Morphy Richards BM48280 Other ingredients, Storing the unit, Baking, Important note on, flours

48280 rev4:x 13/11/2009 11:12 Page 8

	Special care for the		loaf. Storage is also very		Oatmeal
	non-stick finish		important, as all flours should		Oatmeal comes from rolled or
	Avoid damaging the coating.		be kept in an airtight container.		steel-cut oats. They are used
	Do not use metal utensils such		All purpose flour/plain flour		primarily to enhance flavour
	as spatulas, knives or forks.				and texture.
	The coating may change		All purpose flour is a blend of
	colour after long use, this is		refined hard and soft wheat			Other ingredients
	only caused by moisture and		flours especially suitable for
	steam and will not affect the		making cake.		Yeasts (active dry yeast)
	performance of the unit or
	quality of your bread.		This type of flour should be		Yeast through a fermentation
			used for recipes in the		process produces gas (carbon
	The hole in the centre of the		cake/quick bread section.		dioxide) necessary to make the
	kneading blade should be		Strong white flour/bread		bread rise. Yeast must be able
	cleaned, then add a drop of				to feed on sugar and flour
	cooking oil and replace it on		flour		carbohydrates in order to
	the spindle in the baking pan.		Bread flour is a high		produce this gas. Fast action
	This will prevent sticking of the		gluten/protein flour that has		granular yeast is used in all
	blade.		been treated with conditioners		recipes that call for yeast.
			that give dough a greater		There are basically three
	• Keep all air vents and openings		suitability for kneading. Bread		different types of yeast
	clear of dust.		flour typically has a higher		available, fresh, traditional dry
			gluten concentration than All		active and fast action. It is
		Storing the unit	purpose flour; however,		recommended that fast action
			depending on different milling		yeast be used. Fresh or
	Be sure to dry all parts before		practices, this may vary. Strong		compressed cake yeast is not
			plain flour or bread flour are		recommended as they will
	storing including wiping any		recommended for use with this		produce poor results. Store
	moisture from the viewing		breadmaker.		yeast according to
	window. Close the lid and do		Whole wheat flour/		manufacturers instructions.
	not store anything on top of				Ensure your yeast is fresh by
	the lid.		wholemeal flour		checking its expiration date.
			Whole wheat flour/wholemeal		Once a package or can of
		UNDERSTANDING	flour is milled from the entire		yeast is opened it is important
			wheat kernel which contains		that the remaining contents be
		BAKING	the bran and germ and makes		immediately resealed and
			it heavier and richer in nutrients		refrigerated as soon as
	It is often said that cooking is
			than white flour. Breads made		possible for future use. Often
	an art relying on the creativity		with this flour are usually		bread or dough, which fails to
	of the chef while baking bread		smaller and heavier than white		rise is due to stale yeast being
	is much more of a science. This		loaves. To overcome this whole		used. The following test can be
	means that the process of		wheat flour/wholemeal flour		used to determine whether
	combining flour, water and		can be mixed with Bread flour		your yeast is stale and inactive:
	yeast results in a reaction that		or strong plain flour to produce		1 Place half a cup of lukewarm
	produces bread. You have to		a high light textured bread.
	remember that when the		Self-raising flour		water into a small bowl or cup.
	ingredients combine with each				2 Stir 1 tsp. of sugar into the
	other they produce a specific		Self-raising flour contains
	result. Read the following		unnecessary leavening		water then sprinkle 2 tsp. of
	information carefully to gain a		ingredients that will interfere		yeast over the surface.
	better understanding of the		with bread and cake making. It		3 Place bowl or cup in a warm
	importance each ingredient		is not recommended for use.
	plays in the breadmaking		Bran		area and allow to sit for 10
	process.				minutes undisturbed.
			Bran (unprocessed) & Wheat		4 The mixture should foam and
		Important note on	Germ are the coarse outer
			portions of the wheat or rye		produce a strong yeast aroma.
		flours	grains separated from flour by		If this does not occur, discard
			sifting or bolting. They are often		mixture and start again with
	Flours, while visibly similar, can
			added in small quantities to		another packet of dried yeast.
	be very different by virtue of		bread for nutritional		Sugar
	how they were grown, milled,		enrichment, heartiness and
	stored, etc. You may find that		flavour. They are also used to		Sugar is important for the
	you will have to experiment		enhance the texture of bread.		colour and flavour of breads. It
	with different brands of flour to				is also food for the yeast as it
	help you make that perfect				is part of the fermentation
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