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The Vital Ingredients - Sage BBM800BSS Instruction Book

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THE VITAL INGREDIENTS

Baking Powder
Double acting baking powder is a leavening agent used in yeast
free breads. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid
ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
Bi-Carbonate Of Soda
Bi-carbonate of soda is another leavening agent. It also does
not require rising time before baking as the chemical reaction
works during the baking process. Bi-carbonate of soda cannot be
substituted in place of baking powder.
Eggs
Eggs add flavour, richness and tenderness to bread.
Liquid egg substitutes, powdered egg and powdered egg whites
may be substituted for fresh eggs, however all should be at room
temperature before adding to the bread pan unless stated otherwise.
Fresh eggs should not be used with the Delay Start feature.
Where eggs have been used we have used eggs with a minimum
mass of 59g. These are best from a 700g carton.
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Fats
Fats, such as butter, olive oil or vegetable oil, add taste, texture,
moisture and enhanced keeping qualities to breads. If butter
is used, it should be cut into 2cm pieces and brought to room
temperature before adding to the bread pan unless stated otherwise.
Breads baked on the CRUSTY LOAF setting generally get their
crisp crust and texture from the lack of fat added. However if called
for, use good quality oils as the flavour of the flour and fats will be
very apparent.
Flour
Flour is the most important ingredient used for bread making.
It provides food for the yeast and structures the loaf. When mixed
with liquid, the protein in the flour starts to form gluten. Gluten
is a network of elastic strands which interlock to trap the gases
produced by yeast. This process increases as the dough undergoes
kneading and provides the dough with the structure required to
produce the weight and shape of the bread.
Keep flour in a secure, airtight container. Keep whole wheat flours
stored in the refrigerator, freezer or a cool area to prevent them
from becoming rancid. There is no need to sift flour when bread
machine baking, however it is necessary that it comes to room
temperature before adding to the bread pan.
Bread Flour
Bread flour, also known as bakers' flour or bread machine flour is a
high protein (gluten), white wheat flour. For bread machine baking,
we recommend using unbleached bread flour over plain flour as it
produces a tall, springy loaf.
Plain Flour
Plain flour can be bleached or unbleached, we recommend the
unbleached variety. This flour is ideal for yeast free breads (also
known as quick breads, batter breads or cake breads) as it produces
a tender loaf with good texture and crumb. Bread flour tends to
produce a tough yeast free loaf, while pastry flour tends to produce
an overly tender loaf.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be
mixed with a high proportion of bread flour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Raising Flour
Self-Raising flour is not recommended for bread machine baking as
it contains leavening ingredients that interfere with bread making.
This flour is more suited for biscuits, scones, shortcakes, pancakes
or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire wheat kernel, hence it
contains all the bran, germ and flour of the whole wheat grain.
Although breads baked with whole wheat flour will be higher in
fibre, the loaf is generally smaller and heavier than white loaves.
MILK
Milk enhances the flavour and increases the nutritional value of
bread. All liquids, including milk, should be 27°C before adding to
the bread pan unless stated otherwise. Fresh milk should not be
substituted for dry milk unless stated in the recipe. Dry milk
(fat-free or regular) is convenient and enables you to use the Delay
Start feature. When using this feature with dried substitutions,
add the water to the bread pan first, then add the dried substitution
after the flour to keep them separate.
BREAD IMPROVER – ASCORBIC ACID (Vitamin C)
Bread improver will help strengthen the framework of the bread
resulting in a loaf that is lighter in texture, higher in volume, more
stable and with enhanced keeping qualities. The ingredients in
a bread improver are usually a food acid such as ascorbic acid
(vitamin C) and other enzymes (amylases) extracted from wheat
flours. An unflavoured, crushed vitamin C tablet or vitamin C
powder can be used as a bread improver and added to the dry
ingredients.
As a general guide, use 1 large pinch per 450g of flour.
SALT
Salt is an important ingredient in yeast bread recipes. It not only
enhances flavour, but limits the growth of yeast and inhibits rising,
so be careful when measuring. Do not increase or decrease the
amount of salt shown in the recipes. Table salt, sea salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavour to the
crumb and helps brown the crust. White sugar, brown sugar, honey
and golden syrup are all suitable to use. When using honey or
golden syrup it must be counted as additional liquid.
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