ARIETE Pane Express Top metal Mode D'emploi page 29

EN
THE LIQUID INGREDIENT
The liquid ingredient is normally water or milk or a mixture of both. Water makes a crisper crust. Milk
makes the crust softer and the texture more velvety.
There are differing opinions over what the temperature of the water should be. You can decide for
yourself as you become familiar with the appliance. Water is another fundamental ingredient for
bread. Normally, the temperature of the water should be between 20°C and 25°C, but in the case of
ultra fast bread the temperature must be between 45°C and 50°C if the process has to be acceler-
ated. It is extremely important for the water to be of good quality and preferably bottled, since the
lime scale in mains water can affect the quality of the finished loaf. Fresh milk can be used instead
of water, or water with 2% of powdered milk which favours the flavour and improves the colour of the
crust. Some recipes also mention fruit juice, such as orange, apple, lemon and so on.
LOW FAT SPREADS
Never use oil, margarine, etc. with a low fat content. These products contain little fat, while the recipe
requires a greater amount and the end result may not be satisfactory.
SUGAR
Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and consistency as well as
aiding the browning of the crust. Honey, syrup and treacle can be used instead of sugar, but adjust
the quantity of the liquid ingredient to compensate.
Artificial sweeteners must not be used, because they do not feed the yeast, in fact they can kill it.
SALT
Salt helps to control the growth of the yeast. Without salt, the bread can swell too much and then
collapse. Salt also gives more flavour.
EGGS
Eggs will make your bread richer and more nutritious, add colour and improve the shape and con-
sistency. Eggs are included in the liquid ingredients, so adjust the other liquid ingredients if you add
eggs, otherwise the dough may be too wet and will not rise satisfactorily.
HERBS AND SPICES
These can be added at the start, together with the main ingredients. Herbs and spices such as cin-
namon, ginger, oregano, parsley and basil add flavour and improve appearance. Use small quantities
(1-2 teaspoons) to avoid swamping the flavour of the bread. Fresh herbs such as garlic and chives
contain enough liquid to upset the balance of the recipe, so adjust the liquid ingredient.
ADDITIONAL INGREDIENTS
Additional ingredients – fruit, nuts, dried fruit, etc. - can be used during the programmes 1, 3, 4, 8
and 10. Dry fruit and nuts should be cut into small pieces, cheese grated, chocolate should be in
small chips, not lumps. Do not add more than the recipe indicates, or the bread may not rise cor-
rectly. Be careful with fresh fruit and nuts as they contain liquid (juice and oil), so adjust the main
liquid ingredient.
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