Other Ingredients Used For Flavoured Loaves - Panasonic Bread Bakery SD-253 Manual
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Other Ingredients Used for Flavoured Loaves
Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1
75N(
/
cup)
and for raisins
100N
4
3
(
/
cup).
4
When using fresh fruit, use only as directed in the
following recipes, as the water content of the fruit will
affect the loaf volume.
Bran:
Approx 60 ml (4 Tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Approx 60 ml (4 Tbsp) can be added
to give a nuttier flavour.
Tips for Baking Whole wheat & Multigrain Breads
The result of breads, such as whole wheat breads
and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season. This is due to the quality
of the wheat crop being affected by the weather.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
excellent breads.
21
Vitamin C (Bread Improver):
Vitamin C is a "bread improver"
i.e. it helps improve the volume of
the loaf. We recommend adding
1
/
~ 1 tsp vitamin C powder to
2
certain loaves to improve the rise.
Nuts:
Nuts may be used, but chop them
finely. Use no more than 75N(
1
/
cup).
4
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
1
weight should not exceed 125N(
/
cup). Remember
2
to chop them finely so as not to interfere with mixing.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain
better results.
1. At least 150Nof the flour should be white bread
flour, rather then whole wheat flour.
and/ or
2. Reduce 15 ml to 30 ml of water from the
regular amount.
If the above still does not solve the problem,
3. Reduce the amount of dry yeast to
1
/
teaspoon.
2
(2N)
The loaf produced by above methods may be low
or small.
Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20°C (68°F) to 25°C (77°F), a slight
difference in volume may be noticed when the BAKE RAPID option is used or during winter months
when an overnight program is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The
incorporates a 10 minute memory which means the bread machine will automatically
®
restart should the electricity supply be interrupted for a maximum of 10 minutes.
*In some countries, the power interruption memory may last 20 minutes.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in a measuring cup and yeast, salt, sugar and milk powder using a measuring
spoon.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15—25N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using a teaspoon. Always use standardised Australian measuring
utensils.
4. Order of Ingredients. (For gluten free bread, the order listed on page 16 must be followed.)
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that the
yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place in an airtight container.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1
/
-1 Tbsp should be added, as this helps the rise for poorer quality strong white flours.
2
Additional water eg 10-20 ml will give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.
Slicing and Storing the Bread
Slicing the Bread
Cool the bread on a wire rack before slicing.
Cutting the bread fresh from the oven, especially gluten free, may be difficult.
Storing the bread
1. Let the bread cool completely at room temperature.
2. Wrap it in a foil or a plastic bag to preserve freshness.
3. To enjoy the taste of freshly baked homemade bread, try to consume
your bread as soon as possible.
4. For longer storage, wrap well and store in the freezer.
It is better to slice the loaf before freezing.
is
®
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