Measuring Ingredients; Adding Ingredients; Flour - Judge JEA43 Instruction Manual & Recipe Booklet

Ingredients
This section introduces the main ingredients used in baking bread
and making yogurt and how to measure them. Exact instructions
will be found in your recipe book or the ingredient packet.

Measuring Ingredients

The quantity of ingredients you use is very
important to achieving good results. To assist
in this, both a Measuring Cup
graduated in liquid ounces, millilitres and
fractions of a cup,
and a Measuring Spoon
teaspoon and tablespoon measure.
Water, other liquids and larger quantities
of dry ingredients such as flour should
be measured using the Measuring Cup
; ensure you are viewing the cup
horizontally. Wash the cup thoroughly
between ingredients other than water.
Smaller quantities should be measured using
the Measuring Spoon
Ensure that measured dry powder
ingredients are level with the rim of
the spoon, for example with a knife
blade. Store such ingredients in cool
and dry conditions, loosely packed.
THE MAXIMUM QUANTITY OF FLOUR
IS 4 CUPS. THE MAXIMUM QUANTITY
OF YEAST IS 3 TEASPOONS.

Adding Ingredients

It is important to add ingredients in
the correct sequence, as applicable:
Usually, water or other liquid should be
added first, then eggs, followed by sugar,
salt and flour, then yeast or baking powder
as the last ingredient. An exception to
this is heavy dough with high rye or
wholemeal content, in which case it is
advisable to add yeast, then other dry
ingredients first, then liquid ingredients.
This will give better results from kneading.
Do not allow yeast to come into contact
with liquid or salt whilst adding ingredients.
This requires that some flour is kept dry to
, which is
, which has a
.
Digital Bread Maker
allow yeast to be added. To add yeast, first
make a small indentation in a dry area of
flour, then add the yeast to the indentation.
Additional fruit ingredients, such a
raisins, should not be included with
the original ingredients, as they can
lose flavour during mixing. During the
following programmes, a series of 10
short "beeps" will sound to indicate that
additional ingredients can be added:
•
Basic
•
French
•
Whole Wheat
•
Sweet
•
Sandwich.

Flour

Flour is the most important
ingredient in bread making.
Bread flour (also called "strong flour") has
a high protein content which results in a
high gluten production during kneading.
It has good elasticity, should rise well
and maintain the bread size after rising,
to give a larger loaf with good texture.
Wholemeal flour (also called "whole
wheat flour") is made by grinding the
entire wheat kernel, so is heavier and
contains more nutrients. Bread made from
wholemeal flour will tend to be smaller
and heavier in texture, so some recipes call
for a proportion of bread flour as well.
Plain flour should not normally be used for
making bread, except in the Quick Bread
and Ultra Fast programmes, or for cakes,
mixed with baking soda or baking powder.
Flour made from other grains, such
as corn or oatmeal does not produce
gluten but can be added to enhance the
flavour and produce a rougher texture.