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All manuals and user guides at all-guides.com
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SUGAR
Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and consistency and encour- -
ages the browning of the crust. Many yeasts in sachets do not require sugar to activate them.
Honey, syrup and treacle can be used instead of sugar, but adjust the quantity of the liquid ingredi- -
ent 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 cinnamon, 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
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 correctly. Be care- -
ful with fresh fruit and nuts as they contain liquid (juice and oil), so adjust the main liquid ingredient.
Put together the added ingredients when the machine emits a beep.
STORING BREAD
Shop-bought bread contains all kinds of additives (chlorine, chalk, coal-tar dye, sorbitol, soya, etc.).
Your bread contains none of these, so it does not keep as well as bread bought from the shop and
has a different appearance. Also, it does not have the same flavour as shop-bought bread, it has the
taste that bread should always have.
It is best to eat it fresh, but it can be kept for two days at room temperature, in a polythene bag from
which all the air has been removed.
To freeze home-made bread, allow it to cool, put it in a polythene bag and remove all the air, then
seal it and freeze.
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