Bedienungsanleitung Princess 1938 (Seite 12 von 60) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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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.

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