IB_Breadmaker_GB.qxd 04.02.2005 10:14 Uhr Seite 14
SUGAR
Sugar has the decisive influence on the degree of browning and taste of the bread. For the recipes in this manual of instructions, it is necessary to use cry- stallized sugar. Do not use powdered sugar, unless it is expressly specified. Sweeteners are not suitable as alternati- ves to sugar.
SALT
Salt is an important ingredient for taste as well as for the degree of browning of the bread. Salt also has an inhibiting effect on the fermenting of the yeast. Therefore, do not exceed the quantity of salt specified in the recipes. In case of dietary restrictions salt can be omitted. In such cases, the dough may rise faster than normal.
LIQUIDS
Liquids like milk, water or milk powder dissolved in water can be used for making bread. Milk adds to the taste of the bread and softens the crust, where- as pure water gives a crispy crust. In some recipes, the use of fruit juices is indicated in order to give a particular fla- vour to the bread.
EGGS
Eggs enrich the bread and provide a soft structure to it. Use eggs while baking according recipes given in this instructions manual for large sized bre- ads.
FATS: BAKING FAT, BUTTER OR OIL
Baking fats, butter and oil make the yeast containing bread mellow. The uni- que form of crust and structure in bre- ads according to French style is due to its
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 mar- kings
1 Large measuring spoon corresponding to one tablespoon
(TBSP)
1 Small measuring spoon corresponding to one teaspoon
(TSP)
Place the measuring cups on an even surface. Make sure that the quantities reach the measuring lines correctly.
While measuring dry ingredients, make sure that the measuring cup is dry. All quantity specifications for TBSP/ TSP refer to the lines on the measuring spoon.
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