Kenwood BM450 Instrucciones página 19

fats and oils
A small amount of fat or oil is often added to bread to
give a softer crumb. It also helps to extend the
freshness of the loaf. Use butter, margarine or even
lard in small quantities up to 25 g (1 oz) or 22ml (11⁄2
tbsp.) vegetable oil. Where a recipe uses larger
amounts so the flavour is more noticeable, butter will
provide the best result.
Olive oil or sunflower oil can be used instead of
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butter, adjust the liquid content for amounts over
15ml (3 tsp) accordingly. Sunflower oil is a good
alternative if you are concerned about the
cholesterol level.
Do not use low fat spreads as they contain up to
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40% water so do not have the same properties as
butter.
liquid
Some form of liquid is essential; usually water or milk
is used. Water produces a crisper crust than milk.
Water is often combined with skimmed milk powder.
This is essential if using the time delay as fresh milk
will deteriorate. For most programs water straight
from the tap is fine, however on the rapid one-hour
cycle it needs to be lukewarm.
On very cold days measure the water and leave to
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stand at room temperature for 30 minutes before
use. If using milk straight from the fridge do
likewise.
Buttermilk, yoghurt, soured cream and soft
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cheeses such as ricotta, cottage and fromage frais
can all be used as part of the liquid content to
produce a more moist, tender crumb. Buttermilk
adds a pleasant, slightly sour note, not unlike that
found in country style breads and sour doughs.
Eggs may be added to enrich the dough, improve
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the colour of the bread and help to add structure
and stability to the gluten during rising. If using
eggs reduce the liquid content accordingly. Place
the egg in a measuring cup and top up with liquid
to the correct level for the recipe.
yeast
Yeast is available both fresh and dried. All the recipes
in this book have been tested using easy blend, fast
action dried yeast which does not require dissolving
in water first. It is placed in a well in the flour where it
is kept dry and separate from the liquid until mixing
commences.
For best results use dried yeast. The use of fresh
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yeast is not recommended as tends to give more
variable results than dried yeast. Do not use fresh
yeast with the delay timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of
the water (warm). Leave for 5 minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need
to be adjusted.
Use the amounts stated in the recipes; too much
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could cause the bread to over-rise and spill over
the top of the bread pan.
Once a sachet of yeast is opened, it should be
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used within 48 hours, unless stated otherwise by
the manufacturer. Re-seal after use. Resealed
opened sachets can be stored in the freezer until
required.
Use dried yeast before its use by date, as the
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potency gradually deteriorates with time.
You may find dried yeast, which has been
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manufactured especially for use in bread machines.
This will also produce good results, though you
may need to adjust the quantities recommended.
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