Morphy Richards BM48271 - Manual (Page 15)

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2 Stir 1 tsp. of sugar into the water
then sprinkle 2 tsp. of yeast over the
surface.
3 Place a bowl or cup in a warm area
and allow sitting for 10 minutes
undisturbed.
4 The mixture should foam and
produce a strong yeast aroma. If
this does not occur, discard mixture
and start again with another packet
of dried yeast.
Sugar
Sugar is important for the colour
and flavour of breads. It is also food
for the yeast as it is part of the
fermentation process. Artificial
sweeteners cannot be used as a
substitute for sugar as the yeast will
not react properly with them.
Salt
Salt is necessary to balance the
flavour of breads and cakes, as well
as for the crust colour that develops
during baking. Salt also limits the
growth of yeast so the amounts
shown in the recipes should not be
increased. For dietary reasons it
may be reduced, however, your
baking may suffer.
Liquids/milk
Liquids such as milk, or a
combination of powdered milk and
water, can be used when making
bread. Milk will improve flavour,
provide a velvety texture and soften
the crust, while water alone will
produce a crispier crust. Some
liquids call for juice (orange, apple,
etc) to be added as a flavour
enhancer. Note: For most recipes
we suggest the use of dry skimmed
milk.
Eggs
Eggs add richness and a velvety
texture to bread dough and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture
of yeast breads. Butter or margarine
can be used as a substitute. If
butter or margarine is used direct
from the refrigerator it should be
softened for easier blending during
the mixing cycle.
Baking powder
Baking powder is a raising agent
used in cakes. This type of raising
agent does not require rising time
before baking as the chemical
reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another
raising agent not to be confused or
substituted for baking powder. It
also does not require rising time
before baking as the chemical
reaction works during the baking
process.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the
volume of the loaf. Vitamin C
powder or tablets should be used.
You can also use the orange flavour
vitamin C supplement tablet. These
are usually marked in mg
(milligrams) strength. If they are
200mg tablets, use 1/2 tablet for
100mg dose. The tablet must be
crushed between 2 spoons to
create a powder. If using powder
refer to the packet instructions but a
1/4 of a teaspoon is usually
recommended.
Measuring ingredients
The key and most important step
when using your breadmaker is
measuring your ingredients
precisely and accurately. It is
extremely important to measure
each liquid and dry ingredient
properly or it could result in a poor
or unacceptable baking result. The
ingredients must also be added into
the baking pan in the order in which
they are given in each recipe. Liquid
and dry measurements are done
somewhat differently and are as
follows:
Liquid measurements
Use the cup provided. When
reading amounts, the measuring
cup must be placed on a horizontal
flat surface and viewed at eye level
(not on an angle). The liquid level
line must be aligned to the mark of
measurement. A ‘guesstimate’ is not
good enough as it could throw out
the critical balance of the recipe.
Dry measurements
Dry measurements (especially
flours) must be done using the
measuring cup provided. The
measuring cup is based on the
American standard 8 fluid oz cup -
British cup is 10 fluid oz. Dry
BM48271 Rev2 18/7/07 16:32 Page 15