Kenwood BM200 series Instructions & Recipes page 18

Ingredients
Fats and Oils
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to
extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up
to 25 g (1 oz) or 22mls (1
the flavour is more noticeable, butter will provide the best result.
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Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for
amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are
concerned about the cholesterol level.
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Do not use low fat spreads as they contain up to 40% water so do not have the same
properties as butter.
Liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper
crust than milk. Water is often combined with skimmed milk powder. This is essential if
using the time delay as fresh milk will deteriorate. For most programs water straight from
the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
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On very cold days measure the water and leave to stand at room temperature for 30
minutes before use. If using milk straight from the fridge do likewise.
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Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and
fromage frais can all be used as part of the liquid content to produce a more moist,
tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in
country style breads and sour doughs.
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Eggs may be added to enrich the dough, improve the colour of the bread and help to
add structure and stability to the gluten during rising. If using eggs reduce the liquid
content accordingly. Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
1 ⁄ tbsp.) vegetable oil. Where a recipe uses larger amounts so
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