herb, fruit or garlic bread can be a savoury
alternative.
Other ingredients can only be added after the beep. If the ingredients
are added too early, they will be ground by the kneading blade.
As many ingredients as you want can be added, but remember that what
you add can affect the rising process and the final result.
For example, if you add some cheese, fewer fats must be used since
cheese already contain fats. The same goes for tomatoes, vegetables
and the other ingredients that contain much water. It is advisable to add
ingredients containing as little water as possible. Therefore, add dried
or peeled tomatoes or tomatoes in oil instead of fresh tomatoes.
It is possible to add ingredients with a weight equal to 50-100 % of the
flour weight, but remember that the heavier the bread, the more difficult
the rising. Therefore, to obtain a heavier bread, use more yeast.
CURRANTS
Currants can be added in two ways:
Very rapid: wash, soak and add to the dough.
Better way: wash, soak for about fifteen minutes in tepid water, let them
drip in a pasta strainer and let them stand (if necessary covered) at
room temperature for a whole night.
With the rapid way, the currants remove some other liquid from the
dough, making it drier. Of course, there are no problems if the bread is
eaten in the same day.
In any case, dry the currants before adding them to the dough. If the
dough is little stiff, the currants as well as other heavy ingredients may
settle on the bottom. In this case it can be useful to flour the currants
before adding them to the dough.
Some ingredients can be added with the flour (without waiting for the
beep).
Generally speaking it is better to add the seeds and all the “hard”
ingredients after the beep, as well as the ingredients that smash easily
during the kneading, such as olives and currants. On the contrary,