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Water makes a crispier crust. Milk gives a softer crust with a velvety texture.
The liquid should be warm, not hot or cold. Both hot and cold water will inhibit the yeast.
Some recipes call for hand-hot water (that's 46°-52°C or 115°-125°F), to speed up the process.
Only the fast yeasts can handle this temperature.
Don't use milk with the timer; it might curdle before the bread-making process starts.
Butter/fat
These make the dough more tender and enhance the flavour, giving the finished loaf a richer quality.
They help to retain moisture, making the bread keep fresh longer. Margarine or olive oil can be used
instead of butter, but they are less effective.
Low fat spread
Don't use low fat spread. Never mind what the manufacturer says, it's designed for spreading, not for
cooking. It's "low fat", where the recipe needs "fat". It's also likely to be full of the additives, E-numbers
and other gunge we've so far managed to avoid.
Sugar
Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and texture, and helps with
browning the crust.
Honey, syrup, or molasses may be used instead of sugar, provided the liquid ingredient is adjusted to
compensate.
Don't use artificial sweeteners. None of these will feed the yeast, some of them will kill it.
Salt
Salt helps to control the growth of the yeast. Without salt, the bread could rise too much, then collapse. It
also adds to the flavour. Keep it away from the yeast till the last minute, or it might inhibit it.
Eggs
Eggs will make your bread richer and more nutritious, add colour, and help with the structure and texture.
Eggs count as part of the liquid ingredient of the bread, so adjust the other liquid ingredients if you are
adding egg(s). Otherwise the dough may be too wet to rise properly.
Herbs and spices
These can be added at the beginning, along with the main ingredients.
Dried herbs and spices such as cinnamon, ginger, oregano, parsley and basil will add flavour and
interest. Use small quantities (1 – 2 teaspoons) to avoid overpowering the flavour of the bread.
Fresh herbs, such as garlic and chives may contain enough liquid to upset the balance of the recipe, so
adjust the liquid content.
Extras
Dried fruit and nuts should be chopped finely; cheese should be grated; chocolate chips should definitely
be chips, not lumps. Don't add more than the recipe requires, otherwise the bread may not rise properly.
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