Sunbeam 5825 Mode D'emploi page 10

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L
IQUIDS
Tepid or room temperature tap water that is
neither hot nor cold is used for most recipes,
however, other liquids such as milk, beer, juice
and fruit purées can be used for flavour and
variety. Beer can be leftover flat or with bubbles.
Milk gives a more tender crumb than water as
well as adding nutrients. Our recipes have been
developed using skim milk powder (regular or
instant) which is convenient to have on hand
and can always be used on delay cycles, unlike
fresh milk which could spoil on delay cycles.
Fresh milk can be used in place of water, then omit the milk powder and do not use on
delay cycle. For allergies to milk use water and omit the milk powder.
S
Salt strengthens the gluten and controls the yeast and makes
the dough more elastic. However, it also inhibits rising,
so use ordinary table salt and be very careful in measuring.
For dietary reasons, it can be omitted but it will affect size
and texture. In some cases you can use a vegetable seasoning
substitute for flavour.
F
ATS
Many breads use fats to enhance the flavour and
retain moisture; thus, it keeps longer. Since vegetable
oil is more convenient to measure and may be
required by some diets, you may substitute it for
butter or margarine in any of the recipes.
E
GGS
Eggs add richness and colour to breads,
but due to health and safety precautions,
do not use with the delay cycle.
ALT
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