White Bread; Wholemeal Bread - Princess Silver Fresh User Instructions

Some bread recipes
The measuring jug and the measuring
spoon (with the teaspoon and tablespoon
measures on the ends), which comes with
the breadmaker, have been used for the
quantities.

White bread

Wheat flour or wheatmeal
Sachet-type yeast
Oil
Milk
Salt
Sugar
Water

Wholemeal bread

Wholemeal flour
Sachet-type yeast
Oil
Milk
Salt
Sugar
Water
Mixed bread
Wheatmeal
Cornmeal
(or another type of flour)
Sachet-type yeast
Oil
Milk
Yoghurt
Salt
Sugar
Water
Ingredients
You can, of course, bake bread using one of
the recipes given above, but once you get
into it, it is fun to experiment using different
ingredients. To do so, it is useful to know
more about the various bread-baking
ingredients. Some useful information you
will need when baking bread is given below.
Flour
The main ingredient of bread is flour. There
are many different kinds of flour and mixes
of flour. The type of grain you use makes a
14
Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943
450 g
2 teaspoons
3 tablespoons
2 to 3 tablespoons
1 heaped teaspoon
1½ tablespoons
250 ml
450 g
2 teaspoons
3 tablespoons
2 tablespoons
1 heaped teaspoon
1½ tablespoons
260 ml
400 g
50 g
2 teaspoons
3 tablespoons
2 tablespoons
1 tablespoon
1 heaped teaspoon
1½ tablespoons
250 ml
big difference to the bread. For example,
wheat flower contains so much gluten that it
rises better than heavier flour and you,
therefore, need less yeast. Gluten is a
protein compound which is found in grain,
such as wheat, oats, rye and barley. As the
bread rises, gluten forms a network that
keeps in the carbon dioxide bubbles and this
causes the bread to rise.
Patent flour or household flour
Most white flour is called patent flour or
household flour. It contains almost no bran
or seeds, but does contain a lot of gluten.
This flour is usually used to bind soups and
sauces, but is also good for baking (white)
bread.
Wheat flour and wheatmeal
Wheat flour is white wheatmeal. Wheatmeal
is somewhat greyer in colour and contains a
small amount of bran and seeds. Wheat
flour and wheatmeal also contain a lot of
gluten.
Wholewheat flour and wholewheat meal
Wholewheat flour is ground from whole,
untreated grains of wheat. It contains all the
bran and seeds from the wheat.
Wholewheat flour has, just like wheat flour, a
lot of gluten, but is heavier because of the
bran and seeds. As a result, the bread will
be more compact if it is made only using
wholewheat meal. Therefore, most home
bakers add some wheat flour.
Besides these types of flour and meal, there
are also many other types to keep you busy
to your heart's content, such as: oatmeal,
barley meal, buckwheat flour, maize meal
and rye flour.
Meal mixes
Most types of meal can be mixed together.
The combination of buckwheat flour/
oatmeal/wheat flour is a good example. You
could also try barley meal/wheat flour.
Various mixes can also be bought in shops,
such as cornmeal, six-grain meal, nine-grain
meal or ten-grain meal. These mixes
sometimes contain flour and/or a bread
improver.