Breville BB280 Instructions For Use And Recipe Book page 11

THE VITAL INGREDIENTS cont'd
SALT
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, flavour and keeping qualities. As salt
inhibits the rising of bread be accurate when
measuring. Refer to Questions and Answers
(Page 23).
NEW ZEALAND ONLY
Salt can be reduced for more improved results.
YEAST
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 with the exception of the Bread
Mix recipes.
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
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active in hot weather. For information on
other brands of yeast relating to quantities
contact the manufacturer listed on the package.
NEW ZEALAND ONLY
We recommend the use of 'Elfin' brand yeast.
Rapid Rise Yeast
These products are 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.
NEW ZEALAND ONLY
'Edmonds Surebake Yeast' is the most
readily available yeast product in New
Zealand.
THE VITAL INGREDIENTS cont'd
FAT
Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
WATER
Tap water is used in all 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
Eggs are used in some bread recipes and
provide liquid, aid rising and increase the
nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter type of breads.
OTHER INGREDIENTS
Ingredients such as fruit, nuts, chocolate
chips, etc., required to remain whole in the
baked bread, should be suspended in the
dough. This can be done by adding these
additional ingredients when the bread
machine sounds 12 short BEEPS
approximately 8 minutes before the end of
the second knead (except on the Yeast Free
Bread and Bake Only settings).
For more information about Bread Mixes
please contact the relevant number listed
below or refer to contact details on
the package.
Defiance 1800 628 883
Kitchen Collection 1800 649 494
Lowan Wholefoods 1800 355 718
Elfin (New Zealand only) 0800 730 123
For more information about Bread Flour
please contact the relevant telephone
number listed below or refer to contact
details on the package.
Defiance Baker's Flour 1800 628 883
Elfin/Champion High Grade
Plain flour
(New Zealand only) 0800 730 123
For more information about Gluten Flour
and Bread Improver please contact:
Lowan Wholefoods 1800 355 718
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