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Bread Improver – Ascorbic Acid (Vitamin C)
Bread improver will help strengthen the
framework of the bread resulting in a loaf
that is lighter in texture, higher in volume,
more stable and with enhanced keeping
qualities. The ingredients in a bread improver
are usually a food acid such as ascorbic acid
(vitamin C) and other enzymes (amylases)
extracted from wheat flours. An unflavoured,
crushed vitamin C tablet or vitamin C powder
can be used as a bread improver and added to
the dry ingredients. As a general guide, use
1 large pinch per 3 cups of flour.
Fats
Fats, such as butter, olive oil or vegetable oil,
add taste, texture, moisture and enhanced
keeping qualities to breads. If butter is used,
it should be cut into 2cm pieces and brought to
room temperature before adding to the bread
pan unless stated otherwise. Breads baked on
the CRUSTY LOAF setting generally get their
crisp crust and texture from the lack of fat
added. However if called for, use good quality
oils as the flavour of the flour and fats will be
very apparent.
Milk
Milk enhances the flavour and increases the
nutritional value of bread. All liquids, including
milk, should be 27°C before adding to the
bread pan unless stated otherwise. Fresh milk
should not be substituted for dry milk unless
stated in
the recipe. Dry milk (fat-free or regular) is
convenient and enables you to use the pre-set
timer. When using this feature with dried
substitutions, add the water to the bread pan
first, then add the dried substitution after the
flour to keep them separate.
As a general formula:
1 cup fresh milk = 3 tablespoons dry milk
powder + 1 cup water. Use 4–5 tablespoons for a
richer flavour.
Salt
Salt is an important ingredient in yeast bread
recipes. It not only enhances flavour, but limits
the growth of yeast and inhibits rising, so be
careful when measuring.
Do not increase or decrease the amount of salt
shown in the recipes unless suggested. Table
salt or sea salt can be used.
Sugar
Sugar provides food for the yeast, sweetness
and flavour to the crumb and helps brown
the crust. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid.
Eggs
Where eggs have been used we have used eggs
with a min mass of 59g. These are best from a
700g doz. Eggs should be at room temperature
before using.
Water
When bread maker baking, all liquids,
particularly water, should be 27°C unless
stated otherwise. This is a luke warm water.
Temperatures too cool or too warm can prevent
the yeast from activating.
Xanthan Gum
Xanthan gum is a thickening agent used in
gluten free baking to add volume and act as a
binder to retain moisture. Xanthan gum can be
replaced by guar gum.
WARNING
Never use the pre-set timer for recipes that
contain perishable items, such as eggs, cheese,
milk, cream and meats.
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