Philips HD9020 Handbuch Seite 9

EnglIsH
9
sugars
Sugars provide food for the yeast as well as sweetness for the loaf and colour for the crust.
Unless indicated in the recipe, use granulated white sugar. Honey, brown sugar and molasses
give bread a unique flavour and colour. Substituting one for the other may affect the final result.
Aspartame-based (not saccharin-based) granular sugar substitutes can be used. Substitute equal
amounts for sugar in the recipe.
liquids
Liquids blend with the flour to produce an elastic dough. Milk gives a tender texture while water
results in a crisper crust. Skimmed milk powder and buttermilk powder increase the nutritional
value while softening the texture. There is no need to reconstitute skimmed milk powder or
buttermilk powder. The use of these powders increases the number of recipes that may be used in
combination with the timer function. Do not use the timer function for recipes that require fresh
milk. Buttermilk powder tends to blend better when added after the flour.
If you use milk instead of water and milk powder, use the same amount as the water.
Homogenised, 2%, 1% or skimmed milk can be used in recipes that require milk. Unsweetened
fruit and vegetable juices can be used in amounts stated in the recipes. Read the labels of these
juices to make sure they do not contain added salt, sugar or sweeteners.
Eggs
Eggs add colour, richness and flavour. Always use large-size eggs fresh from the refrigerator. Do not
use the timer function for recipes that require fresh eggs.
cheese
Do not press cheese into the measuring spoon when you measure it. Low-fat cheeses may affect
the loaf height and shape. Do not use the timer function for recipes that require cheese
Yeast
Yeast, a tiny single-celled living organism, feeds on the carbohydrates in flour and sugar to produce
carbon dioxide gas that makes bread rise. Mixed with water and sugar, yeast wakes up during the
kneading process and fills the dough with tiny bubbles that make it rise. Initial baking causes the
dough to rise higher until the yeast is inactivated. Exposure to air, heat and humidity decreases yeast
activity. Always use yeast before the expiry date. After opening, store yeast in the refrigerator in its
original container, and use within 6-8 weeks. There are 3 types of yeast available - active dry, instant,
and breadmaker yeast. Breadmaker yeast is a particularly active strain of yeast with increased levels
of ascorbic acid (vitamin C). It was developed specifically for use in breadmakers. To substitute
active dry yeast or instant yeast for breadmaker yeast, increase the amount stated in the recipe by
¼ teaspoon. For the best results, use the type of yeast specified in the recipe. Heat kills yeast.
When you prepare fillings, it is important that you let ingredients such as melted butter cool down
before you use them. Keep yeast away from liquids, fats and salt as they slow the activity. Do not
increase the amount of yeast stated in the recipe.
Cinnamon and garlic both inhibit rising. If you use these ingredients, add them at the corner of
the bread pan to make sure they do not touch the yeast.
testing yeast activity
Dissolve 1 tsp sugar into ½ cup lukewarm water in a measuring cup. Sprinkle 2 tsp yeast over the
surface. Stir gently. Let the mixture sit undisturbed for 10 minutes. The mixture should be foamy
with a strong smell of yeast. If not, purchase new yeast.
Bread mix
Bread mixes are available in many stores. Bread mix already includes flour, salt, sugar and yeast in
the right measurements, so it is convenient to use. It also comes in many different flavours and
varieties. In most cases you just have to put water or milk and butter or oil in the bread pan as
indicated in the instructions on the bread mix package, and then add the bread mix.
measuring ingredients
Perfect loaves depend on the correct amount of each ingredient. Therefore it is important that you
measure ingredients correctly. Even 1 or 2 incorrectly measured tablespoons (either too much or
too little) make a big difference for the end result. Never measure ingredients over the bread pan,
as you may spill excess ingredients into the bread pan.
Tip: When you have to add e.g. 280ml water, add 1 cup (250ml) of water using the measuring cup and
then add 2tbsp (30ml) of water using the measuring spoon.
storage
Store flour in an airtight container in a cool, dry place. Exposed to heat or moisture, flour loses
its strength and ability to rise. Flour absorbs flavours quickly, so store it away from onions or garlic.
Store bread, sealed tightly in a plastic bag or other airtight container, at room temperature for 1 to
2 days. French-style breads should be stored in a paper bag or exposed to the air to retain their
crisp crust. They are best eaten the same day as baked