Prima ABM 9 - Manual (Page 10)

page 10
Home Bakery
• OTHER INGREDIENTS cont.
Things like cheese, milk and fresh fruit contain quite a lot of
water, which will determine the look of the finished loaf. At
first you can stick to dry substitutes like Parmesan cheese,
dried milk or dried fruit. As you become more proficient with
the machine you will instinctively know whether the dough
looks too wet or too dry and can add flour or water during the
process. Remember to consider the salt content of the
ingredients you add. Salt can slow down the yeast.
Finally, as a rule of thumb, if the added ingredients are wet like
yoghurt or powdered like dried herbs they can go into the
mixture at the start of the process. For things like nuts or dried
fruit there is a time during the process where the machine will
beep to let you know it’s time to add these to the dough
mixture. Refer to the CYCLE TIME table so you know when to
expect the beep.
•••• ENVIRONMENT 13
Last but not least of the ingredients is the environment in
which the bread is made. The Prima Home Bakery will work
well in a wide range of temperatures but there could be a
difference of 15% in loaf size between a very warm room and
a very cold room. Do not site your bread maker in a draughty
part of the house. The machine will offer some protection to
the dough against draughts but it does have limits. If the
humidity in the room is high this too could affect the loaf. As a
general rule, if the room is comfortable for you it will be
comfortable for your bread maker.
•••• STORING YOUR BREAD 14
Homemade bread contains no artificial preservatives. However,
if you store the bread in a clean, air-tight container in the
refrigerator it should keep for 5-7 days. The bread is also good
to freeze but allow finished loaves to go cold before placing
into a polythene bag and storing in the freezer.