TEFAL Home B User Manual page 11

Ingredients
Fats and oils: fats make the bread softer and
tastier. It also stores better and longer. Too
much fat slows down rising. If you use butter,
cut it into tiny pieces so that it is distributed
evenly throughout the preparation, or soften it.
You can substitute 15 g butter for 1 tablespoon
of oil. Do not add hot butter. Keep the fat from
coming into contact with the yeast, as fat can
prevent yeast from rehydrating. Do not use low
fat spreads or butter substitutes.
Eggs: eggs make the dough richer, improve the
colour of the bread and encourage the develop-
ment of the soft, white part. If you use eggs, re-
duce the quantity of liquid you use
proportionally. Break the egg and top up with
the liquid until you reach the quantity of liquid
indicated in the recipe. Recipes are designed for
one 50 g size egg; if your eggs are bigger, add
a little flour; if they are smaller, use less flour.
Milk: recipes use either fresh or powdered milk.
If using powdered milk, add the quantity of
water stated in the recipe. It enhances the
flavour and improves the keeping qualities of the
bread. For recipes using fresh milk, you can sub-
stitute some of it with water but the total volume
must equal the quantity stated in the recipe.
Semi-skimmed or skimmed milk is best to avoid
bread having a close texture. Milk also has an
emulsifying effect which evens out its airiness,
giving the soft, white part a better aspect.
Water: water rehydrates and activates the
yeast. It also hydrates the starch in the flour and
helps the soft, white part to form. Water can be
totally or partially replaced with milk or other
liquids. Use liquids at room temperature.
Flour: the weight of the flour varies significantly
depending on the type of flour used. Depend-
ing on the quality of the flour, baking results
may also vary. Keep flour in a hermetically
sealed container, as flour reacts to fluctuations
in atmospheric conditions, absorbing moisture
or losing it. Use "strong flour", "bread flour" or
"baker's flour" rather than standard flour.
Adding oats, bran, wheat germ, rye or whole
grains to the bread dough will give a smaller,
heavier loaf of bread.
Using either plain bread flour, or baker's
flour. If these flours are unavailable, please
use plain flour instead. If you are using spe-
cial flour blends for bread, brioche or rolls,
do not exceed 900 g of dough in total.
Sifting the flour also affects the results: the
more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains), the
less the dough will rise and the denser the
bread. You can also find ready-to-use bread
preparations on the market. Follow the manu-
facturer's instructions when using these prepa-
rations. Usually, the choice of the programme
will depend on the preparation used. For exam-
ple: Wholemeal bread - Programme 3.
Sugar: use white sugar, brown sugar or honey.
Do not use unrefined sugar or lumps. Sugar acts
as food for the yeast, gives the bread its good
taste and improves browning of the crust. Arti-
ficial sweeteners cannot be substituted for
sugar as the yeast will not react with them.
Salt: salt gives taste to food and regulates the
yeast's activity. It should not come into contact
with the yeast. Thanks to salt, the dough is firm,
compact and does not rise too quickly. It also
improves the structure of the dough. Use ordi-
nary table salt. Do not use coarse salt or salt
substitutes.
Yeast: baker's yeast exists in several forms:
fresh in small cubes, dried and active to be re-
hydrated or dried and instant. Fresh yeast may
be sold in supermarkets (bakery or fresh pro-
duce departments), but you can also buy fresh
yeast from your local baker's. In New Zealand,
we recommend using Edmonds Active Yeast,
which is the most readily available yeast prod-
uct. If you are using Edmonds Surebake Yeast,
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