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Eggs:
• Eggs make the dough richer and give it a
more golden color.
• All recipes provided with your bread maker
were developed using large eggs (1 large egg
= approximately 1/4 cup of liquid); if your
eggs are bigger, reduce the amount of liquid
called for in the recipe accordingly. If they are
smaller, use more liquid.
• If you want to add eggs to a recipe, you will
have to reduce the quantity of liquid propor-
tionally. Break the eggs into the graduated
beaker or a glass liquid measuring cup, and
then add liquid until you reach the quantity
of liquid indicated in the recipe.
Butter or Oil (fat):
• Fat makes the bread softer and tastier.
• Too much fat slows down rising.
• If you use butter, soften to room temperature
and cut it into small pieces so that it is distrib-
uted evenly throughout the dough.
• You can substitute 1 tablespoon of butter for
1 tablespoon of oil.
• Do not use hot, melted butter.
• Keep the fat from coming into contact with
the yeast, as it can inhibit the yeast from ac-
tivating properly.
• Do not use low fat spreads or butter substi-
tutes.
Sugar:
• Sugar acts as food for the yeast, flavors the
bread and can improve browning of the crust.
• You can use white sugar, brown sugar, honey
or real maple syrup when making bread.
• Do not use unrefined sugar or cubes.
• Artificial sweeteners cannot be substituted for
sugar as the yeast will not react with them.
12
Salt:
• Salt flavors the bread and regulates the
yeast's activity by slowing the rising action.
• Use table or kosher salt when making bread.
• Do not use coarse salt or salt substitutes.
• Salt should not come into contact with the
yeast.
Additional ingredients (soft cheeses, dried
fruits, nuts, herbs, etc.):
You can add a personal touch to your recipes by
adding a variety of additional ingredients.
When adding ingredients, be sure to:
• Add them following the beep for additional
ingredients, especially those that are soft such
as dried fruits.
• Add items like whole, shelled nuts and seeds
at the start of the kneading process to ensure
even distribution.
• Thoroughly drain moist ingredients like
canned or fresh fruits and vegetables and
olives.
• Do not add too large a quantity of additional
ingredients, especially cheese, fresh fruit and
fresh vegetables, as they can affect the devel-
opment of the dough.
• Finely chop nuts as they can cut through the
loaf structure and reduce the cooked height.
Ready to Use Bread Mixes:
• Ready-to-use bread mixes can be found in
many local grocery stores. Follow the manu-
facturer's instructions when using these
mixes.
• Usually, the choice of the program will de-
pend on the type of mix purchased. For exam-
ple: Whole wheat bread - Program 3.
1. In
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