Manual Princess 151943 (page 17 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

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.

All-in-one mixes

You can also buy mixes which contain all

the ingredients, except water. These all-in-

one mixes are easy and quick to use, but

are also more expensive.

Yeast

Yeast is required in order for the bread to

rise. You can buy fresh yeast (blocks) or

dried yeast (granules). The taste of fresh

yeast is slightly more pronounced than that

of dry yeast. There are various brands of

dry yeast and the effect they have varies

somewhat. The yeast that suits you the

best is a question of personal preference.

As a rule of thumb, you can say that you

need about half the weight of dry yeast

(also called instant yeast) compared to

fresh yeast. The effect of the yeast can be

affected if the yeast comes into contact

with salt or fat. Salt dries out the yeast and

fat encloses the yeast cells, so that the

dough can no longer rise. It is, therefore,

important to ensure that the yeast, salt and

butter are not placed too close to each

other in the breadmaker.

Salt

Salt adds to the taste of the bread, but is

also important for the crust and for the

bread rising (although salt can also stop

the bread from rising if it comes into direct

contact with the yeast). Salt strengthens

the gluten construction which gives the

bread shape. Salt also ensures that the

bread does not rise out of the baking tin

and then sinks before it is well baked.

It is possible to bake low-sodium or salt-

free bread, but it will require varying the

ingredients.

Liquids

The most common liquid used to bake

bread is water, but you can also try using

milk or buttermilk. This influences the

taste, the rising and the bread structure.

The fats in full-fat milk have a positive

influence on the freshness and the lactose

in the milk stimulates the fermentative

power. Buttermilk produces a lighter bread

that remains fresh for longer.

Sugar

Sugar only makes a small contribution to

the rising process, but it determines the

taste of the bread. Instead of sugar, you

can also use honey, treacle or syrup. Do

not use any large granular sugar (hard

sugar) or sugar candy in the breadmaker.

This may damage the non-stick coating.

Do not use any artificial sweeteners,

because they are generally not good at

withstanding heat.

Fats

Fat is, in fact, a bread improver. You do not

necessarily need it, but the bread is much

better if you do use it. Fat makes the

dough more pliable and ensures that it can

rise more easily. Fat also encloses the

gluten network, so that the carbon dioxide

is kept in. This makes the bread airier and

it remains fresh for longer.

Various types of fat are suitable. Oil

(sunflower oil or olive oil), butter and

margarine give an excellent result. Oil

makes the crust softer. Margarine

produces a crispier crust and also

improves the rising process. When baking

herb bread, it may be tasty to use a

seasoned oil, such as walnut oil, garlic oil

or basil oil.

Temperature

It is best if the ingredients are at room

temperature when they are placed in the

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Princess 151943 Manual

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