Handleiding Breville BBM300 (pagina 10 van 38) (Engels)

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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 strands, 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.

White wheat flour

The flour used in the bread machine should be

bread or baker’s flour. There is no need to sift

the flour. Plain flour is most readily available,

however best results are obtained with flour

with at least 11%-12% protein content. For this

reason, the recipes in this book requiring bread

flour, have been made with flours with 11-12%

protein content. This is normally indicated on the

packaging. Do not use self-raising flour unless

indicated in the recipe.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the

bread can be improved by adding 1½-2

tablespoons of gluten flour.

Note

Baker’s or bread flour

Several brands of baker’s or bread flour are

available nationally at larger supermarkets.

Baker’s flour was used for the development of

most of the recipes contained in this guide. It is

a high protein, white wheat flour, with 11-12%

protein content, ensuring a higher quality and

consistency to the baked bread.

NEW ZEALAND ONLY: ‘Elfin High Grade

White Flour’ or ‘Champion High Grade Flour’.

These are high protein, white bread flours,

containing 12% protein.

Wholemeal flour

Contains all the bran, germ and flour of the

wholewheat grain. Although breads baked with

wholemeal flour will be higher in fibre, the loaf

can be lower in height and heavier in texture

depending on the protein level of the flour.

Wholemeal flour with low protein level can be

improved by adding gluten flour or replacing 1 cup

of wholemeal flour with bread or baker’s flour.

Rye flour

Popular for continental bread making, rye flour

is low in protein so it is essential to combine rye

flour with bread flour to make bread successfully

in the bread machine. Rye flour is traditionally

used to make Pumpernickel and Black Breads.

Gluten flour

Gluten flour is a concentrated mixture of gluten

forming protein and wheat flour. Adding gluten

flour can improve the structure and volume of

bread when using a low protein, stone ground,

wholemeal or plain flour. Gluten flour can be

purchased at most health food stores.

BREAD MIXES

These convenient mixes contain flour, sugar,

milk, salt, oil and other ingredients such as bread

improvers. Usually only the addition of water

and yeast is required. Bread mix brands such as

‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ are

available nationally from major supermarkets.

Recipes for some bread mix brands are listed in

the ‘Easy Bake’ recipe section of this book (refer

pages R37-R40).

For information on other brands of bread mix

contact the manufacturer listed on the package.

NEW ZEALAND ONLY: Bread mix brands such

as ‘Elfin’ are available.

The Vital Ingredients

BREAD IMPROVER

Several brands of bread improvers are available

nationally in supermarkets and health food stores.

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.

Adding 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.

A commercial bread improver has been used

in some of the bread recipes listed in the ‘Easy

Bake’ recipe section of this book. A crushed,

unflavoured Vitamin C tablet or Vitamn C

powder can be used as a bread improver and

added to the dry ingredients.

Note

SUGAR

Sugar provides food for the yeast, sweetness and

flavour to the crumb and helps brown the crust.

White sugar, brown sugar, honey and golden

syrup are all suitable to use. When using honey

or golden syrup it must be counted as additional

liquid. We have successfully tested granulated

‘Splenda’ as a sugar substitute.

NEW ZEALAND ONLY: Sugar can be reduce

for more improved results.

POWDERED MILK

Milk and milk products enhance the flavour

and increase the nutritional value of the bread.

Powdered milk is convenient and easy to use

(store in an airtight container in the refrigerator).

Fresh milk should not be substituted for powdered

milk unless stated in the recipe. Low fat or skim

milk powder can be used with good results. Soy

milk powder can also be used but produces a

denser loaf.

SALT

Salt is an important ingredient in bread making.

However salt inhibits the rising of the bread, so be

careful when measuring as it should be accurate.

Refer to ‘Questions and Answers’ (page 22).

NEW ZEALAND ONLY: Salt can be reduced for

more improved results.

FAT

Butter, margarine or oils, such as vegetable,

safflower, sunflower, canola, etc., will add flavour,

retain the moisture and enhance the keeping

qualities of the bread.

YEAST

Without yeast the bread will not rise. Yeast needs

liquid, sugar and warmth to activate. Dried yeast

has been used in the recipes in this instruction

book where appropriate. Before using dried yeast

always check the use by date, as stale yeast will

prevent the bread from rising.

‘Tandaco’ brand yeast (available nationally in most

supermarkets) was used in the development of all

yeasted recipes contained in this book with the

exception of the ‘Bread Mix’ recipes.

Smaller packets of bread mix usually contain

sachets of yeast. Larger bulk bags of bread

mix usually do not include the yeast sachets,

however the corresponding brand of yeast may be

purchased separately.

Some bulk and imported yeasts are more active,

therefore it is recommended to use less of these

yeasts. Yeast may also be more active in hot

weather. For information on other brands of yeast

relating to quantities contact the manufacturer

listed on the package.

NEW ZEALAND ONLY: We recommend the use

of ‘Elfin’ brand yeast.

The Vital Ingredients continued

Breville BBM300 Handleiding

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