ARIETE 132 Mode D'emploi page 25

Warning
Do not leave the door open longer than necessary. Wait until the flour/water is completely
absorbed in the dough before adding more.
Close the lid (G) before the end of the last kneading, otherwise the bread will not rise properly.
STORING THE BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral tar dye,
sorbitol, soybean, etc). Your bread does not contain any of them, so it will not last long as the bread
sold on the market and will look different. Also, it will not have the flavour of the bread on the market,
it will have the taste that bread should always have.
It is preferable to eat it just made, but it can be store for two days at room temperature, in a polyeth-
ylene bag from which you have removed all the air.
To freeze homemade bread, let it cool, put it in a polyethylene bag and remove all the air, then seal
and freeze.
HOW TO ADD THE INGREDIENTS
- Follow the order indicated in the recipe.
- Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them during the second
kneading when the appliance beeps 10 times.
- First introduce the liquid ingredients. Usually it is water but can include milk and/or eggs. Water
must be warm (37°C / 100°F), but not hot. The too hot or too cold water prevents the leavening.
- Do not use milk with the timer. It could curdle before beginning the bread preparation process.
- Add sugar and salt as indicated in the recipe.
- Add the "liquid" ingredients (honey, syrup, molasses, etc).
- Add the "dry" ingredients (flour, milk powder, herbs and spices).
- If you use the timer, it will not be possible to add fruit or nuts during the second kneading, so add
them now.
- At last add dry yeast (or baking powder/sodium bicarbonate). Place it over the other ingredients -
do not put it in the water, otherwise it will begin to act too soon.
- If you use the timer, it is essential to keep the yeast (baking powder/baking soda) separate from the
water/liquid, otherwise the yeast will come into action, it will rise and collapse before the bread making
process begins. The result will be a hard, dense, rough and edible product as a brick of a home. We
advise to make a hole in the centre of the dome of the flour and put the yeast.
Flour
The type of flour you use is very important. The most important element contained in the flour is the
protein called gluten, which is the natural agent that gives the dough the ability to mould and to retain
the carbon dioxide produced by the yeast. Buy flour which on the package shows "TYPE 0" or "FOR
BREAD" (like Manitoba), the latter has a high gluten content.
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