Prima ABM 9 - Manual (Page 9)

page 9
Home Bakery
• SALT 8
Salt adds to the flavour of the bread of course but it can also
be used to slow down a particularly lively yeast.
•••• BUTTER (or fat) 9
Enhances the flavour and makes the loaf softer. Alternatives to
butter are margarine or olive oil. Avoid low fat spreads as
these may be as little as 40% fat and will not have the same
effect.
• SUGAR 10
Sugar adds to the flavour of the bread and goes some way to
making the crust go brown. Note: Most sachet yeasts do not
rely on sugar to become active.
•••• WATER 11
Use soft water if you can but your Prima Home Bakery will still
make good bread with hard water. There is often much debate
on what temperature the water should be. The answer is
simple. If you put your hand in the water and it feels cool then
it’s fine. There is no need to warm the water first. If you’re
worried the water may be too cold from the tap just leave it to
sit for an hour in the kitchen before you use it. Making the
water warm could kill the yeast prematurely. The Prima Home
Bakery takes the guesswork out of bread making.
•••• OTHER INGREDIENTS 12
Other ingredients could mean anything from dried fruit, cheese,
eggs, nuts or yoghurt to other cereals like rye flour, corn meal
or any number of herbs and spices. It’s up to you. There are a
couple of things to consider for best results. Always be aware
of the moisture content and adjust accordingly.
Cont
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