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8
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You can make your bread taste better by adding other
ingredients:
Eggs Improve the nutritional value and colouring of the bread.
(Water amount must be reduced proportionally)
Beat eggs when adding eggs.
Bran Increases the bread’s fibre content.
• Use max. 50 g (2 oz).
Wheat germ Gives the bread a nuttier flavour.
• Use max. 50 g (2 oz).
Spices,
herbs
Enhance the flavour of the bread.
• Only use a small amount (1–2 tsp).
Bread-making Ingredients
Flour
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
l
Use strong white bread flour only.
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Flour must be weighed on scales.
Dairy
Products
Add flavour and
nutritional value.
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If you use milk instead of water, the nutritional
value of the bread will be higher, but do not
use in timer setting as it may not keep fresh
overnight.
Reduce the amount of water proportionally
to the amount of milk.
Water
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Use normal tap water.
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Use tepid water if using menu 2, 6, 8, 14 or 24 in a
cold room.
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Use chilled water if using menu 8, 9, 13, 15, 16, 24,
25, 29, 30 or 31 in a hot room.
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Always measure out liquids using the sourdough cup
provided.
Salt
Improves the flavour and strengthens
gluten to help the bread rise.
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The bread may lose size/flavour if measuring
is inaccurate.
Fat
Adds flavour and softness to the
bread.
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Use butter (unsalted), margarine or
oil. 2 tbsps oil are equivalent to 25 g
butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Yeast
Enables the bread to rise.
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Yeast which has ‘Easy
Blend’, ‘Fast Action’ or
‘Easy Bake’ written on the
packet is recommended.
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Do not use dried yeast
that requires preliminary
fermentation.
l
When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
SD-2511_UK.indd 8 2015/01/09 15:29:24
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