Bedienungsanleitung Tower T11002 (Seite 15 von 24) (Englisch)

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Safety and Instruction Manual

15Helpline: +44 (0) 333 220 6066

The only time you can adjust the quality of

the dough is during the kneading cycle. Once

baking commences do not lift the lid or the

bread may spoil.

Milk

Whole, semi-skimmed or skimmed milk can be

used in bread making but it should always be

added lukewarm. Refrigerated milk must be

heated to around 27ºC (80ºF). Never heat milk

above 37ºC (98ºF) as this can cause problems

with yeast.

Liquid Quantities

Milk can usually be substituted for water in

most recipes, but the quantity may need to

be adjusted - usually slightly higher. If dried

milk features in the recipe, leave it out when

substituting milk for water. Flour is absorbent,

its texture will vary to some extent with the

prevailing atmospheric conditions.

The amount of liquid may have to be adjusted

if the conditions in your kitchen are excessively

dry or humid. If there is too much water in the

bread it will not rise properly, even to the point

of collapse. Insufcient liquid will result in a

poorly structured, lumpy loaf.

If you are in any way unsure, it is good policy

to monitor the dough while it is kneading, using

the notes above.

Butter, Margarine, Cooking Fat and Oil

These are interchangeable in bread making.

Fats add avour and help the keeping

properties of bread. If you wish to use

margarine based or vegetable oil, ensure that

you use the regular kind. Avoid the “light”

varieties as they contain quite large amounts

of water which will adversely affect the bread.

If you are in doubt, read the small print on the

container; this will indicate whether the product

is suitable for bread making.

When substituting oil for butter, margarine or

solid cooking fat, reduce the amount of liquid

by around ¾ tbsp. to compensate for the extra

liquid content of the oil.

As you will see from our recipes, it is good

practice to cut butter and solid fats into small

pieces before using them.

Low fat bread can be made by substituting

natural low fat yoghurt for some or all the fat in

the recipe, in equal amounts. Apple purée may

also be used. Once again, monitor the dough

and adjust accordingly.

Sugar

Sugar provides food for the yeast, helps bread

to rise and improves avour, structure and

colour. Almost any kind of natural sweetener

can be used, - all the various sugars, corn and

maple syrup, honey, etc. Once again, when

using liquid sweeteners to replace sugar, reduce

the amount of water slightly to compensate.

Articial sweeteners are not suitable for bread

making.

Salt

Salt in bread is NOT just a matter of taste!

Salt restrains the growth of the yeast, and

improves elasticity and structure. If you reduce

or eliminate salt from the bread it will rise

excessively - if you use too much salt the loaf

will not rise enough. Use common table salt.

When adding salt to the bread barrel, keep it

away from the yeast by introducing it at one

corner. If the yeast comes into premature

contact with salt, the bread will not rise properly.

This situation is obviously more important when

using the delay timer.

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Tower T11002 Seite 15

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