Morphy Richards BM48280 Measuring, Ingredients, Temperatures, Creating your own, Yeast breads

48280 rev4:x 13/11/2009 11:12 Page 9

process. Artificial sweeteners		Measuring	A
cannot be used as a substitute		Ingredients
for sugar as the yeast will not	The key and most important
react properly with them.
Salt	step when using your
	breadmaker is measuring your
Salt is necessary to balance	ingredients precisely and
the flavour of breads and	accurately. It is extremely
cakes, as well as for the crust	important to measure each		B
colour that develops during	liquid and dry ingredient
baking. Salt also limits the	properly or it could result in a
growth of yeast so the	poor or unacceptable baking
amounts shown in the recipes	result. The ingredients must
should not be increased. For	also be added into the baking
dietary reasons it may be	pan in the order in which they
reduced, however, your baking	are given in each recipe. Liquid
may suffer.	and dry measurements are
	done somewhat differently and
Liquids/milk			B
	are as follows:
Liquids such as milk or a	Liquid measurements
combination of powdered milk
and water, can be used when	Use the cup provided A.
making bread. Milk will improve	When reading amounts, the
flavour, provide a velvety	measuring cup must be placed
texture and soften the crust,	on a horizontal flat surface and
while water alone will produce	viewed at eye level (not on an
a crispier crust. Some liquids	angle). The liquid level line must		Your breadmaker produces
call for juice (orange, apple,	be aligned to the mark of		delicious baked goods with
etc) to be added as a flavour	measurement.		ease. This machine requires
enhancer. Note: For most	A ‘guesstimate’ is not good		only that you carefully follow
recipes we suggest the use of	enough as it could throw out		the recipe instructions. In basic
dry skimmed milk.	the critical balance of the		cooking, normally ‘a pinch of
Eggs	recipe.		this and a dash of that’ is fine,
	Dry measurements		but not for breadmakers. Using
Eggs add richness and a			an automatic breadmaker
velvety texture to bread	Dry measurements (especially		requires you accurately
doughs and cakes.	flours) must be done using the		measure each ingredient for
Sunflower oil	measuring cup provided. The		best results.
	measuring cup is based on the
‘Shortens’ or tenderises the	American standard 8 fluid oz			Ingredient
texture of yeast breads.	cup - British cup is 10 fluid oz.
Butter or margarine can be	Dry measuring must be done			Temperatures
used as a substitute. If butter	by gently spooning ingredients
			All ingredients, including the
or margarine is used direct	into the measuring cup and
from the refrigerator it should	then once filled, levelling off		machine and pan, and
be softened for easier blending	with a knife. Scooping or		especially liquids (water or
during the mixing cycle.	tapping a measuring cup will		milk), should be warmed to
	pack the ingredients and you		room temperature 21°C
Baking powder	will end up with more than is		(70°F). If ingredients are too
Baking powder is a raising	required. This extra amount		cold, below 10°C (50°F), they
agent used in cakes. This type	could affect the balance of the		will not activate the yeast.
of raising agent does not	recipe. Do not sift the flour,		Extremely hot liquids, above
require rising time before	unless stated.		40°C (104°F), may kill the
baking as the chemical			yeast.
reaction works when liquid	When measuring small
ingredients are added.	amounts of dry or liquid			Creating your own
	ingredients (ie yeast, sugar,
Bicarbonate of soda	salt, powdered milk, honey,			yeast breads
Bicarbonate of soda is another	molasses) the measuring
raising agent not to be	spoon which is provided		With the breadmaker, even the
confused or substituted for	must be used. Measurements		most inexperienced baker can
baking powder. It also does not	must be level, not heaped as		achieve the satisfying
require rising time before	this small difference could		experience of baking a loaf of
baking as the chemical	throw out the critical balance		bread. All of the mystery and
reaction works during the	of the recipe B.		hard work is gone. Inside this
baking process.			talented machine with an
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