Morphy Richards BM48322 manual Bread Mixes, Ingredient Temperatures, Glazing

48322 a4:45xxx rev1 11/01/2010 09:26 Page 11

action. It is recommended that fast action yeast be used. Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive:

1Place half a cup of lukewarm water into a small bowl or cup.

2Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.

3Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.

4The mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture and start again with another packet of dried yeast.

Sugar

Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.

Salt

Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may be reduced, however, your baking may suffer.

Liquids/milk

Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes

we suggest the use of dry (powdered) skimmed milk.

Eggs

Eggs add richness and a velvety texture to bread doughs and cakes.

Sunflower oil

‘Shortens’ or tenderises the texture of yeast breads. Butter or margarine can be used as a substitute. If butter or margarine is used direct from the refrigerator it should be softened first for easier blending during the mixing cycle.

Baking powder

Baking powder is a raising agent used in cakes. This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added.

Bicarbonate of soda Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process.

Bread Mixes

Follow the information for bread mixes on the bread mix packet. There are two types of bread mixes currently available.

1Just add water.

These mixes are complete and they have all the necessary ingredients provided, even the yeast. You only add water.

•IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.

•These mixes are more prone to over-rising and collapsing when the weather is hot and humid. Since these mixes are complete, we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the day, use water between 21-28oC.

2Just add flour and water.

These mixes have the necessary ingredients in separate sachets.

Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf, just over 1lb.

Ingredient

Temperatures

All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Hot liquids, above 40°C (104°F), may kill the yeast.

Glazing

Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.

Egg glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously.

Note: this glaze is only for bread where the dough has been prepared in the breadmaker and is then being baked in the oven. The glaze should be applied when the dough is removed from the breadmaker. Do not apply this glaze to doughs in the breadmaker.

Melted butter crust

Brush melted butter over just baked bread for a softer, tender crust.

Milk glaze

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet icing glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.

Poppy/Sesame/Caraway

seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

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