Manual Kenwood bm 450 (page 17 of 207) (Polish, Portuguese, Turkish, Spanish)

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fats and oils

A small amount of fat or oil is often added to bread to

give a softer crumb. It also helps to extend the freshness

of the loaf. Use butter, margarine or even lard in small

quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable

oil. Where a recipe uses larger amounts so the flavour is

more noticeable, butter will provide the best result.

●

Olive oil or sunflower oil can be used instead of butter,

adjust the liquid content for amounts over 15ml (3 tsp)

accordingly. Sunflower oil is a good alternative if you

are concerned about the cholesterol level.

●

Do not use low fat spreads as they contain up to 40%

water so do not have the same properties as butter.

liquid

Some form of liquid is essential; usually water or milk is

used. Water produces a crisper crust than milk. Water is

often combined with skimmed milk powder. This is

essential if using the time delay as fresh milk will

deteriorate. For most programs water straight from the

tap is fine, however on the rapid one-hour cycle it needs

to be lukewarm.

●

On very cold days measure the water and leave to

stand at room temperature for 30 minutes before use. If

using milk straight from the fridge do likewise.

●

Buttermilk, yoghurt, soured cream and soft cheeses

such as ricotta, cottage and fromage frais can all be

used as part of the liquid content to produce a more

moist, tender crumb. Buttermilk adds a pleasant,

slightly sour note, not unlike that found in country style

breads and sour doughs.

●

Eggs may be added to enrich the dough, improve the

colour of the bread and help to add structure and

stability to the gluten during rising. If using eggs reduce

the liquid content accordingly. Place the egg in a

measuring cup and top up with liquid to the correct

level for the recipe.

yeast

Yeast is available both fresh and dried. All the recipes in

this book have been tested using easy blend, fast action

dried yeast which does not require dissolving in water

first. It is placed in a well in the flour where it is kept dry

and separate from the liquid until mixing commences.

●

For best results use dried yeast. The use of fresh yeast

is not recommended as tends to give more variable

results than dried yeast. Do not use fresh yeast with

the delay timer.

If you wish to use fresh yeast note the following:

6g fresh yeast = 1tsp dried yeast

Mix the fresh yeast with 1tsp sugar and 2tbsp of the

water (warm). Leave for 5 minutes until frothy.

Then add to the rest of the ingredients in the pan.

To get the best results the yeast quantity may need to

be adjusted.

●

Use the amounts stated in the recipes; too much could

cause the bread to over-rise and spill over the top of

the bread pan.

●

Once a sachet of yeast is opened, it should be used

within 48 hours, unless stated otherwise by the

manufacturer. Re-seal after use. Resealed opened

sachets can be stored in the freezer until required.

●

Use dried yeast before its use by date, as the potency

gradually deteriorates with time.

●

You may find dried yeast, which has been

manufactured especially for use in bread machines.

This will also produce good results, though you may

need to adjust the quantities recommended.

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Others manual(s) of Kenwood bm 450

Kenwood bm 450 User Manual - English - 177 pages

Kenwood bm 450 User Manual - English - 23 pages

Kenwood bm 450 User Manual - German, Dutch, Danish, French, Italian, Swedish, Norwegian, Finnish - 177 pages

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Kenwood bm 450 Manual

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