Bedienungsanleitung Moulinex OW5023 - HOME BREAD XXL (Seite 26 von 104) (Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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Salt

Salt gives taste to food and regulates the yeast’s activity. It should not come into contact

with the yeast. Thanks to salt, the dough is rm, compact and does not rise too quickly.

It also improves the structure of the dough. Use ordinary table salt. Do not use coarse salt

or salt substitutes.

Yeast

Yeast is what makes the dough rise. Baker’s yeast exists in several forms: fresh in small

cubes, dried and active to be rehydrated or dried and instant. Fresh yeast is sold in

supermarkets (bakery or fresh produce departments), but you can also buy fresh yeast

from your local baker’s. In its fresh or instant dried form, yeast should be added directly

to the baking pan of your breadmaker with the other ingredients. Remember to crumble

the fresh yeast with your ngers to make it dissolve more easily.

Only active dried yeast (in small granules) must be mixed with a little tepid water before

use. Choose a temperature close to 35°C, less and it will not rise as well, more will make

it lose its rising power. Keep to the stated amounts and remember to multiply the

quantities if you use fresh yeast (see equivalents chart below).

Equivalents in quantity/weight between dried yeast and fresh yeast:

- Dried yeast (in tsp.)

1 1,5 2 2,5 3 3,5 4 4,5 5

- Fresh yeast (in g)

9 13 18 22 25 31 36 40 45

Additives

(olives, bacon

pieces, etc.)

You can add a personal touch to your recipes by adding whatever ingredients you want,

taking care:

> to add following the beep for additional ingredients, especially those that are fragile

such as dried fruit,

> to add the most solid grains (such as linseed or sesame) at the start of the kneading

process to facilitate use of the machine (delayed starting, for example),

> to thoroughly drain moist ingredients (olives),

> to lightly our fatty ingredients for better blending,

> not to add too large a quantity of additional ingredients, especially cheese, fresh fruit

and fresh vegetables, as they can aect the development of the dough. Follow the

amounts indicated in the recipes,

> not to drop additional ingredients outside the baking supports or the tank.

7PRACTICAL ADVICE

1. PREPARING THE RECIPES

• All ingredients used must be at room temperature (unless otherwise indicated) and must be weighed

exactly.

Measure liquids with the graduated beaker supplied. Measure liquids with the graduated

beaker supplied. Use the double doser supplied to measure teaspoons on one side and

tablespoons on the other. Incorrect measurements give bad results.

• Follow the preparation order

> Liquids (butter, oil, eggs, water, milk) > Powdered milk

> Salt > Specific solid ingredients

> Sugar > Flour, second half

> Flour, first half > Yeast

• It is important to measure the quantity of flour precisely. That is why you should weigh out flour using

a kitchen scale. Use packets of flaked dried yeast (sold in the Uk as Easy Bake or Fast Action Yeast).

Unless otherwise indicated in the recipe, do not use baking powder.

Once a packet of yeast has been opened, it should be sealed, stored in a cool place and used within

48 hours.

• To avoid spoiling the proving of the dough, we advise that all ingredients should be put in the bread

pan at the start and that you should avoid opening the lid during use (unless otherwise indicated).

Carefully follow the order of ingredients and quantities indicated in the recipes.

First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or salt.

• Bread preparation is very sensitive to temperature and humidity conditions. In case of high heat,

use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary to warm up the water

or milk (never exceeding 35°C).

MOULF161-NOTICE_HBB_RELIFT_Mise en page 1 15/01/10 16:01 Page24

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