Superior XBM1139S User Manual page 28

ADDING INGREDIENTS TO THE BREAD
MAKER / MEASURING THE INGREDIENTS
9. Salt
Salt gives the bread taste and gives the crust colour. Salt can, however, affect the proving of the yeast. Therefore,
never use too much salt in the dough. Those who do not like salt can also leave it out. Unsalted bread rises better.
10. Eggs
Eggs give the bread a better consistency, more nutritional value and volume as well as the typical eggy taste. Eggs
are used without their shells and are evenly whisked.
11. Fat, butter, vegetable oil
Bread is softer and lasts longer through the use of fat. Warm butter if it has been stored in the refrigerator or cut it
into small pieces, so that you can beat it smooth.
12. Baking powder
Baking powder is used predominantly for extra fast bread baking and for cakes. Baking powder doesn't need any
proving time and does not produce gases and it works according to chemical principles: bubbles are made or the
consistency loosens.
13. Bicarbonate
Bicarbonate works like baking powder and can also be used together with baking powder.
14. Water and other liquids
Water is an essential ingredient when baking bread. Water at a temperature of between 20-25 °C is especially
suitable. A temperature of between 45-50 °C is necessary, however, during extra-fast bread baking in order to
accelerate the proving. Water can be replaced by fresh milk or a water mix with 2% milk powder. The taste and the
colour of the crust are affected by this. In some recipes you will find variants with juices (e.g. apple, orange, lemon
juice, etc.), which improve the flavour.
MEASURING THE INGREDIENTS
The success of bread baking often depends on the exact use of ingredient quantities.
We recommend, therefore, that you use a measuring jug and measuring spoon.
1. Measuring liquid ingredients
Water, fresh milk or dissolved milk powder can be measured with a measuring jug.
The fill level is read from the side of the standing measuring jug.
Always measure ingredients individually and clean the measuring jug well afterwards.
2. Measuring dry powder
Loosen the dry powder and do not keep it pressed. For an exact measurement, carefully smooth the top of the cup
so that it is flat.
3. Order of adding the ingredients
When adding ingredients, ensure that you follow the order below exactly. The following order is usually valid. liquid
ingredients, eggs, salt, milk powder, etc. The flour can be totally dampened when adding the ingredients. Only add
yeast to dry flour. Never allow yeast to come into contact with salt. Once the flour has been kneaded through for a
while, a beep reminds you to add aromatic ingredients (e.g. fruit). Adding the aromatic ingredients too early can
lead to a loss of taste with long mixes. Never use easily perishable ingredients, such as eggs or fruit, when baking
using the timer with a long delay time.
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