Table of Contents
Advertisement
Save/Erase
This is the only button we haven't used yet. It has two functions.
If you want to change only one or two of the settings, there's no need to run through the others, just to
leave them as they were. When you've made the changes you want, press Save/Erase, and the flashing
Save option pops up at once. Press
No to abort, press
Yes and it's saved.
To delete your settings and return to the default settings for that program or Personal Recipe, use the
Select button to get to the program or recipe and then press Save/Erase. This time, instead of a flashing
Save, you see a flashing Erase. Press
No to abort, press
Yes and it's erased.
When you've erased your settings, you won't see CUSTOM PROGRAM next time you pass that program
or recipe.
Ingredients
Flour
The type of flour used is important. You can't use "ordinary" plain flour for making bread. Buy flour with
"bread" in its title. The commonest is normally marketed as white bread flour.
These "bread" flours contain more gluten than ordinary baking flour. Gluten is the name of the protein
that gives the bread its structure and texture. It retains the carbon dioxide produced by the yeast, putting
the elasticity, the bounce, into the dough.
Other bread flours
These include brown bread or "Wholewheat" flour and wholewheat breadmaking flours. These provide an
excellent source of dietary fibre, but contain lower levels of gluten than white bread flour. This means that
brown loaves tend to be smaller and denser than
white loaves. Generally speaking, if you substitute white bread flour for half of the brown flour in the
recipe, you can make bread with a "brown bread" flavour and a "white bread" texture.
Yeast
Yeast is a living organism. Given moisture, food, and warmth, the yeast will grow and release carbon
dioxide gas. The carbon dioxide forms bubbles which are trapped in the dough, making it rise.
Of the various types of yeast available, we recommend using "active dry yeast" or "dried yeast". These
are usually sold in sachets and don't have to be dissolved in water first.
You may also see "fast action yeast'. These are more potent yeasts, which can make the dough rise up
to 50% faster. If you want to use these, you'll need to do a bit of experimenting to get the best results.
You could start off by trying them with some of the RAPID programs.
Liquid
The liquid ingredient is normally water or milk, or a mixture of the two.
Advertisement
Table of Contents
