Linea 2000 DOMO B3976 Manual De Instrucciones página 59

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1 tbsp sugar

630 g flour

5 g of dried yeast

INGREDIENTS

Baking a great bread will largely depend on 3 main factors: quality, freshness and correct measurement of

quantities.

Caution: never exceed the maximum capacity of your bread maker! (1000 g) Never use more than these

maximum quantities of the following ingredients for 1 baking session:

Water: 460 ml max.

Flour: 715 g max.

Yeast: 22 g fresh yeast or 4+1/4 teaspoons dry yeast max.

Flour

Flour is the basic component of bread. The weight of the flour varies, depending on the type of flour used.

It is therefore absolutely neccesary that you weigh the right quantity on a pair of scales. Please make sure

you buy a variety of flour which is suitable for bread making. Check the packaging.

Gluten

Gluten is a natural ingredient of flour and stimulates the bread to rise.

Yeast

Yeast is a micro-organism found on several vegetable foodstuffs. Yeast converts sugars into alcohol and

carbon dioxide. This ability is ideal for the bread to rise and to make it lighter and easier to digest. We

recommend the use of dry yeast for this bread maker. This (granular) yeast is easier to work with, keeps

for a longer time than fresh yeast and generally gives you a better result as well.

Starter

Also known as sourdough starter or sourdough culture. A mixture of flour and water is naturally

fermented. This starter is a natural way for you to develop a yeast culture for your bread, since you will not

be using regular yeast for sourdough bread.

Salt

Salt does not only lend the bread a certain flavour but equally regulates the activity of the yeast,

strengthens the dough and prevents the bread from rising too hard.

Butter / oil

Butter and oil improve the general taste of the bread and equally soften it. Butter or oil should both be at

room temperature when you add them to the other ingredients.

Sugar

Sugar is the nutritional source for the yeast and is of great importance for the bread's rising process. You

can use plain white sugar, brown sugar, syrup or honey. Sugar lends the bread a certain soft and delicate

flavour, increases its nutritional value and also renders the bread less perishable. Attention: you should

not use unrefined sugar or sugar lumps, when you want to make e.g. cinnamon bread, for they can

damage the non-stick coating of the bread pan.

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B3976