Understanding Baking; Using The Right Ingredients - Morphy Richards 48326EE Instructions Manual

BM48327MEE Rev1.qxp_9225 47507 MEE pump - Jon 25/10/2015 17:34 Page 9
dough to rise) of richer doughs like croissant dough. Use the breadmaker to
prepare this dough so all you need to do is shape and bake it according to
your recipe.
• When recipes call for a 'lightly floured surface,' use about 1 to 2 tablespoons
of flour on the surface.You may want to lightly flour your fingers or rolling pin
for easy dough manipulation.
• When you let dough 'rest' and 'rise' according to a recipe, place it in a warm,
draught-free area. If the dough does not double in size, it may not produce a
tender product.
• If the dough you are rolling shrinks back, let it rest covered for a few minutes
before rolling again.
• Dough may be wrapped in plastic and stored in a freezer for later use. Bring
the dough to room temperature before using.
• After 5 minutes of kneading, open the Lid and check the dough consistency.
The dough should form a soft, smooth ball. If too dry, add liquid. If too wet,
add flour (1/2 to 1 tablespoon at a time).
• Since homemade bread has no preservatives it tends to dry out and become
stale faster than commercially made bread.
• Do not open the Lid whilst the breadmaker is operating as this will affect the
quality of the bread, especially its ability to rise properly. Only open the Lid
when the recipe needs you to add additional ingredients (see recipes.)
*Only available on 43825 model
• Room temperature
The breadmaker will work well in a wide range of temperatures, but there
could be a difference in loaf size between a very warm room and a very cold
room. We recommend the room temperature should be between 15ºC and
34ºC.
If ingredients are too cold, below 10°C (50°F), they will not activate the yeast.
Hot liquids, above 40°C (104°F), may kill the yeast.
• Glazing
Give your just baked bread a professional finish. Select one of the following
special glazes to enhance your bread.
• Egg glaze
Beat 1 large egg and 1 tablespoon of water together, brush generously. Note:
this glaze is only for bread where the dough has been prepared in the
breadmaker and is then being baked in the oven. The glaze should be applied
when the dough is removed from the breadmaker. Do not apply this glaze to
doughs in the breadmaker.
Melted butter crust
Brush melted butter over just baked bread for a softer, tender crust.
Milk glaze
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze
consistency and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread.

Understanding Baking

It is often said that cooking is an art relying on the creativity of the chef,
while baking bread is much more of a science. This means that the
process of combining flour, water and yeast, results in a reaction that
produces bread. You have to remember that when the ingredients combine
with each other they produce a specific result. Read the following
information carefully to gain a better understanding of the importance each
ingredient plays in the breadmaking process.
In all of the recipes you create yourself, never exceed a total amount of 5
cups of dry ingredients (that includes the total amount of flour, oats,
oatmeal, bran.) Also do not exceed the total amount of 3 tsp of yeast and
5 tsp of baking powder.

Using the Right Ingredients

Flours, while visibly similar, can be very different by virtue of how they were
grown, milled, stored, etc. You may find that you will have to experiment
with different brands of flour to help you make that perfect loaf. Storage is
also very important, as all flours should be kept in an airtight container.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially
suitable for making cake.
This type of flour should be used for recipes in the cake/quick bread
section.
Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with
conditioners that give dough a greater suitability for kneading. Bread flour
typically has a higher gluten concentration than All purpose flour; however,
depending on different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this breadmaker.
Wholewheat flour/ wholemeal flour
Wholewheat flour/wholemeal flour is milled from the entire wheat kernel
which contains the bran and germ and makes it heavier and richer in
nutrients than white flour. Breads made with this flour are usually smaller
and heavier than white loaves. To overcome this wholewheat
flour/wholemeal flour can be mixed with Bread flour or strong plain flour to
produce a lighter textured bread.
Self-raising flour
Self-raising Flour contains unnecessary leavening ingredients that will
interfere with bread and cake making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the
wheat or rye grains separated from flour by sifting or bolting. They are
often added in small quantities to bread for nutritional enrichment,
heartiness and flavour. They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to
enhance flavour and texture.
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxide)
necessary to make the bread rise. Yeast must be able to feed on sugar and
flour carbohydrates in order to produce this gas. Fast action granular yeast
is used in all recipes that call for yeast. There are three different types of
yeast available: fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used. Fresh or compressed cake
yeast is not recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is fresh by
checking its expiration date. Once a package or can of yeast is opened it
is important that the remaining contents be immediately resealed and
refrigerated as soon as possible for future use. Often bread or dough,
which fails to rise is due to stale yeast being used. The following test can
be used to determine whether your yeast is stale and inactive:
1 Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the
surface.
3 Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.
4 The mixture should foam and produce a strong yeast aroma. If this does not
occur, discard mixture and start again with another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for
the yeast as it is part of the fermentation process. Artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react
properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for
the crust colour that develops during baking. Salt also limits the growth of
yeast so the amounts shown in the recipes should not be increased. For
dietary reasons it may be reduced, however, your baking may suffer.
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