Princess Silver Fresh Instrucciones De Uso página 15

All-in-one mixes
You can also buy mixes which contain all the
ingredients, except water. These all-in-one
mixes are easy and quick to use, but are
also more expensive.
Yeast
Yeast is required in order for the bread to
rise. You can buy fresh yeast (blocks) or
dried yeast (granules). The taste of fresh
yeast is slightly more pronounced than that
of dry yeast. There are various brands of dry
yeast and the effect they have varies
somewhat. The yeast that suits you the best
is a question of personal preference. As a
rule of thumb, you can say that you need
about half the weight of dry yeast (also
called instant yeast) compared to fresh
yeast. The effect of the yeast can be
affected if the yeast comes into contact with
salt or fat. Salt dries out the yeast and fat
encloses the yeast cells, so that the dough
can no longer rise. It is, therefore, important
to ensure that the yeast, salt and butter are
not placed too close to each other in the
breadmaker.
Salt
Salt adds to the taste of the bread, but is
also important for the crust and for the bread
rising (although salt can also stop the bread
from rising if it comes into direct contact with
the yeast). Salt strengthens the gluten
construction which gives the bread shape.
Salt also ensures that the bread does not
rise out of the baking tin and then sinks
before it is well baked.
It is possible to bake low-sodium or salt-free
bread, but it will require varying the
ingredients.
Liquids
The most common liquid used to bake bread
is water, but you can also try using milk or
buttermilk. This influences the taste, the
rising and the bread structure.
The fats in full-fat milk have a positive
influence on the freshness and the lactose in
the milk stimulates the fermentative power.
Buttermilk produces a lighter bread that
remains fresh for longer.
Sugar
Sugar only makes a small contribution to the
rising process, but it determines the taste of
Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943
the bread. Instead of sugar, you can also
use honey, treacle or syrup. Do not use any
large granular sugar (hard sugar) or sugar
candy in the breadmaker. This may damage
the non-stick coating. Do not use any
artificial sweeteners, because they are
generally not good at withstanding heat.
Fats
Fat is, in fact, a bread improver. You do not
necessarily need it, but the bread is much
better if you do use it. Fat makes the dough
more pliable and ensures that it can rise
more easily. Fat also encloses the gluten
network, so that the carbon dioxide is kept
in. This makes the bread airier and it
remains fresh for longer.
Various types of fat are suitable. Oil
(sunflower oil or olive oil), butter and
margarine give an excellent result. Oil
makes the crust softer. Margarine produces
a crispier crust and also improves the rising
process. When baking herb bread, it may be
tasty to use a seasoned oil, such as walnut
oil, garlic oil or basil oil.
Temperature
It is best if the ingredients are at room
temperature when they are placed in the
baking tin. Never use liquid that is too warm,
because this can have a negative effect on
the yeast.
Aids and tips
It states that the dry ingredients should be
added to the bread pan first, which is
generally not the case with bread makers.
We have tried this method with the 1942
model and the result is an unsightly deposit
of un-mixed flour around the top of the pan.
The unit performs far better if the water is
added first followed by the other ingredients.
Cool the bread on a grille
After baking, leave the bread to cool down
on a grille. The heat can then escape from
all sides.
Cutting the bread after it has cooled
down
Home-made bread is best cut after it has
cooled down. If the bread is still warm, then
it is best to cut it using an electric knife, such
as the Princess 2952 Silver Electric Knife.
15