465505
11
Zoom out
Zoom in
Vorherige Seite
1/28
Nächste Seite
action. It is recommended that fast
action yeast be used. Fresh or
compressed cake yeast is not
recommended as they will produce
poor results. Store yeast according
to manufacturers instructions.
Ensure your yeast is fresh by
checking its expiration date. Once
a package or can of yeast is
opened it is important that the
remaining contents be immediately
resealed and refrigerated as soon
as possible for future use. Often
bread or dough, which fails to rise
is due to stale yeast being used.
The following test can be used to
determine whether your yeast is
stale and inactive:
1 Place half a cup of lukewarm water
into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water
then sprinkle 2 tsp. of yeast over
the surface.
3 Place bowl or cup in a warm area
and allow to sit for 10 minutes
undisturbed.
4 The mixture should foam and
produce a strong yeast aroma. If
this does not occur, discard
mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the colour
and flavour of breads. It is also
food for the yeast as it is part of
the fermentation process. Artificial
sweeteners cannot be used as a
substitute for sugar as the yeast
will not react properly with them.
Salt
Salt is necessary to balance the
flavour of breads and cakes, as
well as for the crust colour that
develops during baking. Salt also
limits the growth of yeast so the
amounts shown in the recipes
should not be increased. For
dietary reasons it may be reduced,
however, your baking may suffer.
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
(powdered) skimmed milk.
Eggs
Eggs add richness and a velvety
texture to bread doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises 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 first 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.
Bread Mixes
Follow the information for bread
mixes on the bread mix packet.
There are two types of bread mixes
currently available.
1 Just add water.
These mixes are complete and they
have all the necessary ingredients
provided, even the yeast. You only
add water.
IMPORTANT: Follow the packet
instructions as some mixes contain
more than the normal amount of
yeast, which could over rise in the
pan. Use 3 cups of mix maximum.
These mixes are more prone to
over-rising and collapsing when the
weather is hot and humid. Since
these mixes are complete, we
cannot advise how to adjust, as
with our own recipes. Bake in the
coolest part of the day, use water
between 21-28
o
C.
2 Just add flour and water.
These mixes have the necessary
ingredients in separate sachets.
Remember strong white bread flour
is required. A packet of this mix will
produce a 500g loaf, just over 1lb.
Ingredient
Temperatures
All ingredients, including the
machine and pan, and especially
liquids (water or milk), should be
warmed to room temperature
21°C (70°F). If ingredients are too
cold, below 10°C (50°F), they will
not activate the yeast. Hot liquids,
above 40°C (104°F), may kill the
yeast.
Glazing
Give your just baked bread a
professional finish. Select one of
the following special glazes to
enhance your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon
of water together, brush
generously.
Note: this glaze is only for bread
where the dough has been
prepared in the breadmaker and is
then being baked in the oven. The
glaze should be applied when the
dough is removed from the
breadmaker. Do not apply this
glaze to doughs in the breadmaker.
Melted butter crust
Brush melted butter over just
baked bread for a softer, tender
crust.
Milk glaze
For a softer, shiny crust, brush just
baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar with 1
to 2 tablespoons of milk to make a
glaze consistency and drizzle over
raisin bread or sweet breads.
Poppy/Sesame/Caraway
seed/Oatmeal
Sprinkle your choice of these
seeds generously over just glazed
bread.
11
For details of other Morphy Richards products, please see our website:
48322 a4:45xxx rev1 11/01/2010 09:26 Page 11
11

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Forenregeln

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Art des Missbrauchs:

Zum Beispiel antisemitische Inhalte, rassistische Inhalte oder Material, das zu einer Gewalttat führen könnte.

Beispielsweise eine Kreditkartennummer, persönliche Identifikationsnummer oder unveröffentlichte Privatadresse. Beachten Sie, dass E-Mail-Adressen und der vollständige Name nicht als private Informationen angesehen werden.

Forenregeln

Um zu sinnvolle Fragen zu kommen halten Sie sich bitte an folgende Spielregeln:

Neu registrieren

Registrieren auf E - Mails für Morphy Richards 48322 wenn:


Sie erhalten eine E-Mail, um sich für eine oder beide Optionen anzumelden.


Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Wenn Sie innerhalb von 15 Minuten keine E-Mail mit dem Handbuch erhalten haben, kann es sein, dass Sie eine falsche E-Mail-Adresse eingegeben haben oder dass Ihr ISP eine maximale Größe eingestellt hat, um E-Mails zu erhalten, die kleiner als die Größe des Handbuchs sind.

Ihre Frage wurde zu diesem Forum hinzugefügt

Möchten Sie eine E-Mail erhalten, wenn neue Antworten und Fragen veröffentlicht werden? Geben Sie bitte Ihre Email-Adresse ein.



Info