Homecraft HCPBMAD2WH Manual De Instrucciones página 15

9. EGG
Eggs can improve bread texture, make the bread more nourishing and
larger in size. Make sure to stir eggs before adding to Bread Pan.
10. BUTTER & VEGETABLE OIL
Oil and butter can make bread softer and more perishable.
Butter should be melted or softened before using.
11. BAKING POWDER
Baking powder is used for rising when using an ULTRA FAST program to make
bread and cake. The ULTRA FAST programs do not have a rising cycle, so the baking
powder produces air, which forms bubbles to soften the texture of the bread.
12. BAKING SODA
See Baking Powder. It can also used in combination with baking powder.
13. WATER & OTHER LIQUIDS
Water is an essential ingredient for making bread. The temperature of water used to
make bread is very important. Do not add cold water to bread dough. The temperature
of water used to dissolve yeast must be between 110˚ F to 120˚ F. When yeast is
combined with flour and other dry ingredients, water temperature between 120˚
F and 130˚ F is best. The water may be substituted with fresh milk or water mixed
with 2% milk powder, which may enhance bread flavor and improve crust color.
Some recipes may call for juice for the purpose of enhancing bread flavor.
INGREDIENT MEASUREMENTS
In order to make good bread, you must make sure to measure ingredients precisely.
It is strongly suggested that you use a measuring cup or measuring spoon (included)
to obtain accurate amounts, otherwise the bread may not bake properly.
1 Tbsp. = 3 Tsp.
1 Packet Dry Yeast = 2 Tsp.
1. Weighing Liquid Ingredients
Water, fresh milk or milk powder should be measured with measuring cups. When you measure
cooking oil or other ingredients, clean the Measuring Cup thoroughly between uses.
2. Dry Measurements
Dry measuring must be done by gently spooning ingredients into the Measuring Cup
and then once filled, leveling off with a knife. Never add more dry ingredients than
a recipe calls for, as this could effect the outcome of baking. When measuring small
amounts of dry ingredients, the Measuring Spoon must be used. Measurements must
be level, as any deviation from the recipe could effect the outcome of baking.
3. Adding Sequence
Always follow the sequence of adding ingredients to the Bread Pan precisely as shown in How
to Operate section. The sequence of adding ingredients is: liquid ingredients, dry ingredients,
flour, make an indentation in the flour and then add either yeast or baking powder. Do
not stir ingredients inside of the Bread Pan. The flour should not become completely wet.
The yeast can only be placed on the dry flour and CANNOT touch the salt. After the flour
has been kneaded for some time, a beep will prompt you to add fruit and nut ingredients
to the mixture if the recipe calls for them. If the fruit or nut ingredients are added too
early, the flavor will be diminished from being mixed for too long. When you use the delay
function for a long time, never add the perishable ingredients such as eggs, milk or fruit.
Here are some recipes that you can try:
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