Manual Moulinex OW5023 - HOME BREAD XXL (page 25 of 104) (English, Dutch, French, Italian, Portuguese, Spanish)

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Kneading: the dough is in the 1

or 2

kneading cycle or in a stirring period between rising cycles.

During this cycle, and for programmes 1, 2, 4, 5, 6, 7, 9, 10, 11, 14, you can add ingredients: dried

fruits or nuts, olives, bacon pieces, etc. A beep indicates when you can intervene.

See the summary table for preparation times (pages 101-102) and the “extra” column. This

column indicates the time that will be displayed on your appliance’s screen when the beep

sounds.

For more precise information on how long before the beep sounds, subtract the “extra” column

time from the total baking time.

For example: example:“extra” = 2:51 and “total time” = 3:13, the ingredients can be added after

22 min.

Rising: the dough is in the 1

, 2

or 3

rising cycle.

Baking: the bread is in the final baking cycle.

Warming: for programmes 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 14, you can leave your preparation in the

appliance. A one-hour warming cycle automatically follows baking. The display remains at 0:00 for one

hour of warming. A beep is heard at regular intervals.

In the final cycle, the appliance will stop automatically after several beeps have sounded.

INGREDIENTS

Fats and oils

Fats make the bread softer and tastier. It also stores better and longer. Too much fat slows

down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly

throughout the preparation, or soften it. You can substitute 15 g butter for 1 tablespoon of

oil. Do not add hot butter. Keep the fat from coming into contact with the yeast, as fat can

prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes.

Eggs

Eggs make the dough richer, improve the colour of the bread and encourage the

development of the soft, white part. If you use eggs, reduce the quantity of liquid you use

proportionally. Break the egg and top up with the liquid until you reach the quantity of

liquid indicated in the recipe. Recipes are designed for one 50 g size egg; if your eggs are

bigger, add a little our; if they are smaller, use less our.

Milk

Recipes use either fresh or powdered milk. If using powdered milk, add the quantity of

water stated in the recipe. It enhances the avour and improves the keeping qualities of

the bread. For recipes using fresh milk, you can substitute some of it with water but the

total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk

is best to avoid bread having a close texture. Milk also has an emulsifying eect which

evens out its airiness, giving the soft, white part a better aspect.

Water

Water rehydrates and activates the yeast. It also hydrates the starch in the our and helps

the soft, white part to form. Water can be totally or partially replaced with milk or other

liquids. Use liquids at room temperature.

Flour

The weight of the our varies signicantly depending on the type of our used. Depending

on the quality of the our, baking results may also vary. Keep our in a hermetically sealed

container, as our reacts to uctuations in atmospheric conditions, absorbing moisture or

losing it. Use “strong our”, “bread our” or “baker’s our” rather than standard our. Adding

oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier

loaf of bread. Using T55 our is recommended unless otherwise specied in the recipe. Our

recipes are optimised for the use of standard T55 our. In the event that you use a blend of

special ours for bread or brioche or milk bread, do not exceed 1000 g of dough in total for

the bread pan and 450 g of dough in total for baguettes.

Sifting the our also aects the results: the more the our is whole (i.e. the more of the

outer envelope of the wheat it contains), the less the dough will rise and the denser the

bread. You can also nd ready-to-use bread preparations on the market. Follow the

manufacturer’s instructions when using these preparations. Usually, the choice of the

programme will depend on the preparation used. For example: Wholemeal bread -

Programme 6.

Sugar

Use white sugar, brown sugar or honey. Do not use unrened sugar or lumps. Sugar acts as

food for the yeast, gives the bread its good taste and improves browning of the crust. Articial

sweeteners cannot be substituted for sugar as the yeast will not react with them.

MOULF161-NOTICE_HBB_RELIFT_Mise en page 1 15/01/10 16:01 Page23

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Moulinex OW5023 - HOME BREAD XXL Manual

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