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Princess 151938 Silver Breadmaker Easy Manual

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BAKING TIMES
Programme: Basic: French Whole wheat
(minutes) (minutes) (minutes)
Kneading 15 15 20
Rising 20 25 35
Baking 40 50 45
Total programme time 75 90 100
Stay-warm phase 60 60 60
A FEW RECIPES FOR BREAD
The quantities have been calculated according the measuring cup and measuring scoop provided (the lat-
ter has a teaspoon and tablespoon measure on the ends).
White bread
Wheat flour or
standard flour 450 grams
Yeast(dry) 4 teaspoons
Oil3 tablespoons
Milk 2 to 3 tablespoons
Salt 1 heaped teaspoon
Sugar 1 1/2 tablespoons
Water 250 ml.
Whole meal bread
Wholemeal flour 450 grams
Yeast(dry) 4 teaspoons
Oil3 tablespoons
Milk 2 tablespoons
Salt 1 heaped teaspoon
Sugar 1 1/2 tablespoons
Water 260 ml.
Mixed bread
Wheat flour 400 grams
Waldkorn flour
(or other flour type) 50 grams
Yeast 4 teaspoons
Oil3 tablespoons
Milk 2 tablespoons of milk
Yoghurt 1 tablespoon
Salt 1 heaped teaspoon
Sugar 1 1/2 tablespoons
Water 250 ml.
BE ADVENTUROUS
Of course you are now equipped to bake some bread using one of these recipes. But if you get the urge it
is also fun to experiment a little with a range of different ingredients. In order to do that
properly, it helps if you have a good knowledge of the various bread baking ingredients
there are. The following information should certainly prove useful for your baking.
FLOUR
The main ingredient of bread is flour. There are a great many types of flour and flour
mixes and the type of grain used for the flour makes a lot of difference to the bread. Wheat
flour, for instance, contains so much gluten that it rises better than other denser flour and
therefore needs less yeast. Glutens are protein complexes which are present in grains such
as wheat, oats, rye and barley. When bread rises this gluten forms a network which
prevents the carbon dioxide gas bubbles from escaping so that they remain inside the
dough and the bread will rise.
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