The Vital Ingredients
BREAD IMPROVER – ASCORBIC ACID (VITAMIN C)
A bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat flours. An unflavored, crushed Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients. As a general guide, use 1 large pinch per 3 cups of flour.
be substituted for fresh eggs, however all should be at room temperature before adding to the bread pan unless stated otherwise. Fresh eggs should not be used with the Delay Start feature.
TIP
Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
BAKING POWDER
Double acting baking powder is a leavening agent used in yeast free breads. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
BAKING SODA
Baking soda is another leavening agent. It also does not require rising time before baking as the chemical reaction works during the baking process. Baking soda cannot be substituted in place of baking powder.
EGGS
Eggs add flavor, richness and tenderness to bread. Liquid egg substitutes, powdered egg and powdered egg whites may
FATS
Fats, such as unsalted butter, olive oil or vegetable oil, add taste, texture, moisture and enhanced keeping qualities to breads.
If unsalted butter is used, it should be cut into ½” pieces and brought to room temperature before adding to the bread pan unless stated otherwise. Breads baked on the CRUSTY LOAF setting generally get their crisp crust and texture from the lack of fat added. However if called for, use good quality oils as the flavor of the flour and fats will be very apparent.
FLOUR
Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic stands which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.
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