ARIETE 133 Mode D'emploi page 27

1/4 bag
1/2 bag
3/4 bag
1 bag
1.5 bag
2 bag
Liquid ingredients
The liquid ingredient normally consists of water or milk or from a mixture of the two. Water makes the
crust crispier. Milk makes it softer and also the texture is softer.
There are conflicting opinions on what should be the temperature of the water. You can decide for
yourself as you get more familiar with the appliance. Water is another essential ingredient for bread.
Generally a water temperature between 20°C (68°F) and 25°C (77°F) is the most appropriate. But
if you want to accelerate the bread making process the water temperature must be between 45°C
(115°F) and 50°C (122°F). It is essential that water is of good quality, and preferably bottled, as the
limestone in the water can compromise the successful outcome of the bread. Instead of water you
can also put the fresh milk or water with 2% milk powder, which enhances the taste and improves the
colour of the crust. Some recipes even mention fruit juice.
Low fat content
Do not use oils, margarines etc with a low percentage of fat. These products contain little fat, while
the recipe requires a higher amount, and you may not get the desired results.
Sugar
Sugar activates and feeds yeast allowing it to grow. It adds flavour and texture and helps browning
the crust. Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid
ingredient to compensate. Artificial sweeteners must not be used, because they do not feed the yeast,
and some kill it.
Salt
Salt helps controlling the growth of yeast. Unsalted bread could grow too much and then collapse. It
also gives more flavour.
Eggs
Eggs will make your bread richer and more nutritious, add colour and help the shape and texture.
Eggs are included in the liquid ingredients of the bread, so adjust the other liquid ingredients if you
add eggs. Otherwise the dough may be too liquid to rise properly.
Herbs and spices
They can be added at the beginning together with the main ingredients.
Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil add taste and look better.
Use in small amounts (1-2 teaspoons) to avoid covering the taste of bread. Fresh herbs, such as
Dry and fresh active yeast equivalence table
Dry
2g
4g
6g
7g
10g
14g
1 tablespoon
2 tablespoons
3 tablespoons
3.5 tablespoons
5 tablespoons
7 tablespoons
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Fresh
7g
13g
21g
25g
37g
50g