EGGS
Eggs enrich the bread and give it a softer structure. Use eggs of the largest size class when baking the recipes given in this recipe book.
FATS: BAKING FAT, BUTTER OR OIL
Baking fats, butter and oil make the
GLUTEN-FREE
Celiac disease, in adults also called sprue, is a chronic disease that is triggered by eating foods that contain gluten. The protein gluten (gliadin) contained in wheat and spelt and similar proteins in rye, barley and oats cause damage to the mucous membrane of the small intestine. Only special bread from health food shops or from one's own kitchen that has been prepared with
MEASURING THE INGREDIENTS
Along with our Automatic Bread Maker, you will receive the following measuring cups, which make the task of measuring the ingredients easier for you: 1 Measuring cup with quantity level markings
1 Large measuring spoon corresponding to one tablespoon (tbsp.)
1 Small measuring spoon corresponding to one teaspoon (tsp.)
Place the measuring cup on a flat surface. Make sure that the quantities reach the measuring lines correctly. When measuring dry ingredients, make sure that the measuring cup is dry.
Baking tips
Baking in different climatic regions
In areas located at higher altitudes, the lower atmo- spheric pressure causes yeast to ferment faster. Hence, less yeast is required here.
In dry regions, the flour will be drier and requires more liquids.
In humid regions, the flour will be more moist and thus absorbs a lesser amount of liquids. In such areas, more flour is required.
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