Catler KM 8011 - Manual (Page 27)

27
BREAD - THE VITAL INGREDIENTS
Powdered milk and milk products enhance
the fl avour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens
the gluten development and controls
fermentation of the yeast which results in
improved loaf shape, crumb structure, crust
colour, fl avour and keeping qualities. As salt
inhibits the rising of bread be accurate when
measuring.
Fat adds fl avour and retains the moisture.
Vegetable oils such as saffl
ower, sunfl ower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and warmth
to grow and rise. Dried yeast has been used
in the recipes in this instruction book where
appropriate. Before using dried yeast always
check the use by date, as stale yeast will
prevent the bread from rising. ‘Tandaco’
brand yeast (available nationally in most
supermarkets) was used in the development
of all yeasted recipes contained in this book.
Smaller packets of bread mix usually contain
sachets of yeast.
Larger bulk bags of bread mix usually do
not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.
Some bulk and imported yeasts are more
active, therefore it is recommended to use
less of these yeasts. Yeast may also be more
active in hot weather. For information on
other brands of yeast relating to quantities
contact the manufacturer listed on the
package.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid rise yeasts
should not be used with bread mix as bread
improver is already included.
Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
fl avour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for the
fi rst time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.