homechoice Casa HCBM-01D Instruction Manual page 13

Sugar
Sugar is vital in producing a bread's colour and crust, as well as forming part of the
fermentation process in conjunction with yeast.
Note: Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not
react properly with them.
Salt
Salt is needed to balance the flavour of cake or bread, as well as for the crust colour. Salt
also restricts the yeast's fermentation process, therefore the amounts indicated in recipes
should never be increased. For dietary reasons, the amounts may be reduced, but this may
affect the final result.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be used when
making bread. Milk (instead of water) will improve flavour, produce a velvety texture and
soften the crust.
Note: For most recipes, we suggest the use of skimmed milk.
Eggs
Eggs add richness and a velvet-like texture to bread dough and cake.
Sunflower oil
Use sunflower oil to 'tenderise' the texture of yeast breads. Butter or margarine may be
used as a substitute.
Note: If butter or margarine is used directly from the refrigerator, it should be softened for
easier blending during the mixing cycle.
Baking powder
Baking powder acts as a raising agent in cakes. It does not need rising time before baking
since the chemical reaction takes place when liquid ingredients are added.
Bicarbonate of soda
This is another raising agent not to be confused or substituted with baking powder. It also
does not require any rising time before baking as the chemical reaction takes place during
the baking process.
140624 Casa Bread maker IM_2019.indd 13
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1 Yeast or soda
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2 Dry ingredient
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3 Water or liquid
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