5944
12
Zoom out
Zoom in
Previous page
1/59
Next page
12
Vegetable oils (sunflower or olive oil) and fresh butter or margarine all give good results. Oils make the
crust a little softer while margarine gives a crispier crust and also helps the rising process. Using an oil
with an added taste, such as walnut, garlic or basil oil, can help to make very tasty herb bread.
TEMPERATURE
It is best if the ingredients are at room temperature before adding them to the baking tin. Never use hot
liquids as these can prevent the yeast from working properly or at all
USEFUL AIDS AND TIPS
Cool on a rack
After baking let the loaf cool down on a grid so that the heat can escape from all sides.
Cut after cooling
Home baked bread cuts best when it is cool. If the bread is still hot it can only be cut with a good quality
electric knife such as the Princess 2952 Silver Electric Knife.
Keeping bread
Once cool home baked bread is best kept wrapped in a clean teacloth. This keeps the crust crispy. Special paper
bags for bread are also suitable. The crust goes soft if the bread is kept in a plastic bag or in a refrigerator
Freezing bread
Home baked bread can be frozen well provided this is not done until it has completely cooled down. It is
easiest to do this in daily sized portions.
Thawing out is best done at room temperature, because a microwave will dry the bread out. Although
freezing is possible there will always be some loss of quality.
Darker bread
A tablespoon of cocoa can be added to the flour to make the bread darker. It has hardly any effect on the
taste.
Crispier crust
A crisper crust can be obtained by leaving the bread in the breadmaker for 10 to 15 minutes after the
baking has been completed.
If the bread rises too much
The rising process can be checked through the viewing glass. It is normally not advisable to open the lid
while rising is going on because the bread is then likely to collapse, but if the dough rises up so much that
it sticks to the viewing glass (this can also occur during baking) open the lid for a few seconds. The
dough will then drop back a little.
A dense, small loaf
Too much liquid results in a small, flat loaf. The dough cannot rise because it is too wet.
It could also be that the yeast is too old
Bread is too dry
If there is too little liquid the bread will be too dry. Try using (a little) more water or milk. If the bread is
fine after baking but then dries out too quickly use a little more oil or fat.
Bread collapses
If your bread rises properly but then collapses while baking try the shortest programme (Basic). It is
generally true that there is more chance of the bread collapsing while it is being baked when a longer pro-
gramme is being used.
CLEANING AND MAINTENANCE
- Let the appliance cool down and remove the plug from the socket before cleaning or storing the machine.
- Never use aggressive detergents such as chemical cleaners, oven cleaner etc.
- Never immerse the bread maker in water and never fill the appliance with water.
- Clean the housing on the inside and outside with a damp cloth. Do this after every time you use it. The
kneading arm should also be cleaned after each use.
- If the kneading arm remains attached to the baking mould after baking, fill the mould
with warm water, leave it to soak in for five minutes and then remove the kneading arm.
Before storing the appliance away, ensure that it is has completely cooled down and is
clean and dry. Always close the lid of the appliance when storing.
IN CONCLUSION
Armed with all this information you have, in theory, everything you need to develop your
own favourite recipe but in practice this may, at first, be rather disappointing because
baking bread is a craft and you will take some time to master it. The quest for perfect
bread is often a matter of trial and error.
12


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Princess 151939 Royal Breadmaker Easy at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Princess 151939 Royal Breadmaker Easy in the language / languages: English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Norwegian, Finnish as an attachment in your email.

The manual is 0,52 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Princess 151939 Royal Breadmaker Easy

Princess 151939 Royal Breadmaker Easy User Manual - English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Spanish, Norwegian, Finnish - 60 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info