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Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be
used when making bread. Milk will improve flavour provide a velvety texture
and soften the crust, while water alone will produce a crispier crust. Some
liquids call for juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
'Shortens' or tenderizes the texture of yeast breads. Butter or margarine
can be used as a substitute. If butter or margarine is used direct from the
refrigerator it should be softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent
does not require rising time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or
substituted for baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
Measuring ingredients
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The key and most important step when using your breadmaker is
measuring your ingredients precisely and accurately. It is extremely
