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Princess 1938 Manual

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SUGAR
Sugar plays only a minor role in the rising process but it does affect the flavour. Honey, syrup or treacle
can be used instead of sugar. It is preferable not to use any hard-grained sugar types or candy sugar in the
breadmaker because this can damage the non-stick coating. Do not use synthetic sweeteners when baking
as most of these decompose in the heat.
FATS
A fat is really a bread improver, it is not essential but the bread is better if it is used. Fat makes the dough
more supple so that it can rise more easily and it also surrounds the gluten structure so that the carbon
dioxide gas being produced cannot escape. This makes the bread softer and it stays fresh for longer.
Various sorts of fat are suitable.
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 programme is being used.
… 12 …


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