Moulinex OW310E32: INGREDIENTS

INGREDIENTS

Fats and oils: fats make the bread softer and

tuations in atmospheric conditions, absorbing

tastier. It also stores better and longer. Too

moisture or losing it. Use “strong flour”, “bread

much fat slows down rising. If you use butter,

flour” or “baker’s flour” rather than standard

cut it into tiny pieces so that it is distributed

flour. Adding oats, bran, wheat germ, rye or

evenly throughout the preparation, or soften

whole grains to the bread dough will give a

it. You can substitute 15g butter for 1 tables-

smaller, heavier loaf of bread.

poon of oil. Do not add hot butter. Keep the

Using T55 flour is recommended unless

fat from coming into contact with the yeast,

otherwise specified in the recipe. If you are

as fat can prevent yeast from rehydrating. Do

using special flour blends for bread, brioche

not use low fat spreads or butter substitutes.

or rolls, do not exceed 750 g of dough in

total.

Eggs: eggs make the dough richer, improve the

Sifting the flour also affects the results: the

colour of the bread and encourage the develop-

more the flour is whole (i.e. the more of the

ment of the soft, white part. If you use eggs,

outer envelope of the wheat it contains), the

reduce the quantity of liquid you use propor-

less the dough will rise and the denser the

tionally. Break the egg and top up with the li-

bread. You can also find ready-to-use bread

quid until you reach the quantity of liquid

preparations on the market. Follow the manu-

indicated in the recipe. Recipes are designed

facturer’s instructions when using these prepa-

for one 50 g size egg; if your eggs are bigger,

rations. Usually, the choice of the programme

add a little flour; if they are smaller, use less

will depend on the preparation used. For exam-

flour.

ple: Wholemeal bread - Programme 4.

Milk: recipes use either fresh or powdered milk.

Sugar: use white sugar, brown sugar or honey.

If using powdered milk, add the quantity of

Do not use sugar lumps. Sugar acts as food for

water stated in the recipe. It enhances the fla-

the yeast, gives the bread its good taste and

vour and improves the keeping qualities of the

improves browning of the crust. Artificial swee-

bread. For recipes using fresh milk, you can

teners cannot be substituted for sugar as the

substitute some of it with water but the total

yeast will not react with them.

volume must equal the quantity stated in the re-

cipe. Semi-skimmed or skimmed milk is best to

Salt: salt gives taste to food and regulates the

avoid bread having a close texture. Milk also has

yeast’s activity. It should not come into

an emulsifying effect which evens out its airi-

contact with the yeast. Thanks to salt, the

ness, giving the soft, white part a better aspect.

dough is firm, compact and does not rise too

quickly. It also improves the structure of the

Water: water rehydrates and activates the

dough. Use ordinary table salt. Do not use co-

yeast. It also hydrates the starch in the flour

arse salt or salt substitutes.

and helps the soft, white part to form. Water

can be totally or partially replaced with milk or

Yeast: baker’s yeast exists in several forms:

other liquids. Use liquids at room temperature.

fresh in small cubes, dried and active to be re-

hydrated or dried and instant. Fresh yeast is

Flour: the weight of the flour varies signifi-

sold in supermarkets (bakery or fresh produce

cantly depending on the type of flour used. De-

departments), but you can also buy fresh yeast

pending on the quality of the flour, baking

from your local baker’s. In its fresh or instant

results may also vary. Keep flour in a hermeti-

dried form, yeast should be added directly to

cally sealed container, as flour reacts to fluc-

the baking pan of your breadmaker with the

other ingredients.

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