Manual Princess 151942 (page 14 of 110) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943

Some bread recipes

The measuring jug and the measuring

spoon (with the teaspoon and tablespoon

measures on the ends), which comes with

the breadmaker, have been used for the

quantities.

White bread

Wheat flour or wheatmeal 450 g

Sachet-type yeast 2 teaspoons

Oil 3 tablespoons

Milk 2 to 3 tablespoons

Salt 1 heaped teaspoon

Sugar 1½ tablespoons

Water 250 ml

Wholemeal bread

Wholemeal flour 450 g

Sachet-type yeast 2 teaspoons

Oil 3 tablespoons

Milk 2 tablespoons

Salt 1 heaped teaspoon

Sugar 1½ tablespoons

Water 260 ml

Mixed bread

Wheatmeal 400 g

Cornmeal

(or another type of flour) 50 g

Sachet-type yeast 2 teaspoons

Oil 3 tablespoons

Milk 2 tablespoons

Yoghurt 1 tablespoon

Salt 1 heaped teaspoon

Sugar 1½ tablespoons

Water 250 ml

Ingredients

You can, of course, bake bread using one of

the recipes given above, but once you get

into it, it is fun to experiment using different

ingredients. To do so, it is useful to know

more about the various bread-baking

ingredients. Some useful information you

will need when baking bread is given below.

Flour

The main ingredient of bread is flour. There

are many different kinds of flour and mixes

of flour. The type of grain you use makes a

big difference to the bread. For example,

wheat flower contains so much gluten that it

rises better than heavier flour and you,

therefore, need less yeast. Gluten is a

protein compound which is found in grain,

such as wheat, oats, rye and barley. As the

bread rises, gluten forms a network that

keeps in the carbon dioxide bubbles and this

causes the bread to rise.

Patent flour or household flour

Most white flour is called patent flour or

household flour. It contains almost no bran

or seeds, but does contain a lot of gluten.

This flour is usually used to bind soups and

sauces, but is also good for baking (white)

bread.

Wheat flour and wheatmeal

Wheat flour is white wheatmeal. Wheatmeal

is somewhat greyer in colour and contains a

small amount of bran and seeds. Wheat

flour and wheatmeal also contain a lot of

gluten.

Wholewheat flour and wholewheat meal

Wholewheat flour is ground from whole,

untreated grains of wheat. It contains all the

bran and seeds from the wheat.

Wholewheat flour has, just like wheat flour, a

lot of gluten, but is heavier because of the

bran and seeds. As a result, the bread will

be more compact if it is made only using

wholewheat meal. Therefore, most home

bakers add some wheat flour.

Besides these types of flour and meal, there

are also many other types to keep you busy

to your heart’s content, such as: oatmeal,

barley meal, buckwheat flour, maize meal

and rye flour.

Meal mixes

Most types of meal can be mixed together.

The combination of buckwheat flour/

oatmeal/wheat flour is a good example. You

could also try barley meal/wheat flour.

Various mixes can also be bought in shops,

such as cornmeal, six-grain meal, nine-grain

meal or ten-grain meal. These mixes

sometimes contain flour and/or a bread

improver.

Princess_Breadmaker_Recepies_EN.fm Page 14 Friday, January 19, 2007 4:49 PM

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