Bedienungsanleitung Tefal PF110 - HOME BREAD 900 G (Seite 11 von 20) (Englisch)

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Ingredients

Fats and oils: fats make the bread softer and

tastier. It also stores better and longer. Too

much fat slows down rising. If you use butter,

cut it into tiny pieces so that it is distributed

evenly throughout the preparation, or soften it.

You can substitute 15 g butter for 1 tablespoon

of oil. Do not add hot butter. Keep the fat from

coming into contact with the yeast, as fat can

prevent yeast from rehydrating. Do not use low

fat spreads or butter substitutes.

Eggs: eggs make the dough richer, improve the

colour of the bread and encourage the develop-

ment of the soft, white part. If you use eggs, re-

duce the quantity of liquid you use

proportionally. Break the egg and top up with

the liquid until you reach the quantity of liquid

indicated in the recipe. Recipes are designed for

one 50 g size egg; if your eggs are bigger, add

a little flour; if they are smaller, use less flour.

Milk: recipes use either fresh or powdered milk.

If using powdered milk, add the quantity of

water stated in the recipe. It enhances the

flavour and improves the keeping qualities of the

bread. For recipes using fresh milk, you can sub-

stitute some of it with water but the total volume

must equal the quantity stated in the recipe.

Semi-skimmed or skimmed milk is best to avoid

bread having a close texture. Milk also has an

emulsifying effect which evens out its airiness,

giving the soft, white part a better aspect.

Water: water rehydrates and activates the

yeast. It also hydrates the starch in the flour and

helps the soft, white part to form. Water can be

totally or partially replaced with milk or other

liquids. Use liquids at room temperature.

Flour: the weight of the flour varies significantly

depending on the type of flour used. Depend-

ing on the quality of the flour, baking results

may also vary. Keep flour in a hermetically

sealed container, as flour reacts to fluctuations

in atmospheric conditions, absorbing moisture

or losing it. Use “strong flour”, “bread flour” or

“baker’s flour” rather than standard flour.

Adding oats, bran, wheat germ, rye or whole

grains to the bread dough will give a smaller,

heavier loaf of bread.

Using either plain bread flour, or baker’s

flour. If these flours are unavailable, please

use plain flour instead. If you are using spe-

cial flour blends for bread, brioche or rolls,

do not exceed 900 g of dough in total.

Sifting the flour also affects the results: the

more the flour is whole (i.e. the more of the

outer envelope of the wheat it contains), the

less the dough will rise and the denser the

bread. You can also find ready-to-use bread

preparations on the market. Follow the manu-

facturer’s instructions when using these prepa-

rations. Usually, the choice of the programme

will depend on the preparation used. For exam-

ple: Wholemeal bread - Programme 3.

Sugar: use white sugar, brown sugar or honey.

Do not use unrefined sugar or lumps. Sugar acts

as food for the yeast, gives the bread its good

taste and improves browning of the crust. Arti-

ficial sweeteners cannot be substituted for

sugar as the yeast will not react with them.

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 firm,

compact and does not rise too quickly. It also

improves the structure of the dough. Use ordi-

nary table salt. Do not use coarse salt or salt

substitutes.

Yeast: baker’s yeast exists in several forms:

fresh in small cubes, dried and active to be re-

hydrated or dried and instant. Fresh yeast may

be sold in supermarkets (bakery or fresh pro-

duce departments), but you can also buy fresh

yeast from your local baker’s. In New Zealand,

we recommend using Edmonds Active Yeast,

which is the most readily available yeast prod-

uct. If you are using Edmonds Surebake Yeast,

TEF-ODM-AUSTRAL-NC00026429_ODM-AUSTRAL-NC00026429 16/12/11 10:43 Page11

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