DS Produkte Z 02898 Mode D'emploi page 33

• Salt
Salt serves to enhance fl avour and also promotes the fermenting process.
• Butter / oil:
Adding butter or oil enhances the fl avour and also gives the bread a softer consis-
tency. Before adding these ingredients, make sure that the butter or oil is at room
temperature.
• Sugar
Sugar "feeds" the yeast and is very important for the fermentation process. You can
use either refi ned or brown sugar or honey. Sugar increases the nutritional value of
your bread and increases its shelf life.
• Water
We recommend using normal tap water. Always make sure that the water is not too
warm or too cold, but that it is at room temperature. If the water is too cold, the yeast
will not start the process of fermentation. If the water is too warm, the yeast will
ferment too quickly (only recommended when using the "Quick bake" programme).
• Milk
Milk or dairy products enhance the fl avour, increase the nutritional value of your
bread and make sure that the bread has a pleasant brown crust. The amount of milk
added should be deducted from the amount of water specifi ed in the recipe. Notice:
Never use milk or dairy products if you would like to use the timer function as
the dairy products can quickly spoil if not refrigerated.
• Ready-made bread mixtures with yeast
When using ready-made bread mixtures containing yeast, you only have to add wa-
ter to the mixture, select programme 1 ("White bread") and specify a bread size cor-
responding to the amount of the mixture. The amount of yeast in such ready-made
bread mixtures often varies, which is why baking results may vary.
• Ready-made bread mixtures without yeast
Begin by adding the yeast to the baking pan, then the bread mixture and fi nish with
the water. Select a programme that corresponds to the fl our type of your bread
mixture.
Preparing the dough
• Make sure that all ingredients are at room temperature (exception: If you have selec-
ted the "Quick bake" programme, the water you add may be slightly warmer).
• Use dry yeast as it is less complicated and produces more reliable results.
• Please keep in mind that rye fl our does not have the same baking properties as
wheat fl our. A rye fl our dough often does not rise much if not enough leaven has
been added. For best baking results, you should use a mixture of at least 30 % wheat
fl our and no more than 70 % rye fl our when making rye bread.
Measuring the ingredients
• When baking bread, it is important that you follow the amounts specifi ed in the reci-
pe and also measure them correctly. Use the enclosed measuring cup and measu-
ring spoon to measure the ingredients. If you use the measuring spoon to measure
ingredients, always use a "level" and not a "heaping" measuring spoon. Use a scale
to measure butter, fl our etc.
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