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pe containing excessive liquid may cause the bread to collapse during baking, while too little liquid prevents
it from rising. Use liquids at room temperature.
Salt
Used in small quantities, salt makes the bread tasty and controls the action of the yeast.
In excessive quantities, it prevents the bread from rising, so make sure you use the right amount.
You can use any table salt.
Eggs
Eggs are used in some bread recipes. They add liquid, stimulate leavening and improve the nutritional qua-
lities and taste of the bread. They are therefore contained in the sweeter recipes.
Fats
Many types of bread use fats for a stronger taste and to retain moisture.
You can use oil or softened butter in equivalent quantities.
If you do not add fat, the taste and consistency of the bread may be different.
Tips
• Different brands of yeast used with different brands of flour will affect the size and consistency of the
bread.
Try the ingredients to establish the combination which gives the best results.
• It is normal for the height and consistency of the bread to vary even if the same ingredients are used a
number of times.
This variability is usually influenced by natural variations in the wheat protein in the flour.
IMPORTANT TIPS FOR MEASURING QUANTITIES
Each ingredient in the bread has a specific function. It is therefore extremely important to measure the
amounts correctly to obtain the best results.
NB: for optimum results, you should weigh the ingredients on kitchen scales. This is particularly important for
the flour which incorporates air and is required in precise quantities for perfect bread.
Each recipe indicates the quantities.
If you do not have kitchen scales, use the graduated cup (one cup = 135g of flour) and measure provided,
respecting the following instructions.
Dry ingredients
Use the graduated cup or measure provided. Do not use tablespoons or coffee cups. Level the cup or mea-
sure. Pour the flour into the graduated cup without pressing down then level with a flat blade.
Do not push dry ingredients down in the cup.
Liquids
Fill the graduated cup to the level indicated.
Check the quantity in the cup by placing it on a flat surface.
And finally...
Put the liquids into the pan first, followed by the dry ingredients and lastly the yeast.
This guarantees good leavening and even baking of the bread.
THE BAKING PROCESS
Mixing, kneading, leavening and baking... this is the succession of phases performed by the appliance.
